Name: Rice Krispie Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-485873H6M13S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ¾ cup brown sugar; ½ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1½ cups semi-sweet chocolate chips; 2 cups Rice Krispies cereal

Why You’ll Love This Recipe

I love how these cookies bring a playful twist to a classic favorite. The Rice Krispies add an unexpected crunch that makes each bite more interesting. They’re easy to whip up, great for sharing, and always get compliments. Plus, I usually have all the ingredients on hand, so it’s a perfect recipe when I want to bake something fun and quick.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter (softened)
brown sugar
granulated sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
semi-sweet chocolate chips
Rice Krispies cereal

directions

I preheat the oven to 350°F and line my baking sheets with parchment paper.
In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I add the eggs and vanilla extract, beating until well combined.
In a separate bowl, I whisk together the flour, baking soda, and salt. Then I gradually mix it into the wet ingredients.
I stir in the chocolate chips, followed by the Rice Krispies, mixing gently to avoid crushing the cereal.
I scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake for 10–12 minutes or until the edges are golden and the centers are just set.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time is around 15 minutes, and baking time is 10–12 minutes per batch, with total time coming in at about 30 minutes.

Variations

I like to change things up by adding butterscotch chips, white chocolate chips, or even chopped nuts for extra flavor. For a salted version, I sprinkle a little flaky sea salt on top before baking. Sometimes I use marshmallow bits for a Rice Krispie treat vibe, and mini M&Ms make them fun for kids.

storage/reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I freeze them in a single layer, then store in a freezer-safe bag for up to 2 months. To enjoy, I thaw them at room temperature or warm slightly in the microwave for 10 seconds.

FAQs

Can I use margarine instead of butter?

I prefer butter for the best flavor and texture, but margarine can work in a pinch. The cookies may spread a bit more and taste slightly different.

Will the Rice Krispies stay crispy?

Yes, they stay nice and crispy when baked and cooled. If I store the cookies in a sealed container, they maintain that great crunch for several days.

Can I freeze the dough?

Definitely. I scoop the dough into balls and freeze them on a tray, then transfer to a bag. I bake straight from frozen, just adding a minute or two to the baking time.

Can I use other cereals?

I’ve tried these with cornflakes and Cheerios, and they turn out great. The texture and flavor will change a bit, but it’s a fun variation.

Are these cookies good for mailing?

Yes, they hold up well in transit. I make sure they’re completely cool, pack them tightly in a sturdy container, and they arrive fresh and delicious.

Conclusion

Rice Krispie Chocolate Chip Cookies are a fun and delicious twist on the classic cookie. I love the added crunch and how easy they are to make. Whether I’m baking for a party, a lunchbox treat, or just to enjoy at home, these cookies always hit the sweet spot.