I mixed Chocolate Rice Krispies into classic chocolate chip cookie batter for a playful twist that had everyone asking for the recipe.

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I love testing cookie ideas and this Rice Krispie Chocolate Chip Cookies recipe is a little wild. I used all-purpose flour and Rice Krispies cereal so you get this strange, addictive crunch inside a familiar cookie.

Think Crispy Chocolate Chip Cookies but more unpredictable, like eating a cookie and a snack in the same bite. It sounds odd, i know, but the texture does things to your brain and you’ll want to experiment.

Kids and adults both get caught off guard, and honestly i ate three before i realized it. Believe me, you wont forget this one.

Ingredients

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All-purpose flour: Gives structure and carbs, little fiber, makes cookies tender but slightly dense.
Butter: Adds richness, saturated fat and flavor, helps browning and chewy edges.
Sugars: Granulated and brown sweeten, add moisture, lots of carbs not very nutritious.
Eggs: Provide protein, bind dough, make cookies lift and soft, yolks add richness.
Rice Krispies cereal: Light crunch, mostly simple carbs, adds fun texture and nostalgia.
Chocolate chips: Big source of sweetness, some antioxidants in cocoa, lots of sugar and fat.
Nuts: Optional, add protein, healthy fats, crunch and slight bitterness, great contrast to sweet.

Ingredient Quantities

2 1/4 cups all-purpose flour (about 280 g)

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks; 226 g) unsalted butter, softened

3/4 cup granulated sugar (150 g)

3/4 cup packed light brown sugar (165 g)

2 large eggs

1 teaspoon vanilla extract

2 to 3 cups Rice Krispies cereal (60 to 90 g)

2 cups semisweet chocolate chips (about 340 g)

1 cup chopped nuts, optional (walnuts or pecans, about 100 g)

How to Make this

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1. Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or a silicone baking mat and set aside. If you use a convection oven lower temp by about 20 F and watch the time.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour (about 280 g), 1 teaspoon baking soda and 1 teaspoon salt. Set the dry mix aside.

3. In a large bowl cream 1 cup (2 sticks; 226 g) softened unsalted butter with 3/4 cup granulated sugar (150 g) and 3/4 cup packed light brown sugar (165 g) until light and a bit fluffy, about 2 minutes with a mixer or a little longer by hand.

4. Beat in 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract. Dont overmix though, you want it just incorporated.

5. Add the flour mixture to the butter mixture in a few additions, mixing until just combined. Overworking the dough makes tough cookies so stop when you no longer see streaks of flour.

6. Fold in 2 to 3 cups Rice Krispies cereal (60 to 90 g) and 2 cups semisweet chocolate chips (about 340 g). If using, fold in 1 cup chopped nuts (walnuts or pecans, about 100 g). Add the cereal last and fold gently so it keeps its crunch.

7. If the dough seems very soft or you want thicker, taller cookies chill the dough for 30 minutes to 1 hour (longer is fine and actually makes better flavor and less spread).

8. Scoop about 2 tablespoons of dough per cookie onto the prepared sheets, spacing about 2 inches apart. Flatten the tops slightly with your fingers so they bake evenly. Sprinkle a little coarse sea salt on top if you like that sweet salty contrast.

9. Bake 9 to 12 minutes until the edges are set and just turning golden but centers still look a tad soft. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling because they firm up as they cool.

10. Store cooled cookies in an airtight container at room temperature up to 3 days or freeze for longer. To refresh a cookie warm it briefly in the microwave or oven; the cereal will crisp back up a bit and the chocolate melts deliciously.

Equipment Needed

1. Oven and two rimmed baking sheets
2. Parchment paper or a silicone baking mat
3. Medium bowl and large bowl
4. Electric mixer or a sturdy wooden spoon if you dont have a mixer
5. Whisk and a rubber spatula
6. Measuring cups and spoons plus a kitchen scale for accuracy
7. Cookie scoop or a 2 tablespoon measure and a small spatula to transfer dough
8. Wire cooling rack and an airtight container for storing cookies

FAQ

How much Rice Krispies should I use and what does the amount do to the cookie? Use 2 to 3 cups (60 to 90 g). 2 cups gives a chewier cookie with little crunch, 3 cups makes them much crispier and more cereal-forward. Start with 2 and add more if you want extra snap, but don't overload or the dough gets crumbly.

Can I swap the Rice Krispies for another cereal? Yes, you can use other puffed rices or light crispy cereals, even cornflakes, but the texture and flavor will change. Denser cereals make drier cookies, so you may need to cut back a bit on cereal or add a splash more butter or an extra egg yolk.

How do I keep the cookies chewy instead of flat and crispy? Chill the dough 30 to 60 minutes before baking, don't overcream the butter and sugar, and measure flour accurately. Bake at 350 F (175 C) 9 to 12 minutes and take them out when edges are set but centers still look a touch soft. They'll finish setting on the sheet, so dont overbake.

Can I freeze the dough or the baked cookies? Yes. Scoop dough into balls, freeze on a tray till solid, then transfer to a zip bag for up to 3 months. Bake frozen balls adding 1 to 3 minutes to the time. Baked cookies freeze great too, up to 3 months; thaw at room temp.

