Chocolate Chip Rice Krispie Cookies
These Chocolate Chip Rice Krispie Cookies combine the classic chewy, chocolatey goodness of bakery-style cookies with the light, crispy crunch of Rice Krispies cereal. Quick to make, kid-approved, and endlessly customizable, they’re perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 cups (50g) Rice Krispies cereal
- 1 1/2 cups (270g) semisweet chocolate chips
- Optional: 1/2 cup (50g) chopped toasted walnuts or pecans
- Optional: Flaky sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes with an electric mixer).
- Add eggs one at a time, mixing well after each addition. Add vanilla extract and blend until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt.
- Gradually add dry ingredients to the wet mixture. Mix on low speed or by hand until just combined. Do not overmix.
- Gently fold in Rice Krispies and chocolate chips with a spatula. If using nuts, fold them in now.
- Use a medium cookie scoop (about 2 tablespoons per cookie) to drop dough onto prepared baking sheets, leaving 2 inches between cookies. Sprinkle with flaky sea salt if desired.
- Bake for 11-13 minutes, or until edges are golden and centers look just set. Rotate pans halfway through if needed.
- Let cookies cool on the sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Notes
For extra thick cookies, chill the dough for 30-60 minutes before baking. Use fresh Rice Krispies for the best crunch. The dough is flexible—try adding nuts, swapping chocolate chips for butterscotch, or folding in mini marshmallows for a s’mores twist. Cookies can be made gluten-free or dairy-free with simple substitutions. Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
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