A Crispy, Chewy, and Chocolatey Treat
If you love classic chocolate chip cookies but want a little extra crunch, these Rice Krispie Cookies with Chocolate Chips are just the thing. They’re soft and chewy in the center, crisp on the edges, and packed with melty chocolate and crispy rice cereal for the perfect texture contrast. Plus, they come together quickly, making them a fantastic treat for any occasion.
Why I Love This Recipe
There’s something nostalgic about Rice Krispies that instantly brings back childhood memories of crispy treats and cereal-filled mornings. So why not bring that crispy goodness into cookies? The Rice Krispies add a delicate crunch that makes these cookies extra special. Plus, the combination of brown sugar and butter gives them a deep, rich flavor that pairs perfectly with chocolate chips. Whether you make them for a bake sale, a weekend snack, or just because you’re craving something sweet, they never disappoint!
Ingredient Notes
A few key ingredients make these cookies extra delicious:
- Butter – Provides richness and keeps the cookies soft.
- Brown Sugar – Adds chewiness and a slight caramel-like flavor.
- Rice Krispies Cereal – The secret ingredient that gives these cookies their signature crunch.
- Chocolate Chips – Semi-sweet, milk, or dark chocolate all work beautifully.
- Vanilla Extract – Enhances the overall sweetness and depth of flavor.
Possible Substitutions:
- Use white chocolate chips or peanut butter chips for a different flavor twist.
- Swap out half of the Rice Krispies for chopped nuts if you like extra crunch.
- Make them gluten-free by using a certified gluten-free rice cereal.
How to Make Rice Krispie Cookies with Chocolate Chips
Cream the Butter and Sugar
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. This step ensures soft and chewy cookies.
Add the Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract, to create a smooth batter.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Fold in the Chocolate Chips and Rice Krispies
Gently stir in the chocolate chips and Rice Krispies cereal. Be careful not to overmix, so the cereal stays crunchy.
Scoop and Bake
Drop spoonfuls of dough onto a parchment-lined baking sheet and bake at 350°F for about 10-12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Expert Tips for the Best Cookies
- Don’t Overmix – Overmixing can break down the Rice Krispies and make the cookies dense instead of crispy.
- Chill the Dough – If you have time, chilling the dough for 30 minutes helps the flavors develop and prevents spreading.
- Use a Cookie Scoop – This keeps the cookies uniform in size for even baking.
Serving Suggestions
These cookies are perfect on their own, but for an extra special treat, try:
- Dunking them in a cold glass of milk
- Crumbling them over a bowl of vanilla ice cream
- Sandwiching two together with a layer of peanut butter or marshmallow fluff
Storage and Reheating Tips
Storing Leftovers
Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
Reheating
- To enjoy a warm, gooey cookie, microwave for 10-15 seconds.
- If frozen, let them thaw at room temperature before reheating.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! The dough can be made ahead and stored in the fridge for up to 2 days or frozen for up to 3 months. Just scoop and bake when ready.
What if I don’t have Rice Krispies cereal?
You can use crushed cornflakes or another crispy cereal for a similar texture.
Can I use margarine instead of butter?
Butter gives the best flavor, but margarine can be used if needed. Just make sure it’s not a low-fat version, as it may affect the texture.
How do I keep the Rice Krispies from getting soggy?
Gently fold them in at the end and avoid overmixing. This keeps them crispy even after baking.
Final Thoughts
These Rice Krispie Cookies with Chocolate Chips are a fun twist on a classic treat. The combination of chewy, crispy, and chocolatey goodness makes them truly irresistible. Give them a try and let me know your favorite mix-ins—I’d love to hear how you make them your own!
Print
Rice Krispie Cookies with Chocolate Chips
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 34 cookies (adjusted from standard 24) 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Rice Krispie Cookies with Chocolate Chips take classic chocolate chip cookies to the next level by adding a crispy, crunchy texture. Soft and chewy on the inside, with golden edges and just the right amount of crunch from Rice Krispies cereal, these cookies are a perfect sweet treat for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups Rice Krispies cereal
Instructions
- Cream the Butter and Sugar
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. - Add the Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined. - Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. - Fold in the Chocolate Chips and Rice Krispies
Gently stir in the chocolate chips and Rice Krispies cereal, being careful not to overmix so the cereal stays crispy. - Scoop and Bake
Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chilling the dough for 30 minutes before baking helps prevent spreading.
- Try swapping out half the Rice Krispies for chopped nuts for extra crunch.
- Use white or dark chocolate chips for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: ~150 kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
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