Crispy. Chewy. Loaded with melty chocolate chips. These Rice Krispie Chocolate Chip Cookies are a fun twist on a classic cookie — with a delightful crunch from crispy rice cereal and the rich gooey goodness of chocolate in every bite. Perfect for school lunches, bake sales, or midnight cravings, this cookie brings texture and flavor together in the best way possible.
Why You’ll Love These Rice Krispie Chocolate Chip Cookies
-
Unique Texture: The Rice Krispies add an airy crispness that makes these cookies stand out.
-
Extra Chewy: Thanks to brown sugar and the cereal combo, you get the perfect chewy bite.
-
Chocolate Overload: Loaded with semi-sweet chocolate chips for max indulgence.
-
Simple Ingredients: Pantry staples come together quickly, no chilling required.
-
Kid & Crowd Friendly: A guaranteed hit for family gatherings or classroom treats.
Ingredients
-
1 cup unsalted butter, softened
-
1 cup brown sugar, packed
-
½ cup granulated sugar
-
2 large eggs
-
2 teaspoons vanilla extract
-
1 ½ cups all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon baking powder
-
½ teaspoon salt
-
2 ½ cups Rice Krispies cereal
-
1 ½ cups old-fashioned oats
-
1 ½ to 2 cups semi-sweet chocolate chips
Instructions
1. Preheat the oven:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream the butter & sugars:
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs & vanilla:
Beat in eggs one at a time, then stir in vanilla extract.
4. Mix dry ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine wet and dry:
Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Add mix-ins:
Fold in oats, Rice Krispies, and chocolate chips until evenly distributed.
7. Scoop & bake:
Drop by heaping tablespoons onto prepared baking sheets. Bake for 9–11 minutes or until edges are golden brown. Cool on the pan for 5 minutes before transferring to a wire rack.
Storage & Freezing Instructions
To store:
Keep cookies in an airtight container at room temperature for up to 5 days.
To freeze:
Place cooled cookies in a single layer in a zip-top freezer bag. Freeze for up to 2 months. Let thaw at room temperature or warm for 10 seconds in the microwave.
Serving Suggestions & Pairings
-
Pair with a cold glass of milk or a warm mocha latte.
-
Serve on a dessert tray with brownies and sugar cookies.
-
Crumble over vanilla ice cream for an extra treat.
Pro Tips for Perfect Rice Krispie Cookies
-
Use fresh cereal – stale Rice Krispies won’t give you that signature crunch.
-
Don’t overbake – pull cookies out when just golden around the edges.
-
Adjust chocolate chips – want it less sweet? Use dark chocolate chips instead.
-
Oats matter – use old-fashioned oats, not quick oats, for the best chewy texture.
Conclusion
These Rice Krispie Chocolate Chip Cookies are a playful, texture-packed upgrade to your standard chocolate chip cookie. With that delightful crunch from the cereal and rich chocolatey flavor, they strike the perfect balance between crispy and chewy. They’re easy to whip up, and even easier to devour!
Bake a batch and share — or keep them all to yourself. We won’t judge.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Use a gluten-free flour blend and gluten-free oats and cereal.
Can I add nuts?
Absolutely. Chopped pecans or walnuts work great.
Do I have to use oats?
They help with chewiness, but you can omit and slightly increase the Rice Krispies if preferred.
Can I freeze the cookie dough?
Yes! Scoop dough onto a baking sheet, freeze, then transfer to a zip-top bag. Bake straight from frozen, adding 2–3 minutes to bake time.
Why are my cookies spreading too much?
Make sure your butter isn’t too soft and chill the dough for 20 minutes if needed.