Rice Krispie Chocolate Chip Cookies

Here’s a soft-and-chewy Rice Krispie Chocolate Chip Cookies recipe—crispy edges, gooey centers, and a little crunch in every bite 🍪✨

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🍪 Rice Krispie Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter, softened

• ¾ cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 2¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 2 cups Rice Krispies cereal

• 1½–2 cups chocolate chips (semi-sweet or milk)

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Instructions

1. Preheat oven

   • 350°F (175°C)

   • Line baking sheets with parchment paper.

2. Cream butter & sugars

   • Beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

3. Add wet ingredients

   • Mix in eggs one at a time, then vanilla.

4. Combine dry ingredients

   • Whisk flour, baking soda, and salt.

   • Gradually mix into wet ingredients until just combined.

5. Fold in the good stuff

   • Gently fold in Rice Krispies and chocolate chips.

6. Scoop & bake

   • Drop 2-tablespoon scoops onto baking sheets, 2 inches apart.

   • Bake 10–12 minutes, until edges are set but centers look soft.

7. Cool

   • Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

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⭐ Tips for Perfect Cookies

• Don’t overmix after adding the cereal—it can crush the Krispies.

• For extra chew, slightly underbake.

• Chill dough 30 minutes if cookies spread too much.

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🍫 Fun Variations

• Add ½ cup chopped nuts (pecans or walnuts)

• Swap chocolate chips for butterscotch or peanut butter chips

• Sprinkle flaky salt on top before baking

If you want a thick bakery-style version, no-chill version, or gluten-free option, I’ve got you covered!