If you’re a fan of classic chocolate chip cookies but love a little extra crunch, you’re in for a real treat! These Rice Krispie Chocolate Chip Cookies are a fun twist on the traditional recipe, blending the soft, chewy goodness of homemade cookies with the light, crispy texture of puffed rice cereal. Each bite delivers the perfect balance of buttery sweetness, melty chocolate, and a delicate crunch that keeps you coming back for more.
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups rolled oats
- 2 cups Rice Krispie cereal
- 1 to 2 cups semi-sweet chocolate chips
How To Make Rice Krispie Chocolate Chip Cookies
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream Butter & Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Add Eggs & Vanilla: Mix in the eggs and vanilla extract until fully incorporated.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Mix-Ins: Gently fold in the rolled oats, Rice Krispie cereal, and chocolate chips until evenly distributed.
- Form Cookies: Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 9-10 minutes or until the edges turn lightly golden brown.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.