Rice Krispie Chocolate Chip Cookies

Rice Krispie Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies. The addition of crispy Rice Krispies creates a unique texture that’s chewy, crunchy, and incredibly satisfying. These cookies are perfect for snack time, lunchboxes, or as a sweet treat for any occasion.

Why You’ll Love This Recipe

  • Unique Texture: The combination of chewy cookie dough and crispy cereal is irresistible.
  • Easy to Make: A straightforward recipe that comes together quickly.
  • Perfectly Sweet: Semi-sweet chocolate chips balance the sweetness beautifully.
  • Crowd-Pleaser: Great for family gatherings, potlucks, or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 3 cups Rice Krispies cereal
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients:
    • In a medium bowl, whisk together the Rice Krispies cereal, flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars:
    • In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add Wet Ingredients:
    • Beat in the egg and vanilla extract until smooth and well combined.
  5. Mix Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  6. Fold in Chocolate Chips:
    • Gently fold in the chocolate chips, ensuring they are evenly distributed.
  7. Shape and Place on Baking Sheet:
    • Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake:
    • Bake for 10–12 minutes, or until the edges are golden brown.
  9. Cool the Cookies:
    • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Prep Time: 15 minutes
  • Cooking Time: 12 minutes
  • Total Time: 27 minutes
  • Servings: 24 cookies

Variations

  • Nutty Addition: Add chopped pecans or walnuts for extra crunch.
  • White Chocolate Chips: Substitute or mix in white chocolate chips for a sweeter twist.
  • Dried Fruit: Include dried cranberries or raisins for a chewy contrast.
  • Peanut Butter: Replace some of the butter with peanut butter for a nutty flavor.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Warm in a 300°F (150°C) oven for 3–5 minutes to refresh their texture.

FAQs

1. Can I use a different type of cereal?

Yes, you can substitute with other puffed or crispy cereals, but the texture may vary slightly.

2. Can I make these cookies gluten-free?

Yes, use a gluten-free flour blend and ensure the Rice Krispies are certified gluten-free.

3. Why are my cookies spreading too much?

Ensure your butter isn’t too soft, and chill the dough for 15 minutes if needed.

4. Can I use dark chocolate chips?

Absolutely! Dark chocolate adds a richer flavor to the cookies.

5. How do I make smaller cookies?

Use a teaspoon to scoop the dough, adjusting the baking time to 8–10 minutes.

6. Can I use margarine instead of butter?

Yes, but butter provides better flavor and texture.

7. Why is my dough too crumbly?

Ensure you’ve measured the ingredients accurately, especially the flour. Add a teaspoon of milk if needed.

8. Can I double this recipe?

Yes, simply double all the ingredients and bake in batches.

9. How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

10. Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 2 days or freeze for longer storage.

Conclusion

Rice Krispie Chocolate Chip Cookies are a delightful twist on a classic treat. The combination of chewy, buttery dough and crispy cereal makes these cookies unique and irresistible. Whether for a party, a snack, or a gift, this recipe is sure to please. Try it out and savor the perfect blend of textures and flavors!

Print
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Rice Krispie Chocolate Chip Cookies

Rice Krispie Chocolate Chip Cookies

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  • Author: Mariem
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft and chewy cookies with a delightful crunch from Rice Krispies and bursts of chocolate chips. A unique twist on a classic favorite that’s perfect for any occasion!


Ingredients

Units Scale
  • 3 cups Rice Krispies cereal
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    • In a medium bowl, combine Rice Krispies, flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars:
    • In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add Egg and Vanilla:
    • Beat in the egg and vanilla extract until well combined.
  5. Combine Wet and Dry Ingredients:
    • Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
  6. Fold in Chocolate Chips:
    • Gently fold in the chocolate chips, ensuring they’re evenly distributed.
  7. Shape and Bake:
    • Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown.
  8. Cool:
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to a week.
  • Add-Ins: Mix in ½ cup of chopped nuts or shredded coconut for extra texture.
  • Freezing: Cookie dough can be frozen for up to 3 months; thaw before baking.

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