Rice Krispie Chocolate Chip Cookies

Okay, so these cookies are next-level crunch. Think soft chocolate chip cookies with a surprise crispy bite. I tried one and instantly knew—this was a new favorite.

They’re buttery, chewy, and packed with melty chocolate chips. But then the Rice Krispies add this light, crispy snap that’s just so fun. It’s like two treats in one.

If you love classic cookies but want a little extra something, these are for you. Perfect for lunchboxes, bake sales, or straight from the tray. I always double the batch—they go fast.

Let’s bake these together. One bowl, simple steps, and cookies with the best kind of crunch

Why You’ll Love This Recipe

• Soft and Crispy: The combo of chewy cookie dough and crunchy cereal is a perfect bite every time.
• Kid-Friendly: These are always a hit with kids (and grown-ups too).
• No Fancy Stuff Needed: Made with basic pantry staples you probably already have.
• Great for Sharing: Makes a good-sized batch—perfect for parties, lunchboxes, or freezing.
• Easy to Make Ahead: Cookie dough can be chilled or frozen for future baking.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: ~1 hour

Servings:
This recipe makes about 24 cookies. It’s easy to double if you’re baking for a crowd.

Difficulty:
Easy. No mixer needed, but you can use one if you like.

Required Kitchen Tools

• Large mixing bowl
• Hand or stand mixer (optional but helpful)
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional for even portioning)
• Cooling rack

Ingredients for Rice Krispie Chocolate Chip Cookies

Here’s what you’ll need to make these fun, crunchy-chewy cookies. All measurements are listed again in the recipe card at the end.

• ½ cup butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups all-purpose flour (about 175 grams)
• 1¼ cups Rice Krispies cereal
• 1 cup semi-sweet chocolate chips

How to Make Rice Krispie Chocolate Chip Cookies Step-by-Step

1. Preheat Your Oven

Set your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Wet Ingredients

In a large bowl, beat the softened butter with the brown sugar and granulated sugar until it’s creamy. You can use a hand mixer, stand mixer, or just a sturdy spoon.
Add the egg and vanilla extract and mix until combined.

3. Add the Dry Ingredients

Sprinkle in the baking powder, baking soda, and salt. Stir until mixed.
Then add the flour and gently stir until a soft dough forms. Don’t overmix.

4. Fold in the Good Stuff

Gently fold in the Rice Krispies cereal and chocolate chips. The cereal may crush a little—don’t worry, that adds to the texture.

5. Chill the Dough

Cover the bowl and chill the dough in the fridge for 30 minutes. This helps the cookies hold their shape while baking.

6. Scoop and Bake

Scoop the dough into 1.5 to 2 tablespoon-sized balls and place them on the prepared baking sheets about 2 inches apart.
Bake for 10–12 minutes, or until the edges look golden. The centers will look slightly underdone—leave them. They’ll finish setting as they cool.

7. Cool

Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

How to Serve Rice Krispie Chocolate Chip Cookies

These cookies are amazing fresh out of the oven with a glass of milk. You can also:

• Sandwich them with vanilla ice cream for a fun twist
• Crumble them into yogurt or over ice cream as a topping
• Pack them in lunchboxes or gift bags

They’re soft, crunchy, sweet, and totally craveable.

Storing Rice Krispie Chocolate Chip Cookies

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Dough: Scoop dough into balls and freeze on a tray. Once solid, store in a freezer bag for up to 3 months. Bake straight from frozen—just add 1–2 minutes.
• Freezing Baked Cookies: Let cool completely, then freeze in layers with parchment between them. Reheat in the microwave for 10 seconds to soften.

Tips and Tricks for Success

• Soften the butter fully but don’t melt it. This gives the cookies a soft texture without spreading too much.
• Chill the dough so the cereal stays crisp and the cookies don’t flatten.
• Don’t overbake. The edges should just start to turn golden. The middle will firm up as it cools.
• Use a cookie scoop for even-sized cookies that bake uniformly.
• Mix gently after adding Rice Krispies. Crushing them too much makes the texture less fun.

Nutrition (Per 1 Cookie)

Nutrient	Amount
Calories	~165 kcal
Carbohydrates	21g
Protein	2g
Fat	8g
Saturated Fat	5g
Cholesterol	20mg
Sodium	110mg
Sugar	12g
Fiber	1g
Calcium	10mg
Iron	1mg

Note: Nutrition values are approximate and vary based on exact ingredients used.

Rice Krispie Cookie FAQs

Can I skip chilling the dough?
Yes, but the cookies may spread more and lose some texture. Chilling helps hold their shape.

Can I use mini marshmallows too?
Sure! Add up to ½ cup for a Rice Krispie treat vibe.

What’s the best way to freeze the dough?
Scoop it into balls, freeze on a tray, then move to a sealed bag. Bake straight from frozen.

Can I use white chocolate or dark chocolate chips instead?
Absolutely. Swap in your favorite kind of chips.

Conclusion

Rice Krispie Chocolate Chip Cookies are that kind of treat you don’t forget—crispy, chewy, sweet, and just different enough to keep things fun. Whether it’s a school snack, a bake sale, or a cozy weekend treat, these cookies are always welcome.