Homemade Rice Krispies Chocolate Chip Cookies

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Here’s my go-to recipe for rice krispies chocolate chip cookies, combining the crispy, crunchy texture of the cereal with soft, melty chocolate chips and a classic cookie dough base that never disappoints.

These cookies have become a regular feature in our cookie jar, and I usually double the batch because they disappear so quickly. There’s something about that extra crunch from the rice krispies that makes them impossible to eat just one!

What Kind of Chocolate Should I Use?

For these cookies, you’ve got two different types of chocolate working together to create something really special. The regular chocolate chips provide those classic melty pockets we all love in cookies, while the chopped chocolate bar with crispy rice (think Crunch bar or similar) adds extra texture and chocolate flavor. If you can’t find a chocolate bar with crispy rice, any good quality chocolate bar will work – just make sure to rough-chop it so you get nice chunks throughout your cookies. When it comes to the chocolate chips, stick with semisweet rather than milk chocolate, as they provide a better balance against the sweetness of the sugars and cereal. Just remember to save some of both chocolates to press into the tops of your cookies right after baking for that bakery-style look.

Options for Substitutions

Let me share some helpful swaps for these cookies if you need them:

• Butter: You can use margarine instead of butter, though the cookies might spread a bit more. If using salted margarine, reduce the added salt by ¼ teaspoon.
• Sugars: No raw sugar? Just add those 2 tablespoons to the white sugar amount. For brown sugar, you can use all white sugar plus 1 tablespoon of molasses as a substitute.
• Oats: Both quick oats and old-fashioned work here – just make sure to blend them into a powder. If you’re out of oats, you can use an extra cup of flour instead, though the texture will be different.
• Crispy rice cereal: Any brand of crispy rice cereal works fine – Rice Krispies, store brand, or generic versions will all do the job. In a pinch, crushed cornflakes can work too.
• Chocolate bar with crispy rice: Can’t find this specific chocolate? Use regular chocolate chips or chunks plus an extra ¼ cup of crispy rice cereal to maintain that nice crunch.
• Sea salt flakes: Regular kosher salt works fine for topping, or you can skip it altogether – the cookies will still taste great!

Watch Out for These Mistakes While Baking

The biggest challenge when making these cookies is maintaining the crunch of the rice cereal – overmixing the dough will crush the cereal and rob your cookies of their signature crispy texture, so fold in the rice cereal and chocolate chips gently by hand at the very end. Getting the butter temperature right is crucial – too soft or melted butter will make your cookies spread too thin, while cold butter won’t cream properly, so aim for room temperature butter that’s still slightly cool to the touch. To prevent your cookies from becoming too hard or dry, avoid overbaking them – they should look slightly underdone in the center when you take them out, as they’ll continue to set on the hot baking sheet. For the best texture contrast, let the cookies cool on the baking sheet for exactly 5 minutes before moving them to a wire rack – this timing allows the bottoms to set properly while keeping the centers perfectly chewy.

What to Serve With Rice Krispies Chocolate Chip Cookies?

These cookies are perfect for serving with a cold glass of milk – the classic combo never gets old! If you’re feeling fancy, try them with a hot cup of coffee or creamy hot chocolate, 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 cookie varieties for a cookie platter. You can also pack them in lunch boxes or serve them as an after-school snack with a glass of chocolate milk or strawberry milk for the kids.

Storage Instructions

Keep Fresh: These rice krispies chocolate chip cookies stay perfectly crunchy in an airtight container at room temperature for up to 5 days. I like to add a piece of bread to the container – it helps keep the cookies from drying out and maintains their texture.

Freeze: Want to save some for later? Place the cooled cookies in a freezer bag with parchment paper between layers and freeze 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 from frozen.

Make Ahead: The cookie dough can be mixed up and stored in the fridge for up to 48 hours before baking. Just cover it well with plastic wrap. This actually helps develop a deeper flavor, and many bakers swear by chilling cookie dough overnight!

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: 2100-2300
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 290-310 g

Ingredients

• 1/2 cup butter
• 1/2 cup brown sugar, packed
• 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)
• 1 cup crispy rice cereal
• 2.7 ounces chopped chocolate bar with crispy rice
• 3/4 cup semisweet chocolate chips
• Sea salt flakes for topping

Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C).

While the oven is warming up, line two baking sheets with parchment paper.

Set these prepared sheets aside for later use.

Step 2: Cream the Butter and Sugars

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

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

This creaming process is crucial for achieving the perfect cookie texture.

Step 3: Add Wet Ingredients

Into the creamed butter and sugar mixture, add the egg and vanilla extract.

Mix them together on a medium speed until they are well combined with no separate streaks visible.

Step 4: Prepare and Mix Dry Ingredients

In a separate step, place oats into a blender or food processor and pulse a few times to create a mix of oat flour and thicker oat pieces.

Alternatively, chop the oats with a knife if necessary.

Add the oats to the wet mixture, along with baking soda, salt, and flour.

Mix until all ingredients are well combined and create a cohesive dough.

Step 5: Incorporate the Add-Ins

Gently fold in the rice krispies and both kinds of chocolate into the dough.

Ensure they are evenly distributed throughout the mixture for consistent taste in every bite.

Step 6: Shape and Top Cookies

Using a ¼ cup cookie or ice cream scoop, scoop the dough into large balls and place them on the prepared baking sheets.

Add a few extra pieces of chocolate on top of each dough ball and sprinkle some flaked salt for enhanced flavor.

Step 7: Bake and Finish

Bake the cookies in the preheated oven for 11-13 minutes until they achieve a golden brown color.

Once out of the oven, sprinkle with a little extra salt if desired.

Allow the cookies to cool slightly before serving.

Enjoy the delightful mix of textures and flavors!