Imagine this: buttery aromas swirling in your kitchen, the soft crackle of Rice Krispies, and pockets of melty chocolate in every bite. These Rice Krispie Chocolate Chip Cookies aren’t just cookies — they’re a playful, crispy, chewy twist on the classic treat you know and love.
In this simple guide, you’ll discover how to make bakery-worthy cookies that are easy, fun, and impossible to resist — even if you’re a beginner. Get ready for a batch of pure cookie magic that’s perfect for family nights, bake sales, or anytime cravings!
Why You’ll Love This Easy Cookies with Cereal Recipe
Perfect Texture
These cookies offer the ideal balance: crispy on the edges, chewy in the center, and light and airy throughout, thanks to the addition of Rice Krispies.
Easy for Everyone
No baking expertise needed! With simple ingredients and easy steps, this recipe is perfect for beginners and seasoned bakers alike.
Great for Any Occasion
Whether it’s a quick snack, a bake sale, or a fun family project, these cookies are a versatile treat that also travels and gifts well.
Make-Ahead Friendly
Busy schedule? No problem. Prepare the dough in advance, freeze it, and enjoy fresh, homemade cookies anytime you crave them.
Ingredients You’ll Need for Rice Krispie Chocolate Chip Cookies
Think of this recipe as your backstage pass to bakery-quality cookies — and it all starts with a handful of simple, familiar ingredients. Each one plays a crucial role in building the perfect balance of chew, crispness, and chocolatey bliss. Let’s break down what you’ll need — plus a few smart swaps if you want to customize them to your taste or dietary needs.
Ingredient Highlights (And Why They Matter)
- 1 cup butter, softened to room temperature (or refined coconut oil for a dairy-free option)
- 1 cup packed brown sugar (for deeper, caramelized flavor; or coconut sugar for a healthier option)
- 1 cup granulated sugar (or monk fruit sweetener for a lower-glycemic alternative)
- 2 teaspoons pure vanilla extract
- 2 large eggs (or flax eggs for a vegan-friendly version)
- 2 cups all-purpose flour (or gluten-free 1:1 baking blend)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups rolled oats (for extra texture and chewy bite)
- 2 cups Rice Krispies cereal
- 1–2 cups chocolate chips (semi-sweet, dark, milk, or vegan options)
Butter
Butter brings that rich flavor and tender chew that sets great cookies apart. Want a dairy-free twist? Refined coconut oil keeps the texture luscious without adding coconut flavor.
Brown Sugar + Granulated Sugar
Brown sugar gives the cookies moisture and a slight caramel undertone, while white sugar delivers the classic crispy edges. Pro Tip: Using a little more brown sugar than white will make your cookies even chewier!
Vanilla Extract
This tiny ingredient makes a big difference. It deepens all the other flavors — don’t skip it! Feeling fancy? Almond extract or even a dash of maple extract can add a fun twist.
Eggs
Eggs bind the ingredients together and create that soft, rich interior. Need a vegan version? Flax eggs keep everything moist and cohesive without any compromise on flavor or texture.
All-Purpose Flour
This is your structure builder. Use the “spoon and level” method for measuring flour to avoid dry cookies. If you’re aiming gluten-free, grab a certified gluten-free flour blend designed for baking.
Baking Powder + Baking Soda
Together, these two create the magic of slight lift and golden edges. Don’t skip either — each plays a different role!
Together, these two create the magic of slight lift and golden edges. Don’t skip either — each plays a different role!
(If you’re curious, here’s the science behind baking powder vs baking soda.)
Rolled Oats
Old-fashioned rolled oats add a hearty chew, fiber, and a toasty flavor. Instant oats won’t work here — they’ll turn mushy.
Rice Krispies Cereal
These airy little crisps add an unforgettable pop of texture — like a mini crunch surprise in every bite.
Chocolate Chips
The gooey heart of the cookie. Semi-sweet, milk, dark, or vegan — pick your favorite! You can even mix two types for extra chocolate depth.
⭐ Pastry Chef Tips for Perfect Cookie Ingredients
These simple tricks will help you bake Rice Krispie Chocolate Chip Cookies that rival any bakery’s best.
Use Room Temperature Ingredients
For the best dough texture, make sure your butter and eggs are at cool room temperature (about 65°F / 18°C). Cold ingredients don’t mix well — and melted butter will make your cookies spread too much.
Weigh Your Ingredients for Precision
Especially the flour! Using a kitchen scale prevents over-measuring, which can make cookies dry or cakey.
Choose Quality Vanilla and Chocolate
Splurging a little on real vanilla extract and good-quality chocolate chips truly makes a difference. It’s the small upgrades that give a homemade cookie a bakery-worthy flavor.
Mind Your Rice Krispies
Fold them in gently at the very end. Over-mixing will crush them and steal that fun crunch you’re aiming for.
Customize Without Fear
This dough is very forgiving! Feel free to add chopped nuts, dried fruits, or even mini marshmallows if you’re feeling creative.
How to Make Rice Krispie Chocolate Chip Cookies (Step-by-Step)
Here’s exactly how to make Rice Krispie Chocolate Chip Cookies that are crispy on the edges, chewy inside, and packed with crunchy goodness
Don’t worry — you don’t need fancy skills or equipment to create bakery-worthy Rice Krispie Chocolate Chip Cookies at home. This step-by-step guide will walk you through the whole process, from mixing the perfect dough to achieving the ultimate crispy-chewy texture you’ll fall in love with. Let’s get baking!
Step 1 — Preheat and Prepare
Before you start, preheat your oven to 350°F (175°C).
Line your baking sheets with parchment paper or silicone baking mats. This simple step prevents sticking, promotes even baking, and makes cleanup a breeze.
Pro Tip: Always let your oven fully preheat. Baking in a half-warmed oven can cause uneven cookie spread!
Step 2 — Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and baking soda.
This ensures that your leavening agents (the baking powder and soda) are evenly distributed throughout the flour, setting you up for cookies that rise and spread beautifully.
Chef’s Tip: Sifting isn’t necessary here, but whisking vigorously (for about 20 seconds) will fluff the dry ingredients nicely.
Step 3 — Cream the Butter and Sugars
In another large bowl, beat the butter, brown sugar, and granulated sugar together. Use an electric mixer on medium speed until the mixture becomes light, pale, and fluffy — usually about 2–3 minutes.
Important Visual Cue: The mixture should resemble a soft, airy frosting.
Warning:
Never use melted butter — it leads to thin, greasy cookies that spread too much and lose their soft centers.
Step 4 — Add Eggs and Vanilla
One at a time, add the eggs to the butter-sugar mixture, beating well after each addition.
Once the eggs are fully incorporated, add the vanilla extract and beat just until combined.
Pro Tip: Adding eggs one at a time helps the mixture emulsify better, ensuring a smooth and creamy dough base.
Step 5 — Combine Wet and Dry Ingredients
Slowly add the dry ingredients into the wet ingredients in two additions.
Mix just until incorporated — stop as soon as you no longer see streaks of flour.
Chef’s Warning:
Overmixing at this stage can lead to tough cookies because it overdevelops the gluten in the flour.
Step 6 — Fold in Oats, Rice Krispies, and Chocolate Chips
Switch to a spatula or wooden spoon and gently fold in the rolled oats, Rice Krispies, and chocolate chips.
The key here is gentleness — you want the Rice Krispies to stay whole for maximum crunch.
Pro Tip: Think of folding like scooping and flipping the dough, not stirring. It helps keep the cereal from being crushed.
Step 7 — Scoop, Space, and Bake
Using a cookie scoop or two tablespoons, scoop the dough into balls and place them about 2 inches apart on your prepared baking sheets.
Bake for 9–10 minutes — you want the edges to turn golden brown while the centers still look slightly soft and underbaked.
Chef’s Tip: Cookies continue to “bake” from residual heat even after they’re removed from the oven. Pulling them early gives you gooey, chewy centers!
Step 8 — Cool for Best Texture
Let the cookies cool on the baking sheet for 5 minutes to set their structure.
Then carefully transfer them to a wire cooling rack to cool completely.
Pro Tip: Cooling on a rack keeps the bottoms crispy and prevents sogginess from trapped steam.
Quick Storage & Freezing Cheat Sheet for Rice Krispie Chocolate Chip Cookies
Here’s how to store and freeze your Rice Krispie Chocolate Chip Cookies for maximum freshness and flavor.
(For more tips, check out this complete guide on how to freeze cookies properly.)
- Room Temperature:
Keep cookies in an airtight container at room temperature for 5–7 days.
Pro Tip: Add a slice of bread inside the container to help keep them soft and chewy. - Frozen Baked Cookies:
Freeze fully baked cookies in a freezer-safe bag or container for up to 3 months.
Pro Tip: Let them thaw at room temperature for about 20 minutes, or microwave for 10 seconds for that fresh-baked taste. - Frozen Cookie Dough:
Scoop the cookie dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag.
Bake directly from frozen — just add 1–2 extra minutes to the baking time.
Looking for more fun homemade treats? Try our delightful Snow Cream recipe — it’s light, sweet, and perfect for any season.
Alternative Options and Customizations
Looking to personalize your Rice Krispie Chocolate Chip Cookies? Here are some easy swaps and fun customizations to match your taste, dietary needs, or just to mix things up.
- Butter Swap: Use refined coconut oil or vegan butter for a completely dairy-free cookie without sacrificing texture.
- Flour Alternative: Substitute the all-purpose flour with a gluten-free baking blend to make the cookies celiac-friendly.
- Sweetener Switch: Replace granulated sugar with coconut sugar or monk fruit sweetener for a lower-glycemic option.
- Egg Replacement: Swap the eggs with flax eggs to create a fully vegan version that’s still rich and chewy.
- Cereal Creativity: Out of Rice Krispies? Crushed cornflakes or puffed quinoa can add a different but equally fun crunch.
- Chocolate Choices: Mix semi-sweet, dark, milk, or even white chocolate chips—or try peanut butter chips for a delicious twist.
- Add-Ins Galore: Stir in extras like chopped nuts, shredded coconut, dried cranberries, or mini marshmallows for even more texture and flavor surprises.
✨ This cookie dough is wonderfully forgiving—feel free to get creative and make it uniquely yours!
Choosing the Right Tools for Baking
Essential Tools
Before you dive into mixing and baking, having the right tools on hand will make preparing your Rice Krispie Chocolate Chip Cookies smoother, faster, and even more fun.
- Mixing Bowls:
You’ll need at least two—one for the dry ingredients and one for creaming the butter and sugars. - Electric Mixer:
A hand mixer or stand mixer helps you cream the butter and sugars properly for that perfect light texture. (You can do it by hand, but it takes more effort!) - Measuring Cups and Spoons:
Accuracy matters in baking. Make sure to level off your flour and sugar for consistent results. - Kitchen Scale (Optional but Recommended):
Weighing your ingredients ensures precision and helps avoid common baking mistakes like dry cookies. - Rubber Spatula:
Perfect for folding in oats, Rice Krispies, and chocolate chips without crushing the cereal. - Cookie Scoop:
Keeps your cookie sizes uniform, which means even baking. A medium (1.5-inch) scoop works perfectly here. - Parchment Paper or Silicone Baking Mats:
Keeps your cookies from sticking and promotes even baking with easy cleanup. - Baking Sheets:
Sturdy, heavy-duty baking sheets help your cookies bake evenly without burning the bottoms. - Wire Cooling Rack:
Essential for cooling cookies properly and keeping their edges crispy.
✨ Pro Tip:
Having everything set up before you start (what pros call “mise en place”) makes baking faster, cleaner, and much more enjoyable!
Creative Variations to Try (Including Quick Breakfast Cookies)
One of the best things about making Rice Krispie Chocolate Chip Cookies? The dough is super forgiving — and incredibly customizable!
One of the best things about these Rice Krispie Chocolate Chip Cookies?
The dough is super forgiving — and incredibly customizable!
Whether you’re craving something nutty, extra chocolatey, fruity, or even a little healthier for a quick breakfast bite, there’s a variation here to match your mood.
Let’s get creative!
Nutty Rice Krispie Cookies
Love a little crunch and richness in your cookies?
Try adding ½ cup of chopped pecans or walnuts into the dough alongside the Rice Krispies and chocolate chips.
- Pecans bring a sweet, buttery flavor.
- Walnuts offer a slightly bitter bite that balances sweet cookies beautifully.
Pro Tip:
Lightly toast the nuts in a dry skillet before adding them — it brings out extra depth and flavor.
Double Chocolate Cereal Cookies
For the true chocoholics out there — double down!
Swap your regular Rice Krispies for chocolate-flavored Rice Krispies, and add 2 tablespoons of cocoa powder to the dry ingredients.
The result? Super fudgy, chocolate-on-chocolate heaven with the same crispy crunch.
Bonus Tip:
Top the dough with a sprinkle of mini chocolate chips right before baking for an extra chocolate kick.
Shortcut: Use half dark chocolate chips and half milk chocolate chips for layered richness.
Fruity Rice Krispie Cookies (Quick Breakfast Cookies)
Need an excuse to eat cookies for breakfast?
Add ½ cup of dried cranberries, raisins, chopped dates, or dried cherries into the dough.
Dried fruit gives the cookies a natural sweetness and chewiness that feels a little more “breakfast-approved.”
Paired with the oats and cereal, it transforms these into quick, grab-and-go breakfast cookies.
Pro Tip:
Chop larger fruits like dates into small pieces to distribute them evenly throughout the dough.
Gluten-Free Cereal Cookies
Going gluten-free? No problem!
Just make two simple swaps:
- Use a gluten-free all-purpose flour blend (look for one labeled “1:1 baking blend”).
- Choose certified gluten-free oats and Rice Krispies (some brands contain barley malt, so always double-check labels!).
Important:
Let the dough rest 15–20 minutes before baking if you’re using gluten-free flour — it helps hydrate the dough for better texture.
Vegan Chocolate Chip Rice Krispie Cookies
Want a fully plant-based version? It’s easier than you think!
Replace key ingredients to make these cookies 100% vegan:
- Swap butter for vegan butter or refined coconut oil.
- Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- Use dairy-free chocolate chips.
The result? Crispy, chewy, gooey cookies that happen to be fully plant-based — and no one will ever guess!
Chef’s Tip:
Make the flax eggs first and let them sit for 5–10 minutes to gel before adding them to the dough.
Healthier Baking Notes
Want a cookie you can feel good about?
Here’s how a few simple ingredient choices can make your cookies a little more wholesome without sacrificing flavor:
Boost Fiber with Rolled Oats
Rolled oats add a hearty texture and a natural boost of fiber, helping you feel fuller longer. They even make your cookies feel a bit more breakfast-approved!
Choose Dark Chocolate for Antioxidants
Swap semi-sweet chips for dark chocolate (70% cocoa or higher) to load your cookies with antioxidants and create a richer, slightly less sweet flavor.
Use Natural Sweeteners
Substituting coconut sugar or monk fruit sweetener lowers the glycemic impact, keeping your cookies sweet but a little lighter on blood sugar spikes.
Dairy-Free Options Are Easy
Using refined coconut oil or vegan butter makes these cookies fully dairy-free — all without compromising on the soft, chewy texture you love.
✨ Small swaps, big rewards—because great cookies can be good for you too!
Frequently Asked Questions (FAQ)
How do you keep Rice Krispies crunchy in cookies?
Fold them in gently at the very end of mixing the dough. Avoid overmixing, which can crush the cereal and cause it to lose its signature airy crunch during baking.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls first, freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag. You can bake straight from frozen — just add 1–2 extra minutes to the bake time
Why are my cookies spreading too much?
Warm butter or over-creaming the butter and sugar are the usual culprits. Chill your dough for at least 30 minutes before baking to help control spreading.
Can I substitute other cereals for Rice Krispies?
