Take your cookie game to the next level with these crunchy, chewy, and utterly irresistible Rice Krispie Cookies with Chocolate Chips! This playful twist on the classic chocolate chip cookie adds a delightful crispy texture, thanks to the addition of puffed Rice Krispies cereal. With gooey chocolate chips in every bite and the option to mix in mini marshmallows, these cookies deliver big flavor and nostalgic fun—perfect for parties, lunchbox treats, or a cozy night in.
Why You’ll Love These Cookies
- Crunch meets chewy: The Rice Krispies bring a light, crispy texture that perfectly contrasts the soft, buttery dough.
- Easy and kid-friendly: Simple ingredients and fun to make with kids—plus, no mixer required!
- Perfect for any occasion: Great for cookie swaps, birthdays, bake sales, or a sweet snack at home.
- Versatile recipe: Add-ins like mini marshmallows or white chocolate chips take these over the top.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Rice Krispies cereal
- 1 1/2 cups semisweet chocolate chips
- 1 cup mini marshmallows (optional, but highly recommended!)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Gently fold in the Rice Krispies, chocolate chips, and mini marshmallows (if using), being careful not to crush the cereal.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for the Best Rice Krispie Cookies
- Don’t overmix the dough: Especially after adding the Rice Krispies, stir gently to keep the cereal crisp.
- Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Add marshmallows strategically: Press a few extra marshmallows on top of the dough balls before baking for a gooey finish.
- Customize: Try using butterscotch chips, peanut butter chips, or chopped nuts for a unique twist.
Storage & Freezing
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Freeze dough balls and bake straight from frozen—just add 1–2 minutes to the baking time.
Serving Ideas
- Pack in lunchboxes for a fun midday treat
- Serve with a cold glass of milk or warm cocoa
- Stack and wrap in cellophane for easy edible gifts
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Final Thoughts
Rice Krispie Cookies with Chocolate Chips are a sweet, satisfying fusion of crunch and chew that everyone will love. Whether you’re baking for a celebration or just because, these cookies are a surefire way to bring smiles to the table. Try them once, and they’ll become a regular in your baking rotation!
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