Chocolate Chip Rice Krispie Cookies

Ever had a late-night craving for soft, gooey, warm cookies, but didn’t want the hassle of using too many dishes or waiting hours for dough to chill? I’ve been there searching my pantry and wishing for something quick, something that still gives that nostalgic crunch but with a twist. That’s when I first tried mixing in crispy Rice Krispies, and honestly, the way they snap, crackle, and pop when incorporated into the dough took me right back to childhood. These Chocolate Chip Rice Krispie Cookies became my go-to when I wanted classic cookies but with a little fun.

I’ll walk you through how to make these cookies in just one bowl, with no refrigeration, and ready in 20 minutes flat. They’re not just easy they’re crispy for days, with melted chocolate chips in every bite. Whether you like your cookies extra crispy like Bakery Style Chocolate Chip Cookies, or prefer Small Batch Cookies like Small Batch Oatmeal Chocolate Chip Cookies, this is for you. You’ll learn about using real ingredients, explore tips inspired by Elle and Pear, and even get my take on the pan-banging technique that creates those magical ripples.

Table of Contents

Simple Tips for Great Cookies

Making great cookie batches at home takes more than just a good recipe it’s all in the little details. First, get your butter to the right temperature. If your softened butter is too melted or close to melted, it’ll mess up the dough. I always check by giving it a gentle press with my finger it should feel soft, not mushy. This helps with smooth combining of sugar, and leads to those perfectly chewy cookies.

The size of each cookie matters too. Use a consistent scoop so you can properly allocate and not end up with a tray of burnt and raw cookies. Adjust baking time if you’re using more dough or going small. I like to pull out the cookies a bit earlier, just when the edges are light brown and the center looks underdone. They continue to cook on the pan after being out of the oven, giving you that soft, chewy middle with hints of golden brown on the outside.

Also Read: Easy Ricciarelli Honey Recipe

Ingredients:

Always use salted butter unless your recipe asks for unsalted butter. If it’s not softened, place it in a large bowl, use a microwavable mixing bowl, and microwave it for 45 seconds at 20% power, turning over and adding 30 seconds if needed.
For deeper sweetness, use more brown sugar about ½ cup and just ¼ cup of granulated sugar. This brings a richer flavor and that soft caramel-like flavor we all love in cookies.
One large egg is enough, and if you can, choose pasture-raised for a better taste and texture.
Use real vanilla extract, not imitation vanilla, to get that authentic, warm depth of flavor.
Don’t skip the baking powder and baking soda they work together as leavening agents to give your cookies the right rise.
A pinch of salt is crucial it helps to bring out flavor and balance flavor in every bite.
Stick with all-purpose flour, and if possible, go for unbleached flour to keep things natural.
For that classic crispy crunch, choose Rice Krispies or a trusted name-brand rice krispie cereal. They stay crispy longer than a store brand and are even great in Chocolate Dipped Rice Krispie Treats.
I love using semi-sweet chocolate chips brands like Nestle, Ghirardelli, or Guittard make a big difference. You can also try bittersweet, dark chocolate, or milk chocolate if you prefer a twist on the classic style cookie.

How to Make Chocolate Chip Rice Krispie Cookies

Step 1: In a large mixing bowl or a stand mixer with a paddle attachment, add butter, brown sugar, and granulated sugar. Cream everything together until well mixed and combine smoothly.

Step 2: Crack in one egg and pour in the vanilla extract. Mix again to combine everything evenly.

Step 3: Add in the baking powder, baking soda, and salt, then mix again. Slowly add the flour and stir just enough to combine.

Step 4: Toss in the chocolate chips and Rice Krispies into the flour mixture. Gently stir until everything is evenly combined.

Step 5: Drop cookie dough onto a cookie sheet using about 2 tablespoons for each cookie. You’ll get around 12 cookies per baking sheet. Bake at 350°F in a preheated oven for 9 minutes or until the edges are light brown and the center looks underdone. Remove from the oven, let them continue to cook on the hot sheet, then allow to cool slightly before moving to a wire rack to fully cool.

Ingredients (1x, 2x, 3x)

½ cup butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups all-purpose flour
175 grams
1¼ cups Rice Krispies cereal
1 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F.
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar.
Add the egg, vanilla extract, baking powder, baking soda, and salt. Mix well.
Slowly mix in the flour until smooth.
Add the chocolate chips and Rice Krispie. Stir gently with a large spoon to combine.
Drop scoops of cookie dough, about 2 tablespoons each, onto a cookie sheet.
Place 12 cookies per sheet and flatten them slightly.
Bake for 8-9 minutes, until the edges turn light brown and the middle is not yet set.
When cookies are done, remove and let them cool.

Butter Temperature:

For the right temperature, your butter should be softened, not melted or close to melted. This helps when combining it with sugar to make a great cookie. The butter temperature matters because most cookies turn out better when the butter is just soft, and you can gently press it without it losing shape.

Cookies Size:

The cookies size affects the baking time. If you use a large scoop of dough for each cookie, it might be underbaked, and if it’s too small, the reverse happens. So, carefully allocate the dough to get perfect cookies.

Baking Time:

To get soft chewy cookies, bake until the edges turn a very light brown. The center should still look underdone, which is a good thing. Don’t wait until they are totally brown or set in the middle pull them out earlier so they continue to cook on the pan after you take them out of the oven.

Extra Baking Tips:

Use my cookie baking guide to learn extra baking tips. These help you master baking cookies the right way, especially when working with different sizes and textures like in this recipe.

Nutrition

Frequently Asked Questions

How long are chocolate covered Rice Krispies good for?

They stay fresh for about 5 to 7 days if stored in an airtight container at room temperature.

How do you keep chocolate chip cookies crispy?

Keep them in a glass jar or unsealed container to prevent moisture and maintain that crisp texture.

What makes Rice Krispie treats so good?

It’s the mix of crunchy cereal, gooey marshmallows, and a hint of butter that makes them so addictive.

How long does it take for chocolate Rice Krispies to set?

It usually takes about 30 to 60 minutes at room temperature, or 15 minutes in the fridge.

How to melt chocolate for Rice Krispies?

Use a double boiler or microwave in short bursts, stirring until smooth and fully melted.

Conclusion

These Chocolate Chip Rice Krispie Cookies bring together the classic flavor of chocolate chip cookies with the light crunch of Rice Krispies, creating a texture that’s both soft and crispy. They’re easy to make and perfect for any occasion, whether you’re baking for a party or a late-night snack.

With simple pantry ingredients and a few quick steps, you can enjoy a batch fresh out of the oven in no time. Their chewy centers and golden edges are sure to become a favorite in your home.