A fun twist on the classic chocolate chip cookie—soft, chewy, buttery, and with an irresistible crispy crunch from Rice Krispies! These cookies stay tender on the inside while the cereal gives each bite a light, airy texture you’ll love.
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
- 1–2 cups semi-sweet chocolate chips
How to Make Rice Krispie Chocolate Chip Cookies
- Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets 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 bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. - Add Eggs & Vanilla
Mix in the eggs and vanilla until fully combined. - Combine Wet & Dry
Gradually add the dry ingredients to the butter mixture, mixing just until combined. - Fold in the Good Stuff
Gently fold in the rolled oats, Rice Krispie cereal, and chocolate chips until evenly distributed. - Scoop the Dough
Scoop dough balls onto the baking sheet, leaving about 2 inches between cookies. - Bake
Bake for 9–10 minutes, or until the edges are lightly golden. - Cool & Enjoy
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
