Chewy Rice Krispies Chocolate Chip Cookies

Growing up, I thought Rice Krispies were just for cereal and those gooey marshmallow treats. That’s what we always had at home, and I never questioned it. When my kids brought home cookies from a bake sale that combined Rice Krispies with chocolate chips, I couldn’t believe I’d been missing out all these years.

Turns out, adding Rice Krispies to cookie dough gives them this amazing crunch that regular chocolate chip cookies just don’t have. It’s such a simple addition, but it makes all the difference. And the best part? You probably already have that blue box of cereal sitting in your pantry right now.

What Kind of Chocolate Should I Use?

For these cookies, you’ve got two different types of chocolate working together to create an amazing flavor and texture combination. Regular semi-sweet chocolate chips are great as your base – you can use any brand you like, though I find that higher quality chips like Ghirardelli or Guittard melt better and taste richer than generic ones. For the chocolate crunch bar, you can use a Crunch bar, Nestlé Crispy, or even a chopped-up Krackel bar – anything with that crispy rice texture will work well here. If you’re chopping your own chocolate bar, try to keep the pieces roughly the same size as standard chocolate chips to ensure even distribution throughout your cookies. Just remember to save a few pieces of both chocolates to press into the tops of your cookies right after baking for that bakery-style look.

Options for Substitutions

This cookie recipe is pretty adaptable and here’s what you can swap if needed:

• Butter: You can use margarine or coconut oil as a 1:1 replacement, though butter gives the best flavor and texture. If using coconut oil, make sure it’s at room temperature.
• Sugars: No raw sugar? Just add those 2 tablespoons to either the brown or white sugar amount. Brown sugar can be made by mixing 1 tablespoon of molasses with 1/2 cup white sugar.
• Oats: Quick oats or old-fashioned oats both work fine when blended. If you don’t have oats, you can use an extra cup of flour, but the texture won’t be quite the same.
• Crispy rice cereal: Any brand of rice crispy cereal works here. You could also use crushed corn flakes or even crushed wheat flakes for a different crunch.
• Chocolate crunch bar: Feel free to use any chocolate bar you like – with or without nuts, or just add extra chocolate chips instead.
• Sea salt topping: Regular kosher salt works fine for topping, or you can skip it altogether if you prefer.

Watch Out for These Mistakes While Baking

The biggest challenge when making these cookies is maintaining the crunch of the rice cereal – mixing too vigorously or over-mixing the dough can crush the cereal and lose that signature crispy texture. Another common mistake is using melted butter instead of room temperature butter, which can make your cookies spread too thin and lose their chewy centers. To get the perfect texture, make sure to chill your dough for at least 2 hours (or overnight), as this allows the oats to hydrate and the flavors to develop fully. When baking, keep a close eye on the edges – they should be lightly golden but not brown, as these cookies can go from perfect to overdone in just a minute or two. For the best results, let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack, and don’t skip the flaked sea salt on top – it brings out all the chocolate flavors and adds an extra dimension to every bite.

What to Serve With Rice Krispies Chocolate Chip Cookies?

These cookies are perfect for serving with a cold glass of milk – it’s a classic pairing that never gets old! If you’re feeling fancy, try them with a hot cup of coffee or cocoa, which brings out the chocolate flavors even more. For a fun dessert spread, serve these cookies alongside vanilla ice cream (they make amazing ice cream sandwiches!) or with other cookies that have different textures and flavors, like simple shortbread or chewy oatmeal raisins. When I’m hosting book club, I like to put out a little plate of these cookies with some fresh berries on the side for a nice balance of sweet and fresh.

Storage Instructions

Keep Fresh: These rice krispies chocolate chip cookies stay nice and crispy when kept in an airtight container at room temperature for up to 5 days. Pro tip: toss a piece of bread in the container – it helps keep the cookies from getting too hard or soft!

Freeze: Want to save some for later? These cookies freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the cookie dough balls – just add an extra minute to the baking time when you’re ready to bake them.

Make Ahead: The cookie dough can be made up to 24 hours ahead and stored in the fridge. Just wrap it tightly in plastic wrap or keep it in an airtight container. This actually helps develop even better flavor! When you’re ready to bake, let the dough sit at room temperature for about 10 minutes so it’s easier to scoop.

Preparation Time	15-20 minutes
Cooking Time	11-13 minutes
Total Time	26-33 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 300-320 g

Ingredients

• 1/2 cup butter
• 1/2 cup tightly packed brown sugar
• 1/4 cup white sugar
• 2 tablespoons raw sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain flour
• 1 cup oats (blended into a powder)
• 1 cup crispy rice cereal
• 2.7 ounces chopped chocolate crunch bar
• 3/4 cup semi-sweet chocolate chips
• Flaked sea salt for topping

Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper and set them aside for later use.

This will prevent the cookies from sticking and ensure even baking.

Step 2: Cream the Butter and Sugars

In a stand mixer fitted with a paddle attachment, place the butter and sugars together.

Beat on medium-high speed for about 3 to 4 minutes until the mixture turns light and fluffy.

This creaming process is crucial for creating a nice texture in your cookies.

Then, add the egg and vanilla extract, mixing until everything is fully combined.

Step 3: Prepare and Combine Dry Ingredients

Place oats into a blender or food processor and pulse a few times so you have a mixture of oat flour and thicker pieces of oats.

If you don’t have a blender, chopping with a knife will also work.

In a separate bowl, add baking soda, salt, flour, and the prepared oats, mixing well to combine these dry ingredients.

Step 4: Mix Dough and Fold in Extras

Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing until everything is well incorporated.

Once combined, fold in the rice krispies and both kinds of chocolate.

This will add texture and flavor to your cookies.

Step 5: Shape the Cookies

Scoop the dough into large balls using a ¼ cup cookie or ice cream scoop.

This size will give you a nice, hearty cookie.

Place the dough balls onto the prepared baking sheets, leaving space between each so they can spread while baking.

Top each ball of dough with a few more pieces of chocolate and a sprinkle of flaked salt to enhance the flavor.

Step 6: Bake and Finish

Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are golden brown but the centers are still slightly soft.

Remove from the oven and sprinkle with a little extra flaked salt if desired.

Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious homemade cookies!