Rice Krispie Chocolate Chip Cookies
These Rice Krispie Chocolate Chip Cookies combine a perfect balance of crunchy Rice Krispies cereal with soft, chewy cookie dough packed full of melty chocolate chips. Easy to make with common ingredients, they offer a nostalgic yet fresh treat ideal for any occasion, whether it’s a party, snack time, or just a comforting homemade dessert.
- Author: Lucas
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Can be made gluten-free by substituting gluten-free flour
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated white sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 2 cups (about 60g) Rice Krispies cereal
- 2 cups (340g) semi-sweet chocolate chips
- Prepare your ingredients and preheat: Gather all ingredients. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for even baking and easy cleanup.
- Cream the butter and sugars: In a large bowl, beat the softened butter with the white and brown sugars until the mixture is light and fluffy, which is crucial for perfect texture.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until smooth and well combined.
- Mix in dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Rice Krispies and chocolate chips: Gently fold in the cereal and chocolate chips to ensure even distribution while keeping the cereal crunchy.
- Scoop and bake: Drop rounded spoonfuls of dough onto the baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, or until edges are golden but centers remain soft.
- Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, preserving a soft interior.
Notes
- Use room temperature butter for better creaming and lighter texture.
- Avoid overmixing after adding flour to prevent dense cookies.
- Fold in Rice Krispies gently to keep them crispy.
- Measure flour by spooning into the cup and leveling off to avoid dry cookies.
- Chill dough for 30 minutes to reduce spreading and improve flavor depth.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or dough balls for later use; thaw or bake dough directly from frozen.
- Reheat cookies in microwave (10-15 seconds) or oven (300°F for 3-5 minutes) to refresh texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Rice Krispie cookies, chocolate chip cookies, chewy cookies, crunchy cookies, easy cookie recipe, family-friendly dessert