If you’ve never tried Rice Krispie Chocolate Chip Cookies, you’re in for a delightful surprise! These cookies have all the buttery goodness of your classic chocolate chip recipe, with an incredible crispy, airy bite thanks to a generous dose of Rice Krispies cereal folded right in. Each bite strikes the perfect balance between chewy and crunchy, studded with melting chocolate chips and that familiar puff of cereal nostalgia. If you’re ready for something comfortingly familiar yet refreshingly different, this recipe will instantly become a new favorite.
Ingredients You’ll Need
This ingredient list is short and sweet, but every component plays a key role in flavor, texture, or that golden, bakery-style appearance. Here’s what you need to make these unforgettable Rice Krispie Chocolate Chip Cookies pop with both crunch and ooey-gooey softness.
- Unsalted Butter: Softened for easy creaming, it creates that rich, melt-in-your-mouth texture every cookie dreams of.
- Granulated Sugar: For a clean sweetness and just the right amount of crisp edges.
- Light Brown Sugar: Adds more depth, a gentle hint of caramel, and magical chewiness to the cookies.
- Large Eggs: Two eggs help bind the dough and contribute to the cookies’ tender, soft middle.
- Vanilla Extract: A splash of vanilla makes the flavors pop and fills your kitchen with that sweet, bakery aroma.
- All-Purpose Flour: The backbone of your cookies, this gives them a perfect structure and keeps them chewy.
- Baking Soda: Just a touch helps the cookies rise and brown beautifully.
- Baking Powder: Ensures extra lightness, so those cookies don’t turn out dense or heavy.
- Salt: The secret ingredient that brings every sweet and buttery note into glorious balance.
- Rice Krispies Cereal: Two full cups for signature crunch and that playful, nostalgic texture you’ll love in every bite.
- Semi-Sweet Chocolate Chips: Chocolatey bliss in every mouthful; feel free to swap or mix in your favorite chips for variety.
How to Make Rice Krispie Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
First things first, preheat your oven to 350°F (175°C) to make sure it’s hot and ready when your dough is. Line your baking sheets with parchment paper, which not only prevents sticking but also helps your cookies bake and brown evenly. A little prep at this stage means fewer sticky messes and easier cleanup later—a win-win!
Step 2: Cream the Butter and Sugars
Grab a large mixing bowl and add your softened butter, granulated sugar, and light brown sugar. Beat them together using a hand mixer (or your trusty stand mixer) for about two minutes. The mixture should look light, fluffy, and oh-so-creamy—this step is what gives Rice Krispie Chocolate Chip Cookies their signature tender texture, so don’t rush it!
Step 3: Mix in Eggs and Vanilla
Now, add your eggs one at a time, beating well after each addition, followed by a generous splash of vanilla extract. The eggs provide structure, while vanilla gives the dough that classic, sweet aroma. Scrape down the sides of your bowl to make sure nothing’s hiding, then mix just until smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Give them a quick stir, then gradually add your flour mixture to the wet ingredients. Mix on low until your dough just comes together; over-mixing can lead to tough cookies, so stop as soon as you don’t see dry streaks.
Step 5: Fold in Rice Krispies and Chocolate Chips
This is the fun part! Gently fold in your Rice Krispies cereal and chocolate chips using a spatula. You want the cereal to stay fairly whole to preserve that epic crunch in every bite. Your dough should look speckled with chips and puffed with cereal—irresistible already!
Step 6: Scoop and Bake
Scoop tablespoon-sized portions (a small cookie scoop works wonders here) onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. For extra crispiness, flatten them slightly with your palm. Slide them into your preheated oven for 10 to 12 minutes, until the edges are a dreamy golden brown and centers are just set. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely for maximum crunch and chewy-meets-crispy perfection.