Why did my Rice Krispies get soggy in the cookie? Usually because the cereal was mixed too early or the cookies were stored while still warm. Fold the cereal in last, gently, and let baked cookies cool completely on a rack before putting in a container. If you want long lasting crunch, store with a paper towel to absorb moisture won't help that much but can slow it down.

Are the nuts necessary and any tips for them? Nuts are optional. If you use them, toast briefly in a dry pan or oven and cool, then chop roughly. Toasting lifts the flavor and keeps the nuts from tasting raw, its worth the extra minute.

RICE KRISPIE CHOCOLATE CHIP COOKIES Recipe Substitutions and Variations

All-purpose flour: swap with a 1 to 1 gluten-free all-purpose blend (make sure it contains xanthan gum) for gluten free cookies, or use whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie. Tip: whole wheat pastry absorbs more moisture so chill the dough a bit longer or add a tablespoon of milk if it seems dry.
Unsalted butter: use salted butter 1:1 but cut the added salt in the recipe, or try solid coconut oil 1:1 for a dairy-free version. Coconut oil gives a slight coconut flavor and can make edges crisper so chill the dough well to prevent excess spreading.
Eggs: vegan option is a flax egg — mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg, let sit 5 minutes. Or use 1/4 cup unsweetened applesauce per egg for extra moist, cakier cookies. Flax gives chewiness, applesauce makes them softer.
Rice Krispies cereal: substitute with puffed rice cereal 1:1 or crushed cornflakes for extra crunch, or swap in 1 to 1 1/2 cups old-fashioned oats for a chewier texture. Tip: fold in cereals gently so they stay crunchy and dont turn to dust.

Pro Tips

1. Chill the dough at least 30 minutes, overnight if you can. it firms up the butter so the cookies spread less and taste better the next day, no joke.

2. Fold the Rice Krispies in last and very gently, you want crunch not mush. if you add the cereal too early or overmix it, the pieces break down.

3. Lightly toast the nuts in a dry skillet for a few minutes to boost their flavor, but skip toasting the cereal. sprinkle a little coarse sea salt on top right before baking for a pro sweet salty pop.

4. Freeze scooped dough balls on a tray then store them in a bag. bake straight from frozen and add a couple minutes to the bake time, this gives you fresh cookies anytime and cuts down on spreading.

RICE KRISPIE CHOCOLATE CHIP COOKIES Recipe

Recipe by Jot Punji

0.0 from 0 votes

I mixed Chocolate Rice Krispies into classic chocolate chip cookie batter for a playful twist that had everyone asking for the recipe.

Servings

servings

Calories

276

kcal

Equipment: 1. Oven and two rimmed baking sheets
2. Parchment paper or a silicone baking mat
3. Medium bowl and large bowl
4. Electric mixer or a sturdy wooden spoon if you dont have a mixer
5. Whisk and a rubber spatula
6. Measuring cups and spoons plus a kitchen scale for accuracy
7. Cookie scoop or a 2 tablespoon measure and a small spatula to transfer dough
8. Wire cooling rack and an airtight container for storing cookies

Ingredients

2 1/4 cups all-purpose flour (about 280 g)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks; 226 g) unsalted butter, softened
3/4 cup granulated sugar (150 g)
3/4 cup packed light brown sugar (165 g)
2 large eggs
1 teaspoon vanilla extract
2 to 3 cups Rice Krispies cereal (60 to 90 g)
2 cups semisweet chocolate chips (about 340 g)
1 cup chopped nuts, optional (walnuts or pecans, about 100 g)

Directions

Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or a silicone baking mat and set aside. If you use a convection oven lower temp by about 20 F and watch the time.
In a medium bowl whisk together 2 1/4 cups all purpose flour (about 280 g), 1 teaspoon baking soda and 1 teaspoon salt. Set the dry mix aside.
In a large bowl cream 1 cup (2 sticks; 226 g) softened unsalted butter with 3/4 cup granulated sugar (150 g) and 3/4 cup packed light brown sugar (165 g) until light and a bit fluffy, about 2 minutes with a mixer or a little longer by hand.
Beat in 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract. Dont overmix though, you want it just incorporated.
Add the flour mixture to the butter mixture in a few additions, mixing until just combined. Overworking the dough makes tough cookies so stop when you no longer see streaks of flour.
Fold in 2 to 3 cups Rice Krispies cereal (60 to 90 g) and 2 cups semisweet chocolate chips (about 340 g). If using, fold in 1 cup chopped nuts (walnuts or pecans, about 100 g). Add the cereal last and fold gently so it keeps its crunch.
If the dough seems very soft or you want thicker, taller cookies chill the dough for 30 minutes to 1 hour (longer is fine and actually makes better flavor and less spread).
Scoop about 2 tablespoons of dough per cookie onto the prepared sheets, spacing about 2 inches apart. Flatten the tops slightly with your fingers so they bake evenly. Sprinkle a little coarse sea salt on top if you like that sweet salty contrast.
Bake 9 to 12 minutes until the edges are set and just turning golden but centers still look a tad soft. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling because they firm up as they cool.
Store cooled cookies in an airtight container at room temperature up to 3 days or freeze for longer. To refresh a cookie warm it briefly in the microwave or oven; the cereal will crisp back up a bit and the chocolate melts deliciously.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.