Here’s a fun, chewy-crispy Rice Krispie Chocolate Chip Cookie recipe! These cookies are soft in the center, crisp on the edges, and have an amazing crunch thanks to the cereal.
🍪 Rice Krispie Chocolate Chip Cookies
⭐ Makes: ~24 cookies
⭐ Ready in: 25–30 minutes
📝 Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup brown sugar, packed
-
½ cup granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2 ½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp baking powder
-
½ tsp salt
-
1 ½ cups Rice Krispies cereal
-
1 cup chocolate chips (semi-sweet or milk chocolate)
-
Optional: ½ cup mini marshmallows (for “treat bar” vibes)
👩🍳 Instructions
1. Preheat
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the butter & sugars
Beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
3. Add eggs & vanilla
Mix in eggs one at a time, then stir in vanilla.
4. Combine dry ingredients
In a separate bowl, whisk together:
-
flour
-
baking soda
-
baking powder
-
salt
Add dry mixture to the wet ingredients and mix until just combined.
5. Fold in the goodies
Gently stir in:
-
Rice Krispies
-
chocolate chips
-
marshmallows (if using)
Be careful not to over-mix so the cereal stays crunchy.
6. Scoop & bake
Scoop dough into 1–2 tablespoon balls onto the baking sheets, leaving room for spreading.
Bake 9–12 minutes, until edges are lightly golden. Centers should still look soft.
7. Cool
Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack.
😋 Tips & Variations
-
Brown butter the butter first for toffee-like flavor.
-
Add ½ cup shredded coconut for texture.
-
Use white chocolate chips + sprinkles for a funfetti version.
-
Sub Rice Krispies with Cornflakes for extra crunch.
If you want, I can give you a small-batch version, air fryer version, or a bakery-style thick cookie version!
