Rice Krispie Chocolate Chip Cookies
Rice Krispie Chocolate Chip Cookies are a playful twist on the classic cookie, combining chewy cookie dough with the airy crunch of Rice Krispies cereal. These easy-to-make treats are sweet, crispy, and perfect for all ages.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/4 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- Stir in baking powder, baking soda, and salt.
- Add the flour and mix just until combined—do not overmix.
- Gently fold in the Rice Krispies cereal and chocolate chips.
- Scoop tablespoon-sized portions of dough and place on the prepared baking sheet.
- Bake for 9–12 minutes, or until edges are golden and centers are set.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- No need to chill the dough—bake immediately for best texture.
- Use softened, not melted, butter to prevent overspreading.
- Try different chip flavors like butterscotch or white chocolate.
- Add mini marshmallows or nuts for extra fun and crunch.
- Cookies freeze well—store in an airtight bag for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
