Name: Crispy Rice Krispie Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: softened butter; brown sugar; white sugar; eggs; vanilla extract; all-purpose flour; baking soda; salt; Rice Krispies; chocolate chips; optional: rolled oats

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Do you have a hankering for a cookie that’s crispy on the outside and melts off in your mouth? Which cookie is a blend of crunchy and soft? Well, rice krispie chocolate chip cookies can be your next choice! Are you ready to bake, then?

In This Post

The Perfect Rice Krispies Cookies with Chocolate Chips

This Is What Makes the Texture in This Cookie Worth Another Bite

Nothing is quite like biting into one of these cookies to let you know that that is no regular cookie. That wonderful gooey center gets a whole upgrade with the puffs of air-cushioned, crispy cereal. Light food with a lot of depth and differences in flavors greet your taste buds with every mouthful. The melted chocolate gives it an air of plushness, whereas the Rice Krispies add so much fun and crunch.

Not all that bland, these cookies make a loud snap just as you break into them. And then there’s that wonderful crunch that just stays there, much to our delight. The cereals are almost silent in the background, consisting of the dough; the cereal adds to the texture and sound yet does not take away from the product overall. It is this balance between crunch and chew.

Usually, classic cookies just maintain one texture all the way through, but this one changes it up. One tiny bite could give you a small bit of a lot of things. And each bite feels so fresh. That would explain how people enjoy making them over and over.

What Makes This Cookie Special

Rice krispie chocolate chip cookies are exactly what their title suggests: chunks of chocolate and cereal, with the flour and sugar acting as a contentious background. These extras, which might not be anything too novel, may therefore take on the energy of the ingredient. By swapping out part of the flour or oat flour with cereal, the entire texture of the dough is changed. It just raises the dough without making it too crumbly, besides. And visually, it feels more granuled, making each cookie look as though it just came out of a little bakery around the corner.

And this cookie can be adapted in so many ways to individual taste. You could stay classic and use semisweet chips or go all-out using dark chocolate chunks. Other bakers enjoy throwing in some mini marshmallows or those sweet caramel bits for a little more fun. And who can forget peanut butter? A swipe or two in the dough can add so much depth and richness. If all this stuff has you wondering whether organic peanut butter sweetens the deal, you might find this basic organic peanut butter guide helpful in making delicious choices.

The dough is basic, so you can throw this all together using nothing fancier than what you find commonly in any kitchen. Not in possession of a stand mixer to help out? Not a problem. Just a single bowl and a spoon get all the work done. Kids should be great helpers around here, as the steps are simple, and the dough holds shape pretty well. A good weekend bake that impresses without hammering you hard.

Chewy chocolate cookie with puffed rice texture visible in bite

Cookies from Which Everyone Will Benefit

From the looks of it, this cookie is a very versatile treat that pleases everyone—can be easily prepared in bulk, stored conveniently, and stay consumed with ease. Kids receive their Buy! from a crunchy texture; the elders on the other hand eat them as a change from the usual. And of course, if you bake for a crowd, the cookies keep well for as long as they remain in airtight containers.

Whether planning and hosting a little bake sale, filling up cookie jars over the weekend, or simply treating oneself, these are easily the sort of cookies that fit the bill. Plus, make them large or small and even pack them into the freezer, if for a rainy day.

What Makes Rice Krispies So Much Better Than Other Add-Ins

Nuts and dried fruit in the cookie for texture, yes, but they carry with them a heavy hand to really change the taste. A Rice Krispie, on the other hand, is comfortable and light—very neutral in character. It doesn’t mess up the sweet dough or melty chocolate sauce—it simply elevates the cookie to a place of crispiness without being hard or dry.

By and large, other cereals just don’t tend to hold up in the oven. Either some cereals get soggy from moisture or they turn out hard. But puffed rice holds on to that nice crackle; it gets toasty while baking and imparts a small air pocket here and there nicely to the dough. Should you be looking for more fun cereal combos or cookie-style ideas, you may want to pass through a chocolate cereal recipe guide. It has tons of different mix-ins that might just inspire your next batch.

In the end, it is all about the balance of modest in rice krispie chocolate chip cookies. Soft and gooey, crispy, sweet, rich…each bite of this cookie is worth it. And once you start baking them, it’s probably quite hard to stop. See how to bake your own batch from scratch in the next copy.

How to Make Rice Krispies™ Chocolate Chip Cookies

Cookie dough for rice krispie chocolate chip cookies in mixing bowl

Prepare Ingredients

One beautiful aspect of rice krispies chocolate chip cookies is how easy they are to make. No special equipment needed. No fancy ingredients. Just a smattering of pantry staples that blend together instantaneously.

Gather up light ingredients: butter softened till creamy, soft brown and white sugars, vanilla extract. They give sweetness to the loaf. Just add some eggs to make that binding happening. Mix plain white flour, baking soda, and some salt to get the structure and flavor you look for in these cookies.

