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
Scale
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.
