Rice Krispie Chocolate Chip Cookies
Enjoy a crisp-chewy treat with Rice Krispie Chocolate Chip Cookies. A quick, fun twist on a classic. Perfect for any sweet craving!
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.
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.
Instructions
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
- 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
- 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
- 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.
Notes
Nutrition Information (Per Serving)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 3g
- Protein: 2g
- Carbohydrates: 17g
- Fiber: 0.5g
- Sugars: 10g
- Sodium: 110mg