Addictive Rice Krispie Chocolate Chip Cookies You’ll Love

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Cookies that are both crispy and chewy can be hard to find, but that’s exactly what you get with these Rice Krispie Chocolate Chip Cookies. Each bite brings the sweet comfort of a classic chocolate chip cookie together with the satisfying crunch of Rice Krispies cereal. The result? A fun, irresistible treat that’s quick to whip up and impossible to resist.

What sets this cookie recipe apart is the way it balances familiar flavors with a unique texture twist. Think about it: a tender cookie dough base packed with gooey chocolate chips, plus the light, airy snap of crisp cereal folded right in. It’s the best of both worlds—the timeless appeal of a chocolate chip cookie mixed with the playful crunch you might find in a rice krispie treat. Whether you’re making these cookies for a holiday party, a family dessert, or a work potluck, they’ll stand out on any cookie tray.

Why You’ll Love This Recipe

1. Textural Contrast: Crisp Meets Chewy

The Rice Krispies add a surprising crunch, while the dough remains tender and slightly chewy thanks to the right balance of butter, sugar, and baking soda. You’ll enjoy two textures in one bite.

2. Familiar Chocolate Goodness

There’s a reason chocolate chip cookies remain a classic—everyone loves them. By simply stirring crisp cereal into the mix, you take that beloved flavor to a new dimension without sacrificing what you love about the original.

3. Simple, Pantry-Friendly Ingredients

These cookies mostly rely on staples like flour, brown sugar, granulated sugar, chocolate chips, cereal, and common baking essentials like baking soda. You won’t need obscure items or fancy equipment.

4. Quick Preparation

From measuring to mixing, you’re looking at under 15 minutes of active work. The dough comes together swiftly, especially if you use a stand mixer or hand mixer to cream the butter and sugar.

5. Crowd-Pleasing and Kid-Friendly

The sweet crunch from the cereal appeals to people of all ages—kids especially love the novelty of finding “snap, crackle, pop” in a cookie. It’s also a fun recipe for families to make together.

6. Easy to Customize

You can mix in extra goodies like white chocolate chips, nuts, or even M&Ms. You can also switch to dark chocolate chips for a richer taste. The base dough is flexible, so feel free to experiment.

7. Great for Gifting or Parties

Whether it’s holiday cookie swaps, birthday parties, or casual get-togethers, these cookies are unique enough to grab attention and simple enough to whip up in large batches.

If you’re seeking a refreshing spin on your usual chocolate chip cookie routine, these Rice Krispie Chocolate Chip Cookies will more than satisfy your cravings. Next, let’s explore the ingredients that bring this recipe to life.

Ingredients

Before diving into the step-by-step instructions, let’s take a closer look at what you’ll need. These ingredients ensure each cookie boasts a crispy, chewy texture and sweet chocolate flavor, accented by the iconic snap of Rice Krispies.

All-Purpose Flour (2 cups)
- Forms the cookie’s base and structure. If you want a slightly chewier result, you can replace a few tablespoons of flour with cornstarch or try a 50-50 blend of bread flour and all-purpose flour.
Rice Krispies (1 ½ cups)
- The star of this recipe. The airy, crisp cereal introduces a distinct crunch, similar to a rice krispie treat but in cookie form. Aim for fresh cereal, as stale cereal loses crispness.
Chocolate Chips (1–1 ½ cups)
- Semi-sweet is a traditional choice. You can also use milk chocolate, white chocolate chips, or dark chocolate if you prefer. For variety, you can split the amount into different chocolate types.
Unsalted Butter (¾ cup / 1½ sticks), softened
- Butter brings flavor and richness, helping the cookies remain slightly chewy inside. Make sure it’s softened (room temperature) for easier creaming with sugar.
Granulated Sugar (½ cup)
- Lends sweetness and helps the cookies spread. If you want them crispier, you could add a bit more, but keep an eye on browning.
Brown Sugar (½ cup, packed)
- Adds a mellow sweetness plus moisture, which helps keep the cookies from drying out. Light or dark brown sugar both work; dark brown sugar has a deeper molasses flavor.
Eggs (1 large)
- Binds the dough and contributes to the cookie’s structure. If you like a softer cookie, use 2 eggs, but that changes the ratio slightly. Usually, 1 egg is enough for this recipe.
Vanilla Extract (1 teaspoon)
- Enhances flavor. You can swap in almond or maple extract if you like different flavor undertones, but vanilla is a classic that complements chocolate well.
Baking Soda (1 teaspoon)
- Helps the cookies rise slightly and stay tender. The reaction with brown sugar and acid is crucial for a balanced texture.
Salt (½ teaspoon)

Balances the sweetness. If you use salted butter instead, reduce or omit added salt.

