Description
These rice krispie chocolate chip cookies are my go-to when I want something familiar but with a fun twist. The Rice Krispies add a delightful crunch that pairs perfectly with the chewy, chocolatey goodness. I’ve brought these to family gatherings, and my kids can’t resist sneaking them off the cooling rack (guilty myself, too!). They’re easy to make, endlessly customizable, and guaranteed to disappear fast—trust me, you’ll want to double the batch!
Ingredients
I keep things simple with pantry staples, but I’m picky about my Rice Krispies for that signature snap in rice krispie chocolate chip cookies. Here’s what you’ll need for about 24 cookies:
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1 cup (226g) unsalted butter, softened (room temp is a must!)
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3/4 cup (150g) granulated sugar
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3/4 cup (165g) light brown sugar, packed (for that caramel chew)
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2 large eggs, at room temperature
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1 tablespoon (15ml) pure vanilla extract (don’t use the fake stuff!)
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2 1/4 cups (280g) all-purpose flour (unbleached is my pick)
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups (255g) semi-sweet chocolate chips (mix regular and mini for fun)
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1 1/2 cups (45g) Rice Krispies cereal (the star of rice krispie chocolate chip cookies)
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Optional: 1/2 cup (60g) chopped pecans or 1/4 teaspoon cinnamon for a twist
Instructions
Making rice krispie chocolate chip cookies is a breeze if you follow my steps. I’ve burned a batch or two in my day, so these tips come from experience!
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Prep Ingredients: Set out butter and eggs to hit room temp—makes mixing a dream. Measure out flour, sugars, and Rice Krispies to keep things smooth. (I always sneak a few chocolate chips while prepping.)
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Cream Butter and Sugars: In a large bowl, beat 1 cup butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy, about 2-3 minutes with a mixer. Skimp on this, and your cookies will flatten—learned that the hard way!
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Add Eggs and Vanilla: Mix in 2 eggs and 1 tablespoon vanilla until smooth.
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Combine Dry Ingredients: In another bowl, whisk 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to wet ingredients, mixing just until combined—overmixing’s a no-no!
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Fold in Goodies: Gently stir in 1 1/2 cups chocolate chips and 1 1/2 cups Rice Krispies with a spatula. The cereal’s snap-crackle-pop is what makes rice krispie chocolate chip cookies special.
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Chill (Optional): For thicker cookies, chill dough for 30 minutes. I usually do this while sneaking a spoonful (don’t tell!).
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Bake: Preheat oven to 375°F (190°C). Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet, 2 inches apart. Bake 10-12 minutes until edges are golden. Check at 10 minutes for soft centers.
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Cool: Let cookies sit on the sheet for 5 minutes, then transfer to a rack. They’re amazing warm, but I think they’re even better the next day!
Notes
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Chill for Thickness: Chilling the dough isn’t mandatory, but it helps keep rice krispie chocolate chip cookies from spreading too much. I skipped it once, and they were flat as pancakes!
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Cereal Crunch: Fold Rice Krispies gently to keep their snap. Overmix, and you’ll lose that magic texture.
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Storage Tip: Pop a slice of bread in your cookie container to keep them soft (an old trick from my grandma).
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For more baking inspo, check out my Pinterest or try my other faves like Bakery-Style Chocolate Chip Cookies or Chocolate Rhubarb Brownies.
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Equipment:
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Large mixing bowl
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Medium mixing bowl
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Electric mixer or stand mixer
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Measuring cups and spoons
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Baking sheet
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Parchment paper or silicone baking mat
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Spatula
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Cooling rack
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- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg