How to Make Rice Krispie Chocolate Chip Cookies

Rice Krispie chocolate chip cookies add a crispy twist to your classic chocolate chip cookie recipe. The airy cereal creates pockets of crunch throughout each bite, giving these cookies a playful texture that kids and adults both enjoy. They’re ready in under 30 minutes!

This recipe tackles soggy cereal and bland cookies, ensuring crunchy texture and rich chocolate flavor while being quick to prepare using simple, one-bowl steps.

I’ve tried many cookie recipes that end up with soggy cereal pieces, but this one solves that problem completely. The secret is coating the Rice Krispies with a touch of corn syrup before mixing them into the dough, this keeps the cereal crispy even after baking.

This recipe works because it builds on a solid foundation with smart additions. The molasses keeps the cookies chewy while the espresso powder makes the chocolate chips taste richer. You can mix everything in one bowl if you’re in a hurry, and they’ll still turn out great. Just 9-11 minutes in the oven and you’re done!

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Rice Krispie Chocolate Chip Cookies

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• Author: Charlene
• Prep Time: 10 minutes
• Cool Time: 5 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: 24 cookies 1x
• Category: dessert
• Method: baking
• Cuisine: American
• Diet: Vegetarian

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Description

Rice Krispie chocolate chip cookies add a crispy twist to your classic chocolate chip cookie recipe, creating pockets of crunch throughout each bite.

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Ingredients

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• 1 cup butter, softened to room temperature
• 1 cup brown sugar (packed for deeper flavor)
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder
• 2 tablespoons molasses
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups rolled oats
• 2 cups Rice Krispies cereal
• 1 tablespoon corn syrup or honey (for coating Rice Krispies)
• 1–2 cups chocolate chips (semi-sweet or milk)
• Sea salt (for sprinkling on top)
• ½ cup sweetened shredded coconut (optional)

Cook Mode

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Instructions

1. In a bowl, gently mix the Rice Krispies with corn syrup or honey until they’re lightly coated. This coating helps the cereal maintain its crunch even after baking, so don’t skip this step. Make sure not to crush the cereal while mixing – use a folding motion with a spatula rather than stirring aggressively.

   

2. Beat the softened butter with both sugars for a full 3-4 minutes until the mixture becomes light and fluffy. This extended creaming creates air pockets that give your Rice Krispie chocolate chip cookies their proper texture. Room temperature butter works best – cold butter won’t incorporate air properly, and melted butter will make your cookies spread too thin.

   

3. Mix in the molasses with your wet ingredients to improve moisture retention. The molasses works as a humectant that keeps your Rice Krispie chocolate chip cookies soft and chewy for days after baking. Adding the espresso powder at this stage helps it dissolve completely, which enhances the chocolate flavor without adding coffee taste.

   
4. Add your dry ingredients to the wet mixture and mix on low speed only until combined. Overmixing develops gluten, which makes cookies tough instead of tender. For the one-bowl method, add your flour, baking powder, baking soda and salt right on top of the wet ingredients, gently stir them together, then incorporate with the wet ingredients below.

   

5. Use a spatula to fold in the oats, prepared Rice Krispies, and chocolate chips with a few gentle strokes. This careful folding preserves the air you’ve incorporated and prevents the Rice Krispies from breaking. The cereal should remain intact for that signature crunch that makes Rice Krispie chocolate chip cookies special.
6. Space your cookie dough balls about 2 inches apart on the baking sheet. This spacing allows proper air circulation and prevents the cookies from running together as they spread during baking. Using a cookie scoop creates uniform cookies that will bake evenly in the same amount of time.

   

7. Bake for 9-11 minutes and remove when the edges are golden but centers look slightly underdone. The cookies continue cooking on the hot baking sheet after removal from the oven. Taking them out at this precise moment results in cookies with crisp edges and soft centers – the hallmark of great Rice Krispie chocolate chip cookies.
8. Let the cookies rest on the baking sheet for 5 minutes before moving to a wire rack. This resting period allows the cookies to set up so they won’t fall apart when transferred. The cookies might look too soft at first, but they firm up significantly as they cool while maintaining their chewy centers.

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Notes

• Coating the Rice Krispies with a small amount of corn syrup or honey keeps them crispy even after baking.
• Use room temperature butter and eggs for best texture and even mixing.
• A full 3–4 minute creaming of butter and sugars helps create light, airy cookies.
• Molasses adds chewiness and moisture that lasts for days; honey can substitute in a pinch.
• Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
• Mixing everything in one bowl works fine, just avoid overmixing to keep cookies tender.
• Folding the Rice Krispies in gently helps preserve their crunch.
• Mini chocolate chips distribute more evenly throughout the dough.
• A sprinkle of flaky sea salt on top before baking elevates the sweet-salty flavor balance.
• Toasted shredded coconut (optional) adds extra texture and flavor depth.
• Cookies will look underbaked in the center when done, this ensures soft, chewy middles.
• Let cookies cool on the baking sheet before moving to a wire rack to prevent them from breaking.
• Rice Krispies brand cereal is not gluten-free, use certified GF puffed rice cereal if needed.
• The recipe contains dairy and eggs but can be adapted to be dairy-free with coconut oil.

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Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Ingredient Notes

• Espresso powder: Just a teaspoon boosts the chocolate flavor without adding coffee taste. You can skip it, but you’ll miss out on richer chocolate notes.
• Molasses: This secret ingredient keeps the Rice Krispie chocolate chip cookies moist and chewy for days. You can substitute with honey in a pinch.
• Rolled oats: Adds heartiness and chewiness to the cookies. Quick oats work too but give a slightly different texture.
• Rice Krispies cereal: The star ingredient! Coat with a bit of corn syrup or honey before adding to keep them crunchy in the finished cookies.
• Corn syrup or honey: A small amount mixed with the Rice Krispies helps them stay crisp after baking. Either option works well.
• Chocolate chips: Use semi-sweet for classic flavor or milk chocolate for sweeter cookies. Mini chips distribute more evenly throughout the dough.

Recipe variations

• You can use white chocolate chips or peanut butter chips instead of semi-sweet chocolate chips in these Rice Krispie cookies.
• Add 1/2 cup chopped nuts like walnuts or pecans along with the Rice Krispies for extra crunch.
• Either dried cranberries or dried cherries can replace half of the chocolate chips for a fruity twist.
• If making for a special occasion, double the recipe and add 1 cup toffee bits for an extra sweet treat.