Rice Krispie Chocolate Chip Cookies
These Rice Krispie Chocolate Chip Cookies are the ultimate treat—crispy on the outside, chewy on the inside, and loaded with melty chocolate chips! The addition of Rice Krispies gives them a light, airy crunch that takes classic chocolate chip cookies to the next level. Perfect for a quick snack, bake sale, or a fun twist on your favorite cookie recipe.
Calories: 180kcal
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.