Difficulty
Easy
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Servings
36 cookies
Discover the perfect combination of crispy and chewy with these irresistible Rice Krispie Chocolate Chip Cookies! This innovative recipe takes traditional chocolate chip cookies to the next level by incorporating Rice Krispies cereal for an unexpected crunch in every bite. The familiar warmth of vanilla and brown sugar pairs perfectly with the delicate crackle of the cereal and rich chocolate chips, creating a multi textured treat that will disappear from your cookie jar in record time. Whether you’re baking for a school event, family gathering, or simply satisfying a sweet craving, these cookies offer a delightful twist that both kids and adults will love. Easy to make and impossible to resist, these Rice Krispie Chocolate Chip Cookies will quickly become your new go to cookie recipe!
Why You Will Love This Rice Krispie Chocolate Chip Cookies
- Sweet Treat Boost: Satisfying sugar rush from chocolate chips and a crispy texture from Rice Krispies energizes your day.
- Make-Ahead Magic: Mix and shape the dough ahead of time, then bake fresh whenever you crave a treat.
- Irresistibly Balanced: Blends sweet chocolate with crunchy cereal for a delightful, indulgent snack.
- Family-Friendly: Loved by both kids and adults for its nostalgic, chewy-crisp charm.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 1/2 cups Rice Krispies cereal
1/2 cup chopped walnuts or pecans (optional)
Execution
Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Mix Wet and Dry: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Be careful not to overmix.
Add the Mix-ins: Gently fold in the chocolate chips and Rice Krispies cereal using a rubber spatula. If using nuts, add them at this stage as well. The cereal will begin to soften slightly in the dough, but that’s okay – it will still provide the signature crunch after baking.
Form the Cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. For even baking, flatten the tops slightly with the back of a spoon.
Bake: Place in the preheated oven and bake for 9-11 minutes, or until the edges are golden brown while the centers still look slightly underdone (they will continue cooking as they cool).
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Store: Once completely cooled, store in an airtight container at room temperature for up to 5 days, though they’re best enjoyed within the first 2-3 days for maximum crispiness.
Additional tips
- Cereal Freshness: For the crispiest texture, use fresh Rice Krispies cereal. If your cereal has been open for a while, it may have lost some of its crunch.
- Cookie Size: For a more impressive presentation, use a larger cookie scoop to make bakery style cookies. Adjust baking time accordingly, adding 2-3 minutes.
- Mix It Up: Try different chocolate chip varieties like milk chocolate, dark chocolate chunks, or a mix of both for varied flavor.
- Extra Crunch Factor: For even more texture, add 1/2 cup of toffee bits along with the chocolate chips.
- Make Ahead: The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw in the refrigerator overnight before baking.
- Freshen Up: To revive cookies that have softened after a few days, place them in a 300°F (150°C) oven for 3-4 minutes to restore some crispness.
FAQ
1. Can I use other cereal besides Rice Krispies?
Yes! Corn flakes, Special K, or even Cheerios can work as substitutes, though each will provide a slightly different texture and flavor profile.
2. Why did my Rice Krispies get soggy in the cookies?
Some softening is normal as the cereal absorbs moisture from the dough. For maximum crunch, minimize the time between mixing in the cereal and baking, and don’t refrigerate the dough for too long.
3. Can I make these cookies gluten-free?
Yes, use gluten-free Rice Krispies (check labels carefully as not all are gluten-free) and substitute the all purpose flour with a 1:1 gluten-free baking flour blend.
4. How can I ensure my cookies don’t spread too much?
If you find your cookies spreading too much during baking, chill the dough for 30 minutes before portioning and baking. Also, make sure your butter isn’t too warm when mixing.
5. Can I add other mix-ins to these cookies?
Absolutely! M&Ms, white chocolate chips, dried cranberries, or coconut flakes all make excellent additions. Just keep the total amount of mix-ins to about 3 cups total for the best texture and cookie structure.