If you have a soft spot for both crispy cereal snacks and the timeless joy of chocolate chip cookies, you are in for a real treat with this Rice Krispie Chocolate Chip Cookies Recipe. This delightful recipe combines the nostalgic crunch of Rice Krispies with the gooey, melty goodness of chocolate chips in every bite. It’s a cookie that surprises and delights with its perfect balance between chewy, crunchy, and sweet. Whether you’re baking for a weeknight treat, a party, or simply craving something special, these cookies bring an irresistible twist to a classic favorite.
Ingredients You’ll Need
These ingredients are straightforward but play crucial roles in creating cookies that are not just delicious, but have incredible texture and flavor. Each one contributes something important, from the buttery richness to the chewy molasses, and the irresistible pockets of crunch from the Rice Krispies.
- 1 cup butter, softened to room temperature: The base for creamy texture and richness.
- 1 cup brown sugar (packed): Adds sweetness with a hint of molasses flavor for depth.
- 1 cup granulated sugar: Sweetness with a lighter touch to balance flavors.
- 2 teaspoons vanilla extract: Aroma and warmth that enhances all other ingredients.
- 1 teaspoon espresso powder: Boosts the chocolate flavor without adding coffee taste.
- 2 tablespoons molasses: Keeps cookies moist and chewy for longer freshness.
- 2 large eggs: Bind the ingredients together and add moisture.
- 2 cups all-purpose flour: Structure to hold everything perfectly.
- 1 teaspoon baking powder: Helps cookies rise just the right amount.
- 1 teaspoon baking soda: Works with the acid in molasses to provide lift.
- ½ teaspoon salt: Balances sweetness and enhances flavor.
- 2 cups rolled oats: Adds chewiness and wholesome texture.
- 2 cups Rice Krispies cereal: The signature crunch and lightness that make this recipe special.
- 1 tablespoon corn syrup or honey: Coats Rice Krispies to preserve crunch after baking.
- 1-2 cups chocolate chips (semi-sweet or milk): Melty, irresistible bursts of chocolate in each bite.
- Sea salt (for sprinkling on top): An optional garnish to balance sweetness with a salty kick.
- ½ cup sweetened shredded coconut (optional): Adds a tropical note and extra texture if you like a touch of coconut.
How to Make Rice Krispie Chocolate Chip Cookies Recipe
Step 1: Prepare the Rice Krispies
Start by gently mixing the Rice Krispies with the corn syrup or honey until they are lightly coated. This step is crucial because it helps the cereal keep its crunchy texture after baking. Be gentle during this process—fold the cereal with a spatula carefully to avoid crushing the delicate bits. That satisfying crispness in your Rice Krispie Chocolate Chip Cookies Recipe depends on this!
Step 2: Cream the Butter and Sugars
Next, beat the softened butter along with both the brown and granulated sugars for 3 to 4 minutes until the mixture is light and fluffy. This is where the magic begins: incorporating air creates the light texture we want. Make sure your butter is at room temperature so it creams beautifully; cold or melted butter won’t give you the same great result.
Step 3: Add Molasses and Espresso Powder
Mix the molasses into the wet ingredients to keep your cookies wonderfully moist and chewy. Adding the espresso powder now lets it dissolve fully, which actually lifts the chocolate flavor to a new level without making the cookies taste like coffee at all. This little addition is a secret ingredient for chocolate lovers!
Step 4: Combine Dry Ingredients Gently
Pour in the flour, baking powder, baking soda, and salt directly into the wet mixture. Stir just until combined on low speed or with a gentle hand to avoid tough cookies. Overworking your dough can create gluten and make your cookies dense instead of tender.
Step 5: Fold in Oats, Rice Krispies, and Chocolate Chips
Use a spatula to carefully fold in the rolled oats, the coated Rice Krispies, and chocolate chips. Gently is the key word here to keep the cereal intact and preserve the air you’ve beaten into your dough. This mixture is what truly sets the Rice Krispie Chocolate Chip Cookies Recipe apart from ordinary cookies.
Step 6: Scoop and Space the Dough
Drop cookie dough balls about two inches apart on a baking sheet to allow enough space for spreading without merging. Using a cookie scoop is an easy way to ensure even-sized cookies that bake consistently. You’re crafting perfect little clouds of delight here!
Step 7: Bake Until Golden with Soft Centers
Bake your cookies for 9 to 11 minutes, removing them once the edges turn golden but the centers look just slightly underdone. Don’t worry, they’ll finish cooking on the hot pan after you take them out. This is how you achieve that dreamy texture: crisp edges and a soft, chewy heart.
Step 8: Cool and Set
Allow the cookies to rest for 5 minutes on the baking sheet before moving them to a wire rack. This step helps them firm up, so they don’t fall apart. Initially soft, they’ll become perfectly chewy with crunchy edges as they cool, embodying the essence of the Rice Krispie Chocolate Chip Cookies Recipe.
How to Serve Rice Krispie Chocolate Chip Cookies Recipe
Garnishes
Sprinkling a little sea salt on top of the warm cookies right after baking can create a delightful contrast that enhances the chocolate’s sweetness and elevates the overall flavor profile. A few toasted coconut flakes on top can add a fragrant, festive touch if you included coconut in your dough.
