If you’re looking to add a little twist to the classic chocolate chip cookie, these Rice Krispie Chocolate Chip Cookies are a must-try! They combine the buttery, chewy goodness of a traditional cookie with the light, crispy texture of Rice Krispies, making them an irresistible treat. I love baking these cookies when I want a familiar favorite with a little extra crunch. Perfect for after-school snacks, gatherings, or just enjoying with a glass of milk, these cookies will quickly become a new favorite in your kitchen.
Why You’ll Like This Recipe
These Rice Krispie Chocolate Chip Cookies offer a fun and unique texture with the addition of Rice Krispies cereal. The cereal adds a light crunch that complements the soft and chewy cookie base, while the chocolate chips add just the right amount of sweetness. Plus, the recipe comes together quickly, making it easy to whip up a batch whenever the craving strikes!
Recipe:
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups Rice Krispies cereal
- 1 ½ cups semi-sweet chocolate chips
Instructions
Step 1: Prepare the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 3: Add Rice Krispies and Chocolate Chips
Gently fold in the Rice Krispies cereal and chocolate chips, being careful not to overmix to maintain the cereal’s texture.
Step 4: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
Serving:
Enjoy these cookies warm with a glass of cold milk or serve them as a fun addition to any dessert platter. The combination of chewy, crunchy, and chocolatey makes them a hit with both kids and adults.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the dough balls and bake directly from frozen, adding a minute or two to the bake time.
Helpful Notes
- Avoid Overmixing: Mix the Rice Krispies cereal and chocolate chips gently to prevent the cereal from losing its crunch.
- Chilling the Dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps control spread and enhances the cookie’s texture.
- Additions: Feel free to add other mix-ins like chopped nuts or a sprinkle of sea salt on top for added flavor.
FAQs
Q1: Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe to avoid an overly salty flavor.
Q2: Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate chips will add a slightly sweeter flavor to the cookies. Choose whichever chocolate you prefer.
Q3: How can I make the cookies extra crispy?
For a crispier cookie, bake for an additional 1-2 minutes until the edges are golden brown. Just keep an eye on them to avoid overbaking.
Q4: Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls for up to 3 months. Just bake them straight from the freezer, adding a minute or two to the bake time.
Q5: How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend and gluten-free Rice Krispies to make this recipe gluten-free.
Final Thoughts
These Rice Krispie Chocolate Chip Cookies bring a playful twist to a classic favorite. The crispy Rice Krispies add a delightful texture that pairs perfectly with the gooey chocolate chips and chewy cookie base. Whether you’re making them for a special occasion or just as a sweet treat at home, these cookies are sure to bring a smile to your face. Happy baking!
Rice Krispie Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups Rice Krispies cereal
- 1 ½ cups semi-sweet chocolate chips
Instructions
Step 1: Prepare the Wet Ingredients
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 2: Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 3: Add Rice Krispies and Chocolate Chips
- Gently fold in the Rice Krispies cereal and chocolate chips, being careful not to overmix to maintain the cereal’s texture.
Notes
- Avoid Overmixing: Mix the Rice Krispies cereal and chocolate chips gently to prevent the cereal from losing its crunch.
- Chilling the Dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps control spread and enhances the cookie’s texture.
- Additions: Feel free to add other mix-ins like chopped nuts or a sprinkle of sea salt on top for added flavor.