How to Serve Rice Krispie Chocolate Chip Cookies
Garnishes
While these cookies are absolutely perfect as they are, sometimes a finishing touch can take them to the next level. Try a light sprinkle of sea salt flakes just before baking, or drizzle your cooled cookies with melted chocolate or white chocolate for a little extra flair. For a festive look, add sprinkles or a dusting of powdered sugar after baking. The little details can make every cookie feel like a special treat.
Side Dishes
Nothing goes better with Rice Krispie Chocolate Chip Cookies than a tall glass of cold milk, but don’t be afraid to get creative! Pair these cookies with a scoop of vanilla ice cream for an irresistible dessert, or serve them alongside fresh berries for a touch of brightness. They’re also a crowd-pleaser as part of a larger dessert tray with brownies and blondies.
Creative Ways to Present
If you want to share these as an edible gift or wow your guests at a party, stack the cookies in see-through cello bags tied with colorful ribbons, or layer them in a decorative tin. You can even sandwich some ice cream between two for homemade cookie ice cream sandwiches. For bake sales or kids’ birthdays, arrange the Rice Krispie Chocolate Chip Cookies on a platter with a few extra Rice Krispies tossed on top for a playful touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rice Krispie Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay fresh for about 4 to 5 days and will maintain that delightful chewy-crunchy texture. Adding a slice of bread to the container can help keep your cookies soft for even longer, thanks to a bit of kitchen magic.
Freezing
If you want to have cookies on hand at all times (and who doesn’t?), these freeze beautifully! You can either freeze baked cookies, layered with parchment in a rigid container, or freeze unbaked dough balls. Unbaked dough just needs a couple of extra minutes in the oven straight from the freezer, so you can enjoy fresh cookies anytime a craving strikes.
Reheating
To bring back that “just-baked” flair, pop cookies in a 300°F oven for 2 or 3 minutes or microwave for 10 to 12 seconds. This quickly restores the chocolate’s gooeyness and crisps the cereal back up, making leftover Rice Krispie Chocolate Chip Cookies taste brand new.
FAQs
Can I use other types of cereal besides Rice Krispies?
Absolutely! While Rice Krispies provide a signature light crunch, feel free to play with other crispy cereals. Just make sure to choose varieties that are similarly light, so the cookies don’t become too dense or overly sweet.
What’s the secret to getting chewy yet crispy cookies?
It’s all in the balance of butter, sugars, and that magical Rice Krispies cereal. Creaming the butter and sugars properly, not over-mixing the dough, and baking just until the edges turn golden sends you straight to chewy-meets-crunchy cookie bliss!
Can I make these Rice Krispie Chocolate Chip Cookies gluten-free?
You can! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend in place of regular flour. Just double-check that your Rice Krispies or crispy rice cereal is certified gluten-free, as not all are.
Should I chill the dough before baking?
Chilling is not mandatory, but it does help the flavors meld and can make the cookies thicker and chewier. If you have the patience, a 30-minute chill in the fridge will make your Rice Krispie Chocolate Chip Cookies even more special.
Can I use different kinds of chocolate chips for this recipe?
Of course! Semi-sweet is classic, but milk, dark, white chocolate, or even butterscotch chips each add their own twist. Feel free to mix them together or try mini chips for an even distribution of chocolate in every bite.
Final Thoughts
Once you try these Rice Krispie Chocolate Chip Cookies, you’ll never look at ordinary cookies the same way again. The blend of crispy, airy cereal and decadent chocolate is simply irresistible. If you’re ready to wow your friends and family (or just yourself!), preheat that oven and treat yourself to something uniquely delicious. Happy baking!
Print
Rice Krispie Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Rice Krispie Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie recipe, adding a crunchy texture from Rice Krispies cereal. Perfect for a sweet treat or a lunchbox snack!
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins:
- 2 cups Rice Krispies cereal
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until combined.
- Combine mix-ins: Gently fold in the Rice Krispies and chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crispiness, press the dough slightly flat before baking.
- You can use mini chocolate chips for better distribution or mix in white chocolate or butterscotch chips for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
