Rice Krispie Chocolate Chip Cookies Recipe – Crispy Chewy Cookies
These rice krispie chocolate chip cookies take a classic favorite to the next level! Soft and chewy on the inside with perfectly crispy edges, they’re loaded with gooey chocolate chips and a light crunch from Rice Krispies cereal. Easy to make and totally irresistible, these cookies are perfect for baking days, parties, or satisfying your sweet tooth.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- Butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Rice Krispies cereal
Instructions
- Cream Butter & Sugar: Beat butter with granulated and brown sugar until light and fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time, then add vanilla.
- Combine Dry Ingredients: Whisk flour, baking soda, and salt. Gradually add to wet mixture.
- Fold in Mix-Ins: Stir in chocolate chips, then gently fold in Rice Krispies.
- Scoop & Bake: Drop spoonfuls of dough onto lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
- Cool & Serve: Let cookies cool on the sheet for 2 minutes, then transfer to a rack.
- Expert Tip: Chill dough for 30 minutes before baking for thicker, chewier cookies.
Notes
- Use dark chocolate chips for a richer flavor.
- Fold Rice Krispies gently to keep their crunch.
- Add a sprinkle of Rice Krispies on top before baking for extra texture.
- Store in an airtight container with a slice of bread to keep cookies soft.
- Freeze dough balls for up to 3 months—bake straight from frozen with 1–2 extra minutes.
- Great base recipe for experimenting with nuts, candies, or flavored chips.