Rice Krispie Chocolate Chip Cookies are the ultimate mash-up of two comfort food favorites — chewy chocolate chip cookies and crispy puffed rice cereal. The result is a cookie that’s soft and gooey inside, with light crispy bites throughout. I make these when I want something classic with just a little twist.
Why I Love This Recipe
I love this recipe because it’s playful and nostalgic. The Rice Krispies add such a fun texture without overpowering the soft, buttery base. It’s also a great way to use up cereal from the pantry. These cookies always get people asking what’s in them — and that bit of crunch always surprises them in the best way.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ¼ cups (280 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt (only if using unsalted butter)
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 to 1¼ cups Rice Krispies cereal
1 to 1½ cups semi-sweet chocolate chips
Directions
Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
Whisk the dry ingredients — flour, baking soda, baking powder, and salt — in a medium bowl.
Cream the butter and sugars in a large mixing bowl until light and fluffy.
Add the eggs and vanilla to the creamed mixture, beating until smooth.
Gradually mix in the dry ingredients until just combined. I’m careful not to overmix so the cookies stay soft.
Fold in the Rice Krispies and chocolate chips gently so the cereal doesn’t crush too much.
Scoop the dough using a tablespoon or cookie scoop and place on the baking sheet with a few inches between each one.
Bake for 10–12 minutes or until the edges are golden and the centers look slightly underdone — that’s how I keep them soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Yield: 24–30 cookies
Prep time: 10 minutes
Bake time: 10–12 minutes
Total time: About 22 minutes
Variations
More crunch: I sometimes add an extra handful of Rice Krispies for even more texture.
Different chips: White chocolate, dark chocolate, or butterscotch chips all work beautifully.
Nutty version: Chopped walnuts or pecans bring a rich, toasty flavor.
Coconut twist: A bit of shredded coconut mixes well with the cereal.
Mini cookies: I use a smaller scoop for bite-sized treats and reduce the bake time by 2–3 minutes.
storage/reheating
Store the cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies in freezer-safe bags for up to 2 months.
Reheat in a 300°F oven for 3–5 minutes to revive the texture, or microwave for 10–15 seconds for soft and warm centers.
FAQs
What do the Rice Krispies add to the cookies?
They give a light crunch that contrasts beautifully with the soft cookie dough. I like how it adds texture without changing the classic cookie flavor.
Can I use salted butter?
Yes, but I skip the added salt in that case to balance things out.
Do I need to chill the dough?
Nope! This dough holds its shape well without chilling, though a short chill won’t hurt if my kitchen is warm.
Can I make the dough ahead of time?
Absolutely. I often make the dough a day in advance and keep it covered in the fridge. Just let it soften slightly before scooping.
Can I use other cereals?
I’ve tried it with other crisp cereals and it works okay, but Rice Krispies really give the best light crunch without making the cookies dense.
Conclusion
These Rice Krispie Chocolate Chip Cookies are the perfect mix of soft, chewy, and crispy. I love how easy they are to make and how they bring something a little extra to the cookie table. Every time I bake them, they disappear fast — and I always end up wishing I had made a double batch.
Rice Krispie Chocolate Chip Cookies are soft, chewy cookies with a delightful crunch from puffed rice cereal. A nostalgic twist on the classic chocolate chip cookie, perfect for cookie lovers who enjoy a bit of texture.
Total Time:22 minutes
Yield:24–30 cookies
Ingredients
2 ¼ cups (280 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt (if using unsalted butter)
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 to 1¼ cups Rice Krispies cereal
1 to 1½ cups semi-sweet chocolate chips
Instructions
Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Add eggs and vanilla extract. Beat until well combined.
Gradually mix in the dry ingredients until just incorporated. Avoid overmixing.
Gently fold in Rice Krispies and chocolate chips to maintain cereal texture.
Scoop dough with a tablespoon or cookie scoop and place on prepared baking sheets with space between.
Bake for 10–12 minutes, until edges are golden and centers appear slightly underbaked.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use extra Rice Krispies for more crunch.
Try white, dark, or butterscotch chips for variation.
Add chopped nuts like walnuts or pecans for richness.
Mix in shredded coconut for a tropical twist.
Use a smaller scoop and reduce bake time for mini cookies.
