Rice Krispie Chocolate Chip Cookies


(Makes 18–20 cookies)

  • ¾ cup (1½ sticks / 170g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1¼ cups (155g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1½ cups (45g) Rice Krispies cereal

💡 Pro Tips:

  • Don’t overmix after adding flour—keeps cookies tender.
  • Use fresh Rice Krispies—stale cereal loses its crunch.
  • For extra chew: add 1 tbsp cornstarch to the dry ingredients.

Step-by-Step Instructions (Easy, Fun, Foolproof)

1. Cream the Butter & Sugars

  • In a large bowl, beat butter, brown sugar, and granilla sugar until light and fluffy (2–3 mins).

2. Add Wet Ingredients

  • Beat in egg and vanilla until smooth.

3. Mix in Dry Ingredients

  • In a separate bowl, whisk flour, baking soda, and salt.
  • Gradually add to wet ingredients, mixing just until combined.

4. Fold in Chocolate & Cereal

  • Stir in chocolate chips, then gently fold in Rice Krispies (don’t overmix—they’ll soften if stirred too long!).

5. Scoop & Bake

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  • Scoop 2-tbsp balls of dough, placing 2 inches apart.
  • Bake 10–12 minutes, until edges are golden but centers look soft.
  • Cool on sheet 5 minutes before transferring to a rack.

Serving & Storage Tips

  • Serve slightly warm for gooey chocolate + crispy cereal contrast.
  • Store in an airtight container for up to 5 days.
  • Freeze dough balls for up to 3 months—bake frozen (+1–2 mins).
  • Gift idea: Stack in a mason jar with a cookie scoop—add a tag: “Rice Krispie Chocolate Chip Joy!”

Creative Variations

  • Peanut Butter Swirl: Swirl ¼ cup PB into dough before baking
  • Milk & Cookies: Use milk chocolate chips + crushed graham crackers
  • S’mores Style: Add mini marshmallows + graham cracker pieces
  • Double Crunch: Mix in ½ cup chopped pretzels with the cereal

Frequently Asked Questions

Q: Can I use other cereals?
A: Yes! Cinnamon Toast Crunch, Corn Flakes, or even Cocoa Krispies work—but Rice Krispies give the classic light crunch.

Q: Why did my cookies spread too much?
A: Butter may have been too soft, or dough wasn’t chilled. For thicker cookies, chill dough 15 mins before baking.

Q: Are these gluten-free?
A: Use GF flour and certified GF Rice Krispies (regular contain malt flavoring from barley).

Q: Can I make them vegan?
A: Yes! Use flax egg (1 tbsp flax + 3 tbsp water), vegan butter, and dairy-free chocolate chips.

A Cookie Full of Joy

These Rice Krispie Chocolate Chip Cookies aren’t just dessert—they’re a celebration of texture, nostalgia, and playful baking. They’re the kind of treat that makes someone say, “What’s that crunch? I love it!”—and then reach for a second (and third) cookie.

So grab that yellow box of cereal, soften that butter, and bring a little snap, crackle, and pop to your next batch of cookies. Because sometimes, the best recipes are the ones that don’t take themselves too seriously—but still taste absolutely delicious.

Have you baked with cereal before? Do you love crunchy surprises in your cookies?
Share your favorite mix-in in the comments! And if this recipe just upgraded your cookie game, pass it on to a fellow baker who believes dessert should always be fun. 🍪✨💛



 

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