Rice Krispie Chocolate Chip Cookies Recipe

If you’re on the hunt for a crowd-pleasing, outrageously textured treat, these Rice Krispie Chocolate Chip Cookies are about to become your new obsession. Each bite combines the classic comfort of chocolate chip cookies with an irresistible crispy crunch thanks to that clever cereal coating. The result is a cookie that’s part nostalgia, part surprise, and totally craveable—a kitchen adventure that welcomes bakers of all skill levels, with flavor and fun in every chew.

Ingredients You’ll Need

The secret to unforgettable Rice Krispie Chocolate Chip Cookies lies in a handful of simple but carefully chosen ingredients. Classic staples like butter and eggs set the stage while each addition—yes, even the cereal—brings its own magic for a cookie that’s plush, chewy, and joyously crackly.

• Unsalted Butter (1 cup/225g): Softened butter gives the cookies richness and that melt-in-your-mouth texture—let it come to room temperature for easy mixing.
• Granulated Sugar (1 cup/200g): Provides sweetness and helps the cookies achieve lightly golden edges.
• Large Eggs (2): These bind your dough and add moisture, resulting in a tender crumb.
• Pure Vanilla Extract (2 tsp/10ml): A splash of vanilla brings warmth and rounds out the flavors—don’t skip it!
• All-Purpose Flour (2 ½ cups/315g): Flour lays the soft, chewy foundation these cookies need to hold up all those glorious add-ins.
• Baking Soda (1 tsp/5g): Helps your cookies spread the perfect amount for a slightly crisp edge with a soft center.
• Salt (½ tsp/3g): A pinch sharpens the flavors and balances all the sweetness—absolutely essential.
• Semi-Sweet Chocolate Chips (1 bag, 12oz/340g): That classic, melty burst of chocolate is non-negotiable in Rice Krispie Chocolate Chip Cookies!
• Rice Krispies Cereal (3 ½ cups/90g): This is what transforms your cookie, adding airy crunch and nostalgic flavor in each bite.

How to Make Rice Krispie Chocolate Chip Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to 325°F (163°C) with the rack set squarely in the center. This ensures even heat, allowing the cookies to bake up golden around the edges while staying perfectly soft within. Line your baking sheets with parchment paper so nothing sticks, and you’re ready for the magic to begin!

Step 2: Cream the Butter and Sugar

In a large bowl—or the bowl of your stand mixer—combine the softened butter and granulated sugar. Beat them together on medium speed for about 2 to 3 minutes, until the mixture is pale, fluffy, and begging to be tasted. This step is key; it sets the stage for a cookie that’s light yet decadent.

Step 3: Incorporate Eggs and Vanilla

Add the eggs one at a time, mixing thoroughly after each to create a smooth, glossy batter. Finish this step by adding your vanilla extract. Take a second to breathe in that vanilla-scented cloud—it’s one sign your Rice Krispie Chocolate Chip Cookies are off to a dreamy start.

Step 4: Combine Dry Ingredients

Whisk together the flour, baking soda, and salt in a separate bowl. Slowly add these dry ingredients to your butter mixture in three stages, mixing gently on low until just combined. This careful mixing keeps things light and avoids overdeveloping the gluten, which could lead to tough cookies.

Step 5: Fold in Chocolate Chips

Switch to a spatula or wooden spoon for this step. Gently fold in all the semi-sweet chocolate chips, making sure they’re evenly scattered throughout the dough. Every scoop should get its fair share of chocolate magic!

Step 6: Coat with Rice Krispies

Pour the Rice Krispies cereal into a shallow dish. Scoop up dough balls using a cookie scoop or tablespoon, then roll each one in the cereal, pressing lightly so the crunchy pieces stick to the outside. This is where the iconic Rice Krispie Chocolate Chip Cookies crunch really develops!

Step 7: Arrange and Bake

Line up your coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to give them room to spread. Gently flatten each one with your palm—just a little. Bake for 23 to 25 minutes, watching closely so the Rice Krispies turn golden but never burn. The final few minutes are the secret to achieving that crispy shell with a gooey middle.

Step 8: Cool and Serve

Once out of the oven, let the cookies cool right on the sheet for 5 minutes so they set up just enough. Then transfer them to a wire rack to cool completely—if you can wait! That combination of crisp, chewy, and melty is totally worth it.

How to Serve Rice Krispie Chocolate Chip Cookies

Garnishes

A touch of flaky sea salt sprinkled over fresh-baked Rice Krispie Chocolate Chip Cookies is absolute magic, drawing out the chocolate and heightening every flavor. For a funky touch, consider a drizzle of melted white chocolate or a scatter of colorful sprinkles for a party-ready vibe.

Side Dishes

Nothing pairs with these cookies quite like a frosty glass of cold milk—classic for a reason! For a more grown-up pairing, try serving them with coffee, a rich hot chocolate, or blended into ice cream sundaes for an indulgent dessert night.

Creative Ways to Present

Turn Rice Krispie Chocolate Chip Cookies into ice cream sandwiches by nestling a scoop of vanilla or chocolate ice cream between two cookies. Stack them tall on a pretty plate for an after-school snack, or bundle them in cellophane with a ribbon as a sweet gift. The crunch makes them travel-friendly—perfect for lunchboxes or picnic baskets!

Make Ahead and Storage

Storing Leftovers

Keep your Rice Krispie Chocolate Chip Cookies fresh for days by storing them in an airtight container at room temperature. They’ll stay crispy on the outside and soft within for up to 5 days—if you can resist eating them all sooner!

Freezing

Freeze baked cookies in layers between sheets of parchment, sealed tightly in a freezer bag or container, for up to three months. For the ultimate shortcut, freeze the unbaked dough balls (already coated in Rice Krispies) and bake straight from frozen, just adding 1–2 minutes to the bake time.

Reheating

To revive that “just baked” magic, pop Rice Krispie Chocolate Chip Cookies into a 300°F (150°C) oven for 3 to 4 minutes. They’ll come out warm with that perfect blend of gooey chocolate and crunchy exterior—right back to their best self.

FAQs

Can I use a different type of cereal instead of Rice Krispies?

Absolutely! While the classic snap, crackle, and pop of Rice Krispies makes these cookies special, feel free to experiment with cornflakes or crisped rice alternatives for a fun twist on the traditional Rice Krispie Chocolate Chip Cookies.

How do I keep the Rice Krispies crunchy after baking?

Make sure to bake the cookies until the outer cereal coating is just golden and fully dry. Store them only when completely cooled, and use an airtight container to keep moisture at bay—this ensures every bite has that delightful crunch.

Can I make the dough ahead of time?

You sure can! Prepare the dough (without rolling in cereal) up to 2 days in advance and store in the fridge. When ready to bake, form, coat in Rice Krispies, and they’ll be just as tasty—maybe even more flavorful as the dough rests.

What’s the best way to get even-sized cookies?

A cookie scoop is your new best friend here! Not only does it give you consistently sized Rice Krispie Chocolate Chip Cookies, but it also helps them bake evenly—so every batch comes out picture-perfect.

Can I add nuts or other mix-ins to this recipe?

Definitely—chopped pecans, walnuts, or even toffee bits are amazing in these cookies. Just keep the total amount of mix-ins (including the chocolate chips) the same to maintain that classic Rice Krispie Chocolate Chip Cookies texture.

Final Thoughts

If you’re looking for a cookie that delivers both nostalgia and a modern twist, Rice Krispie Chocolate Chip Cookies are exactly what your kitchen needs. Invite some friends, gather your ingredients, and get ready to enjoy a treat that’s equal parts classic comfort and delightful crunch. Happy baking!

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