Rice Krispie Chocolate Chip Cookies

Why You’ll Love This Recipe

I love this recipe because it takes a traditional chocolate chip cookie and gives it an irresistible crunch. The rolled oats make the cookies hearty and chewy, while the Rice Krispies bring that satisfying snap. They’re quick to make, use simple pantry ingredients, and are always a hit at bake sales, parties, or just as an afternoon treat with a cold glass of milk.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened to room temperature
1 cup brown sugar
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2 cups 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

Directions

1. Preheat the oven: I preheat my oven to 350°F (175°C) so it’s ready to go when the dough is mixed. I also line baking sheets with parchment paper to prevent sticking.

2. Mix dry ingredients: In a medium bowl, I whisk together the flour, baking powder, and baking soda, then set it aside.

3. Cream butter and sugars: In a large mixing bowl, I use an electric mixer to beat the softened butter with the brown sugar and white sugar for 2–3 minutes, until smooth and creamy. This step gives the cookies their light, chewy texture.

4. Add eggs and vanilla: I beat in the eggs and vanilla for another couple of minutes, until the mixture is fluffy and well combined.

5. Combine wet and dry ingredients: I gradually mix the dry ingredients into the butter mixture until just combined—no overmixing!

6. Add the mix-ins: Using a spoon or spatula, I fold in the rolled oats, Rice Krispie cereal, and chocolate chips gently so the cereal stays crisp.

7. Scoop and bake: I scoop about a tablespoon of dough per cookie onto the baking sheets, spacing them a couple of inches apart. I bake for 9–10 minutes, until the edges are golden but the centers are still soft.

8. Cool and enjoy: I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.

Servings and timing

This recipe makes about 24–30 cookies and takes around 25 minutes total—15 minutes of prep and 10 minutes of baking. It’s perfect for when I want a batch of cookies that feel homemade but don’t take all day.

Variations

• I sometimes swap semi-sweet chocolate chips for white chocolate, peanut butter, or butterscotch chips for a different flavor.

• For extra crunch, I add chopped pecans, walnuts, or sliced almonds.

• A sprinkle of sea salt on top before baking adds a delicious sweet-and-salty contrast.

• To make them festive, I mix in colored M&Ms or mini marshmallows.

• If I want them a little healthier, I use whole wheat flour and reduce the sugar slightly.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 2 months—just layer them with parchment paper. To refresh frozen cookies, I warm them in the microwave for 10–15 seconds for that just-baked texture.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but I prefer rolled oats because they give the cookies a heartier, chewier texture.

Why do my cookies spread too much?

That usually happens if the butter is too soft or melted. I make sure it’s just softened to room temperature before creaming.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 48 hours before baking—this actually helps develop deeper flavor.

Can I skip the Rice Krispies?

You can, but they’re what make this recipe special. Without them, the cookies will still be good but lack that fun crispy bite.

How do I keep the Rice Krispies crunchy?

I avoid overmixing the dough after adding the cereal and let the cookies cool completely before storing them.

Conclusion

I love how these Rice Krispie Chocolate Chip Cookies bring together the best of both worlds—crispy, chewy, and sweet all in one bite. They’re easy to make, endlessly adaptable, and always crowd-pleasing. Whether I bake them for a party, a gift, or just because I’m craving something sweet, these cookies never last long in my kitchen!