Chocolate Chip Rice Krispie Cookies are both chewy and crunchy thanks to the addition of crisp rice cereal. Adding rice crispies to chocolate chip cookies is a fun twist on traditional cookies! They’re golden brown on the outside and extra chewy on the inside!
Chocolate chip cookies with Rice Krispies are quick and easy to make since there’s no chilling time required!
This post was originally written in 2017 and updated in 2023.
This Rice Krispies Cookie recipe is one of my favorite cookie recipes if I want something a little different than chocolate chip cookies!
They are the perfect cookies because they have a great texture! Adding krispie cereal gives them a bit of crunch and adding coconut makes them chewy which is an added bonus!
This recipe makes a pretty small batch, but can easily be doubled. And, it’s a good idea to double the batch because this favorite will be gone in no time!
The coconut in these cookies gives them the best chewy texture! If you love coconut be sure to check out my Coconut Chocolate Chip Cookies, Coconut Monkey Bread, Coconut Banana Bread, Ranger Cookies with Corn Flakes, and Coconut Lime Sugar Cookie Bars.
Table of contents
Why You’ll Love This Recipe
- No Chilling Time: The rice cereal will get soggy if it sits too long. So you’ll mix, scoop, and bake! Quick and easy cookie recipes are the BEST!
- The BEST texture: These cookies seriously have the best texture! This recipe creates cookies that are thick, crispy on the edges, and chewy in the middle! Plus, they have that added crunch from the rice cereal! You won’t be able to quit eating them!
- Customizable: Use whatever ingredients you have on hand or whatever you’re in the mood for. Use butterscotch chips, peanut butter chips, or white chocolate chips. You could also add M&M candies! You decide what sounds good to you! No matter which route you decide to go you’ll love them!
Ingredients for Rice Krispie Chocolate Chip Cookies
Butter: Be sure to use real butter! It has the best flavor and will give the cookies the best texture. Use room temperature butter, not too soft and not too firm. When pressed with your finger it should only slightly indent.
Sugars: A combination of brown and white makes them golden brown and chewy.
Wet Ingredients: I use real Mexican vanilla. Imitation vanilla is not the same thing and doesn’t taste as good. A whole egg. I’ve never tried using substitutes
Dry Ingredients: All-purpose flour, salt, baking soda, and baking powder.
Add-ins: Rice Krispie cereal, shredded sweetened coconut, semi-sweet or milk chocolate chips
How to Make Rice Krispie Cookies with Chocolate Chips
Scroll to the bottom for the full recipe with ingredients and instructions.
Step 1: Prep: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Step 2: Cream butter and sugars Add butter, brown sugar, and granulated sugar to the bowl of a stand mixer, or a large mixing bowl if you’re using an electric mixer. Cream together on medium speed for 2-3 minutes.
Step 3:Add egg, vanilla, baking powder, baking soda, and salt to the creamed butter and mix until incorporated. Scrape down the bowl if needed.
Step 4:Add flour and shredded coconut to the cookie dough. Mix only until the flour mixture is combined.
Step 5: Stir in Rice Krispies and chocolate chips until they’re mixed in. Be gentle so the rice crispy cereal doesn’t get smashed.
Step 6: Scoop cookies using a two tablespoon-sized cookie scoop, or medium cookie scoop, and set them on the prepared baking sheet or a cookie sheet sprayed with cooking spray.
Step 7: Bake cookies in the preheated oven for 8-10 minutes. Be careful to not overbake the cookies. They should be golden brown and a little underset in the middle. Leave the cookies on the baking sheet for 2-3 minutes. They’ll continue to bake while on the cookie sheet. Remove to a wire cooling rack to completely cool.
Tips for Success
- Room temperature butter: It’s important to use room temperature butter. If the butter is too warm the cookies will be thin and flat.
- Don’t overmix: Overmixing after adding the flour will make the cookies tough. I add the baking soda, baking powder, and salt with the eggs so they have time to get completely mixed in without overmixing the flour or having to mix the dry ingredients in a separate bowl. Fewer dishes are a good thing in my world!
- Stir add-ins by hand: Stirring the chocolate chips and rice cereal in with an electric mixture will smash the cereal. You want that great texture from the cereal!
- Use a cookie scoop: Using a cookie scoop ensures that the cookies are all the same size, which helps them bake evenly.
- Bake right away: You’ll need to bake the cookies right after mixing the cookie dough. The crispy cereal will absorb the moisture in the cookie dough and make them soggy if the dough isn’t baked right away.
- Don’t Overbake: It’s okay to take the cookies out of the oven before they look done. They should still be wiggly in the center. I took mine out at 8 minutes and they were just right!
Room temperature: Store rice krispie cookies in an airtight container at room temperature for up to 2-3 days.
Freezer: This cookie dough does not freeze well since the cereal will get soggy. Set baked and cooled cookies on a baking sheet and freeze for 20 minutes. Remove flash-frozen cookies and wrap them in plastic wrap, then store them in an airtight container in the freezer for up to 2 months.
Thawing: Remove rice krispies cookies from the freezer and thaw at room temperature for about 15 minutes. Or, microwave individual cookies for a few seconds until thawed. They taste like they’re fresh from the oven if they’re a little bit warm!
I think chocolate chip rice krispie cookies are perfect the way they are! But you can play around with different mix-ins. Here are a few ideas.
- Butterscotch Chips
- Peanut Butter Chips
- Raisins or other dried fruit
- Nuts such as chopped walnuts or pecans
- Cornflakes or crushed Chex cereal instead of rice cereal
More Easy Cookie Recipes
- Peanut Butter Banana Oatmeal Cookies
- Chocolate Chip Peanut Butter Cookies
- Thick and Chewy Snickerdoodle Cookies
- No Bake Peanut Butter Chocolate Cookies
- No Bake Peanut Butter Pretzel Cookies
The cold cereal will stay crunchy and crispy in cookies as long as you bake the cookie dough right away. The cereal will absorb the moisture in the cookie dough if it’s not baked immediately.
If you want to leave the coconut out you need to substitute it with something else that’s similar in texture. Quick oats are a great option. Make sure the weights of the add-ins are the same. Add an equal weight of oats as what the coconut weighed.
Rice Krispie Cookies Recipe
Rice Krispie Cookies with Chocolate Chips
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 whole egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 cups rice krispie cereal
- 1 cup shredded coconut
- 1 cup milk chocolate or semi sweet chocolate chips
- Preheat oven to 375 ℉. Line baking sheet with parchment paper of spray with nonstick spray.
- Add butter, brown sugar, and granulated sugar to the bowl of a stand mixer, or a large mixing bowl if you're using an electric mixer. Cream together on medium speed for 2-3 minutes.
- Add egg, vanilla, baking powder, baking soda, and salt to the creamed butter and mix until incorporated. Scrape down the bowl if needed.
- Add flour and shredded coconut to the cookie dough. Mix only until the flour mixture is combined being careful to not overmix.
- Stir in Rice Krispies and chocolate chips until they're mixed in. Be gentle so the rice crispy cereal doesn't get smashed.
- Scoop cookies using a two tablespoon-sized cookie scoop, or medium cookie scoop, and set them on the prepared baking sheet or a cookie sheet sprayed with cooking spray.
- Bake cookies in the preheated oven for 8-10 minutes. Be careful to not overbake the cookies. They should be golden brown and a little underset in the middle. Leave the cookies on the baking sheet for 2-3 minutes after removing from they oven. They'll continue to bake while on the cookie sheet. Remove to a wire cooling rack to completely cool.