Rice Krispie Cookies with Chocolate Chips

A plate with a stack of rice krispie chocolate chip cookies.

Rice Krispie Cookies with Chocolate Chips

Rice Krispie Cookies are both chewy and crunchy thanks to the addition of crisp rice cereal. Adding rice crispies to chocolate chip cookies is a fun twist on traditional cookies! They're golden brown on the outside and extra chewy on the inside!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings Cookies

Calories 163kcal

Author Amy

Equipment

Ingredients

1/2 cup butter room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 whole egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all-purpose flour
2 cups rice krispie cereal
1 cup shredded coconut
1 cup milk chocolate or semi sweet chocolate chips

Instructions

Preheat oven to 375 ℉. Line baking sheet with parchment paper of spray with nonstick spray.
Add butter, brown sugar, and granulated sugar to the bowl of a stand mixer, or a large mixing bowl if you're using an electric mixer. Cream together on medium speed for 2-3 minutes.
Add egg, vanilla, baking powder, baking soda, and salt to the creamed butter and mix until incorporated. Scrape down the bowl if needed.
Add flour and shredded coconut to the cookie dough. Mix only until the flour mixture is combined being careful to not overmix.
Stir in Rice Krispies and chocolate chips until they're mixed in. Be gentle so the rice crispy cereal doesn't get smashed.
Scoop cookies using a two tablespoon-sized cookie scoop, or medium cookie scoop, and set them on the prepared baking sheet or a cookie sheet sprayed with cooking spray.
Bake cookies in the preheated oven for 8-10 minutes. Be careful to not overbake the cookies. They should be golden brown and a little underset in the middle. Leave the cookies on the baking sheet for 2-3 minutes after removing from they oven. They'll continue to bake while on the cookie sheet. Remove to a wire cooling rack to completely cool.

Notes

No Chill Time: These cookies need to be baked right after mixing the cookie dough. The cereal will absorb moisture and get soggy if they aren't baked right away.

Variations: Add butterscotch chips, peanut butter chips, or M&M candies. You can also add raisins or other dried fruit. Cornflakes can be used instead of rice crispy cereal.

Storage: Store cooled rice krispie cookies in an airtight container at room temperature for 3-4 days. Add a slice of bread to keep the cookies soft.

Freezing: These cookies freeze really well! Place cooled cookies in an freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature or in the microwave. I don't recommend freezing the cookie dough.

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