Rice Krispie Chocolate Chip Cookies (Extra Crispy & Chewy)
These Rice Krispie Chocolate Chip Cookies are soft, buttery, and coated in crispy Rice Krispies for the ultimate texture. It elevates the classic chocolate chip cookie, giving it a crunchy twist!
If you’re new here, I’m Lisa Silvestre, founder of The Secret Crunch and a self-proclaimed Butter Mom.
There’s something magical about a classic chocolate chip cookie, but every now and then, I love finding a simple twist that makes an old favorite feel brand new. That’s exactly what happened with these Rice Krispie Chocolate Chip Cookies.
At first glance, they look like your everyday chocolate chip cookies. But take one bite, and you’ll discover the secret: a crispy coating of Rice Krispies and crunchy cereal folded right into the dough. The result is a cookie that’s buttery, chewy, and packed with incredible texture.
Why You’ll Love These Rice Krispie Chocolate Chip Cookies
These cookies have everything I love in a homemade cookie: buttery flavor, gooey chocolate chips, and soft centers. The Rice Krispies add a delicate crunch that makes every bite even more satisfying, while the coating creates the prettiest golden finish once baked.
What Ingredients do I Need to make Chocolate Chip Rice Krispies Cookies?
The best part about this cookie? If you already know how to make my classic chocolate chip cookies, then putting together these Chocolate Chip Cookies with Rice Krispies will be a breeze! These are the ingredients you’ll need:
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Rice Krispies cereal (or rice cereal)
How to Make Rice Krispie Chocolate Chip Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Melt the butter and set it aside to cool slightly.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and mix until a creamy mixture forms.
Add the flour, baking soda, and salt, mixing until a smooth cookie dough forms.
Fold in the chocolate chips, followed by ½ cup of the Rice Krispies cereal.
Using a standard cookie scoop, portion the dough into balls. Roll each dough ball in the remaining ¼ cup of Rice Krispies until evenly coated.
Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Rice Krispie Chocolate Chip Cookies
For the best texture, don’t overmix the cereal into the dough. Folding it in gently helps preserve its crunch. And remember, the cookies should still look slightly underbaked when you remove them from the oven. They’ll continue to set as they cool, giving you perfectly soft centers.
Can I use semi-sweet or milk chocolate chips?
Absolutely. Both work beautifully, so use whichever you have on hand.
Can I freeze these cookies?
Yes. Once cooled, freeze the baked cookies in an airtight container for up to three months.
How to Store Rice Krispie Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to four days. If you’d like to keep them longer, freeze them for up to three months and thaw at room temperature before serving.
More Cozy Cookie Recipes You’ll Love
Whether you’re baking for your family, packing lunches, or simply craving something sweet with your afternoon coffee, these Rice Krispie Chocolate Chip Cookies are proof that the smallest twist can make a classic recipe feel brand new.
Rice Krispie Chocolate Chip Cookies (Extra Crispy & Chewy)
Ingredients
- ¼ cup butter
- 3 tbsp granulated sugar
- 5 tbsp brown sugar
- 1 large egg room temperature
- ½ cup + 6 tbsp all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup milk or semi-sweet chocolate chips
- ¾ cup rice cereal divided
Instructions
- Melt butter and set aside to cool.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- In a large bowl, mix together both sugars and melted butter, followed by the egg. Mix until a creamy mixture forms.
- Next, add flour, baking soda, salt and combine until a smooth cookie dough forms.
- Add chocolate chips and fold until well combined. Next, add ½ cup rice cereal and fold until all ingredients are well-combined.
- Use a standard-sized cookie scoop to create a cookie dough sphere, then roll each one into a bowl of the remaining ¼ cup rice cereal. Each cookie dough she be coated completely.
- Place coated cookie dough balls on lined baking sheet, about 1 inch apart. You should be able to fit 12 on the sheet.
- Bake for 9 to 11 minutes.
- Remove from oven and place pan on a wire rack. Allow to cool for at least 10 minutes before enjoying!
