Rice Krispie Chocolate Chip Cookies Recipe
If you’re craving a cookie that combines the nostalgic crunch of Rice Krispies with the gooey delight of chocolate chips, the Rice Krispie Chocolate Chip Cookies Recipe is exactly what you need. These cookies strike the perfect balance between chewy and crispy, offering bursts of chocolate and the satisfying snap of cereal in every bite. Whether you’re baking for a crowd or just treating yourself, this recipe is an absolute favorite that brings joy with each mouthful.
Ingredients You’ll Need
This recipe keeps things simple but packs so much flavor and texture. Each ingredient plays a vital role, from the rich butter lending moisture and tenderness, to the Rice Krispies adding that unbeatable crisp crunch that makes these cookies uniquely awesome.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb to the cookies.
- 1 cup granulated sugar: Adds sweetness and helps create the perfect cookie texture.
- ½ cup brown sugar, packed: Brings a subtle caramel flavor; enhances moisture.
- 2 large eggs: Bind all ingredients together and add to the cookie’s chewiness.
- 1 teaspoon vanilla extract: Elevates the flavor with that familiar warm, inviting aroma.
- 2 ½ cups all-purpose flour: Forms the structure and holds everything together.
- 1 teaspoon baking soda: Helps the cookies rise slightly and develop a tender texture.
- ½ teaspoon salt: Balances sweetness and enhances all other flavors.
- 1 cup semi-sweet chocolate chips: For melty pockets of chocolatey goodness in every bite.
- 1 ½ cups Rice Krispies cereal: Adds that signature crispness that makes these cookies unforgettable.
How to Make Rice Krispie Chocolate Chip Cookies Recipe
Step 1: Prepare the Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes with a mixer. This step is key to achieving a beautifully tender cookie. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract for that fragrant hint everyone loves. In a separate bowl, whisk the flour, baking soda, and salt together before gradually mixing these dry ingredients into the butter mixture just until combined—you want to avoid overmixing for a soft cookie. Finally, fold in the chocolate chips and gently mix in the Rice Krispies, taking care not to crush the cereal; you want those crunchy bursts throughout.
Step 2: Bake the Cookies
Scoop roughly 1 ½ tablespoons of dough for each cookie onto your prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes—watch for those edges turning a lovely golden brown while keeping the centers soft to the touch. This warm, slightly underbaked center is what makes these cookies irresistible. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool fully. This quick rest ensures they set without losing their chewy, crispy texture.
How to Serve Rice Krispie Chocolate Chip Cookies Recipe
Garnishes
Sprinkling a tiny pinch of flaky sea salt on top right after baking can create a delightful contrast that amplifies the sweetness and chocolate flavors. You can also get creative with a drizzle of melted white or dark chocolate over cooled cookies for added flair and indulgence.
Side Dishes
Pairing these cookies with a tall glass of cold milk is a classic for a reason—it’s the perfect companion to balance the buttery richness and cereal crunch. Alternatively, serve them alongside a scoop of vanilla ice cream for a fun dessert twist that kids and adults alike will adore.
Creative Ways to Present
For parties or gift-giving, stack your Rice Krispie Chocolate Chip Cookies Recipe between sheets of wax paper in a decorative tin or cellophane bag tied with a colorful ribbon. You can also sandwich a small dollop of frosting or marshmallow fluff between two cookies to create scrumptious cookie sandwiches that are sure to impress.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days, though trust me, they rarely last that long around here!
Freezing
You can freeze the dough balls by placing them on a tray and freezing until firm, then transferring to a sealed bag or container. Bake straight from frozen, adding a minute or two to the baking time. Baked cookies also freeze well for up to 3 months—just thaw overnight at room temperature.
Reheating
To enjoy warm cookies, pop them in the microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This revives the soft centers and makes the chocolate chips melty all over again.
FAQs
Can I use crisped rice cereal other than Rice Krispies?
Absolutely! While Rice Krispies are classic, other crisped rice cereals can work too. Just make sure the cereal is light and crispy to maintain that perfect texture in the cookies.
Why are my cookies too crunchy?
If your cookies turn out crunchier than you like, it may be due to overbaking or crushing the cereal too much during mixing. Be sure to bake just until edges are golden and fold the cereal in gently.
Can I substitute butter with margarine or oil?
Butter creates the best flavor and texture in this recipe. Margarine may work with slightly different texture and less flavor, but oil is not recommended as it will make the dough too soft and alter the cookie’s structure.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened, not melted. Also, chilling the dough for 30 minutes before baking can help keep the cookies from spreading excessively.
Is it possible to add nuts to this Rice Krispie Chocolate Chip Cookies Recipe?
Yes! Chopped nuts like walnuts or pecans would add even more texture and flavor. Just fold them in with the chocolate chips and cereal for an extra delightful crunch.
Final Thoughts
This Rice Krispie Chocolate Chip Cookies Recipe is a beloved treat that brings a smile to everyone who tastes it. The combination of chocolate and the crispy cereal is as fun as it is delicious, making these cookies a go-to for any occasion. I can’t wait for you to try this recipe and enjoy that perfect bite of chewy, crunchy, chocolaty goodness in your very own kitchen.
Print
Rice Krispie Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 servings 1x
Description
These Rice Krispie Chocolate Chip Cookies combine the classic crunch of crispy cereal with the sweet, melty goodness of chocolate chips, resulting in a delightful treat that’s perfect for any cookie lover. Soft, chewy, and loaded with crunchy bits, these cookies are quick to make and guaranteed to satisfy your sweet tooth.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 ½ cups Rice Krispies cereal
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes using a hand or stand mixer. Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract to blend the flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep your cookies tender. Gently fold in the semi-sweet chocolate chips and Rice Krispies cereal, ensuring that the cereal stays mostly intact to maintain its crunchy texture.
- Shape and Bake: Using a cookie scoop or tablespoon, portion out about 1 ½ tablespoons of dough per cookie onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers are still slightly soft. This timing ensures a perfect chewy center with a crisp edge.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven, which helps them set and prevents breaking. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- For softer cookies, slightly underbake by removing them at the 10-minute mark.
- Ensure the butter is properly softened for easier creaming and better cookie texture.
- Do not overmix the dough once flour is added to prevent tough cookies.
- If desired, substitute chocolate chips with white chocolate or butterscotch chips for variation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
