Rice Krispie Chocolate Chip Cookies Recipe

Rice Krispie Chocolate Chip Cookies recipe: My Experience

When I first made these Rice Krispie Chocolate Chip Cookies, I didn’t expect them to disappear so quickly! The chewy cookie base combined with the crispy crunch from the cereal is unbelievably satisfying. Everyone in my family wanted seconds.

This recipe reminds me a lot of a Peanut Butter and Jelly Cookies Recipe—easy, comforting, and always a crowd-pleaser. These cookies are simple to make, yet they taste like something you’d find in a fancy bakery.

Ingredients You’ll Need for the Perfect Cookie Crunch

Here’s what goes into making these deliciously crispy cookies. I’ve added some quick notes to help you choose the best ingredients.

• 1/2 cup unsalted butter, softened – Soft butter blends smoothly and gives the cookie a tender texture.
• 1/2 cup granulated sugar – Adds sweetness and helps the cookies spread properly.
• 1/2 cup brown sugar, packed – Gives depth and a slightly chewy texture due to its molasses content.
• 1 large egg – Binds everything together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor; don’t skip it!
• 1 1/4 cups all-purpose flour – The base that gives your cookies their shape.
• 1/2 teaspoon baking soda – Helps with rise and texture.
• 1/4 teaspoon salt – Balances out the sweetness.
• 1 cup semi-sweet chocolate chips – Melty pockets of goodness in every bite.
• 1 1/2 cups Rice Krispies cereal – Adds that irresistible crunch you’ll love.

Note: This recipe makes about 24 cookies, perfect for sharing or storing for later snacking.

Fun Variations to Make These Cookies Your Own

You can switch things up with a few easy ingredient swaps or fun add-ins. These ideas also help if you’re looking for healthier breakfast recipes and want dessert options that match your dietary needs.

• Dairy-Free: Use plant-based butter and dairy-free chocolate chips.
• Sugar-Free: Swap sugars with erythritol or monk fruit sweetener (check ratio).
• Extra Flavor: Add a dash of cinnamon or espresso powder for deeper flavor.
• Nutty Crunch: Fold in chopped almonds or pecans for a nutty twist.
• White Chocolate or Butterscotch Chips: Switch up the chocolate chips for something different.

How Long Does It Take to Make These Cookies?

Planning your baking time is key, especially if you’re baking with kids or for a gathering.

• Prep Time: 10 minutes
• Cooking Time: 12 minutes
• Total Time: 22 minutes

Equipment You’ll Need to Get Started

No fancy equipment needed here — just the basics!

• Mixing Bowls – One for dry ingredients, one for wet.
• Hand or Stand Mixer – For creaming butter and sugars easily.
• Measuring Cups & Spoons – To get accurate ingredient amounts.
• Baking Sheet – Preferably non-stick or lined with parchment.
• Parchment Paper – Prevents sticking and makes cleanup easier.
• Cooling Rack – Helps the cookies cool evenly and stay crisp.

How to Make Rice Krispie Chocolate Chip Cookies?

This recipe comes together quickly with simple steps and basic tools. Let me walk you through it just like I did in my own kitchen.

Step 1: Preheat and Prep

Before anything else, set your oven to 350°F (175°C). Line your baking sheet with parchment paper. This step ensures even baking and avoids sticky cleanup.

Step 2: Cream the Butter and Sugars

In a large bowl, cream the softened butter with the granulated and brown sugars. Beat until the mixture becomes fluffy and pale. This step builds the cookie’s chewy base and balances sweetness.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Mix until the batter is smooth and silky. You’ll notice it getting thicker and more golden in color.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mix to the wet batter. Stir gently until everything just comes together — don’t overmix!

Step 5: Fold in the Magic

Time to add the fun stuff! Gently fold in the semi-sweet chocolate chips and Rice Krispies. Stir just enough so every scoop of dough has a little bit of both.

Step 6: Shape and Bake

Scoop out rounded tablespoons of dough and place them on the prepared sheet, spacing about 2 inches apart. Pop them in the oven for 10 to 12 minutes, or until the edges are golden.

Step 7: Cool and Enjoy

Let the cookies cool on the tray for 5 minutes before transferring them to a cooling rack. This step lets them firm up while staying chewy in the center.

Additional Tips for Making this Recipe Better

After a few batches, I found a few helpful tricks to make these cookies even more amazing:

• Don’t skip the parchment paper — it keeps the bottoms from over-browning.
• Always use softened (not melted) butter for the best texture.
• For extra crispness, bake a minute longer, but watch carefully.
• Chill the dough for 15 minutes if you want thicker cookies.
• I like to press a few extra chocolate chips on top before baking for a bakery-style look.

