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.

Best Rice Krispie Chocolate Chip Cookies | Crispy, Chewy, Easy to Make in 2025

Name: Best Rice Krispie Chocolate Chip Cookies | Crispy, Chewy, Easy to Make in 2025 » Recipes For All
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Cuisine: American

Best Rice Krispie Chocolate Chip Cookies | Crispy, Chewy, Easy to Make in 2025

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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.

Author: Dhiaa
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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)

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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

Find it online: https://amigorecipes.com/rice-krispie-chocolate-chip-cookies/