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Chocolate Chip Rice Krispie Cookies

Featured in Sweet Treats and Baked Goods.

These chocolate chip rice krispie cookies elevate the classic chocolate chip cookie with an ingenious twist - crispy rice cereal folded into buttery cookie dough creates an incredible texture contrast in every bite. The outside bakes up golden brown with slightly crispy edges, while the inside stays perfectly chewy, studded with melty chocolate chips and those satisfying little pops of rice krispies. The simple addition of vanilla and a touch of salt brings out all the flavors, making these cookies impossible to resist whether they're still warm from the oven or packed in a lunchbox the next day.
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Updated on Fri, 10 Jan 2025 20:38:49 GMT
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A close-up of freshly baked cookies with chocolate chips and a golden-brown, textured surface, set on a cooling rack. Pin it
A close-up of freshly baked cookies with chocolate chips and a golden-brown, textured surface, set on a cooling rack. | quickierecipe.com

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.

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.

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."

Chocolate Chip Rice Krispie Cookies

Chocolate Chip Rice Krispie Cookies combine the classic chocolate chip cookie flavor with a fun crispy twist. Perfect for family gatherings, parties, or a simple treat, these cookies are a hit every time!

Prep Time
15 Minutes
Cook Time
9 Minutes
Total Time
24 Minutes
By: Meryem

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 24 cookies

Dietary: Vegetarian

Ingredients

01 2 cups Rice Krispies cereal.
02 2 (1.5 oz) Hershey bars, broken into pieces.
03 1 cup butter, softened to room temperature.
04 1 cup sugar.
05 1 cup light brown sugar.
06 2 large eggs.
07 2 tsp vanilla extract.
08 2 cups all-purpose flour.
09 1 1/2 cups Rice Krispies cereal.
10 1 tsp baking soda.
11 1 tsp baking powder.
12 1 tsp salt.
13 2 cups chocolate chips (semi-sweet and milk chocolate).

Instructions

Step 01

Place 2 cups of Rice Krispies in a blender with the chocolate bar pieces. Blend until finely ground. Set aside.

Step 02

In a large mixing bowl, cream the butter, sugar, and light brown sugar until light and fluffy.

Step 03

Beat in the eggs and vanilla extract until well combined.

Step 04

Gradually add the flour, 1 1/2 cups Rice Krispies, the reserved cereal/chocolate mixture, baking soda, baking powder, and salt. Stir just until combined.

Step 05

Fold in the chocolate chips, making sure they are evenly distributed throughout the dough.

Step 06

Drop spoonfuls of dough onto a lined or lightly greased cookie sheet, spacing them about 2 inches apart.

Step 07

Bake at 375°F for 7-9 minutes, or until the edges are golden brown.

Step 08

Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  1. These Chocolate Chip Rice Krispie Cookies are a delightful mix of chewy and crispy, thanks to the Rice Krispies and chocolate chips. They're perfect for family gatherings, parties, or as a snack.
  2. Store the cookies in an airtight container at room temperature for up to 5 days.
  3. You can freeze the dough in portions for quick and easy future baking.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 9 g
  • Total Carbohydrate: 24 g
  • Protein: 2 g