These Rice Krispie chocolate chip cookies are a fun twist on the classic cookie. With the perfect balance of crispy Rice Krispies and gooey chocolate chips, each bite offers a delightful contrast of textures. The warm, chewy interior pairs beautifully with the crunch of the cereal, making these cookies an irresistible treat for anyone who loves a good combination of crunch and chew.

Why You’ll Love This Recipe

Rice Krispie chocolate chip cookies are the perfect marriage of two beloved treats: classic chocolate chip cookies and the crunchy goodness of Rice Krispies cereal. This recipe is quick to make, delivers a satisfying crunch, and provides just the right amount of chewiness from the cookie dough. With the added richness of chocolate chips, this twist will elevate your cookie game and bring a nostalgic yet new flavor to the table. Whether you're making them for a casual snack or a special gathering, they’ll be a hit every time.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup Rice Krispies cereal

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Wet Ingredients: Beat in the egg and vanilla extract, mixing until fully incorporated.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Mix-ins: Gently fold in the chocolate chips and Rice Krispies cereal, being careful not to crush the cereal too much.
Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes

Variations

Add Nuts: For extra crunch, try adding chopped nuts like walnuts or pecans to the dough along with the chocolate chips and Rice Krispies.
White Chocolate Chips: Swap out the semi-sweet chocolate chips for white chocolate chips for a different flavor profile.
M&Ms or Other Candies: To make the cookies even more fun, add M&Ms or your favorite candy pieces for added color and sweetness.
Coconut Flakes: Stir in shredded coconut for a tropical twist on these cookies.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer shelf life, you can refrigerate them for up to a week.
Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to a freezer-safe bag or container. Frozen cookies can last up to 3 months.
Reheating: If you prefer warm cookies, reheat them in the microwave for 10-15 seconds or in the oven at 350°F for about 5 minutes.

FAQs

How do I prevent the Rice Krispies from getting too soggy in the dough?

To prevent sogginess, mix the Rice Krispies in gently at the end of the dough preparation, and avoid overmixing.

Can I use margarine instead of butter?

Yes, you can substitute margarine for butter, but the texture and flavor may slightly differ.

Can I make these cookies without the Rice Krispies?

Yes, you can omit the Rice Krispies for a more traditional chocolate chip cookie, or replace them with other crunchy ingredients like crushed pretzels.

How do I know when the cookies are done baking?

The cookies are done when the edges are golden brown and the centers still appear slightly underbaked. They'll firm up as they cool.

Can I double the recipe?

Yes, you can easily double the recipe if you want to make a larger batch. Just be sure to use a larger mixing bowl.

Can I use other types of cereal?

Yes, you can experiment with other cereals like Cornflakes or Cheerios for a different crunch.

What can I substitute for brown sugar?

If you don't have brown sugar, you can substitute it with granulated sugar, though the cookies will have a slightly different flavor and texture.

How can I make these cookies thicker?

If you'd like thicker cookies, chill the dough for 30 minutes before baking.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 3 days before baking.

Are these cookies gluten-free?

No, these cookies are not gluten-free due to the use of all-purpose flour. You can substitute a gluten-free flour blend if you need a gluten-free version.

Conclusion

Rice Krispie chocolate chip cookies are an exciting variation of the classic cookie that everyone will enjoy. They combine the beloved texture of traditional chocolate chip cookies with the added crunch of Rice Krispies for a delightful bite. Whether you're baking them for a special occasion or just because, this easy recipe guarantees a delicious treat every time.

Rice Krispie Chocolate Chip Cookies

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Author: Emmily
Total Time: 22 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These Rice Krispie chocolate chip cookies offer a fun twist on the classic cookie, combining the crunch of Rice Krispies with gooey chocolate chips. The contrast of textures creates a delightful treat that's chewy on the inside and crispy on the outside. Perfect for any occasion, these cookies deliver a satisfying crunch and a rich, sweet flavor in every bite.

Instructions

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients: Beat in the egg and vanilla extract, mixing until fully incorporated.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Mix-ins: Gently fold in the chocolate chips and Rice Krispies cereal, being careful not to crush the cereal too much.
Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Add-ins: You can swap the semi-sweet chocolate chips with white chocolate chips or add in M&Ms or chopped nuts for extra crunch.
Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
Freezing: Freeze the cookies by placing them in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe container for up to 3 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American