Absolutely. Crushed cornflakes, puffed rice, or even Cheerios can work well. Just remember that cereals with more sugar might make the cookies a bit sweeter and chewier.
What should I do if my cookie dough is too sticky?
Chill the dough for 15–20 minutes in the fridge. This will firm it up enough to scoop easily without needing extra flour, which could dry out the cookies.
Can I make these cookies egg-free?
Yes! Swap the eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Let the flax eggs sit for 5–10 minutes to thicken before using.
How do I know when the cookies are perfectly baked?
Look for golden edges and slightly soft centers. The cookies will continue to firm up as they cool, giving you that perfect crispy-chewy texture.
Top 3 Troubleshooting Tips for Perfect Cookies
Because even expert bakers run into a few bumps! Here’s how to fix the most common issues like a pro:
1. Cookies Spreading Too Much?
- Chill the dough for at least 30 minutes before baking.
- Make sure your butter isn’t too soft or melted when you start.
2. Cookies Losing Their Crunch?
- Fold Rice Krispies very gently into the dough at the last step.
- Avoid overmixing to preserve that signature crispy pop.
3. Dough Too Sticky to Handle?
- Pop the dough in the fridge for 15–20 minutes.
- This firms it up without needing extra flour (which could dry out your cookies).
✨ Pro Tip:
Baking is all about small adjustments. A few quick fixes can make the difference between good cookies… and unforgettable ones!
Love fun and crispy desserts? Don’t miss our easy guide on how to make Funnel Cake at home — it’s like bringing the fair to your kitchen!
Final Chef’s Note 🍪
There’s something magical about baking Rice Krispie Chocolate Chip Cookies from scratch — the buttery aromas, the crackle of Rice Krispies, the pockets of melty chocolate in every bite.
Don’t be afraid to experiment, customize, or even invent your own twists using the variations and tips you’ve discovered here. Whether you’re baking for a family night, a bake sale, or just because — know that every batch carries a little bit of joy straight from your kitchen.
✨ Now it’s your turn — grab those mixing bowls, let your creativity shine, and bake a little magic!
If you try this recipe, I’d love to hear how it turned out!
Leave a comment below or tag your creations — happy baking! 🎉
Best Rice Krispie Chocolate Chip Cookies | Crispy, Chewy, Easy to Make in 2025
These Rice Krispie Chocolate Chip Cookies are a playful, crispy, chewy twist on the classic cookie. Easy to make, bakery-worthy, and packed with irresistible texture thanks to Rice Krispies cereal.
- Prep Time: PT15M
- Cook Time: PT10M
- Total Time: PT25M
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 cup butter, softened to room temperature (or refined coconut oil)
1 cup packed brown sugar (or coconut sugar)
1 cup granulated sugar (or monk fruit sweetener)
2 teaspoons pure vanilla extract
2 large eggs (or flax eggs)
2 cups all-purpose flour (or gluten-free 1:1 baking blend)
1 teaspoon baking powder
1 teaspoon baking soda
2 cups rolled oats
2 cups Rice Krispies cereal
1–2 cups chocolate chips (semi-sweet, milk, dark, or vegan)
Instructions
- Preheat oven to 350°F 175°C and line baking sheets with parchment paper or silicone mats
- In a large bowl whisk together flour baking powder and baking soda
- In another bowl beat butter brown sugar and granulated sugar until light and fluffy about 2–3 minutes
- Add eggs one at a time beating after each addition then stir in vanilla extract
- Gradually add dry ingredients to wet ingredients mixing just until combined
- Gently fold in rolled oats Rice Krispies cereal and chocolate chips
- Scoop dough into balls and place about 2 inches apart on prepared baking sheets
- Bake for 9–10 minutes until edges are golden and centers look slightly soft
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack
Notes
- Always use room temperature butter and eggs for better dough texture
- Fold Rice Krispies gently to avoid crushing
- Freeze dough balls for up to 3 months for fresh cookies anytime
- Substitute ingredients as needed for dairy free gluten free or vegan options
- Customize with nuts dried fruits or different types of chocolate chips
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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