These Rice Krispie Cookies with Chocolate Chips are the perfect combination of crispy, chewy, and chocolatey goodness! Made with buttery cookie dough, crunchy Rice Krispies, and gooey chocolate chips, these cookies have an irresistible texture that will keep you coming back for more.
Perfect for lunchboxes, holiday cookie exchanges, or an afternoon snack, these cookies are incredibly easy to make and require just a few simple ingredients. If you love classic chocolate chip cookies but want an added crunch, this recipe is for you!
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Serving Size: 1 cookie
- Servings: 24 cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
Instructions
Making the Cookie Dough:
- Preheat oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mix-ins: Stir in the Rice Krispies and chocolate chips.
Baking the Cookies:
- Scoop the dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, leaving space between each.
- Bake: Bake for 10-12 minutes, until golden brown around the edges.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving:
- Enjoy warm with a glass of milk.
- Store in an airtight container for up to 5 days.
Tips for the Best Rice Krispie Cookies
- Don’t Overmix: Overmixing can make the cookies dense instead of light and crispy.
- Use Fresh Rice Krispies: Stale cereal won’t provide the same crunch.
- For Extra Crunch: Add ½ cup chopped nuts like pecans or walnuts.
- For Chewier Cookies: Slightly underbake them and let them finish cooking on the baking sheet.
Creative Variations
- Peanut Butter Rice Krispie Cookies: Swap ½ cup butter for ½ cup peanut butter.
- Double Chocolate Crunch: Add ¼ cup cocoa powder to the flour for a chocolaty base.
- White Chocolate Cranberry: Replace chocolate chips with white chocolate and dried cranberries.
FAQs
Can I freeze these cookies? Yes! Freeze baked cookies for up to 3 months or freeze dough balls to bake fresh.
Why did my cookies spread too much? Make sure the butter isn’t too warm and chill the dough if needed.
Can I use different cereals? Absolutely! Cornflakes or crushed graham crackers work well.
These Rice Krispie Cookies with Chocolate Chips are crunchy, chewy, and packed with flavor! Try them today for the perfect blend of crispy and gooey textures.
