Rice Krispie Chocolate Chip Cookies – The Ultimate Crunchy Twist to a Classic Favorite
These Rice Krispie chocolate chip cookies combine crispy cereal with soft-baked chocolate chip cookie dough for the perfect texture contrast—crunchy, chewy, and irresistibly nostalgic.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour or gluten-free 1:1 blend
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 2 ½ cups Rice Krispies cereal
Instructions
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- 3. Add eggs one at a time, then mix in vanilla.
- 4. In a separate bowl, whisk together flour, baking soda, and salt.
- 5. Gradually stir the dry ingredients into the wet ingredients.
- 6. Fold in chocolate chips, then gently fold in Rice Krispies cereal.
- 7. Scoop dough into balls (about 2 tbsp each) and place on baking sheets.
- 8. Chill for 15–30 minutes if time allows.
- 9. Bake for 10–12 minutes until edges are golden and centers are soft.
- 10. Cool on the baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days.
Freeze cookie dough balls for up to 2 months; bake straight from frozen.
Use certified gluten-free flour and cereal for a gluten-free version.