Chocolate chips and Rice Krispies are definitely the main stars. Choose your favorite type of chocolate—whatever tickles your fancy—we prefer dark chocolate, yet each flavor is appropriate. In terms of cereals, choose only new puffed rice that is crispy. Don’t opt for old rice, or it won’t simply give you a nice snap.

If you yearn for that slightly chewy texture add a handful of oats. Oatmeal evens out the texture and makes the cookies feel heartier. If you like the “soft but chewy” style, then make these chocolate chunk cookies as well.

For a commonplace batch, the following will be necessary:

1 cup unsalted butter, softened
1 cup light brown sugar
1 cup white sugar
2 large eggs
2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies
2 cups chocolate chips
Maybe: 1 cup rolled oats

Stepwise Procedure

Enough of eagerly anticipating when to mix and get hot-heated from the oven. First off, set your oven to heat to a moderate 350°F (175°C). While it is preheating, cream the butter, brown sugar, and white sugar in a large bowl, mixer always an alternative, or do the job with a spoon and a fair amount of elbow grease.

Once the butter and sugars mix up and become smooth and fluffy, add in the eggs and pour in the vanilla so that all the wet ingredients mix fully. Mix. In another mixing bowl, mix the flour, baking soda, and salt. Slowly combine the dry mix with the wet mix.

After the dough begins to form, mix in your oats, if using, folding them into the batter. Next, gently stir in the Rice Krispies. Remember not to crush them. This is how you retain that crunch! Lastly, fold in the chocolate chips gently into the dough.

Use a scoop to portion dough balls onto cookie sheets lined with parchment paper. Space the balls about two inches apart. Bake them until just golden around the edges, approximately 10-12 minutes, or until the middle looks set. Let the cookies cool on the trays for five minutes; after that, transfer them to a wire rack.

Batch Size and Storage Tips

This recipe will give around thirty cookies, depending on the size of your scoop. To make an enlarged batch, double on the ingredients. Prepared dough will keep in the fridge for a few days. Otherwise, you may freeze the cookie balls for later use—while only a single extra or so minute in the oven is needed to bake them from frozen.

After being baked, you should store your rice krispies chocolate chip cookies in an airtight container. These cookies keep well for about four days at room temperature. For longer storage, keep them in a sealed bag in the deep freezer. They will warm up well just with the last 10 seconds in the microwave, achieving the full feel of hot-out-the-oven.

Easy Ways to Double the Recipe

This recipe can be easily scaled up if you are partying or need a good lot for the freezer. Use a bigger bowl and increase the quantities of each ingredient twofold. If the dough becomes too soft to handle, you may pop it into the refrigerator for 15 minutes; this way, the cookies keep a nice round shape when they bake.

Now that you have mastered your basic recipe why not take it one notch higher? As we take our flavor experiments a bit further, you will get to add all your fave flavors and textures to these cookies, from a drizzle of peanut butter gooeyness to marshmallows and the sky is the limit thereafter.

Out-of-the-Ordinary Rice Krispie Chocolate Chip Cookies

Rice krispie chocolate chip cookies with marshmallow and peanut butter

Peanut Butter and Chocolate Flavor Explosion

If you are all in for the original peanut butter and chocolate combo, your thrill will be complete with a colossal punch in this case. Throwing in a scoop of peanut butter into rice krispie chocolate chip cookies is hands down the simplest way to step-up complexity and depth. The peanut butter could be cooked at the same time as the butter and added into the batter. The result is chewy patties-come-crunchy combined with their already intricate flavor base-all-in-all mind blinding!

Substituting peanut butter chips here works naturally in the corners-for a sweetened spoonful-that doesn’t pick up the rest of the flavor. Or get fancy and stick a mini peanut butter cup in the center of each cookie after baking-quick, cute, and none-too-impressive to anyone who attempts to take a bite: a peanut butter chip, as well as a tasty treat without a ton of finesse.

If you prefer something more on the safe side, invest in good-quality peanut butter. A guide such as the following-is organic peanut butter better?-would be a very good starting point to aid in choosing the one that suits your cookie. This article is really handy in that it tells you the difference so you can make a wise decision for your biscuit.

Marshmallow Style and S’mores Variety

Do you need a campfire at a campfire s’more? Get the same mise en scene in your cookie with a little bit of intelligence gained. Start by folding in a couple of handsful of mini marshmallows into your uncooked dough. Keep this at a low level, or they melt rather quickly. But there are some that would rather like to put a little marshmallow in the center of the dough ball so that there is a surprise later.

Crush graham crackers to add some into the Rice Krispies. This way, you get this discreet toasted flavor to go hand-in-hand with the chocolate. If you fancy a nice looking and feeling part; get chop-chocolate and drizzle on these after baked. This makes them even more s’more-like, though grains have that pleasant crunch for effect.

There is another season; that might be a good option to distract the people at a party. This variation turns from seeming being good, and quite simple to bake and eat.

Seasonal Mix-Ins (Peppermint, Pumpkin, Cinnamon)

Pesky things with the different seasons—well, rice krispie chocolate chip cookies can take on each one. A winter is peppermint candies with some white chocolate chips instead. The cool, minty edge is just right for the holidays.