Optional Add-Ins:

Chopped Nuts: Walnuts or pecans create a pleasant crunch if you want extra texture beyond the cereal.
Cocoa Powder: For a chocolate-on-chocolate spin, replace 2 tablespoons of flour with cocoa powder.
Coconut Flakes: Toasted coconut pairs beautifully with chocolate and crisp cereal.
Butterscotch Chips: Provide a caramel-like sweetness that blends with chocolate chips for a richer flavor.

You’ll also need standard baking tools: a mixer (stand or hand), a large mixing bowl, measuring cups, measuring spoons, and a cookie sheet lined with parchment paper or a silicone mat. Let’s see how it all comes together in the next section.

Instructions

This cookie recipe follows a familiar structure for chocolate chip cookies, with a twist—rice krispies get folded into the dough toward the end. Aim for a balanced, not-too-wet dough so that your cookies hold shape in the oven while retaining a little softness in the center.

Step 1: Preheat the Oven and Prepare Your Baking Sheet

Preheat your oven to 350°F (175°C).
Line a cookie sheet with parchment paper or a silicone baking mat. This setup prevents sticking and simplifies cleanup later.

Step 2: Cream Butter and Sugar

In a large mixing bowl (or using a stand mixer), cream together ¾ cup softened butter, ½ cup granulated sugar, and ½ cup packed brown sugar.
Beat for 2–3 minutes until light and fluffy. This step incorporates air into the dough, helping create that chewy interior while encouraging slight crisping at the edges.

Step 3: Add the Egg and Vanilla

Beat in 1 large egg along with 1 teaspoon vanilla extract.
Mix until combined, scraping down the sides of the bowl to ensure an even blend. If you skip scraping, lumps of unmixed butter or sugar can remain in the dough.

Step 4: Combine Dry Ingredients Separately

In a separate bowl, whisk together:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
This ensures the leavening agent is distributed evenly throughout the flour.

Step 5: Add Dry to Wet

Folding Rice Krispies and Chocolate Chips into Cookie Dough

Gradually add the flour mixture to the creamed butter and sugar mixture.
Use low to medium speed or fold by hand to avoid overmixing. Stop as soon as you see no more visible flour pockets—overmixed dough can lead to tough cookies.

Step 6: Stir in Chocolate Chips and Rice Krispies

Rice Krispie Chocolate Chip Cookies Cooling After Baking

Gently fold in 1–1½ cups chocolate chips (semi-sweet, milk, or dark).
Carefully add 1½ cups Rice Krispies cereal, stirring just until combined. The cereal can crush easily, so be gentle for maximum crunch.

Step 7: Portion and Arrange

Cookie Dough Scoops on Baking Sheet for Rice Krispie Chocolate Chip Cookies

Use a cookie scoop or spoon to drop tablespoon-sized dough balls onto your lined cookie sheet.
Leave about 2 inches between cookies to allow spreading. If you prefer bigger cookies, use a larger scoop and add a minute or two to the bake time.

Step 8: Bake the Cookies

Slide the tray into your preheated oven. Bake for 10–12 minutes, or until edges turn lightly golden brown.
The centers may look slightly soft, but cookies continue to firm while cooling. Overbaking can lead to an overly crisp or dry result.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 2 minutes to set, then move them to a wire rack to cool completely.
Enjoy them warm for melty chocolate goodness, or once cooled for maximum crisp-chew contrast.

That’s it! You’ll have a batch of crispy-chewy cookies loaded with chocolate chips and a fun cereal crunch. For best flavor, store any leftovers in an airtight container at room temperature. They’ll keep well for about 3–5 days, though they rarely last that long.

Pro Tips and Variations

1. Control the Crisp Factor

For crispier cookies, bake for an extra 1–2 minutes or reduce the brown sugar slightly.
For softer, chewier cookies, bake on the lower end of the suggested time range and keep the ratio of brown sugar to white sugar higher.

2. Chill the Dough

If your kitchen is warm or your dough feels overly soft, chill it in the fridge for 15–30 minutes. This helps the cookies spread less, yielding a thicker result with a nice crisp edge.

3. Try Different Chocolate

Swap out half your semi-sweet chocolate chips with milk chocolate or white chocolate chips for a multi-chocolate variety. Alternatively, throw in some butterscotch chips for a sweet-caramel hint.

4. Add a Flavor Twist

Peanut butter: Blend in 2 tablespoons of peanut butter, or swirl it on top of each cookie dough ball before baking.
Cinnamon: A small pinch of cinnamon warms up the flavor profile, blending unexpectedly well with the cereals and chocolate.
Nutty Crunch: Stir in chopped almonds, pecans, or walnuts if you’d like even more texture.

