Rice Krispie Chocolate Chip Cookies You’ll Want to Make Every Week
Try these easy, irresistible rice krispie chocolate chip cookies for a crispy, chewy treat everyone will love. Perfect for any baking occasion!
Ingredients
Here’s what you’ll need:
- 1 cup 2 sticks unsalted butter, softened
- Softened butter helps create a smooth creamy dough and that rich, classic cookie flavor.
- 1 cup light brown sugar packed
- Adds moisture and a subtle caramel note that makes the cookies extra chewy.
- ½ cup granulated sugar
- Balances the brown sugar and helps the cookies spread just right.
- 2 large eggs
- These bind the ingredients and give your cookies structure and softness.
- 1½ teaspoons vanilla extract
- A hint of vanilla enriches the flavor profile and unifies the dish
- 2¼ cups all-purpose flour
- The base of the dough—perfect for a soft yet sturdy cookie.
- 1 teaspoon baking soda
- Provides just the right lift for thick bakery-style cookies.
- ½ teaspoon salt
- Don’t skip it! Salt enhances the sweetness and brings out the flavor in every bite.
- 1½ cups semi-sweet chocolate chips
- You can sub in dark chocolate or even mini chips if you prefer.
- 2 cups Rice Krispies® cereal
- This is the game-changer—adding that light crispy texture in every bite.
Tips for Ingredient Success:
- Room temperature butter and eggs mix more evenly so let them sit out before baking.
- Use good-quality vanilla for the best flavor—you’ll taste the difference.
- Want extra gooey cookies? Slightly underbake them and enjoy that soft center.
- For an indulgent twist mix in a handful of mini marshmallows or a sprinkle of sea salt on top before baking.
Instructions
Step-by-Step Directions:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Cream the butter and sugars.
- In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes.
- Tip: This step adds air to the dough, creating a soft and tender cookie.
- Add the eggs and vanilla.
- Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Mix the dry ingredients.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. Don’t overmix!
- Fold in the good stuff.
- Stir in the chocolate chips and Rice Krispies® cereal gently using a rubber spatula or wooden spoon. Be careful not to crush the cereal—you want those crispies to stay crunchy!
- Scoop and shape the dough.
- Use a medium cookie scoop or tablespoon to portion the dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake to golden perfection.
- Bake for 9 to 11 minutes, until the edges turn a light golden color and the centers appear just set. Avoid waiting for a deep brown shade, as the cookies will finish cooking a bit while cooling.
- Cool and enjoy.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely… if you can wait that long!
Notes
Nutrition Information (Per Serving)
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g