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Sink your teeth into these chewy, crispy Chocolate Chip Rice Krispie Cookies. They're the kind of treat that disappears fast. Rice Krispies add a playful crunch, and gooey chocolate chips make every bite fun. These are perfect for game day, cozy nights, or just because—your crew will ask for 'em again and again.
INGREDIENTS
- 2 cups chocolate chips (both milk and semi-sweet): Loads each bite with melty, rich chocolate goodness.
- 1 tsp salt: Makes all the flavors pop by cutting the sweetness a bit.
- 1 cup sugar: Helps those cookies crisp up while adding sweet flavor.
- 2 large eggs: Gives the dough its moisture and helps everything stick together.
- 2 cups Rice Krispies cereal: Blended into the dough, gives that signature crispy bite.
- 1 1/2 cups Rice Krispies cereal: Stirred in at the end for even more crunchiness in every bite.
- 1 tsp baking powder: Gives a little extra rise for a fluffier cookie.
- 2 (1.5 oz) Hershey bars, broken up: Churned in for chocolate pockets all through the dough.
- 1 cup butter, left out to get soft: Makes for creamy, soft, and rich cookies.
- 2 tsp vanilla extract: Rounds out all the flavors with cozy, sweet notes.
- 1 cup light brown sugar: Brings in that deep, molasses-y chew.
- 2 cups all-purpose flour: Gives structure for that perfect cookie base.
- 1 tsp baking soda: Helps cookies puff up and keeps the inside soft.
VARIATIONS
- Try Peanut Butter Chips: Mix in peanut butter chips for a salty-sweet combo that’s totally crave-worthy.
- Go White Chocolate Cranberry: Switch out chocolate chips for white chocolate, toss in dried cranberries, and you’ve got a tangy spin.
- Crunch It Up: Throw in chopped pecans or walnuts for an extra bite and a nutty flavor boost.
- Dark and Rich: All dark chocolate chips make these cookies extra intense and chocolatey.
INSTRUCTIONS
- Step 8:
- Set your fresh cookies on a wire rack to finish cooling after sitting a couple minutes on the tray. Let them firm up and get chewy.
- Step 7:
- Slide your baking sheet into the oven at 375°F. Bake for 7-9 minutes, just until the edges look golden but the centers aren’t overdone.
- Step 6:
- Scoop the dough onto a lined or greased cookie sheet. Leave 2 inches space so the cookies have room to spread a bit.
- Step 5:
- Add chocolate chips last so they’re evenly mixed in the batter. Don’t overwork it.
- Step 4:
- Slowly stir in your flour, baking soda, baking powder, salt, the ground cereal-chocolate mix, and the extra cereal. Don’t go crazy mixing—the dough should just come together.
- Step 3:
- Beat in eggs one by one, pour in vanilla, and blend until smooth and everything’s mixed in.
- Step 2:
- Whip the butter, both sugars together in a big bowl until the mixture’s fluffy and pale, about 2 minutes.
- Step 1:
- Toss your Rice Krispies and Hershey bar chunks into a blender or processor, grind them up good, and put to the side.
Serving and Storage Tips
- Best way to enjoy these? Eat them warm while the chocolate’s still gooey, with a cold milk chaser.
- Have leftovers? Pop them in an airtight container—they’ll stay tasty for around 5 days on your counter.
- Got extras to save? Freeze them first on a pan, then toss into a freezer bag. They’ll last up to 3 months. Just let them thaw before you snack.
- They’re the ultimate treat to share. Pack them up in a cute tin or bag and gift them to someone special (or keep for yourself!).
Tips from well-known chefs
- Chef Martha Stewart: "If your cookies are all the same size, they’ll bake perfectly together and look photo-ready. Use a scoop for this—it’s a game changer."
- Chef Christina Tosi: "Want them extra chewy? Chill your dough for about half an hour first. It’ll keep them thick and chewy after baking."
- Chef Thomas Keller: "Your butter and sugar should be whipped until super airy and pale—this is the secret to perfectly textured cookies."