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These Chocolate Chip Rice Krispies Cookies bring together chewy chocolate chip goodness and crisp cereal joy. Every bite's got a sweet chocolate hit and a light crunch from the cereal. They're always a hit during family get-togethers, picnic days, or any time you want something cozy and fun.
I threw these together one afternoon to use up cereal, and now they’re a constant request at home. They’re just so dang fun—nobody can stop at one.
Tasty Ingredients
- Mini marshmallows (optional): For pockets of melty goodness—fresh marshmallows work best because they melt just right
- Semi-sweet chocolate chips: You’ll want high-quality chips for gooey, rich chocolate smudges
- Vanilla extract: Real vanilla makes a big flavor difference
- Egg: Toss in one large, room-temp egg so it blends smooth
- Granulated sugar: This sweetens up the dough and gives the cookies a tender bite
- Brown sugar, packed: Go for dark brown if you want deeper caramel flavor notes
- Unsalted butter, softened: Good butter keeps your cookies chewy and rich
- Salt: Fine sea salt mixes in easily and balances the sugar
- Baking soda: Use a fresh box for perfect crisp edges, helps cookies puff up
- All-purpose flour: Go unbleached for the best soft texture
- Rice Krispies cereal: Make sure they’re fresh for peak crunch and nostalgia
Easy Step-by-Step
- Start Baking:
- Preheat the oven to 350°F and put parchment paper on your baking tray so nothing sticks and clean up is a breeze
- Mix in the Fun Extras:
- Stir in the Rice Krispies, chocolate chips, and mini marshmallows (if you want) with a sturdy spatula so every hunk of dough gets packed with yummy stuff
- Add Some Egg and Vanilla:
- Add the egg plus the vanilla and blend together just enough—don’t whip it too long or you lose tenderness
- Cream It Good:
- Grab your mixer and blend the soft butter with both sugars on high for about three minutes until super fluffy and pale. This is your chewy base!
- Put Dry Into Wet:
- Tip in the flour, baking soda, and salt in two goes—stir on low until it’s just mixed. Stop once the dough looks smooth (overdoing it makes tough cookies)
- Cool Off:
- When they're done, let the cookies sit on the tray for five minutes. That way they keep their shape and don’t fall apart when you move them
- Shape the Dough:
- Scoop up big spoonfuls of dough and space them out about two inches so they’ve got room to spread
- Bake 'Em Up:
- Bake for ten to twelve minutes and pull them when the edges look golden but the middle still feels soft—they'll keep baking as they cool
- Finish Cooling:
- Pop the cookies on a wire rack and let them cool the rest of the way for chewy gooey perfection
- Eatin’ or Storagin’:
- Dive in for warm, melty bites or stash 'em in an airtight tub on the counter for a week—cereal crunch hangs in there
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I always throw on a few extra chocolate chips before they go in the oven. Makes them look even yummier! My kid can’t resist snagging marshmallows mid-stir—it’s totally part of our kitchen routine now.
How to Store
Just stash these cookies in a lidded container at room temp—they’ll keep for about a week. If you want them to stay nice and soft, lay a slice of sandwich bread in with them. Want to freeze? Stack cookies with wax paper in a freezer bag and you’re good for three months.
Swaps and Switches
Go with whole wheat flour for a little more heartiness. Peanut butter chips or white chocolate taste awesome instead of semi-sweets. If mini marshmallows aren’t around, chop up bigger ones. No Rice Krispies? Cornflakes give a different but still awesome crunch.
How to Serve
Top your next ice cream sundae with crumbled cookies. Slip one into a lunchbox for a fun surprise. If you're throwing a party, set them out with hot chocolate when it’s cold or lemonade when it’s hot and watch them vanish.
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Sweet Backstory
There’s something super nostalgic here—these cookies bring together two old-school snacks in a creative way. Probably started in some kitchen where someone needed to finish off a cereal box—just like how I found this one. Reminds me that the best treats sometimes come from a sudden idea and sharing with folks you love.
FAQs About the Recipe
- → Will big marshmallows work if I don't have minis?
Yep, just chop up large marshmallows so they mix in easier and you still get those gooey bites.
- → What’s the deal with Rice Krispies in cookie dough?
The Rice Krispies give these cookies a super light crunch that goes really well with their chewy base.
- → Is there a swap for chocolate chips?
Sure, you can try white chocolate, butterscotch, or toss in raisins or dried cranberries for a switch.
- → What’s the best way to keep them fresh?
Just stash them in an airtight box on your counter and they’ll stay good all week.
- → Can I freeze these cookies after they’re baked?
Oh, for sure! Let them cool, then layer them with parchment paper and freeze for up to two months.