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Rice Krispie Chocolate Cookies

These Rice Krispie Chocolate Cookies are chewy, chocolatey, and packed with a delightful crunch. Quick and easy to make with pantry staples, they’re perfect for bake sales, gift-giving, or a cozy treat at home. Loved by kids and adults alike!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Krispie Chocolate Cookies
  • 2 cups Rice Krispies cereal
  • 1 cup chocolate chips semisweet, or substitute milk or dark chocolate chips
  • 1/2 cup butter unsalted preferred
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 egg

Equipment

  • Baking Sheet
  • Parchment Paper or Silicone Baking Mat
  • Medium Saucepan
  • Large bowl
  • Whisk
  • Spoon or Cookie Scoop
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Step 2: In a medium saucepan over low heat, melt the butter. Stir in the brown sugar, granulated sugar, and vanilla extract. Mix until smooth and combined.
  3. Step 3: Remove the pan from heat and let the mixture cool for a few minutes.
  4. Step 4: Beat in the egg until fully incorporated.
  5. Step 5: In a large bowl, whisk together the flour, salt, and Rice Krispies cereal.
  6. Step 6: Gently fold the dry mixture into the wet ingredients until just combined. Do not overmix.
  7. Step 7: Stir in the chocolate chips.
  8. Step 8: Drop heaping spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
  9. Step 9: Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
  10. Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a fun twist, swap chocolate chips for white chocolate, butterscotch, or peanut butter chips. Add chopped nuts or dried fruit for extra flavor. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For best results, avoid overmixing the dough and let the butter mixture cool before adding the egg.