Rice Krispie Chocolate Chip Cookies combine the classic flavor of chewy chocolate chip cookies with the crispy texture of puffed rice cereal. These cookies are easy to make, fun to customize, and loved by kids and adults alike. Whether you’re baking for a party or prepping for the freezer, this crowd-pleasing treat delivers perfect crunch in every bite.
Equipment
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Mixing bowls
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Electric mixer or hand whisk
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Rubber spatula
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Measuring cups/spoons
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Baking sheet
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Parchment paper or silicone mat
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Cooling rack
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Cookie scoop (optional)
Ingredients
- 2¼ cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Rice Krispies cereal
- 1½ cups semi-sweet chocolate chips
Optional Add-Ins:
- 1 cup mini marshmallows
- ½ cup toffee bits
- ½ cup chopped walnuts or pecans
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the eggs and vanilla extract.
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In a separate bowl, whisk the flour, baking soda, and salt.
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Gradually mix the dry ingredients into the wet until just combined.
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Gently fold in the Rice Krispies and chocolate chips.
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Scoop dough balls onto the baking sheet, leaving space between each cookie.
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Bake for 10–12 minutes, or until edges are golden and centers are set.
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Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- For extra chewy cookies, add more brown sugar or marshmallows.
- Chill the dough for 30 minutes for thicker, bakery-style cookies.
- Freeze dough balls for later baking — perfect for last-minute treats.
- Use dark chocolate chips, almond flour, or coconut sugar for a healthier twist.
- Don’t overmix once cereal is added — this preserves the crispy texture.