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Rice Krispie Chocolate Chip Cookies

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These Rice Krispie Chocolate Chip Cookies combine chewy, buttery cookie goodness with the light, crispy crunch of Rice Krispies. Perfectly golden and loaded with chocolate chips, they’re a fun twist on the classic cookie everyone loves.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: About 3 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Gently fold in the Rice Krispies cereal and chocolate chips until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes, or until edges are golden brown and centers are still soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chill dough for 15–20 minutes if it seems too soft to prevent spreading.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze for up to 3 months; thaw at room temperature or warm briefly in the microwave.
  • Try adding white chocolate chips, nuts, or drizzle melted chocolate for variation.

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