Rice Krispie Chocolate Chip Cookies

Save this recipe on:

Golden, chewy, and slightly crisp around the edges, Rice Krispie Chocolate Chip Cookies are a delightful twist on a classic. The familiar warmth of gooey chocolate chips melds perfectly with the light, airy crunch of puffed rice cereal, delivering a bite that’s both nostalgic and pleasantly surprising.

These cookies are more than just a sweet treat—they’re a textural experience. Perfect for bake sales, school lunchboxes, or cozy nights in, they come together easily and disappear quickly. If you love the idea of classic cookies with a crispy edge, this is one to bookmark.

---

What Makes Rice Krispie Chocolate Chip Cookies So Irresistible?

The secret is balance. The Rice Krispies lighten the cookie dough, adding a satisfying snap to every bite, while the chocolate chips bring in that rich, creamy contrast. It’s a cookie that feels familiar yet stands out thanks to this clever addition. Plus, it’s fun to make and even more fun to eat.

---

Ingredients for the Rice Krispie Chocolate Chip Cookies

Unsalted Butter: Provides richness and the perfect tender texture.

Brown Sugar & Granulated Sugar: A blend of the two brings depth and chewiness, along with the right amount of sweetness.

Egg: Binds the ingredients and gives structure to the cookies.

Vanilla Extract: Enhances all the flavors and adds that warm bakery note.

All-Purpose Flour: The backbone of the dough, holding everything together.

Baking Soda & Salt: Help the cookies rise and balance the sweetness.

Chocolate Chips: Semi-sweet or dark chips melt into gooey pockets of indulgence.

Rice Krispies Cereal: Adds that signature crisp and a light crunch in every bite.

---

How To Make the Rice Krispie Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

Start by beating together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key to creating a smooth, tender cookie base.

Step 2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Mix until fully combined. The egg helps bind the dough, while vanilla enhances the flavor.

Step 3: Mix in the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until no streaks of flour remain.

Step 4: Fold in the Chocolate Chips and Rice Krispies

Gently fold in the chocolate chips followed by the Rice Krispies. Stir carefully to avoid crushing the cereal too much—you want those crispy bits to stay intact.

Step 5: Scoop and Shape the Dough

Using a cookie scoop or spoon, portion out dough balls and place them on a parchment-lined baking sheet. Leave space between each cookie to allow for spreading.

Step 6: Bake to Golden Perfection

Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the edges are golden brown and the centers are just set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

---

Serving and Storing Rice Krispie Chocolate Chip Cookies

These cookies are best enjoyed slightly warm when the chocolate is melty and the edges are crisp. Pair them with a cold glass of milk or crumble them over vanilla ice cream for an easy dessert.

To store, place them in an airtight container at room temperature. They stay fresh for up to 5 days. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer-safe bag. Reheat in the microwave for a few seconds to bring back that just-baked warmth.

---

Frequently Asked Questions

How do I keep the Rice Krispies from getting soggy?

Fold them in gently at the end and avoid letting the dough sit too long before baking. This keeps the cereal crisp inside the cookie.

Can I use other types of cereal?

Yes! Cornflakes or crushed Cheerios could work, but they’ll change the texture. Rice Krispies offer the lightest, crispiest result.

Should I chill the dough?

Chilling isn’t required for this recipe, but a short chill (15-30 minutes) can help control spreading and deepen the flavor.

Can I use dark chocolate or white chocolate chips?

Absolutely. Swap in your favorite type of chip for a different flavor profile.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free flour blend and check that your Rice Krispies are certified gluten-free.

What’s the best way to scoop the dough evenly?

A medium cookie scoop ensures uniform size and helps the cookies bake evenly.

---

Want More Cookie Dessert Ideas?

You might also like the Thick and Chewy Peanut Butter Cookies Recipe if you love rich and nutty flavors. For a no-bake twist, try the No-Bake Banana Pudding Cheesecake Recipe—it’s creamy, layered, and crowd-pleasing.

The Indulgent Chocolate Chess Pie offers a deep chocolate fix if you’re in the mood for a sliceable dessert. Or explore the Cheesecake Deviled Strawberries for a playful presentation of fruit and cream.

For cereal-inspired options, the 2-Ingredient Pineapple Cake is a quick and fluffy bake that brings fruity brightness into the mix.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go extra crispy? Did you swap in peanut butter chips or drizzle with caramel? Leave a comment below. I’m always curious how others make it their own.

---

Print

Save this recipe on: