These Chocolate Chip Rice Krispie Cookies are classic cookies, soft and gooey, but with the added twist of crispy Rice Krispies for a fun crunch.
These cookies are made in one bowl, without refrigeration, and can be put together in under 20 minutes. The Rice Krispies stay crispy for days! You can even start to hear the snap, crackle, and pop when the Rice Krispies are incorporated into the dough.
In this recipe, Rice Krispies are added for crunch, but Rice Krispies are also not the only way to add crunch. You can also use the pan-banging technique, which I use in this Crispy Chocolate Chip Cookies recipe. It's the same technique I use in these Rice Krispie Cookies (sans chocolate chips).
Psst... I have close to a dozen chocolate chip cookie recipes, and this is one of my favorites: Bakery Style Chocolate Chip Cookies.
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🪄 Simple Tips for Great Cookies
Butter Temperature: Having your butter at the right temperature is the best way to ensure a great cookie. Most cookies (but not all) call for softened butter. Make sure that your butter is softened to a cool room temperature prior to combining it with the sugar. It should be soft, but not totally give way if you press on it with your finger, and it should definitely not be melted or close to melted.
Cookie Size: The baking time will depend on how large a scoop of dough you allocate for each cookie. If you add more dough to each cookie, you'll need to add more baking time, and the reverse is true if your cookies are too small.
Baking Time: Bake the cookies until the edges just start to become a very light brown. The center may look slightly underdone. This is a good thing. For soft chewy cookies, you don’t want to wait until the cookies are totally brown and set in the middle. Pull them out earlier when you just see hints of golden brown and the center is not yet set. They will continue to cook on the pan after you take them out of the oven.
For More Tips and Tricks, see my Guide to Making the Best Homemade Cookies and see my Guide to Crispy, Cake, and Small Batch Cookies.
🛒 Ingredients:
Below are the ingredients needed to make Chocolate Chip Rice Krispie Cookies.
- Butter: I use salted butter, rather than unsalted butter. If your butter is not already softened, place it in a large microwavable mixing bowl and microwave for 45 seconds at 20% power, turning over and adding 30 seconds as needed.
- Brown Sugar & Granulated Sugar: Using more brown sugar (½ cup) versus granulated sugar (¼ cup) gives the cookies a slightly richer, more caramel-like flavor.
- Egg: Use a large egg.
- Vanilla Extract: Use real vanilla extract, not imitation vanilla.
- Baking Powder & Baking Soda: For leavening.
- Salt: To bring out and balance flavor.
- Flour: Use all-purpose, unbleached flour.
- Semi-sweet Chocolate Chips: You can use Nestlé or a more expensive brand like Ghirardelli or Guittard. I like semi-sweet chocolate chips in a classic-style cookie, but any kind will work, like bittersweet, dark chocolate, or milk chocolate.
- Rice Krispies: I like to use the name-brand version of Rice Krispies cereal because they tend to stay crispy longer than the store brand. Rice Krispies are also great in these Oatmeal Rice Krispie Cookies or these Chocolate Dipped Rice Krispie Treats.
To learn more about these cookie ingredients, see my Guide to Cookie Ingredients and this Guide on How to Make Chocolate Chip Cookies.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Chocolate Chip Rice Krispie Cookies
Below are the step-by-step instructions and photos for how to make Chocolate Chip Rice Krispie Cookies.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Combine Butter and Sugar: Combine the butter, brown sugar, and granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
Step 2. Remaining Wet Ingredients: Add the egg and vanilla extract, and combine.
Step 3. Add the Dry Ingredients: Add the baking powder, baking soda, and salt, and combine. Add the flour and combine.
Step 4. Rice Krispies and Chocolate Chips: Add the chocolate chips and Rice Krispies to the dough and combine.
Step 5. Place drops of cookie dough on a cookie sheet, about 2 tablespoons' worth of dough for each cookie. You should be able to fit roughly 12 cookies to a cookie sheet.
Bake at 350°F for 9-10 minutes in the fully preheated oven or until the edges just start to turn a very light brown.
The center should still look slightly underdone when you remove the cookies from the oven. They will continue to cook on the hot baking sheet. Allow to cool slightly, then move to a wire rack to fully cool.
✏️ Chocolate Chip Rice Krispie Cookies FAQs
Yes, the Rice Krispies in the cookies stay crispy for days after baking.
These cookies can be stored at room temperature, covered in plastic wrap or in an airtight container.
The cookies are done when they are ever so slightly brown on the edges. They should look slightly underdone in the middle. It may be hard to tell while the cookies are in the oven, so feel free to pull them out and look at them in the light of the kitchen. They will continue to cook on the baking sheet after being taken out of the oven.
