These Rice Krispie Chocolate Chip Cookies bring a delightful twist to the classic cookie recipe. The crispy crunch of rice cereal combined with gooey chocolate chips creates a unique texture and irresistible flavor. Perfect for family gatherings, bake sales, or a cozy evening treat, these cookies will quickly become a household favorite!
Why You’ll Love This Recipe
- Unique Texture: The addition of Rice Krispies provides a light, crispy bite.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for bakers of all levels.
- Customizable: Add nuts, dried fruit, or your favorite chocolate for endless variations.
- Crowd-Pleasing Flavor: Chocolate chip cookies are a classic loved by all, and this twist keeps it fresh and exciting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Rice Krispie cereal
Directions
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, combine flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a larger bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Add-ins: Gently fold in the chocolate chips and Rice Krispie cereal, being careful not to crush the cereal.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: Approximately 30 minutes
Variations
- Add Nuts: Mix in 1/2 cup of chopped pecans or walnuts for extra crunch.
- Use Different Chocolate: Swap semi-sweet chocolate chips for white chocolate, dark chocolate, or milk chocolate chips.
- Include Dried Fruit: Add a handful of dried cranberries or raisins for a fruity twist.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Drizzle with Chocolate: Once baked and cooled, drizzle melted chocolate over the cookies for added decadence.
Storage/Reheating
- Room Temperature: Store the cookies in an airtight container for up to 5 days.
- Freezing: Freeze the dough in scooped portions for up to 3 months. Bake straight from frozen, adding an extra 1-2 minutes to the baking time.
- Reheating: Enjoy cookies fresh by warming them in a microwave for 5-10 seconds or in a 300°F oven for a few minutes.
FAQs
1. Can I use margarine instead of butter?
Yes, but butter provides better flavor and texture for these cookies.
2. Can I use another type of cereal?
Sure! Try substituting with cornflakes or another crispy cereal for a different flavor and texture.
3. How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking to help the cookies hold their shape.
4. Can I make these cookies without eggs?
You can replace eggs with flaxseed meal mixed with water or use unsweetened applesauce as a substitute.
5. Are these cookies kid-friendly?
Absolutely! Kids love the combination of crispy cereal and chocolate chips.
6. Can I double the recipe?
Yes, simply double the ingredients and ensure you have enough baking sheets on hand.
7. How do I make the cookies chewier?
Use more brown sugar than granulated sugar and avoid overbaking.
8. Can I add oats to this recipe?
Yes, you can replace part of the flour with oats for an oatmeal version.
9. What’s the best way to scoop the dough?
Use a cookie scoop for uniform sizes and even baking.
10. How can I tell when the cookies are done?
The edges should be lightly golden, while the centers may still look slightly underbaked. They will firm up as they cool.
Conclusion
Rice Krispie Chocolate Chip Cookies are a delightful twist on a classic treat, offering a perfect blend of crunch and gooey chocolate in every bite. Easy to make and endlessly versatile, these cookies are sure to become a staple in your baking repertoire. Try them today and enjoy the irresistible combination of flavors and textures!
PrintRice Krispie Chocolate Chip Cookies
Rice Krispie Chocolate Chip Cookies combine the classic soft, chewy texture of chocolate chip cookies with the delightful crunch of crispy rice cereal. They’re a fun twist on a traditional favorite, perfect for any occasion. Here’s how to make them
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups rolled oats
- 2 cups Rice Krispies cereal
- 1–2 cups semi-sweet chocolate chips (adjust to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients:Â In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream Butter and Sugars:Â In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:Â Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
- Combine Wet and Dry Ingredients:Â Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Oats, Cereal, and Chocolate Chips:Â Using a spatula, gently fold in the rolled oats, Rice Krispies cereal, and chocolate chips until evenly distributed throughout the dough.
- Scoop Dough:Â Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake:Â Bake in the preheated oven for 9-10 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is ideal for a chewy texture.
- Cool:Â Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage:Â Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing:Â The cookie dough can be frozen for up to 3 months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.