Crispy Rice Krispie Chocolate Chip Cookies (The Ultimate Sweet Crunch!)

These Rice Krispie Chocolate Chip Cookies are pure magic — buttery, golden, chewy, and crispy all at once.

I first made them for a Sunday movie night, not expecting much, and my kitchen turned into a bakery of compliments. The Rice Krispies add the most irresistible crunch to the soft, chewy cookie base — it’s like a classic chocolate chip cookie got a glow-up!

If you love cookies with a twist, this one’s about to become your signature bake.

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Overview of Recipe Content

What Are Rice Krispie Chocolate Chip Cookies?

They’re the perfect mash-up of textures — crispy from puffed rice cereal, chewy from brown sugar and butter, and gooey from melty chocolate chips. Think of it as your childhood cereal meets your favorite bakery-style cookie!

Why You’ll Love Them

• Perfect crispy + chewy texture combo
• Golden and buttery with a rich vanilla aroma
• Stay soft for days
• Great for bake sales, potlucks, or sweet gifts
• A fun twist on classic chocolate chip cookies

What They Taste Like

Sweet, buttery, and slightly toasty — with caramel notes from the sugar and a gentle crunch in every bite. The Rice Krispies create a delightful contrast that keeps you coming back for “just one more.”

Ingredients You’ll Need

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Wet Base

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Dry Mix

• 2½ cups (315 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt

Inclusions & Coating

• 1½ cups (90 g) Rice Krispies cereal
• 1½ cups (270 g) semi-sweet chocolate chips
• Optional: ½ cup (50 g) mini marshmallows (for a s’mores-like variation)
• Optional: flaky sea salt, for topping

Tools You’ll Need

• Stand mixer or hand mixer
• Mixing bowls
• Spatula
• Baking sheets lined with parchment paper
• Cookie scoop

Substitutions

• Use gluten-free flour blend for gluten-free version.
• Swap butter for vegan butter or coconut oil to make dairy-free.
• Add white chocolate chips or butterscotch morsels for variety.

How to Make Rice Krispie Chocolate Chip Cookies

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1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
3. Beat in eggs, one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing until combined.
6. Gently fold in Rice Krispies and chocolate chips using a spatula.
7. Scoop 2-tablespoon portions onto the baking sheet, leaving space between cookies.
8. Bake for 10–12 minutes, until edges are golden but centers are still soft.
9. (Optional) Sprinkle a little flaky sea salt on top right after baking.
10. Cool on the tray for 5 minutes before transferring to a wire rack.

Enjoy warm with a glass of milk or your favorite latte!

What to Serve with Rice Krispie Chocolate Chip Cookies

• Vanilla ice cream (sandwich two cookies together for a killer ice cream sandwich)
• A warm chai latte or cold brew
• With my other cozy cookie favorites:
  • Chewy Brown Butter Chocolate Chip Cookies

Tips for Making It Perfect

• Don’t overmix once you add the Rice Krispies — it keeps them crunchy.
• Slightly underbake for soft, chewy centers.
• Chill the dough for 30 minutes for thicker cookies.
• For bakery-style look: press a few extra chocolate chips on top before baking.

Storage Instructions

• Room Temperature: Store in airtight container up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months.
• Reheat: Warm in microwave for 10–15 seconds to refresh.

General Information

This cookie originated from the genius of home bakers who wanted to stretch the classic chocolate chip cookie into something crunchier and more fun — and it’s become a viral hit ever since.

The secret? The puffed rice stays light and crisp even after baking, giving you that crave-worthy texture balance.

Frequently Asked Questions

1. Can I use Cocoa Krispies?
Absolutely! They’ll give you a chocolaty crunch twist.

2. Can I make the dough ahead?
Yes, refrigerate for up to 48 hours or freeze in scooped portions.

3. Do the Rice Krispies stay crunchy?
Yes! They soften slightly inside but stay crisp on the surface.

4. Can I make them gluten-free?
Use gluten-free Rice Krispies and a 1:1 gluten-free flour blend.

5. Can I add nuts?
Yes, chopped pecans or walnuts pair beautifully.

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Conclusion

These Rice Krispie Chocolate Chip Cookies bring all the nostalgia of your favorite cereal and the decadence of classic cookies together in one irresistible bite. Crispy, chewy, and loaded with chocolate — they’ll be gone before the tray cools.

Next, try my Oatmeal Butterscotch Cookies or Classic Snickerdoodles!

Don’t forget to share your bake on Pinterest — I love seeing your cookie creations!

Interactive Elements

Rate this recipe below!
Leave a comment and tell me your favorite cookie texture — chewy or crunchy?
Tag @poulefrecipe on Pinterest or Instagram with your cookie photos!

Nutritional Information

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 cookie	185	9g	25g	14g	2g

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