By Chef Clara
A delightful twist on the classic chocolate chip cookie, these treats incorporate crispy Rice Krispies cereal, adding a satisfying crunch to every chewy, buttery bite.
Why this one earns a spot
- Crunchy & Chewy: The perfect balance of textures with crispy Rice Krispies and gooey chocolate chips.
- Easy to Make: Simple ingredients and quick preparation.
- Crowd-Pleaser: Ideal for bake sales, parties, or family gatherings.
- Classic with a Twist: A fun variation of the traditional chocolate chip cookie.
What you need
- 1 cup unsalted butter, softened to room temperature
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 2 cups Rice Krispies cereal
Directions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, approximately 2–3 minutes.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to ensure tender cookies.
Fold in Chocolate Chips and Rice Krispies:
- Gently fold in the semi-sweet chocolate chips and Rice Krispies cereal until evenly distributed throughout the dough. Be careful not to crush the cereal to maintain its crispy texture.
Shape and Bake:
- Using a tablespoon or a cookie scoop, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, which is ideal for a chewy texture.
Cool:
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
How much it makes
- Prep Time: 15 minutes
- Cooking Time: 10–12 minutes per batch
- Total Time: Approximately 30 minutes
- Servings: About 36 cookies
- Calories: Approximately 180 kcal per cookie
Will it keep?
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
- Reheating: Warm in the microwave for 10–15 seconds for a freshly baked taste.
FAQs
Can I use margarine instead of butter?
Yes, but butter provides the best flavor and texture.
Why are my cookies spreading too much?
Ensure your butter isn’t too soft and chill the dough for 30 minutes before baking if needed.
Can I make these cookies without eggs?
Yes, substitute with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water per egg).
What can I use instead of Rice Krispies?
Try crushed cornflakes or puffed rice cereal.
How do I keep the Rice Krispies crispy in the cookies?
Fold them in gently and avoid overmixing to maintain their crunch.
Can I make these cookies smaller or larger?
Yes, adjust the baking time accordingly—smaller cookies may need less time, larger cookies more.
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate adds a richer flavor.
What’s the best way to mix the dough?
Use a hand or stand mixer for even blending, but mix the Rice Krispies in by hand.
Can I add oatmeal to this recipe?
Yes! Replace half a cup of flour with rolled oats for a chewier texture.
How do I make these cookies extra soft?
Slightly underbake them and store in an airtight container with a slice of bread.
Worth knowing
Rice Krispie Chocolate Chip Cookies are a fun and delicious spin on a classic cookie, delivering the perfect combination of crunch and chewiness. Easy to make and great for any occasion, these cookies are bound to become a household favorite!
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Rice Krispie Chocolate Chip Cookies
- Total Time: PT30M
- Yield: About 36 cookies 1x
Description
A delightful twist on the classic chocolate chip cookie, these treats incorporate crispy Rice Krispies cereal, adding a satisfying crunch to every chewy, buttery bite.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 2 cups Rice Krispies cereal
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, approximately 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to ensure tender cookies.
- Gently fold in the semi-sweet chocolate chips and Rice Krispies cereal until evenly distributed throughout the dough. Be careful not to crush the cereal to maintain its crispy texture.
- Using a tablespoon or a cookie scoop, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, which is ideal for a chewy texture.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time. Warm in the microwave for 10–15 seconds for a freshly baked taste.
- Prep Time: PT15M
- Cook Time: PT12M
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 180