Rice Krispie Chocolate Chip Cookies
The ultimate mash-up of two classics: chewy chocolate chip cookies with the satisfying crisp and crackle of Rice Krispies cereal. These have fantastic texture and are always a hit with kids and adults alike!
Ingredients
· 1 cup (2 sticks) unsalted butter, softened
· 1 cup packed light brown sugar
· ½ cup granulated sugar
· 2 large eggs, room temperature
· 2 tsp vanilla extract
· 2 ¼ cups all-purpose flour
· 1 tsp baking soda
· ½ tsp baking powder
· 1 tsp salt (½ tsp if using salted butter)
· 2 cups Rice Krispies cereal
· 1 ½ cups semi-sweet chocolate chips
· Optional: ½ cup chopped nuts (walnuts or pecans)
Instructions
- Prep & Mix Wet Ingredients:
· Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
· In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes with electric mixer).
· Beat in eggs one at a time, then add vanilla.
- Combine Dry Ingredients:
· In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
· Gradually add dry ingredients to wet ingredients, mixing just until combined.
· Important: Do not overmix once flour is added.
- Fold in Mix-ins:
· Gently fold in Rice Krispies cereal and chocolate chips (and nuts if using) with a spatula.
· The dough will be thick and crunchy.
- Bake:
· Scoop 2-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
· Bake 10-12 minutes, until edges are golden but centers still look slightly soft.
· Let cool on baking sheet 5 minutes before transferring to wire rack to cool completely.
Key Tips for Success:
· Room temperature ingredients: Ensures even mixing
· Don’t overmix: Prevents tough cookies
· Press down slightly: If you prefer flatter cookies, gently press dough balls before baking
· Fresh cereal: Stale Rice Krispies won’t give that signature snap
· Underbake slightly: They continue cooking on the hot tray
Variations:
· Salted caramel: Add ½ cup caramel bits + flaky sea salt on top before baking
· Peanut butter: Replace ½ cup butter with ½ cup creamy peanut butter
· M&M’s: Swap ½ cup chocolate chips for M&M’s
· White chocolate cranberry: Use white chocolate chips + dried cranberries
· Double chocolate: Add ½ cup cocoa powder to dry ingredients
Storage:
· Room temperature airtight container: Up to 5 days
· Freezer (dough or baked): Up to 3 months
· Pro tip: Scoop dough balls and freeze on a tray, then transfer to bag for ready-to-bake cookies anytime!
These cookies combine nostalgic flavors with incredible texture—crispy, chewy, and chocolaty all at once. The Rice Krispies add a magical crunch without making them hard. Perfect for lunchboxes, bake sales, or a fun twist on cookie night!