These Rice Krispie Chocolate Chip Cookies take the classic, soft and chewy chocolate chip cookie you love and add an irresistible crunch! The secret ingredient—crispy rice cereal—gives each bite a light, airy texture while keeping the cookies buttery, golden, and packed with melty chocolate chips. Perfect for parties, lunchboxes, or an anytime sweet treat, these cookies are easy to make and impossible to resist.
Ingredients
1 cup (225 g) unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups Rice Krispies cereal
1½–2 cups chocolate chips (semi-sweet or milk)
Preparation Method
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream the butter and sugars in a large bowl until light and fluffy.
Add the eggs and vanilla, mixing well until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Gently fold in the Rice Krispies cereal, being careful not to crush them.
Stir in the chocolate chips evenly throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between cookies.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips
For extra flavor, add ½ teaspoon cinnamon or swap some chocolate chips for butterscotch chips.
For chewier cookies, slightly underbake and let them set as they cool.