A chewy, chocolatey cookie with a delightful crunch—every bite brings back childhood memories while satisfying hearty cookie cravings. These aren’t your ordinary chocolate chip cookies; the addition of Rice Krispies takes them from classic to unforgettable.
Why You’ll Love This Recipe
I love how the buttery chew of classic cookies meets the playful snap of Rice Krispies—and the melty pockets of chocolate make each bite irresistible. Every batch delivers that perfect harmony of chewiness, crunch, and chocolate goodness.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Unsalted butter (1 cup, softened)
-
Granulated sugar (1 cup)
-
Brown sugar, packed (1 cup)
-
Large eggs (2)
-
Vanilla extract (1 tsp)
-
All-purpose flour (2½ cups)
-
Baking soda (1 tsp)
-
Baking powder (½ tsp)
-
Salt (½ tsp)
-
Semi-sweet chocolate chips (1½ cups)
-
Rice Krispies cereal (1½ cups)
directions
-
Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper and set aside.
-
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
-
In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
-
Gently fold in the chocolate chips and Rice Krispies cereal, taking care not to crush the cereal.
-
Scoop rounded tablespoons of dough onto the prepared sheet, spacing about 2 in apart. Bake 10–12 minutes, until edges are golden and centers are slightly soft.
-
Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
Servings and timing
-
Yield: About 24 cookies
-
Prep: 15 minutes
-
Bake: 10–12 minutes
-
Total time: 25–27 minutes
storage/reheating
Storing Leftovers
I store cooled cookies in an airtight container at room temperature. They stay delightfully chewy for 3–4 days. For extra freshness, I tuck a slice of bread inside to maintain perfect texture.
Freezing
These cookies freeze well! I freeze baked and cooled cookies in a sealed bag for up to 3 months. For a fresh-baked fix, I also freeze scooped dough; I bake directly from frozen, adding an extra minute or two.
Reheating
To relive that just-baked warmth, I microwave a cookie for about 10 seconds or reheat several on a baking sheet at 300 °F (150 °C) for 3–5 minutes. The chocolate gets melty, and the Rice Krispies crisp up beautifully.
FAQs
Can I use margarine or salted butter instead of unsalted butter?
I can use salted butter by reducing the added salt by half. Margarine will change the richness and texture, so I stick with unsalted butter whenever possible.
Are there gluten-free options for this recipe?
Yes—I swap in a gluten-free flour blend and use gluten-free Rice Krispies (some versions contain malt). The rest of the recipe stays the same, delivering the same chewy crunch.
What if I don’t have brown sugar?
If I’m out of brown sugar, I use granulated sugar plus a tablespoon of molasses per cup of brown sugar. The flavor deepens. Without molasses, the cookies still turn out well—just slightly less caramel in taste.
Why did my cookies come out flat?
Flat cookies usually mean the butter was too warm or there wasn’t enough flour. I chill the dough for 30 minutes to help keep the cookies thick and puffy.
Can I add nuts or other mix‑ins?
Absolutely! I’ll often add chopped pecans, walnuts, or swap in white chocolate chips. Just don’t overload the mix—too many extras can alter the texture. A handful is perfect.
Conclusion
These RICE KRISPIE CHOCOLATE CHIP COOKIES give me everything I crave: chewy, crunchy, and chocolatey all at once. They’re perfect for sharing—or keeping all to myself on a cozy day. I can’t wait for you to bake a batch and experience the joy they bring!
