Rice Krispie Cookies with Chocolate Chips
Rice Krispie Cookies with Chocolate Chips are the ultimate chewy-crispy combo you didn’t know you needed. These buttery cookies have golden edges, gooey chocolate chips, and a delightful crunch from puffed rice cereal. They’re easy to make, fun to eat, and perfect for lunchboxes, parties, or a nostalgic treat anytime.
Ingredients List
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 2 cups Rice Krispies cereal
– 1 ½ cups semi-sweet chocolate chips
Step-by-Step Instructions
Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet mixture.
Step 5: Fold in Rice Krispies and chocolate chips until evenly distributed.
Step 6: Scoop dough by heaping tablespoons onto prepared baking sheets, spacing 2 inches apart.
Step 7: Bake for 10–12 minutes, or until edges are golden. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Cooking Time
Prep Time: 15 minutes
Bake Time: 10–12 minutes per batch
Total Time: ~30 minutes
Servings
Makes about 36 cookies
Nutritional Information (approx. per cookie)
Calories: 160
Carbs: 21g
Fat: 8g
Protein: 2g
Storage Instructions
Store in an airtight container at room temperature for up to 5 days.
Can also be frozen for up to 2 months.
Pairings/Suggestions
Perfect with a glass of cold milk or hot coffee.
Try mixing in white chocolate chips or butterscotch chips for fun variations.
Seasonal Relevance
A great anytime treat—especially fun for holiday cookie swaps, bake sales, and family weekends.
Conclusion
These Rice Krispie Cookies with Chocolate Chips are a playful spin on classic chocolate chip cookies. With the perfect balance of chewy and crispy, they’re an instant favorite that brings both comfort and crunch in every bite.
Rice Krispie Cookies with Chocolate Chips
Course: Uncategorized36
servings15
minutes10
minutes160
kcalThese Rice Krispie Cookies are the perfect blend of crispy, chewy, and chocolatey goodness. The puffed rice cereal adds an irresistible crunch to the soft cookie base, while chocolate chips bring the sweetness. Great for lunchboxes, bake sales, or anytime snacking.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups Rice Krispies cereal
1½ cups semi-sweet chocolate chips
Directions
- Softened butter adds moisture and richness to the cookies.
- mix of granulated and brown sugar provides the perfect balance of sweetness and chew.
- Eggs bind the dough and contribute to a soft texture.
- Vanilla extract enhances flavor and adds warmth.
- All-purpose flour gives the cookies structure.
- Baking soda helps the cookies rise and spread properly.
- Salt balances the sweetness and enhances overall flavor.
- Rice Krispies add a crispy, light crunch.
- Chocolate chips give pockets of melty, sweet richness in every bite.
Recipe Video
Notes
- Crispy texture from the cereal
Soft and chewy cookie base
Perfect for using leftover Rice Krispies
Semi-sweet or dark chocolate chips work best
Store in an airtight container for 3–4 days
FAQs
Q1: Can I use other cereals instead of Rice Krispies?
Yes, but Rice Krispies give the best light crunch—avoid cereals that get soggy quickly.
Q2: Can I freeze the dough?
Absolutely. Freeze cookie dough balls on a tray, then transfer to a bag and freeze for up to 2 months.
Q3: Why are my cookies spreading too much?
Chill the dough for 30 minutes before baking to help prevent over-spreading.
