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Extreme close-up of Rice Krispie Chocolate Chip Cookies showing toasted cereal pieces and semi-melted dark chocolate chips.

Rice Krispie Chocolate Chip Cookies: The Ultimate Crunchy and Chewy Hybrid

These Rice Krispie Chocolate Chip Cookies feature toasted rice cereal and dark chocolate chips for a unique crunch. Perfectly caramelized edges and a soft center make these the ultimate textured dessert.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 24 cookies
Course: Desserts, Snacks
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted Butter 227g, softened
  • 1 cup Light Brown Sugar 200g, packed
  • ½ cup Granulated Sugar 100g
  • 2 Large Eggs Room temperature
  • 1 tbsp Vanilla Extract 15ml
  • 2 ¼ cups All-Purpose Flour 280g
  • 1 tsp Baking Soda 5g
  • ½ tsp Kosher Salt 3g
  • 2 cups Puffed Rice Cereal 60g, toasted
  • 1 ½ cups Dark Chocolate Chips 255g

Equipment

  • 1 Stand Mixer Or electric hand mixer
  • 2 Baking Sheet Lined with parchment paper
  • 1 Cookie Scoop 2-tablespoon size

Method
 

Prep and Toast
  1. Preheat oven to 350°F (175°C). Spread rice cereal on a baking sheet and toast for 3-5 minutes until golden and fragrant. Cool completely.
Make the Dough
  1. Cream softened butter with brown and white sugars for 3-4 minutes until pale and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. Whisk flour, baking soda, and salt together. Slowly add to the wet ingredients until just combined.
  4. Gently fold in the toasted rice cereal and dark chocolate chips by hand.
Bake
  1. Chill dough for 30 minutes. Scoop 2-tablespoon portions onto a lined baking sheet.
  2. Bake for 10-12 minutes until edges are caramelized and centers are soft. Cool on sheet for 5 minutes.

Notes

Toast the cereal to ensure it stays crunchy inside the cookie.
Don't over-bake; the centers should look slightly soft when pulled from the oven.