My nieces were visiting the other day, and I wanted to make them something different apart from the regular chocolate chip cookies which are also a hit by the way.
I used my partner’s Rice Krispies to make these cookies and they were delicious!
There’s something so magical about these Rice Krispie Chocolate Chip Cookies, they’re soft, chewy, and full of that perfect little crunch in every bite.
I made them on a whim when I had leftover cereal on the counter, and they’ve been a household favorite ever since my nieces loved them.
They’re nostalgic, cozy, and the kind of cookie that makes everyone stop mid-bite and say, “Wait, what’s in this?”
The texture is unbelievable — gooey chocolate, buttery dough, and crispy little pops from the cereal that make them completely addictive.
Tips to make them even better:
- Use this medium cookie scoop to get perfectly uniform cookies — it helps them bake evenly and look bakery-style.
- For that crisp edge and chewy center combo, bake on this insulated cookie sheet — it prevents over-browning.
- Always use this silicone spatula set to gently fold in the Rice Krispies — it keeps the cereal from crushing so you retain that perfect crunch.
- Swap standard chocolate chips for these dark chocolate chunks to get those gooey pockets of melted chocolate.
- Store leftover cookies in these airtight glass jars to keep them fresh and crispy for days.
Rice Krispie Chocolate Chip Cookies
Course: DessertDifficulty: Easy16
cookies10
minutes10
minutesIngredients
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups Rice Krispies cereal
¾ cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In a separate large bowl, cream the butter and sugars until light and fluffy — this is what gives the cookies that chewy texture. Beat in the egg and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until combined. Gently fold in the Rice Krispies and chocolate chips — don’t overmix or you’ll crush the cereal. The dough should feel soft and a little sticky.
- Scoop about 2 tablespoons of dough per cookie onto your prepared sheet, spacing them a few inches apart. Bake for 10–12 minutes, until the edges are golden but the centers still look soft. Let them rest on the sheet for 5 minutes before moving to a cooling rack — they’ll set perfectly as they cool.
- I absolutely love these cookies.
Get the best cookies with these tips:
Add ¼ cup shredded coconut for a toasty, tropical twist.
Mix in ¼ cup chopped pecans or almonds for extra crunch.
Use peanut butter chips instead of chocolate chips for a fun, nostalgic flavor.
Swap Rice Krispies for cornflakes for a heartier crunch.
To make them gluten-free, use gluten-free all-purpose flour and gluten-free crisped rice cereal.
Here are a few more cookie recipes you might enjoy:
