These Rice Krispie chocolate chip cookies take the classic chocolate chip cookie to the next level by adding light, crispy cereal for an amazing texture. They’re chewy on the inside, crispy on the outside, and packed with melty chocolate chips in every bite.
If you love crispy, chewy, and slightly crunchy cookies, this recipe is for you. Let’s get baking!
1. Ingredients & Kitchen Tools
Ingredients for Rice Krispie Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups Rice Krispies cereal
Optional Add-Ins
- ½ cup chopped nuts (walnuts or pecans)
- ½ teaspoon cinnamon for extra warmth
- ½ cup mini marshmallows for a s’mores effect
Essential Kitchen Tools
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
2. Preparing the Cookie Dough
1. Preheat the Oven
- Set to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Cream the Butter & Sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the Eggs & Vanilla
- Mix in eggs and vanilla extract until smooth.
4. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Mix Everything Together
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips and Rice Krispies, being careful not to crush the cereal.
3. Shaping & Baking the Cookies
1. Scoop the Dough
- Use a cookie scoop or spoon to form 1.5-inch balls.
- Place them 2 inches apart on the prepared baking sheet.
2. Bake Until Golden
- Bake for 10–12 minutes, or until the edges are golden but the center is still soft.
3. Cool Before Serving
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
4. Serving & Storage
Best Ways to Serve
- With a cold glass of milk.
- Drizzled with melted chocolate.
- Crumbled over ice cream for extra crunch.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze cookie dough balls for up to 3 months—bake straight from frozen.
5. Customizations & Variations
1. Extra Crunchy Version
- Increase Rice Krispies to 2 cups for extra crispiness.
2. Peanut Butter Chocolate Chip Cookies
- Add ½ cup peanut butter to the dough.
3. Salted Caramel Cookies
- Drizzle with caramel sauce and sprinkle with sea salt.
4. White Chocolate & Cranberry Version
- Swap semi-sweet chocolate chips for white chocolate and add ½ cup dried cranberries.
6. Common Mistakes & How to Avoid Them
1. Cookies Too Flat?
- Chill the dough for 30 minutes before baking.
2. Rice Krispies Losing Crunch?
- Fold them in gently and bake immediately.
3. Cookies Too Hard?
- Don’t overbake—they continue cooking after removal from the oven.
7. Frequently Asked Questions
1. Can I use a different cereal?
Yes! Try Cornflakes or Frosted Flakes for a different texture.
2. Can I make these cookies gluten-free?
Yes! Use gluten-free flour and ensure your Rice Krispies are gluten-free.
3. Can I add oats?
Yes! Add ½ cup oats for a chewier texture.
4. What’s the best chocolate for this recipe?
Semi-sweet is classic, but milk or dark chocolate also work.
5. Can I make this dough ahead of time?
Yes! Chill dough for up to 48 hours before baking.
6. Why did my cookies turn out cakey?
Too much flour—measure correctly using the scoop-and-level method.
7. How do I keep the cookies soft?
Store with a slice of bread in the container.
8. Can I double the recipe?
Yes! Simply double all ingredients and bake in batches.
9. Can I use melted butter instead of softened butter?
Softened butter gives a chewier texture, while melted butter makes them crisper.
10. Can I reduce the sugar?
Yes, but reducing sugar may affect the texture.
Enjoy your Rice Krispie chocolate chip cookies, and happy baking!