Chocolate Chip Rice Krispie Cookies are a fun twist on the traditional chocolate chip cookie. The addition of Rice Krispies adds a light, crispy texture that contrasts perfectly with the chewy cookie dough and melty chocolate chips. These cookies are great for any occasion, whether you're making them for a family gathering, a party, or just as a snack. They are easy to make, require simple ingredients, and always turn out delicious. Plus, they freeze well, so you can always keep a batch on hand for those sweet cravings!
These Chocolate Chip Rice Krispie Cookies are the perfect combination of chewy and crispy, making them an instant hit with everyone who tries them. The addition of Rice Krispies gives the cookies a fun crunch that balances beautifully with the soft, melty chocolate chips. Whether you're baking for a party, holiday, or just for fun, these cookies will quickly become a family favorite.
INGREDIENTS
- 2 cups Rice Krispies cereal: Adds the crispy texture that makes these cookies unique.
- 2 (1.5 oz) Hershey bars, broken into pieces: Blended with the Rice Krispies for added chocolate richness.
- 1 cup butter, softened to room temperature: The base of any great cookie dough, making the cookies rich and chewy.
- 1 cup sugar: Provides sweetness and helps the cookies crisp up.
- 1 cup light brown sugar: Adds a deeper, caramel-like flavor and contributes to the chewy texture.
- 2 large eggs: Binds the ingredients together and adds moisture.
- 2 tsp vanilla extract: Adds a warm, sweet flavor to complement the chocolate and cereal.
- 2 cups all-purpose flour: The structure of the cookies, giving them the perfect texture.
- 1 1/2 cups Rice Krispies cereal: Extra cereal folded into the dough for more crunch in every bite.
- 1 tsp baking soda: Helps the cookies rise and stay soft.
- 1 tsp baking powder: Gives the cookies a little extra lift.
- 1 tsp salt: Balances the sweetness and enhances the overall flavor.
- 2 cups chocolate chips (semi-sweet and milk chocolate): The stars of the show, adding melty, gooey chocolate in every bite.
WHY YOU'LL LOVE THESE CHOCOLATE CHIP RICE KRISPIE COOKIES
- Perfect Texture: These cookies have the best of both worlds—a chewy center with a crispy crunch from the Rice Krispies.
- Chocolatey Goodness: With melted chocolate chips and a hint of Hershey’s chocolate in every bite, these cookies are a chocolate lover’s dream.
- Easy to Make: This simple recipe comes together quickly with ingredients you likely already have at home, making it perfect for spontaneous baking sessions.
- Family Favorite: Loved by both kids and adults alike, these cookies are perfect for family gatherings, school events, or just a sweet treat at home.
- Great for Sharing: These cookies make fantastic gifts or party treats, and they’re easy to package up and share with friends and neighbors.
VARIATIONS
- Dark Chocolate Twist: Swap the semi-sweet and milk chocolate chips for dark chocolate chips for a more intense chocolate flavor.
- Nuts and Crunch: Add chopped walnuts or pecans for an extra crunch and a hint of nuttiness that pairs perfectly with the chocolate.
- White Chocolate and Dried Cranberries: Substitute white chocolate chips and add dried cranberries for a sweet and tangy twist on the classic cookie.
- Peanut Butter Lover: Incorporate peanut butter chips for a delightful combination of chocolate and peanut butter in each bite.
INSTRUCTIONS
- Step 1:
- Place the 2 cups of Rice Krispies and the broken Hershey bar pieces into a blender or food processor. Blend until finely ground, then set the mixture aside.
- Step 2:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Step 3:
- Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined and smooth.
- Step 4:
- Gradually add the flour, baking soda, baking powder, salt, the reserved cereal/chocolate mixture, and the additional 1 1/2 cups of Rice Krispies. Stir until just combined, being careful not to overmix the dough.
- Step 5:
- Fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
- Step 6:
- Drop spoonfuls of dough onto a lined or lightly greased cookie sheet, spacing them about 2 inches apart. This ensures the cookies bake evenly without spreading into each other.
- Step 7:
- Bake the cookies in a preheated 375°F oven for 7-9 minutes, or until the edges are golden brown. Be sure not to overbake, as the centers should remain soft and chewy.
- Step 8:
- Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. This helps them set and develop their chewy texture.
Serving and Storage Tips
- Serve these Chocolate Chip Rice Krispie Cookies warm for the best melty chocolate experience. Pair them with a cold glass of milk for a classic treat.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days. They will remain chewy and crispy for days.
- For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a ziplock bag and store for up to 3 months. Thaw at room temperature before serving.
- These cookies make great party treats or holiday gifts—pack them in decorative bags or tins for friends and family to enjoy.
Helpful Notes
- You can substitute different types of chocolate for variety, such as dark chocolate, white chocolate, or even peanut butter chips.
- If you like your cookies extra crunchy, bake them a minute or two longer. For a softer cookie, bake on the shorter side.
- Try adding a sprinkle of sea salt on top of the cookies before baking for a sweet-salty contrast.
Tips from well-known chefs
- Chef Thomas Keller: “For the best texture, make sure to cream the butter and sugar properly—it should be light and fluffy before adding the other ingredients.”
- Chef Christina Tosi: “For an even chewier cookie, try refrigerating the dough for 30 minutes before baking. This helps the cookies maintain their shape and texture.”
- Chef Martha Stewart: “Use a cookie scoop to ensure that all your cookies are the same size, allowing for even baking and a professional look.”