How to Serve Rice Krispie Chocolate Chip Cookies?

These cookies are perfect as they are, but there are fun ways to dress them up for guests or parties. You can also enjoy them with cozy comfort food like McGriddle Bites Recipe — it’s a sweet ending to a hearty meal.

• Stack 3-4 cookies and tie with twine for party favors.
• Serve warm with a scoop of vanilla ice cream.
• Pair with a glass of cold milk or hot cocoa.
• Sprinkle a tiny pinch of sea salt on top before baking for contrast.

Nutritional Information

Here’s a quick glance at what one cookie provides — just enough to satisfy your sweet tooth!

• Calories: ~160 kcal per cookie
• Protein: 2g
• Carbohydrates: 20g
• Fat: 8g

How to Store Rice Krispie Chocolate Chip Cookies?

Make a big batch? No problem — here’s how to keep them fresh and tasty.

Storing at Room Temperature

Place in an airtight container and store for up to 5 days. Add a piece of bread to keep them soft.

Freezing

Freeze in a zip-top bag for up to 2 months. You can freeze both baked cookies or unbaked dough balls.

Reheating

Warm in the microwave for 8–10 seconds or in the oven for 2–3 minutes at 300°F.

Why You’ll Love This Recipe?

Let me tell you why this has become a go-to cookie recipe in my house. You’ll probably agree once you try it!

• Simple ingredients – No hard-to-find items, all pantry staples.
• Unique texture – The crunch from Rice Krispies is a total game-changer.
• Kid-friendly and fun – Great for baking with little helpers.
• Customizable – You can tweak the mix-ins easily for new flavors.
• Quick and easy – Done in less than 30 minutes from start to finish.

Common Mistakes to Avoid for Better Results

Keep your cookies perfect by avoiding these common pitfalls:

• Using melted butter – It’ll make the dough too runny and cookies too flat.
• Overmixing the dough – Can lead to tough, dense cookies.
• Adding Rice Krispies too early – Fold them in last to avoid crushing them.
• Crowding the baking sheet – Leave space for the cookies to spread.
• Skipping the cooling step – Warm cookies are fragile; let them rest first.

More Info for a Better Baking Experience

Baking is always more fun when you’re confident! Here are some bonus tips to help:

• Always measure flour by spooning it into the cup and leveling off.
• If your cookies spread too much, chill the dough for 20 minutes before baking.
• Add a mix of mini and regular chocolate chips for more chocolate in each bite.
• These cookies make awesome holiday gifts — wrap them in cookie tins or cellophane bags.

Ben Carraoli

Rice Krispie Chocolate Chip Cookies Recipe

When I first made these Rice Krispie Chocolate Chip Cookies, I didn’t expect them to disappear so quickly! The chewy cookie base combined with the crispy crunch from the cereal is unbelievably satisfying. Everyone in my family wanted seconds.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4

Course: Dessert

Calories: 160

Ingredients Method

Ingredients

  

• 1/2 cup unsalted butter softened – Soft butter blends smoothly and gives the cookie a tender texture.
• 1/2 cup granulated sugar – Adds sweetness and helps the cookies spread properly.
• 1/2 cup brown sugar packed – Gives depth and a slightly chewy texture due to its molasses content.
• 1 large egg – Binds everything together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor; don’t skip it!
• 1 1/4 cups all-purpose flour – The base that gives your cookies their shape.
• 1/2 teaspoon baking soda – Helps with rise and texture.
• 1/4 teaspoon salt – Balances out the sweetness.
• 1 cup semi-sweet chocolate chips – Melty pockets of goodness in every bite.
• 1 1/2 cups Rice Krispies cereal – Adds that irresistible crunch you’ll love.

Method

 

1. Before anything else, set your oven to 350°F (175°C). Line your baking sheet with parchment paper. This step ensures even baking and avoids sticky cleanup.
2. In a large bowl, cream the softened butter with the granulated and brown sugars. Beat until the mixture becomes fluffy and pale. This step builds the cookie’s chewy base and balances sweetness.
3. Crack in the egg and pour in the vanilla extract. Mix until the batter is smooth and silky. You’ll notice it getting thicker and more golden in color.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mix to the wet batter. Stir gently until everything just comes together — don’t overmix!
5. Time to add the fun stuff! Gently fold in the semi-sweet chocolate chips and Rice Krispies. Stir just enough so every scoop of dough has a little bit of both.
6. Scoop out rounded tablespoons of dough and place them on the prepared sheet, spacing about 2 inches apart. Pop them in the oven for 10 to 12 minutes, or until the edges are golden.
7. Let the cookies cool on the tray for 5 minutes before transferring them to a cooling rack. This step lets them firm up while staying chewy in the center.