Yes! I have frozen the cookie dough and then baked the cookies, and you still get that crispy crunch from the Rice Krispies!
💖 If You're Interested In More Cookies, You May Love These:
If you tried these Chocolate Chip Rice Krispie Cookies or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Chocolate Chip Rice Krispie Cookies
Video
Ingredients
- ½ cup butter, softened 113g
- ½ cup brown sugar 106g
- ¼ cup granulated sugar 50g
- 1 large egg 50g
- ½ teaspoon vanilla extract
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups all-purpose flour 175g
- 1 cup semi-sweet chocolate chips 170g
- 1¼ cups Rice Krispies cereal 35g
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Mixing can be done by hand, hand mixer, or stand mixer.
- Add the egg, vanilla extract, baking powder, baking soda, and salt, and combine.
- Add the flour and combine. Be careful not to overmix
- Add the chocolate chips and Rice Krispies and stir gently to combine. This is a little easier with a mixer, but it can be done by hand too.
- Place scoops of cookie dough, about 2 tablespoons each, on a cookie sheet, about 12 to a sheet. Flatten slightly and bake for 9-10 minutes. The cookies are done when they just start to turn a very light brown at the edges and are not yet set in the middle.
Notes
- Butter Temperature: Having your butter at the right temperature is the best way to ensure a great cookie. Most cookies (but not all) call for softened butter. Make sure that your butter is softened prior to combining it with sugar. It should be soft, but not totally give way if you press on it with your finger, and it should definitely not be melted or close to melted.
- Cookies Size: The baking time will depend on how large a scoop of dough you allocate for each cookie. If you add more dough to each cookie, the cookies will be underbaked, and the reverse is true if your cookies are too small.
- Baking Time: Bake the cookies until the edges just start to become a very light brown. The center may look slightly underdone. This is a good thing. For soft chewy cookies, you don’t want to wait until the cookies are totally brown and set in the middle. Pull them out earlier when you just see hints of golden brown and the center is not yet set. They will continue to cook on the pan after you take them out of the oven.
- Extra Baking Tips: See my Cookie Baking Guide and How to Make Chocolate Chip Cookies for extra tips on baking cookies.
Rebecca says
I would have never considered adding Rice Krispies to cookies until Lauren, but I love what it does for the texture, not just on the first day, but how it keeps them crispy and chewy days later! I'm excited to try more recipes on your site!
Lauren says
Thanks, Rebecca! They definitely add such a satisfying crunch!
Alisha says
So delicious! My kids loved them, especially the "snap, crackle, pop" of the krispies.
Lauren says
Yes, that's the best! Thanks, Alisha!
Louise Trevor says
When you double or triple the recipe, the grams of flour never change from your original. I forgot after I made the first batch which I doubled and it needed a lot of flour added after. Then I made the orginal recipe and they were great and today making a double recipe again, I realized the flour mistake.
thank you, Louise
Lauren says
Hi Louise, Thank you for letting me know about the grams not doubling when you select 2x on the recipe card. I will look into this to see if that feature can be fixed. I'm glad to hear that the cookies turned out well!
Diane Disanto says
The best way to store cookies so they stay crispy
Lauren says
Hi Diane,
I store these cookies at room temperature on a plate covered with plastic wrap or in a sealed container and they stay crispy.
Theresa says
I store them in the fridge. They stay very crispy that way.
Lauren says
Thanks for the note, Theresa!
Elise says
Wow these cookies are AMAZING! My kids devoured them and I thought I was just going to have a bite but ended up immediately eating two they were so good!
The Rice Krispies on top really just kick it up a notch making them a little more crunchy which contrasts so nicely with the really deliciously light texture of the cookie itself. I will absolutely be making these for the next event we attend, such a unique idea that feels like an instant classic.
Lauren says
Hi Elise, Thank you so much for the kind comment and review! I'm so glad that you and your kids enjoyed the cookies!
B says
Are you supposed to chill these cookies before baking them? Does it make any difference if you do or don't?
Lauren says
Hi B, The cookie dough for this recipe does not needed to be chilled before baking, unless your butter was too soft and therefore the dough is too soft. For this recipe, chilling the dough may end up softening the rice krispies, so they may not be as crunchy.
In general, chilling cookie dough helps the cookies to "hydrate" so that the flour soaks up some of the wet ingredients. The flavors meld together a bit more (like a lasagna thats better on the second day). It can also be helpful for recipes that have a wetter dough to cool the butter and prevent the cookies from spreading too much as they bake. I hope this helps!
Brylee says
I ended up tripling the batch, only used 3 cups of flour because it was looking really dry at that point. They are chewy and delicious.
Lauren says
Hi Brylee, Thanks for the feedback on tripling the recipe! I'm so glad to hear that you enjoyed the cookies!