There’s something irresistibly nostalgic about a warm cookie fresh out of the oven.
The first time I made these Rice Krispies Chocolate Chip Cookies, I wasn’t expecting much—until I took the first bite.
The crispy cereal coating, the gooey melted chocolate, and the soft center? Absolute magic.
Why I Love This Recipe
Combines two favorites: crispy cereal and chocolate chip cookies.
Texture lovers rejoice—chewy centers with golden, crispy edges.
Easy to make with pantry staples.
No chilling required—just mix, roll, and bake.
Fun to make with kids (they love rolling the dough in Rice Krispies!).
Perfect for gifting, parties, or just snacking with a glass of milk.
What You’ll Need (Ingredient Highlights)
Unsalted butter – Softened for perfect creaming.
Granulated sugar – For sweet balance and structure.
Eggs & vanilla – Adds richness and flavor depth.
All-purpose flour – Holds it all together.
Baking soda & salt – Essential for lift and flavor.
Semi-sweet chocolate chips – Melty, chocolatey goodness in every bite.
Rice Krispies cereal – The secret crunch that makes these cookies stand out.
Pro Tips Before You Start
Use room-temperature butter for even mixing and fluffier dough.
Don’t overmix once you add the dry ingredients—gentle mixing keeps the cookies soft.
Roll firmly in Rice Krispies so the cereal sticks well.
Bake until the edges are set but the centers are still slightly soft—they’ll finish cooking on the tray.
Cool completely on a wire rack for best texture.
How to Make Rice Krispies Chocolate Chip Cookies
Step 1. Preheat the Oven
Preheat your oven to 325°F (163°C) and position the rack in the center.
Step 2. Cream the Butter and Sugar
In a stand mixer (or with a handheld one), beat the softened butter with granulated sugar on medium speed until light and fluffy—about 2–3 minutes.
Step 3. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each.
Then mix in the vanilla until smooth.
Step 4. Mix Dry Ingredients Separately
In another bowl, whisk together flour, baking soda, and salt.
Gradually add this to the butter mixture in 3 additions, mixing just until combined.
Step 5. Fold in Chocolate Chips
Use a spatula to fold in the chocolate chips evenly—no need to overmix.
Step 6. Coat Dough with Rice Krispies
Scoop dough into balls with a cookie scoop or tablespoon.
Roll each one in Rice Krispies, pressing gently so the cereal sticks.
Step 7. Arrange and Bake
Place on parchment-lined baking sheets, spacing about 2 inches apart.
Gently flatten each dough ball.
Bake for 23–25 minutes or until the edges are set and lightly golden.
Step 8. Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.
What to Serve It With
A cold glass of milk or almond milk
Vanilla or chocolate ice cream (make ice cream sandwiches!)
Hot coffee or a caramel latte
Crumbled over yogurt for a sweet twist
Variations / Substitutions
Swap semi-sweet chips for white chocolate or dark chocolate.
Add shredded coconut or chopped nuts to the dough.
Use cocoa-flavored Rice Krispies for double chocolate vibes.
Replace Rice Krispies with crushed cornflakes for a different crunch.
Add a pinch of cinnamon for warmth.
Storage & Leftovers
Room temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp before enjoying.
You can also freeze cookie dough balls—just thaw slightly and bake as needed.
FAQs
Can I use salted butter instead?
Yes, just reduce the added salt by half.
Can I make these without a mixer?
Absolutely. A sturdy spoon or hand whisk works, just cream well.
Do I need to chill the dough?
No chilling required, though you can if you prefer a firmer cookie.
Can I use other cereals instead of Rice Krispies?
Yes! Cornflakes or puffed rice cereal are great alternatives.
Why did my cookies turn out flat?
Too-soft butter or overmixing can cause spreading. Try chilling the dough briefly.
Can I make them gluten-free?
Use a gluten-free flour blend and certified gluten-free cereal.
How do I know when they’re done?
Edges will be lightly golden and firm; centers may look soft but will set as they cool.
Final Thoughts
These Rice Krispies Chocolate Chip Cookies are the kind of treat that surprises you in the best way—crunchy, chewy, chocolatey, and so easy to make.
They’re fun, nostalgic, and always a crowd-pleaser.
Whether you’re baking with family or just treating yourself, these cookies will leave you reaching for “just one more.” Every time.
Irresistible Rice Krispies Chocolate Chip Cookies
Ingredients
- 1 cup 225g unsalted butter, softened to room temperature
- 1 cup 200g granulated sugar
- 2 large eggs
- 2 teaspoons 10mL pure vanilla extract
- 2½ cups 315g all-purpose flour
- 1 teaspoon 5g baking soda
- ½ teaspoon 3g salt
- 1 12 oz / 340g bag semi-sweet chocolate chips
- 3½ cups 90g Rice Krispies cereal
Instructions
- Preheat oven to 325°F (163°C); center rack.
- Cream butter and sugar until light and fluffy (2–3 min).
- Add eggs one at a time, then vanilla; mix until smooth.
- In separate bowl, whisk flour, baking soda, and salt.
- Add gradually to wet mixture.
- Fold in chocolate chips.
- See full steps with tips & photos → https://wimpysdiner.net/irresistible-rice-krispies-chocolate-chip-cookies
Notes
- Use fresh Rice Krispies for maximum crispiness.
- You can chill the dough for thicker cookies.
- Try mini chocolate chips for more even chocolate distribution.
