Creamy, crunchy, and utterly irresistible, these Rice Krispie Chocolate Chip Cookies hit every texture and flavor note you want in a homemade cookie. Imagine a soft, buttery cookie studded with joyful pockets of chocolate and surprise crunch from Rice Krispies — quick to make and even quicker to disappear. Fun fact: adding cereal to cookie dough is a vintage trick bakers used to punch up texture without extra effort or fancy ingredients.
This recipe stands out because it’s simple, family-friendly, and perfect for busy afternoons or bake sales. If you enjoy playful cookie twists, you might also like our longer guide to the same classic on our site, which goes into variations and tips for packing them for snacks: Rice Krispie Chocolate Chip Cookies guide. Try it and you’ll be handing out smiles as easily as you scoop dough.
What is Rice Krispie Chocolate Chip Cookies?
What’s in a name? Rice Krispie Chocolate Chip Cookies are exactly what they sound like — your favorite chocolate chip cookie, given a crispy cereal hug. How did we come up with it? Maybe someone looked at an empty cereal box and a bag of chocolate chips and thought, why not? There’s a playful charm to throwing a breakfast staple into cookie dough, and it delivers a satisfying crunch without any fuss.
They’re the kind of cookie that prompts smiles and the old line “the way to a man’s heart is through his stomach.” Who could argue when a warm, chocolate-speckled cookie is placed into their hands? Give this recipe a try and see whether the name or the first bite wins you over.
Why You’ll Love This:
First, the biggest highlight is texture: tender, buttery cookie centers with crispy Rice Krispies that add a surprising snap. The chocolate chips melt into gooey pockets that contrast beautifully with the cereal crunch.
Second, making these at home saves money compared to specialty cookies from bakeries. You likely have most ingredients in the pantry already — a single shopping trip makes dozens of cookies versus buying a few expensive artisan cookies.
Third, the ingredients and toppings are flexible: swap milk chocolate for dark, add a sprinkle of sea salt on top, or toss in chopped nuts for extra chew. These cookies are approachable for families, loved by kids, and perfect for parties or school lunches. If you want another crowd-pleasing twist, try our take on banana-infused treats in a related recipe: banana bread chocolate chip cookies.
Make a batch today — they freeze and travel well, so you can always have one handy when a craving hits.
How to Make:
Quick Overview
This recipe is delightfully easy: cream butter and sugars, mix dry ingredients, fold in Rice Krispies and chocolate chips, and bake. It’s perfect for beginners and produces cookies with a soft chew and a light, crunchy finish from the cereal. Prep time is about 15 minutes, and baking takes 10–12 minutes per batch — total time around 30 minutes including cooling.
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies
1 cup chocolate chips
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Use an electric mixer on medium speed for about 2–3 minutes so the mixture is light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine the flour, baking soda, and salt in a separate bowl; gradually blend the dry mixture into the butter mixture until just combined. Avoid overmixing.
- Fold in the Rice Krispies and chocolate chips until well incorporated. Use a rubber spatula to keep the Rice Krispies from breaking up too much.
- Drop by rounded tablespoon onto ungreased cookie sheets, spacing them about 2 inches apart. For uniform cookies, use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are light golden brown but the centers still look slightly soft. Rotate sheets halfway through baking if your oven runs hot.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
What to Serve With:
These cookies are versatile and pair well with simple sides and drinks. Try:
- A cold glass of milk (classic and comforting).
- Hot coffee or a creamy latte for adults.
- Fresh fruit like sliced apples or berries to balance sweetness.
- A scoop of vanilla ice cream for a cookie sandwich treat.
- A small bowl of salted caramel sauce for dipping at parties.
These combinations help balance the cookie’s sweetness and add a touch of elegance for serving guests.
Top Tips for Perfecting:
- Ingredient substitutions: You can use margarine in place of butter in a pinch, but flavor and texture are best with real unsalted butter. Swap half the granulated sugar for more brown sugar if you want a chewier cookie.
- Keep Rice Krispies crunchy: Fold the cereal in at the end and mix gently to avoid crushing it.
- Don’t overbake: Take cookies out when edges are set but centers still look soft — they’ll firm as they cool.
- Add-ins: Mix in chopped pecans or walnuts, or use a mix of milk and dark chocolate chips for depth.
- Avoid overmixing dough after adding flour to keep cookies tender.
- For even cookies, chill the dough for 15–30 minutes before scooping if your kitchen is warm.
Storing and Reheating Tips:
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help keep them soft.
- Refrigeration: Not necessary for short-term storage, but you can refrigerate for up to one week. Let cookies come to room temperature before serving.
- Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Cookie dough can also be frozen: shape into balls and freeze on a tray, then transfer to a bag; bake from frozen, adding 1–2 minutes to baking time.
- Reheating: Warm in a 300°F oven for 3–5 minutes or microwave a cookie for 10-15 seconds to refresh that just-baked warmth.
FAQs
Can I use a different cereal instead of Rice Krispies?
Yes. Cornflakes or crushed pretzels add a different texture and flavor. Be aware that heavier cereals may make the cookie denser.
Will these cookies spread too much in the oven?
They can if your butter is too soft or dough is too warm. Chill dough for 15 minutes before baking if spreading is a problem.
Can I make the dough ahead of time?
Absolutely. You can refrigerate shaped dough balls for up to 48 hours or freeze them for up to 3 months.
Do I need to toast the Rice Krispies first?
No, toasting is not necessary. Fold them in gently to preserve the crispness.
How do I make the cookies chewier?
Substitute a little of the granulated sugar for molasses or add an extra tablespoon of brown sugar. Underbake by a minute or two for a softer center.
Conclusion
These Rice Krispie Chocolate Chip Cookies are proof that a small twist can create a big flavor payoff — crunchy, buttery, and chocolatey with minimal effort. They’re easy enough for busy parents, economical compared with fancy bakery cookies, and endlessly adaptable for different add-ins and occasions. Give this recipe a try, and if you’re curious about other takes on this classic, check out this detailed version for more inspiration: Rice Krispie Chocolate Chip Cookies at That Oven Feelin. Share a batch with friends or tuck one into a lunchbox — they’re guaranteed to bring smiles.
Rice Krispie Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
- Rubber Spatula
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Rice Krispies
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Use an electric mixer on medium speed for about 2–3 minutes so the mixture is light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine the flour, baking soda, and salt in a separate bowl; gradually blend the dry mixture into the butter mixture until just combined. Avoid overmixing.
- Fold in the Rice Krispies and chocolate chips until well incorporated. Use a rubber spatula to keep the Rice Krispies from breaking up too much.
- Drop by rounded tablespoon onto ungreased cookie sheets, spacing them about 2 inches apart. For uniform cookies, use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are light golden brown but the centers still look slightly soft. Rotate sheets halfway through baking if your oven runs hot.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.