Elevate your cookie game with Rice Krispie Chocolate Chip Cookies, a Crunchy Cookie Treat that combines the chewy comfort of classic chocolate chip cookies with the unexpected snap of Rice Krispies. Perfect for bake sales, after-school snacks, or cozy dessert trays, these cookies offer a delightful balance of textures in every bite. Whip up a batch of Rice Krispie Chocolate Chip Cookies and discover a fresh twist on a timeless favorite!
Ingredients for Rice Krispie Chocolate Chip Cookies
Here’s what you’ll need for Rice Krispie Chocolate Chip Cookies (makes 24 cookies, serves 8–12):
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1½ cups semisweet chocolate chips
- 1½ cups Rice Krispies cereal
Equipment
- Large and medium mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Medium cookie scoop (2 tbsp)
- Cooling rack
- Airtight containers for storage
Ingredient Tips
- Flour: Measure accurately to avoid dense cookies; gluten-free 1:1 blend works for dietary needs.
- Butter: Use unsalted for flavor control; soften at room temperature for proper creaming.
- Rice Krispies: Use fresh cereal to maintain crunch; avoid stale boxes.
- Chocolate Chips: Semisweet balances sweetness; dark or milk chips are great alternatives.
- Sugars: Combine brown and granulated for chewiness and crisp edges.
Directions for Rice Krispie Chocolate Chip Cookies
Let’s bake these Rice Krispie Chocolate Chip Cookies—a delightful Crunchy Cookie Treat!
Preheat the Oven
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to ensure this Crunchy Cookie Treat bakes evenly.
Prepare the Dry Ingredients
In a medium bowl, I whisk together 2¼ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt, setting the mixture aside.
Cream the Butter and Sugars
In a large bowl, I beat ¾ cup softened butter with ¾ cup brown sugar and ½ cup granulated sugar using an electric mixer for 2–3 minutes until light and fluffy, ensuring a solid base for the cookies.
Add Wet Ingredients
I add 2 eggs one at a time, beating well after each, then mix in 1 tbsp vanilla extract for moisture and flavor.
Combine Wet and Dry Ingredients
I gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
Fold in Mix-Ins
I gently fold in 1½ cups chocolate chips and 1½ cups Rice Krispies, stirring just until evenly distributed to keep the cereal crisp.
Scoop and Bake
Using a medium cookie scoop (2 tbsp), I drop dough mounds onto the prepared baking sheets, spacing them 2 inches apart. I bake for 10–12 minutes, until the edges are golden but the centers are slightly soft. I let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 25–30 minutes
- Servings: 8–12 (2–3 cookies per serving)
- Calories: ~220 kcal per serving (2 cookies)
- Macros per Serving: 30g carbs, 3g protein, 10g fat, 1g fiber
Variations for Rice Krispie Chocolate Chip Cookies
Try these twists on Rice Krispie Chocolate Chip Cookies:
- Nutty Crunch: Add ½ cup chopped pecans or almonds for extra texture in this Crunchy Cookie Treat.
- White Chocolate Swap: Use white chocolate chips instead of semisweet for a sweeter profile.
- Vegan Option: Replace butter with plant-based butter and eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), inspired by Layla Cooks’ vegan recipes.
- Cinnamon Spice: Add ½ tsp cinnamon to the dry ingredients for a warm twist.
- Mini Cookies: Use a 1-tbsp scoop for bite-sized treats, baking for 8–10 minutes.
Serving Ideas:
- Pair with Layla Cooks’ Brown Sugar Chai Cake for a diverse dessert spread.
- Serve with Layla Cooks’ hot chocolate for a cozy treat.
- Offer at bake sales with colorful packaging for appeal.
Storage
I store Rice Krispie Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days to maintain their soft centers and crisp edges. For longer storage, I freeze pre-scooped dough balls on a tray, then transfer to a zip-top bag for up to 3 months. I bake frozen dough directly, adding 1–2 minutes to the baking time. Alternatively, I freeze baked cookies in an airtight container, thawing at room temperature before serving.
Serving Tips
- Presentation: Arrange Rice Krispie Chocolate Chip Cookies on a rustic tray or in decorative tins for a charming display.
- Garnish: Dust with powdered sugar or drizzle with melted chocolate for extra flair.
- Pairing: Enjoy with milk, coffee, or Layla Cooks’ vanilla bean latte to complement this Crunchy Cookie Treat.
- Portion Size: 2–3 cookies per person for a snack; more for dessert.
- Occasions: Perfect for bake sales, after-school treats, or holiday cookie swaps.
FAQs
Here are answers to some common questions about Rice Krispie Chocolate Chip Cookies:
Can I make these cookies ahead of time?
Yes, you can bake Rice Krispie Chocolate Chip Cookies ahead and store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or dough balls for up to 3 months. Thaw baked cookies at room temperature or bake frozen dough with 1–2 extra minutes.
Can I use a different cereal instead of Rice Krispies?
Yes, you can substitute Rice Krispies with similar crispy cereals like Corn Flakes or Special K, but the texture may vary slightly. Ensure the cereal is fresh to maintain the crunch.
Can I make these cookies vegan?
Yes, use plant-based butter and replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for vegan Rice Krispie Chocolate Chip Cookies. Ensure chocolate chips are vegan-friendly.
How do I prevent the cookies from spreading too much?
To avoid spreading, cream the butter and sugars thoroughly (2–3 minutes) and measure flour accurately. Chilling the dough for 15–30 minutes before baking can also help maintain shape.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ tsp to balance the flavor, as salted butter can make the cookies slightly saltier.
Why are my Rice Krispies soft after baking?
Soft Rice Krispies likely come from using stale cereal or overmixing the dough. Use fresh cereal and fold it in gently to keep the Crunchy Cookie Treat texture.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
These Rice Krispie Chocolate Chip Cookies are a delightful twist on a classic, blending chewy chocolate chip goodness with a surprising crunch. Easy to whip up with pantry staples, they’re perfect for sharing or savoring solo. Bake a batch, pair with your favorite drink, and enjoy this Crunchy Cookie Treat that’s sure to steal the show!
Rice Krispie Chocolate Chip Cookies
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 200g brown sugar, packed
- ½ cup 100g granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ¼ cups 280g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 ½ cups 65g Rice Krispies cereal
- 1 ½ cups 270g chocolate chips (semisweet or milk chocolate, or a mix)
Instructions
- PREHEAT THE OVEN: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- CREAM THE BUTTER AND SUGARS: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture, about 2 to 3 minutes.
- ADD EGGS AND VANILLA: Add the eggs and vanilla extract to the creamed butter mixture. Beat until the eggs are fully incorporated and the mixture looks smooth.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- ADD DRY INGREDIENTS TO WET: Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand just until no dry streaks remain. Avoid overmixing to maintain a tender texture.
- FOLD IN CEREAL AND CHOCOLATE: Gently fold in the Rice Krispies and chocolate chips using a spatula or wooden spoon, mixing only until evenly dispersed. The dough will be chunky and textured.
- SCOOP DOUGH: Use a medium cookie scoop (about 2 tablespoons) to portion the dough and place the mounds at least 2 inches apart on the prepared baking sheets to allow for spreading.
- BAKE COOKIES: Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake, as the cookies will continue to firm up while cooling.
- COOL BEFORE SERVING: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- For best results, use fresh Rice Krispies cereal to maintain crunch. Cookies can be stored in an airtight container at room temperature for up to 4 days.
- Dough can be frozen in pre-portioned scoops and baked directly from frozen—add 1–2 minutes to the bake time.
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