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Rice Krispie Chocolate Chip Cookies recipe
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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.