Side Dishes
These cookies are fantastic on their own, but they also pair beautifully with a cold glass of milk or a creamy latte. For an extra indulgence, serve them with a scoop of vanilla ice cream to turn your snack into an irresistible dessert.
Creative Ways to Present
For parties or gifts, stack the Rice Krispie Chocolate Chip Cookies Recipe in decorative tins or wrap them individually in parchment paper tied with ribbon. You can also use them as a base for cookie ice cream sandwiches or chop them into chunks and sprinkle over fro-yo for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to five days. Be sure to layer them between sheets of parchment paper to keep those precious Rice Krispies from getting soggy or crushed.
Freezing
You can freeze the cookie dough balls before baking by placing them on a tray, freezing until firm, then transferring to a freezer-safe bag. They’ll keep for up to three months, and you can bake straight from frozen by adding a minute or two to the baking time.
Reheating
If you want to enjoy cookies warm, pop them in a preheated oven at 300°F (about 150°C) for 5 minutes, or microwave for 10-15 seconds. This revives that fresh-baked feeling with melty chocolate and tender centers every time.
FAQs
Can I substitute the Rice Krispies with other cereals?
While Rice Krispies provide a unique light crunch, you could experiment with puffed wheat or corn flakes. Just remember that texture and flavor might vary, so stick to lightly coating the cereal to maintain that signature crunch.
What if I don’t have molasses on hand?
Molasses gives the cookies moisture and a distinct richness, but if you don’t have it, you can substitute with dark honey or maple syrup. The texture might be slightly different, but your cookies will still be delicious.
Why is espresso powder used in the recipe?
Espresso powder enhances the chocolate flavor without adding a coffee taste. It acts like a flavor booster, making the chocolate chips taste deeper and more decadent.
Can I make these cookies gluten-free?
To make this recipe gluten-free, use a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free. The rest of the ingredients are naturally gluten-free, so the transition is easy.
How can I make my Rice Krispie Chocolate Chip Cookies chewier?
Keeping the molasses in the recipe helps retain moisture and chewiness. Also, resist overbaking; pulling the cookies out when centers look slightly underdone and letting them rest on the sheet is the key to perfect chewiness.
Final Thoughts
This Rice Krispie Chocolate Chip Cookies Recipe is a game changer for cookie lovers who crave something extra special in texture and flavor. I can’t recommend it enough whether you’re treating yourself or sharing with loved ones. So grab those ingredients, bake a batch, and enjoy the amazing marriage of crunchy, chewy, and chocolaty goodness that will keep everyone coming back for more!
Print
Rice Krispie Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rice Krispie Chocolate Chip Cookies combine the chewy goodness of traditional chocolate chip cookies with the signature crunch of lightly coated Rice Krispies cereal. Enhanced with espresso powder for depth and molasses for moisture retention, this recipe creates soft, tender cookies with crisp edges and a delightful texture contrast. Perfect for those seeking a fun twist on a classic treat.
Ingredients
Wet Ingredients
- 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
- 1 tablespoon corn syrup or honey (for coating Rice Krispies)
Dry Ingredients
- 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
- 1–2 cups chocolate chips (semi-sweet or milk)
- ½ cup sweetened shredded coconut (optional)
- Sea salt (for sprinkling on top)
Instructions
- Prepare Rice Krispies: In a bowl, gently fold the Rice Krispies with corn syrup or honey until lightly coated, being careful not to crush the cereal. This step ensures the Rice Krispies maintain their crunch after baking.
- Cream Butter and Sugars: Beat the softened butter with brown and granulated sugars for 3-4 minutes until the mixture is light and fluffy, creating air pockets for great cookie texture.
- Add Molasses and Espresso: Mix the molasses and espresso powder into the wet ingredients to enhance moisture retention and deepen chocolate flavor without adding coffee taste.
- Combine Dry Ingredients: Add the flour, baking powder, baking soda, and salt on top of the wet mixture, stirring gently before mixing on low speed just until combined to avoid tough cookies.
- Fold in Add-ins: Carefully fold in the rolled oats, coated Rice Krispies, chocolate chips, and optional shredded coconut to preserve air incorporated and the cereal’s shape.
- Portion Dough: Using a cookie scoop, place dough balls about 2 inches apart on a baking sheet to allow for spreading and proper air circulation.
- Bake Cookies: Bake at 350°F (177°C) for 9-11 minutes until edges are golden and centers look slightly underdone for crisp edges and soft centers.
- Cool and Set: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to fully set while maintaining chewy centers.
Notes
- Using room temperature butter is crucial for incorporating enough air to achieve the right cookie texture.
- Coating Rice Krispies with corn syrup or honey prevents them from becoming soggy during baking.
- Do not overmix the dough after adding flour to avoid tough cookies.
- The optional shredded coconut adds a tropical note but can be omitted if preferred.
- Sprinkling sea salt on top before baking creates a nice contrast to the sweetness.
- Cookies will seem soft out of the oven but will firm up as they cool.
