Short Description
Rice Krispie Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, featuring the crunch of Rice Krispies cereal combined with gooey chocolate chips and optional mini marshmallows for extra softness. These cookies offer a perfect balance of chewy and crispy textures with rich chocolate flavor.
Why You’ll Love This Recipe
This cookie recipe adds a fun, crispy element from the Rice Krispies cereal, making each bite uniquely textured and enjoyable. The combination of classic chocolate chips with optional marshmallows creates gooey pockets of sweetness that melt in your mouth. Easy to prepare and perfect for snack time or dessert, these cookies bring a playful twist to a beloved favorite.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 tbsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups Rice Krispies cereal
1½ cups semi-sweet chocolate chips
½ cup mini marshmallows (optional, for extra gooeyness)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
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Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
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In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time and vanilla extract, mixing until fully combined.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Gently fold in Rice Krispies cereal, chocolate chips, and mini marshmallows if using, ensuring even distribution without crushing the cereal.
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Drop approximately 2-tablespoon scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10–12 minutes, or until the edges are golden and the centers remain soft.
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Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
This recipe yields about 24 cookies. Preparation time is approximately 15 minutes, with baking time of 10–12 minutes per batch.
Variations
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Substitute Rice Krispies with another crispy cereal like Cocoa Pebbles or Fruity Pebbles for flavor variation.
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Add chopped nuts such as walnuts or pecans for extra crunch.
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Use white chocolate chips or a mix of chocolate chip varieties for different tastes.
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Omit marshmallows for a crunchier cookie, or increase marshmallows for more gooeyness.
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Add a teaspoon of cinnamon or espresso powder to the dry ingredients for subtle flavor depth.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To refresh cookies and regain slight crispness, warm them in a 300°F (150°C) oven for 5 minutes before serving. Avoid microwaving to maintain texture.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit additional salt in the recipe to avoid overly salty cookies.
Are these cookies gluten-free?
No, this recipe uses all-purpose flour. Use a gluten-free flour blend suitable for baking to make them gluten-free.
Can I freeze the cookie dough?
Yes, shape the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen with an extra 1–2 minutes added to baking time.
What if I don’t have mini marshmallows?
Regular marshmallows can be chopped into smaller pieces and used instead.
Can I use other cereals instead of Rice Krispies?
Yes, similar crispy cereals can be used, but texture and flavor will vary.
How do I prevent marshmallows from melting too much during baking?
Add marshmallows towards the end of mixing and avoid overmixing to keep them intact.
Can I make these cookies vegan?
Substitute butter with vegan butter, use flax eggs, and ensure dairy-free chocolate chips are used.
How should I scoop the cookie dough?
Use a cookie scoop or tablespoon to ensure even-sized cookies for uniform baking.
Will the cookies spread too much during baking?
Chilling the dough for 30 minutes before baking can help reduce spreading.
How do I keep the cookies soft?
Do not overbake; remove cookies when edges are golden but centers still look slightly soft.
Conclusion
Rice Krispie Chocolate Chip Cookies provide a playful and delicious variation on classic cookies, combining crisp cereal, rich chocolate, and optional marshmallows for extra gooeyness. Easy to make and perfect for sharing, these cookies offer a fun twist that will quickly become a family favorite.
Print
Rice Krispie Chocolate Chip Cookies
- Prep Time: 15 minutes
- Total Time: Approximately 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crunchy Rice Krispies add a delightful texture twist to classic chocolate chip cookies in this easy-to-make recipe. These cookies are chewy, crispy, and loaded with semi-sweet chocolate chips and optional gooey mini marshmallows—perfect for a fun and nostalgic treat.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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1 cup packed brown sugar
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2 large eggs, room temperature
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1 tbsp vanilla extract
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2 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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2 cups Rice Krispies cereal
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1 1/2 cups semi-sweet chocolate chips
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1/2 cup mini marshmallows (optional, for extra gooeyness)
Instructions
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs and vanilla extract, mixing until combined.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet, mixing just until combined.
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Fold in Rice Krispies, chocolate chips, and mini marshmallows (if using).
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Drop 2-tablespoon scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
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Bake for 10–12 minutes, or until edges are golden but centers remain soft. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
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For extra gooey cookies, include mini marshmallows.
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Store cookies in an airtight container at room temperature for up to 5 days.
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Do not overbake to maintain a soft center.
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