If you’ve never had Rice Krispie Chocolate Chip Cookies, get ready for a total game-changer. These cookies are the perfect balance of soft and chewy with a surprise CRUNCH thanks to the addition of crispy rice cereal. It’s a little nostalgic, a little genius, and a whole lot of delicious.
I made these on a whim once when I had leftover Rice Krispies sitting in the pantry — and now they’re a full-on favorite in our house. Kids love them, adults devour them, and they’re just different enough to stand out at any bake sale or cookie swap.
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Why You’ll Love These Cookies
- 🍪 Crispy + Chewy texture combo that’s totally addictive
- 🥣 Uses pantry staples — nothing fancy needed
- 🧁 Easy to make in one bowl
- 🎉 Great for parties, lunchbox treats, or midnight snacks
- 🧡 A fun twist on classic chocolate chip cookies!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (120g) Rice Krispies cereal
- 1½ cups (270g) chocolate chips (semi-sweet or milk chocolate)
Optional: ½ cup chopped nuts (like pecans or walnuts) for extra crunch!
Tools You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or silicone baking mat
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
2. Cream the Butter & Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
3. Add Eggs & Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients and mix just until combined.
5. Stir in the Good Stuff
Using a spatula or wooden spoon, fold in:
- Chocolate chips
- Rice Krispies cereal
- (Optional) Chopped nuts
Be gentle so you don’t crush the cereal completely — you want that crunch!
6. Scoop & Bake
Scoop tablespoon-sized dough balls and place them 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
7. Cool & Enjoy
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Then… try not to eat 5 in a row. 😉
Tips for the Best Rice Krispie Cookies
- Don’t overmix after adding the cereal — keep that crunch!
- Slightly underbake for soft, chewy centers
- For crispier cookies, bake a couple minutes longer
- Add a sprinkle of sea salt on top before baking for a gourmet twist
- Use mini chocolate chips if you want more even chocolate in every bite
Storage
- Room Temperature: Store in an airtight container for up to 5 days
- Freezer: Freeze baked cookies or unbaked dough balls for up to 3 months
- To reheat: Pop a cookie in the microwave for 10–15 seconds for warm, melty goodness!
Frequently Asked Questions
Can I use other cereals?
Sure! Try Cornflakes or Cheerios for a different texture. But Rice Krispies give the best light crunch.
Can I use margarine instead of butter?
You can, but real butter gives a richer flavor and better texture.
Can I make them gluten-free?
Yes! Use a gluten-free flour blend and make sure your cereal is certified GF.
In Summary…
These Rice Krispie Chocolate Chip Cookies are:
- Soft and chewy
- Lightly crispy
- Chocolatey
- Totally addictive
- Fun and unexpected — in the best way!
Whether you’re baking for a party or just want to shake up your cookie game, these are a guaranteed win. One bite, and you’ll see why everyone keeps reaching for just one more.
More Fun Cookies You’ll Love:
- Brown Butter Toffee Chocolate Chip Cookies
- Peanut Butter Cornflake No-Bakes
- Salted Chocolate Chunk Cookies
- Soft Oatmeal Raisin Cookies with Coconut
Let’s Keep in Touch!
If you bake these, I’d love to see them!
📸 Tag me on Pinterest or Instagram and show off those golden, crunchy cookies.
💬 Leave a comment or rating below — your feedback helps others find and fall in love with this recipe too!
Nutrition (Per Cookie – Approx. 24 cookies)
- Calories: 200
- Fat: 10g
- Carbs: 26g
- Sugar: 15g
- Protein: 2g
- Sodium: 90mg
Here’s to crispy edges, chewy middles, and the perfect little twist on a classic cookie! 🍪🥣✨
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