5. Freeze for Future Baking

You can freeze pre-portioned dough scoops on a tray, then store them in a freezer bag for up to 3 months. Bake from frozen, adding an extra minute or two to the total bake time.

6. Adjust for High Altitude

If you live at a higher altitude, reduce baking soda slightly and add an extra tablespoon of flour to prevent cookies from overspreading.

Serving Suggestions

1. Indulge with Milk

A cold glass of milk complements the sweet and crispy cookies perfectly. Dip them for a brief moment to soften the cereal’s crunch if you want a slight texture shift.

2. Crumble Over Ice Cream

Take a scoop of vanilla or chocolate ice cream and sprinkle broken cookies on top for a quick cookie sundae. Drizzle with chocolate sauce or caramel for an even more decadent dessert.

3. Pack for Lunch or Road Trips

Because these cookies remain crispy-chewy for a few days, they’re perfect for lunchboxes or road trip snacks. They also hold up well at potlucks and parties.

4. Make an Ice Cream Sandwich

Press some ice cream (chocolate, strawberry, or vanilla) between two cookies. Roll the edges in extra crushed cereal or mini chocolate chips to create an unforgettable ice cream sandwich.

5. Gift Them

Fill a decorative tin or bag with these cookies and tie it with a ribbon for a homemade gift or party favor. Their unique crunchy element will likely surprise and delight recipients.

6. Pair with Coffee or Tea

Enjoy them with a morning coffee or afternoon tea. The sweet flavors and mild cereal crispness lighten up a typical coffee break.

Conclusion

These Rice Krispie Chocolate Chip Cookies combine the cozy pleasure of a soft chocolate chip cookie with the crisp, airy texture of classic rice krispie cereal. Each cookie emerges from the oven with golden edges, a slightly soft center, and crunchy bits throughout—enough variety in every bite to keep you reaching for another.

You don’t need advanced baking know-how to pull this off, either. Standard pantry items—butter, brown sugar, chocolate chips, and cereal—come together in just a few minutes of prep time. Whether you prefer a chewier or crispier cookie, this recipe is versatile enough to adjust simply by adding or subtracting a bit of bake time. If you love the concept of mixing cereals and sweets, you can also consider stirring in a few nuts or mixing multiple types of chocolate chips for even more flavor intrigue.

The next time you want to bake a cookie that people won’t forget, skip the typical approach and add a bag of Rice Krispies to your ingredients list. It’s a straightforward tweak that yields big results—crunch, sweetness, and a playful texture that appeals to adults and kids alike. Try them soon and see why these crisp-chewy cookies might become your new favorite.

Rice Krispie Chocolate Chip Cookies

Emily

Enjoy a crisp-chewy treat with Rice Krispie Chocolate Chip Cookies. A quick, fun twist on a classic. Perfect for any sweet craving!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings 24 cookies

Calories 140 kcal

Ingredients

All-Purpose Flour (2 cups)

Forms the cookie’s base and structure. If you want a slightly chewier result you can replace a few tablespoons of flour with cornstarch or try a 50-50 blend of bread flour and all-purpose flour.

Rice Krispies (1 ½ cups)

The star of this recipe. The airy crisp cereal introduces a distinct crunch, similar to a rice krispie treat but in cookie form. Aim for fresh cereal, as stale cereal loses crispness.

Chocolate Chips (1–1 ½ cups)

Semi-sweet is a traditional choice. You can also use milk chocolate white chocolate chips, or dark chocolate if you prefer. For variety, you can split the amount into different chocolate types.

Unsalted Butter (¾ cup / 1½ sticks), softened

Butter brings flavor and richness helping the cookies remain slightly chewy inside. Make sure it’s softened (room temperature) for easier creaming with sugar.

Granulated Sugar (½ cup)

Lends sweetness and helps the cookies spread. If you want them crispier you could add a bit more, but keep an eye on browning.

Brown Sugar (½ cup, packed)

Adds a mellow sweetness plus moisture which helps keep the cookies from drying out. Light or dark brown sugar both work; dark brown sugar has a deeper molasses flavor.

Eggs (1 large)

Binds the dough and contributes to the cookie’s structure. If you like a softer cookie use 2 eggs, but that changes the ratio slightly. Usually, 1 egg is enough for this recipe.

Vanilla Extract (1 teaspoon)

Enhances flavor. You can swap in almond or maple extract if you like different flavor undertones but vanilla is a classic that complements chocolate well.

Baking Soda (1 teaspoon)

Helps the cookies rise slightly and stay tender. The reaction with brown sugar and acid is crucial for a balanced texture.

Salt (½ teaspoon)

Balances the sweetness. If you use salted butter instead reduce or omit added salt.