Creamy chocolate chips meet crispy Rice Krispies in a cookie that’s equal parts crunchy and chewy—a comfort-bite that disappears fast at parties and family snack time. If you love classic chocolate chip cookies but crave an extra crunch, these Rice Krispie Chocolate Chip Cookies are the best of both worlds: familiar, nostalgic, and a little adventurous. Fun fact: adding cereal to cookie dough is an old-school baker’s trick to extend cookies and add texture without extra work.

This recipe is special because it’s simple, quick, and loved by kids and adults alike. You’ll be ready to bake in under 15 minutes of active prep, and the results are reliably delicious. If you enjoyed our chocolate chip cheesecake cookies, you’ll recognize the chocolatey comfort, but the Rice Krispies add a playful crunch that makes every bite sing. Get your oven mitts ready—these cookies are irresistible and perfect for sharing.

What is Rice Krispie Chocolate Chip Cookies?

What exactly is a Rice Krispie Chocolate Chip Cookie? Picture the timeless chocolate chip cookie dressed up with Rice Krispies for an unexpected snap. Why rice cereal in a cookie—genius or madness? It’s a little of both, and it works beautifully. Maybe someone once said, “the way to a man’s heart is through his stomach,” and someone else added Rice Krispies to seal the deal with crunch.

The name is whimsical and hints at a mash-up of two favorite snacks. Imagine a childhood campfire treat meeting your favorite bakery cookie—that’s the vibe. Try the recipe and you’ll see why this playful combination deserves a permanent spot in your baking rotation.

Why You’ll Love This

First, the main highlight: texture. The Rice Krispies create a light, crispy contrast to the soft, chocolate-studded interior. Every bite is a satisfying mix of tender cookie and delicate crunch.

Second, cost-saving benefits: these cookies stretch ingredients. Adding cereal means you get more cookies per batch without a pricier chocolate upgrade, so they’re wallet-friendly for bake sales or large family gatherings.

Third, flavor and finishing touches: butter, browned or not, gives rich depth while vanilla and brown sugar add caramel notes. The chocolate chips melt into gooey pockets, and optional sea salt on top brightens the sweetness.

If you like the coconutty twist in our coconut butter chocolate chip cookies, you’ll appreciate how different add-ins can change a familiar cookie into something new and exciting. Don’t wait—bake a batch and share the crunch.

How to Make

Quick Overview

This recipe is wonderfully straightforward: mix wet ingredients, fold in dry ingredients plus Rice Krispies and chocolate chips, drop onto a sheet, and bake. Prep time is about 10–15 minutes and baking takes 10–12 minutes, so you’ll have warm cookies in under 30 minutes. The texture balance—soft center with crispy edges—is the standout element.

Prep + Cook Time
Active prep: 10–15 minutes
Baking time: 10–12 minutes per batch
Total time: ~25–30 minutes

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies
1 cup chocolate chips

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla. Make sure each egg is fully incorporated before adding the next.
4. Combine the flour, baking soda, and salt in a separate bowl; gradually blend into the butter mixture. Mix until just combined—avoid overmixing to keep cookies tender.
5. Fold in the Rice Krispies and chocolate chips until well incorporated. Use a spatula to gently fold so the cereal keeps its crunch.
6. Drop by rounded tablespoon onto ungreased cookie sheets. Space them about 2 inches apart to allow for spreading. For uniform cookies, use a small cookie scoop.
7. Bake for 10-12 minutes, or until the edges are light golden brown and centers look set but still soft. Rotate the pan halfway through for even browning.
8. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

What to Serve With

These cookies are versatile and pair with many things:

• Cold milk (classic) or chocolate milk for kids.
• A scoop of vanilla or salted caramel ice cream for an indulgent cookie sandwich.
• Fresh fruit like strawberries or banana slices to balance sweetness.
• Coffee or espresso for an afternoon pick-me-up.
• A light yogurt parfait if you want a breakfast-friendly treat.

Top Tips for Perfecting

• Ingredient substitutions: swap half the butter with browned butter for a nutty depth, or use coconut oil for a hint of coconut flavor. For a slightly healthier option, replace 1/4 cup flour with oat flour.
• Timing adjustments: chill dough for 15 minutes to reduce spreading if your cookies flatten too much.
• Flavor enhancements: add a pinch of cinnamon or a teaspoon of instant espresso powder to boost chocolate flavor. Sprinkle flaky sea salt on top right after baking for contrast.
• Common mistakes to avoid: overmixing the dough will yield tough cookies; underbaking will leave centers raw. Aim for light golden edges.
• Keep the Rice Krispies crunchy by folding them in gently and avoiding letting the dough sit too long before baking.

Storing and Reheating Tips

• Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help maintain softness.
• Refrigeration: Refrigerate for up to 1 week; bring to room temperature before serving for the best texture.
• Freezing: Freeze baked cookies in a single layer on a sheet for an hour, then transfer to a freezer bag for up to 3 months. To thaw, leave at room temperature or warm gently in a 300°F oven for 5–7 minutes.
• Reheating: Warm in the microwave for 8–12 seconds to revive chewiness, or heat in a 325°F oven for 4–6 minutes for a crisp edge and soft center.

FAQs

Can I use another cereal instead of Rice Krispies?
Yes. Crisp rice cereal gives the classic crunch, but corn flakes, bran flakes, or crushed corn cereal can be used for different textures. Avoid very sugary cereals that will alter sweetness drastically.

Can I make the dough ahead of time?
Absolutely. Refrigerate the dough for up to 48 hours or freeze for up to 3 months. If frozen, thaw in the fridge overnight before scooping and baking.

Are these cookies gluten-free?
Not as written. To make them gluten-free, use a 1:1 gluten-free all-purpose flour blend and confirm your Rice Krispies are gluten-free, as some varieties contain malt.

How do I keep the Rice Krispies crunchy?
Fold the cereal in gently and bake promptly. Storing cookies in an airtight container at room temperature maintains the crunch best; refrigeration can cause some softening.

Can I add nuts or dried fruit?
Yes. Chopped nuts, toffee bits, or dried cherries complement the chocolate and add extra texture. Reduce chocolate chips slightly if adding a lot of mix-ins.

Conclusion

These Rice Krispie Chocolate Chip Cookies are a cheerful twist on a beloved classic—simple to make, budget-friendly, and wildly satisfying. They’re perfect for school lunches, cookie swaps, or an evening treat with coffee. Give the recipe a try, tweak it to your taste, and share the joy with friends and family. For another take on this idea, check out That Oven Feelin’s Rice Krispie Chocolate Chip Cookies recipe.