I love these Rice Krispie Chocolate Chip Cookies because they look like classic bakery cookies but surprise me with a light, satisfying crunch in every bite. The edges bake up slightly crisp, the centers stay soft and chewy, and the chocolate melts perfectly throughout. These cookies feel familiar, comforting, and just a little special at the same time.
Why You’ll Love This Recipe
I keep coming back to this recipe because it consistently gives me thick, soft cookies that stay tender for days. I like how the Rice Krispies add texture without making the cookies heavy or dry. They are easy to make, require simple ingredients, and always turn out impressive enough to share.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups Rice Krispies cereal
1 cup mini chocolate chips
Directions
I begin by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt, then set it aside.
In a large bowl, I mix the melted butter with the brown sugar and granulated sugar until smooth and glossy. I add the egg, egg yolk, and vanilla extract, whisking until the mixture looks thick and well combined.
I gently fold the dry ingredients into the wet mixture just until no dry spots remain. I then carefully fold in the Rice Krispies and mini chocolate chips, taking care not to crush the cereal.
I chill the dough for 20 minutes so the cookies bake up thick. Once chilled, I scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheets, leaving space between each one.
I bake the cookies for 10 to 13 minutes, until the edges are lightly golden and the centers still look slightly soft. I let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Servings And Timing
This recipe makes about 18 to 20 cookies.
Preparation time is around 15 minutes, plus 20 minutes of chilling.
Baking time is 10 to 13 minutes per batch.
Variations
When I want a richer flavor, I replace half of the mini chocolate chips with dark chocolate chips. For extra texture, I sometimes add a small handful of chopped nuts. If I want a sweeter cookie, I use milk chocolate chips instead of semi-sweet.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days, and they stay soft and chewy. To reheat, I microwave a cookie for about 8 seconds to warm it and soften the center. I also freeze unbaked dough balls for up to 2 months and bake them straight from frozen with an extra minute added to the bake time.
FAQs
Can I Use Regular Chocolate Chips Instead Of Mini?
I can, but I prefer mini chocolate chips because they spread more evenly throughout the cookie.
Do Rice Krispies Stay Crunchy After Baking?
In my experience, they keep a light crunch as long as I fold them in gently and avoid overbaking.
Is Chilling The Dough Necessary?
I find chilling very important because it helps the cookies stay thick and prevents excessive spreading.
Can I Freeze The Dough?
I often freeze the dough after scooping it. It is convenient and bakes beautifully straight from frozen.
Why Are My Cookies Flat?
When my cookies turn out flat, it is usually because the dough was too warm or mixed too much.
Conclusion
These Rice Krispie Chocolate Chip Cookies are one of my favorite recipes because they combine soft, chewy texture with a subtle crunch that makes them stand out. I love how bakery-style they look while still tasting homemade. Every time I bake them, they disappear quickly and always earn compliments.
These Rice Krispie Chocolate Chip Cookies are soft, chewy, and filled with a light crunch from Rice Krispies cereal. A bakery-style cookie that’s simple to make and deliciously unique.
Ingredients
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups Rice Krispies cereal
1 cup mini chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, mix melted butter with brown sugar and granulated sugar until smooth and glossy.
Add the egg, egg yolk, and vanilla extract. Whisk until thick and well combined.
Fold in the dry ingredients just until no dry spots remain.
Gently fold in Rice Krispies and mini chocolate chips, being careful not to crush the cereal.
Chill the dough for 20 minutes.
Scoop about 2 tablespoons of dough per cookie and place on prepared baking sheets, spacing them apart.
Bake for 10–13 minutes, until edges are golden and centers look slightly soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use dark or milk chocolate chips for flavor variation.
Add chopped nuts for extra texture.
Chill the dough to prevent cookies from spreading too much.
Freeze unbaked dough balls for up to 2 months.
Microwave baked cookies for 8 seconds to refresh texture.
