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Chocolate Chip Rice Krispie Cookies bring you the best chewy meets crispy combo ever. Biting into them, you'll notice bits of Rice Krispies adding a playful snap that goes perfectly with rich, soft chocolate chunks. If you need a treat for a get-together, something special for the holidays, or just feel like baking, you’ll find folks asking for these cookies over and over.
INGREDIENTS
- 2 cups chocolate chips (a mix of milk and semi-sweet): These get melty and gooey in every bite, and they're really what makes each bite awesome.
- 1 tsp salt: Balances all that sweetness and makes flavors pop.
- 1 tsp baking powder: Makes cookies a little fluffier.
- 1 tsp baking soda: Helps them rise and get nice and soft.
- 1 1/2 cups Rice Krispies cereal: Tossed right into the dough because you can never have too much crunch.
- 2 cups all-purpose flour: Keeps the cookies together and gives that lovely bite.
- 2 tsp vanilla extract: Adds warm, cozy flavor everyone loves with chocolate.
- 2 large eggs: Holds the dough together and keeps it moist.
- 1 cup light brown sugar: For that hint of caramel chewiness.
- 1 cup sugar: Sweetness and just the right crisp when they bake up.
- 1 cup butter, let it get soft first: Makes a rich, chewy dough that's just right for cookies.
- 2 (1.5 oz) Hershey bars, broken in chunks: Blended up for chocolate in every bite with your cereal crunch.
- 2 cups Rice Krispies cereal: Blend up with that chocolate for the secret crispy layer inside.
VARIATIONS
- Peanut Butter Fun: Try mixing in peanut butter chips for a tasty peanut-chocolate flavor combo.
- White Chocolate Cranberry: Throw in dried cranberries and swap regular chips for white chocolate for a tangy-sweet twist.
- Go Nutty: Add some crushed pecans or walnuts for extra texture and a little bit of nut flavor.
- Deep Chocolate: Use dark chocolate chips if you’re after something richer and more grown-up.
INSTRUCTIONS
- Step 8:
- Let your cookies hang out on the tray for a couple minutes, then gently move them to a rack so they can cool and finish setting up.
- Step 7:
- Pop the pan in a 375°F oven for about 7-9 minutes—just until the edges look golden. Don’t leave them in too long or you’ll miss that soft chewy middle.
- Step 6:
- Scoop dough onto a lined or greased cookie sheet, leaving room so the cookies won’t run into each other as they bake.
- Step 5:
- Toss in the chocolate chips and stir so they’re spread out in the dough.
- Step 4:
- Add your flour, both leaveners, salt, the reserved cereal-chocolate mix, and the rest of the Rice Krispies in batches. Stir gently—it’s okay if there’s a few streaks of flour left.
- Step 3:
- Mix in the eggs one by one. Pour in vanilla and give it all a good mix so it’s smooth.
- Step 2:
- In a big bowl, beat the butter with both sugars until it looks light and fluffy—that’s how you know it’s ready.
- Step 1:
- Combine the Hershey bar pieces with 2 cups Rice Krispies in your blender or food processor until they look finely ground. Set aside for later.
Serving & Storage Ideas
- Enjoy these cookies warm and gooey, straight out of the oven, with a tall glass of cold milk.
- Keep any leftovers in a sealed container at room temp for up to 5 days; they'll stay chewy with their signature crunch.
- Freezing? Put baked cookies in a single layer on a tray, then bag them up and keep in the freezer for up to 3 months. Let them thaw to room temp before munching.
- Great for sharing during the holidays—package in festive tins or bags for friends and family.
Pro Tips from Famous Chefs
- Thomas Keller: "Seriously, get that butter and sugar mixed until it’s almost fluffy air—that’s your base for awesome cookies."
- Christina Tosi: "Chill the dough 30 minutes before baking if you want extra chew. That little wait keeps your cookies plump and perfect."
- Martha Stewart: "Use a scoop for same-size cookies. Everything bakes evenly, and you’ll feel like a pro!"