Fall? Just a smidgen of cinnamon or pumpkin spice turns any cookie into a gold mine of comfort. Try it with a little pureed pumpkin. Bring butter down a bit to keep the texture fine. The butterscotch chips are optional but great for someone with tastes like late autumn days to take to the cookies.

In the warm weather, lemon zest or coconut flakes and dress are perfect. Good substitutions are to cast out the semisweet chips with either white chocolate or dried fruit. Keeping two simple twists makes the cookie novel while maintaining the beauty of what the cookie is.

Kid-Friendly Colorful Candy Versions

Kids like cookies, though they love never just “chocolate chip.” Put in mini M&Ms, color-sorted sprinkles, or candy coating chocolate pieces. The extra color implies that these cookies will perpetually scream “festive!” You might prefer pastel candies in spring and rich reds and greens for the holiday rolls.

If you are constructing birthday parties, put a sprinkle or two into the top of each just before they cook. The slight touch of color and crunch is perfect. These particular plentiful candy appearances are identical in all the crispness and chewiness of the original, only with that seeepecial something.

Don’t be scared of mixing ideas. Incorporate peanut butter with marshmallows, or swirl in cinnamon with white chocolate. The base is so malleable that most flavor combinations work. And since the recipe is so simple, there is scope for experimentation.

Cookies do not have to be all that complicated to be fun. With Rice Krispie chocolate chip cookies, you have a firm base; add your favorite flavors and you are done. In the next section, we’ll discuss how to store these cookies, some troubleshooting traceability for the most common issues, and answer some frequently asked questions, so your next batch will be a cut above the rest.

Mastering the Chip Usage to Rice Krispie Chocolate Chip Cookies

Prep Ahead and Freezing Tips

All other considered ideas from your pantry can wait. While one does believe that they have mastered the art of freezing, baking quick crunchies from the pot without molding is real time-saver, more so when the need is within a reach of being frozen. To scoop and shape Into balls; tray-freeze for approximately 1 hour then put them into a freezer-safe bag or a container.

Bake From Frozen-Thrown Up. Bake for an extra one-or-two-minute mark that you deem doneness. They never seem to lose chewiness if baked from frozen, and the Krispies become nicely crunch-sounding because of the frost.

Or, if you are pressed for time, freeze the actual baked product. Let to stand for an hour or so, and then cool first before tightly wrapping up in plastic or foil. Then, store in an airtight container for up to a month. Every a few minutes under thawing, or ten seconds in the microwave, the chocolate chips soften bringing the taste and smell as if they came fresh from the oven anew.

Common Mistakes to Avoid

Simple as they are, some recipes go wrong just for a little fault. In the life of making the Rice Krispie Chocolate Chip cookies, the soggy Rice Krispies almost always happen. Leaving the dough out to chill before baking is the prime suspect, but another likely reason is pressing too hard during mixing of the Krispies.

How you get the saucy juice? Yeah, when in the mood, bring Krispies out to the batter, stir well, and the cookies will not bake right out. In fact, get cheap on the mixing; mix very gently, as obvious as you can, to ensure a lot of whole Krispies. Now patch and bake! Really, they look far underdone once out of the oven. As they cool, baking effectively sets in. That gives a nice, chewy texture that works great.

Here is another tip: never under-charge for chocolate. The cookies are totally addictive because of the contrast between a crunchy cookie with loads of gooey, melted chocolate. If you are out of chips, nothing stops you easily inserting chopped chocolate or candy-coated bits of chocolate to breathe some life into the recipe.

I almost forgot about yet another crispy snack I like with chocolate. Check out this chocolate-covered potato chip recipe for a lot of crispy and soft textures intermingled in pure chocolate bliss.

A Popular Question Based FAQ

Why add Rice Krispies to cookies?

Crisp, airy Rice Krispies break up the dough to achieve cookies with a more pleasing mouthfeel. Denser cookies offer a whisper of Rice Krispies in the background to provide contrast with a classic soft-sweet-and-melty chocolate chip.

Do Rice Krispies stay crispy after baking?

Yes, provided you handle them in prepping well. Avoiding pre-baking will be for the best; therefore, here they are getting stable. It is no secret a cereal breakfast dissipates what stays out for too long.

Can I freeze these cookies?

Yes, freeze them. Once they get up to the job through freezing. If stored right, freeze either this dough or baked cookies away in a freezerproof box.

What other cereal can I use?

Let your cravings guide you—any cereal from cornflakes to chocolate puffs to granola. Each can give a unique surprise. Rice Krispies make cookies of the best shape and texture. You will want to exploit cerea in so many other ways, so continue to this Swiss-provided chocolate cereal recipe guide.

Can I make these gluten-free?

With a little change of ingredient, you certainly can. Use a certified gluten-free flour blend, gluten-free puffed rice, etc. Also, check for gluten specifically in chocolate chips since some contain them or are processed in the facility with gluten.

Crispy Rice Krispie Chocolate Chip Cookies Everyone Will Love