Go Back
Rice Krispie Chocolate Chip Cookies

Rice Krispie Chocolate Chip Cookies

These Rice Krispie chocolate chip cookies are a fun twist on the classic cookie. Crispy, chewy, and packed with chocolate chips, the addition of Rice Krispies gives them a delightful crunch that makes them irresistible. Perfect for snacking, lunchboxes, or dessert!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150

Ingredients
  

  • 1 cup 225 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • ¾ cup 165 g brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups 315 g all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups 350 g chocolate chips
  • 2 cups 50 g Rice Krispies cereal

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in eggs, one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture.
  5. Stir in chocolate chips and Rice Krispies cereal until evenly combined.
  6. Scoop dough onto prepared baking sheets, about 2 tablespoons per cookie, spacing 2 inches apart.
  7. Bake for 10–12 minutes, or until edges are lightly golden. The centers may look slightly undercooked but will set as they cool.
  8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra crunch, lightly toast the Rice Krispies before adding to the dough.
  • You can swap chocolate chips for white chocolate, peanut butter chips, or a mix of your favorite chips.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well freeze unbaked cookie dough for later baking.