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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the Rice Krispies cereal, flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until smooth and well combined.
- Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips, ensuring they are evenly distributed.
- 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.
- Bake:
- Bake for 10–12 minutes, or until the edges are golden brown.
- 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!
PrintRice Krispie Chocolate Chip Cookies
- 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
- 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
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, combine Rice Krispies, flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips, ensuring they’re evenly distributed.
- 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.
- 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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