Short Description
If you love chocolate chip cookies and the crispy crunch of Rice Krispies, you’re going to be hooked on this sweet treat! These Rice Krispie Chocolate Chip Cookies are the perfect combination of chewy, gooey, and crunchy in every bite. The classic chocolate chip cookie gets an extra fun twist with the addition of Rice Krispies for a delightful texture you’ll love.
Why You’ll Love This Recipe?
Think of your favorite chocolate chip cookie, but with a satisfying crunch from crispy Rice Krispies mixed in. These cookies are soft and chewy on the inside, with just the right amount of crunch on the outside. The addition of Rice Krispies elevates the texture, making these cookies not just a sweet treat, but an experience. Whether you’re looking to try something new or you want to jazz up your cookie game, this recipe is sure to be a hit.
Ingredients
(You’ll find the full list of ingredients below, but here’s a sneak peek at what you’ll need)
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
- Rice Krispies cereal
Directions
1. Preheat the Oven and Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure your cookies don’t stick.
2. Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Eggs and Vanilla
Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until everything is well combined.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Fold in the Rice Krispies and Chocolate Chips
Now, gently fold in the Rice Krispies cereal and chocolate chips. This is the fun part—watch as those crispy bits get evenly distributed throughout the dough.
6. Shape the Cookies
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading. If you like extra crunch, you can gently press a few more Rice Krispies on top of each cookie before baking.
7. Bake and Enjoy
Pop the baking sheets into the preheated oven and bake for 8-10 minutes, or until the edges are golden brown but the centers are still soft. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips and Tricks
- For extra chewy cookies, make sure to not over-bake them. Take them out as soon as the edges turn golden to keep that soft interior.
- If you prefer a lighter, crispier cookie, bake them for a couple of extra minutes.
- You can add a pinch of cinnamon or a dash of espresso powder to enhance the flavor.
- If you want your cookies to have more Rice Krispie crunch, gently press a few extra cereal bits on top of each cookie before baking.
Recipe Variations and Possible Substitutions
- You can swap the chocolate chips for other mix-ins like M&Ms, butterscotch chips, or peanut butter chips for a different twist.
- If you prefer, you can use salted butter instead of unsalted and omit the added salt in the recipe.
- To make these cookies gluten-free, try using a gluten-free all-purpose flour blend in place of regular flour.
Serving and Pairing Suggestions
These Rice Krispie Chocolate Chip Cookies are perfect on their own, but you can serve them alongside a cold glass of milk or a hot cup of coffee for an extra treat. They’d also be a fun addition to any dessert platter or a sweet treat for a party. For a fun twist, serve them with a scoop of vanilla ice cream for a delightful cookie sundae.
Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them even fresher, place a slice of bread in the container to help maintain moisture. To reheat, just pop them in the microwave for about 10 seconds, and they’ll be warm and delicious once again.
4 FAQs
- Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and store it in the refrigerator for up to 3 days before baking. You can also freeze the dough for up to 3 months—just scoop the dough into balls, freeze on a baking sheet, and then transfer to a freezer bag. Bake from frozen when you’re ready. - Can I use other cereals in place of Rice Krispies?
Absolutely! You can try using Cornflakes, Special K, or even mini pretzels for a different crunch. Just make sure the cereal is crisp and not too soft. - How do I prevent the cookies from spreading too much while baking?
If your cookies spread too much, try chilling the dough for 30 minutes before baking. This helps the dough firm up and reduces spreading. - Can I double this recipe?
Yes, you can easily double the recipe if you’re baking for a crowd. Just make sure to adjust your baking time slightly if needed.
Conclusion
These Rice Krispie Chocolate Chip Cookies are the perfect balance of chewy, crunchy, and sweet. With every bite, you get a bit of nostalgia from the crispy cereal mixed with the indulgence of chocolate chips. They’re easy to make, customizable, and always a hit—whether you’re sharing them with friends or sneaking a few for yourself. Happy baking!
Rice Krispie Chocolate Chip Cookies: The Crunchy, Chewy Cookie You Didn’t Know You Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rice Krispie Chocolate Chip Cookies combine the chewy goodness of traditional chocolate chip cookies with the crunchy texture of Rice Krispies. Perfectly crispy on the outside and soft on the inside, they are a fun and delicious twist on a classic favorite.
Ingredients
- Unsalted butter – 1 cup (226g), softened
- Brown sugar – 1/2 cup (100g)
- Granulated sugar – 1/2 cup (100g)
- Eggs – 2 large
- Vanilla extract – 2 teaspoons
- All-purpose flour – 2 1/2 cups (315g)
- Baking soda – 1 teaspoon
- Salt – 1/2 teaspoon
- Chocolate chips – 1 1/2 cups (225g)
- Rice Krispies cereal – 2 cups (50g)
Instructions
- Preheat the Oven and Prepare Baking Sheets:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. -
Cream the Butter and Sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer until light and fluffy, about 2-3 minutes. -
Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully incorporated. Add vanilla extract and mix well. -
Mix the Dry Ingredients:
In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, mixing until just combined. -
Fold in Rice Krispies and Chocolate Chips:
Gently fold in the Rice Krispies cereal and chocolate chips until evenly distributed. -
Shape the Cookies:
Use a cookie scoop or tablespoon to drop dough onto the baking sheets, spaced about 2 inches apart. For extra crunch, press a few Rice Krispies on top. -
Bake and Enjoy:
Bake for 8-10 minutes, or until the edges are golden brown but the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, don’t over-bake; take them out when the edges turn golden.
- If you prefer crispy cookies, bake for a couple of extra minutes.
- Add a pinch of cinnamon or espresso powder for enhanced flavor.
- Press extra Rice Krispies on top for additional crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg