Rice Krispies were invented in 1928 as cereal, but their air pockets create cookies with 40% more crunch than regular flour.
Rice Krispie Chocolate Chip Cookies
Indulge in the delightful nostalgia of Rice Krispie Chocolate Chip Cookies! With their irresistibly chewy texture and a satisfying crunch from crispy rice cereal, these cookies are bursting with gooey chocolate chips that melt in your mouth. Perfect for an after-school treat or a friendly gathering, they're sure to steal the spotlight on any dessert platter!
Prep
15
min
Cook
10
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- (1 cup) butter, softened (227 g)
- (2) eggs
🫙Pantry Staples(9)
- (2 cups) all-purpose flour (250 g)
- (1 teaspoon) baking powder (5 ml)
- (1 teaspoon) baking soda (5 ml)
- (1 cup) brown sugar (200 g)
- (1 cup) granulated sugar (200 g)
- (2 cups) Rice Krispie cereal (480 ml)
- (2 cups) rolled oats (480 ml)
- (1–2 cups) semi-sweet chocolate chips (240 ml)
- (2 teaspoons) vanilla extract (10 ml)
👨🍳 Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and baking soda; set aside.
- 3
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- 4
Add the eggs and vanilla extract and mix until fully incorporated.
- 5
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- 6
Fold in the rolled oats, Rice Krispie cereal, and chocolate chips.
- 7
Drop dough onto the baking sheet, leaving about 2 inches between each cookie.
- 8
Bake for 9 to 10 minutes, just until the edges turn lightly golden.
- 9
Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
💡 Pro Tips
- ✓Crush 30% of your Rice Krispies slightly before folding in to create varied textures - whole pieces provide crunch while crushed pieces integrate better into the dough matrix.technique30% crushed ratio
- ✓Stop mixing immediately when flour streaks disappear because Rice Krispies are delicate and overmixing will crush them, reducing the signature textural contrast.technique
- ✓Bake exactly 9 minutes for chewy centers - the residual heat will finish cooking the cookies to golden edges while keeping centers at 160°F for optimal texture.timing9 minutes, 160°F centers
- ✓Chill formed cookie dough for 15 minutes before baking to prevent excessive spreading that would flatten the Rice Krispies and reduce crunch.timing15 minutes
- ✓Use mini chocolate chips instead of regular chips because they distribute more evenly and won't weigh down the delicate cereal structure during baking.ingredient
Share this recipe
Prep
15
min
Cook
10
min
Serves
12
people
Level
beginner
Share this recipe
Rice Krispies were invented in 1928 as cereal, but their air pockets create cookies with 40% more crunch than regular flour.
Rice Krispie Chocolate Chip Cookies
Indulge in the delightful nostalgia of Rice Krispie Chocolate Chip Cookies! With their irresistibly chewy texture and a satisfying crunch from crispy rice cereal, these cookies are bursting with gooey chocolate chips that melt in your mouth. Perfect for an after-school treat or a friendly gathering, they're sure to steal the spotlight on any dessert platter!
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- (1 cup) butter, softened (227 g)
- (2) eggs
🫙Pantry Staples(9)
- (2 cups) all-purpose flour (250 g)
- (1 teaspoon) baking powder (5 ml)
- (1 teaspoon) baking soda (5 ml)
- (1 cup) brown sugar (200 g)
- (1 cup) granulated sugar (200 g)
- (2 cups) Rice Krispie cereal (480 ml)
- (2 cups) rolled oats (480 ml)
- (1–2 cups) semi-sweet chocolate chips (240 ml)
- (2 teaspoons) vanilla extract (10 ml)
👨🍳 Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and baking soda; set aside.
- 3
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- 4
Add the eggs and vanilla extract and mix until fully incorporated.
- 5
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- 6
Fold in the rolled oats, Rice Krispie cereal, and chocolate chips.
- 7
Drop dough onto the baking sheet, leaving about 2 inches between each cookie.
- 8
Bake for 9 to 10 minutes, just until the edges turn lightly golden.
- 9
Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
💡 Pro Tips
- ✓Crush 30% of your Rice Krispies slightly before folding in to create varied textures - whole pieces provide crunch while crushed pieces integrate better into the dough matrix.technique30% crushed ratio
- ✓Stop mixing immediately when flour streaks disappear because Rice Krispies are delicate and overmixing will crush them, reducing the signature textural contrast.technique
- ✓Bake exactly 9 minutes for chewy centers - the residual heat will finish cooking the cookies to golden edges while keeping centers at 160°F for optimal texture.timing9 minutes, 160°F centers
- ✓Chill formed cookie dough for 15 minutes before baking to prevent excessive spreading that would flatten the Rice Krispies and reduce crunch.timing15 minutes
- ✓Use mini chocolate chips instead of regular chips because they distribute more evenly and won't weigh down the delicate cereal structure during baking.ingredient