Rice Krispie Chocolate Chip Cookies

Imagine the warm, gooey comfort of a classic chocolate chip cookie but with an irresistible crispy twist. These Rice Krispie Chocolate Chip Cookies are exactly that. With golden edges, soft centers, and the unmistakable crackle of puffed rice cereal in every bite, they’re a delightful update on a timeless treat.

The inspiration behind this recipe is simple: give the beloved chocolate chip cookie a fun, textural upgrade. Whether you’re baking for a school bake sale, weekend treat, or a cookie swap, these cookies are guaranteed to stand out and spark conversation.

And the best part? They’re incredibly easy to make with pantry staples, no chill time required.

Why You’ll Love This Recipe

• Classic chocolate chip cookie flavor with a crispy twist
• No chill time bake straight from the mixing bowl
• Perfectly chewy on the inside, crisp on the outside
• A fun way to use up extra cereal
• Loved by both kids and adults alike

Ingredients Breakdown

Makes: about 30 cookies

Wet Ingredients:

• 1 cup (225g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons (10mL) pure vanilla extract

Dry Ingredients:

• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon (5g) baking soda
• ½ teaspoon (3g) salt

Add-ins:

• 1 bag (12 oz / 340g) semi-sweet chocolate chips
• 3 ½ cups (90g) Rice Krispies cereal

Tools & Equipment Needed

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Silicone spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mat
• Wire cooling rack

Step-by-Step Instructions

1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together using a mixer on medium speed until light and fluffy (about 2–3 minutes).

3. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.

5. Combine Wet and Dry
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.

6. Fold in Chocolate Chips and Cereal
Using a spatula or wooden spoon, gently fold in the chocolate chips and Rice Krispies cereal. Mix until evenly distributed, being careful not to crush the cereal too much.

7. Scoop and Bake
Scoop the dough into 1.5-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.

Bake for 10–12 minutes, or until the edges are golden and the centers are still slightly soft.

8. Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Extra gooey? Add ½ cup chopped marshmallows for a Rice Krispie treat vibe.
• Brown butter version: Brown the butter for a nutty, rich flavor twist.
• Chill for thicker cookies: Chill dough for 30–60 minutes for a puffier texture.
• Add-ins: Swap chocolate chips for butterscotch or white chocolate.
• Nutty twist: Stir in ½ cup chopped pecans or walnuts.

Flavor Profile & Pairings

Taste & Texture:
These cookies are the best of both worlds — rich, buttery, and filled with chocolate, yet light and crispy from the puffed cereal. The combination of soft interior and crisp edges is irresistible.

Drink Pairings:

• A tall glass of cold milk
• Iced coffee or espresso
• Hot cocoa for a cozy treat

Serving Ideas:

• Stack and tie with ribbon for gifting
• Crumble over vanilla ice cream
• Serve warm with a drizzle of melted chocolate

Nutritional Overview (Per Cookie)

Nutrient	Estimate
Calories	~180
Protein	~2g
Carbohydrates	~22g
Fat	~9g
Fiber	~1g

Dietary Notes:
Contains gluten, dairy, and eggs. Nut-free (if no nut add-ins used).

Make-Ahead & Meal Prep Tips

• Cookie dough can be made up to 3 days in advance and stored in the refrigerator.
• For best results, let chilled dough sit at room temperature for 10 minutes before baking.
• Freeze cookie dough balls on a tray, then transfer to a bag and bake from frozen (add 1–2 minutes to bake time).

FAQs

Can I use margarine instead of butter?
Butter is preferred for best flavor and texture, but you can substitute margarine in a pinch.

Will the Rice Krispies stay crispy?
Yes — when mixed gently and baked, the cereal retains its signature crunch.

Can I make these gluten-free?
Use a 1:1 gluten-free flour blend and certified gluten-free crisp rice cereal.

Can I use brown sugar instead of granulated?
Yes, it will add a more caramelized flavor and slightly softer texture.

Do I have to chill the dough?
Nope — these cookies bake beautifully without chilling, but a brief chill can help reduce spreading.

Cooking Timeline (At a Glance)

Task	Time
Prep Ingredients	10 minutes
Mix Dough	10 minutes
Bake	10–12 minutes per batch
Cool	10 minutes
Total Time	~40 minutes (active)

Serving Suggestions

• Serve warm with milk for the ultimate cookie experience
• Pack in lunchboxes or bake-sale bags
• Crumble into yogurt or use as a topping for frozen desserts

Recipe Variations

• Peanut Butter Twist: Add ¼ cup creamy peanut butter to the dough.
• Trail Mix Cookies: Add mini pretzels, raisins, and chopped nuts.
• Double Chocolate Version: Add 2 tablespoons cocoa powder to the flour.

Ingredient Spotlight: Rice Krispies Cereal

Often used in treats and bars, Rice Krispies cereal adds a light, crispy texture that makes these cookies unique. For best results:

• Add cereal last to avoid crushing
• Use fresh cereal for optimal crispiness
• Store any extra in an airtight container to maintain crunch

Pro Cooking Tips

• Don’t overmix once flour is added overworking the dough makes cookies tough.
• Always use softened butter at room temperature for even creaming.
• Bake on parchment to ensure even browning and easy cleanup.
• If cookies spread too much, add 1–2 tablespoons extra flour.

Storage & Freezing Guide

Storage:
Keep cookies in an airtight container at room temperature for up to 5 days. To retain crispiness, store with a piece of bread or dry paper towel inside.

Freezing:

• Freeze unbaked cookie dough balls for up to 3 months
• Freeze baked cookies in airtight containers separated by parchment
• Reheat baked cookies at 300°F for 5 minutes to restore freshness

Nutrition Estimate Table (Per Cookie)

Nutrient	Amount
Calories	~180
Protein	~2g
Carbohydrates	~22g
Fat	~9g
Fiber	~1g

Dietary Tags:
Nut-free (if no nuts added), Contains gluten, dairy, eggs

Conclusion

Rice Krispie Chocolate Chip Cookies are the perfect way to breathe new life into a classic recipe. With their chewy centers, crisp edges, and satisfying crunch in every bite, they offer something just a little different without straying too far from the nostalgic charm of the original chocolate chip cookie.

Whether you’re baking for loved ones, prepping for a party, or simply treating yourself on a Tuesday afternoon, this recipe is one you’ll come back to again and again. Easy to make, endlessly adaptable, and absolutely delicious it’s everything a cookie should be.

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