There’s something special about a cookie that’s both crispy on the outside and chewy in the center—and these Rice Krispie Chocolate Chip Cookies deliver just that! The addition of Rice Krispies gives these cookies a light crunch, perfectly complementing the gooey chocolate chips. If you’re looking for a fun twist on classic chocolate chip cookies, this recipe is a must-try!
For more delicious baked treats, check out Lemon Raspberry Scones for a tangy-sweet delight or try Blueberry Fluffy Cottage Cheese Cloud Bread for a light and airy breakfast treat!
Why You’ll Love These Cookies
Crispy, chewy, and chocolatey in every bite
Super easy to make—no chilling required!
Rice Krispies add the perfect light crunch
Perfect for lunchboxes, parties, or an afternoon treat
Customizable with mix-ins like nuts, coconut, or white chocolate
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups Rice Krispies cereal
- 1 ½ cups chocolate chips (semi-sweet or milk chocolate)
Want another creamy and decadent dessert? Try Crescent Rolls Cheesecake for a buttery, melt-in-your-mouth treat!
How to Make Rice Krispie Chocolate Chip Cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter & sugars – In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs & vanilla – Beat in eggs, one at a time, followed by the vanilla extract.
- Mix dry ingredients – In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Fold in Rice Krispies & chocolate chips – Gently stir in Rice Krispies and chocolate chips, being careful not to crush the cereal.
- Scoop & bake – Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are golden brown.
- Cool & enjoy! Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for the Best Cookies
Use softened butter for the perfect texture—too melted, and the cookies will spread too much!
Don’t overmix the dough once you add the flour—this keeps the cookies tender.
For extra crunch, add chopped nuts or coconut flakes.
Store cookies in an airtight container to keep them fresh and crispy.
Storage & Freezing Instructions
- Store: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freeze Dough: Roll cookie dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. Bake straight from the freezer (adding 1-2 extra minutes to baking time).
- Freeze Baked Cookies: Place cooled cookies in an airtight container and freeze for up to 3 months.
More Sweet Treats to Try!
- Lemon Raspberry Scones – Buttery scones packed with tangy raspberries and a hint of lemon.
- Blueberry Fluffy Cottage Cheese Cloud Bread – Light, airy, and delicious!
- Crescent Rolls Cheesecake – A rich and creamy dessert wrapped in flaky crescent rolls.
Final Thoughts – The Ultimate Crispy & Chewy Cookie!
These Rice Krispie Chocolate Chip Cookies take classic cookies to the next level with an irresistible crunch and gooey chocolate chips. Perfect for any occasion, easy to make, and absolutely delicious! Try this recipe and share your results on Pinterest 👉 @TheKitchenJoyy 🍪✨
Rice Krispie Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups Rice Krispies cereal
- 1 ½ cups chocolate chips semi-sweet or milk chocolate
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter & sugars in a large bowl until light and fluffy.
- Mix in eggs & vanilla until well combined.
- Combine dry ingredients in a separate bowl (flour, baking soda, salt), then gradually add to the wet mixture.
- Fold in Rice Krispies & chocolate chips gently, being careful not to crush the cereal.
- Scoop dough onto baking sheets using a tablespoon or cookie scoop.
- Bake for 10-12 minutes or until edges turn golden brown.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For an extra crunch, try adding chopped nuts or shredded coconut.
- Use softened, not melted butter for the perfect cookie texture.
- Swap chocolate chips for white chocolate, butterscotch, or peanut butter chips.
- Store in an airtight container at room temperature for up to 5 days.