These Rice Krispie Cookies with Chocolate Chips are a nostalgic treat that takes me right back to my childhood. They’re soft, chewy, and loaded with crunchy Rice Krispies, sweet coconut, and melty chocolate chips. They’re the perfect after-school snack, lunchbox treat, or just a sweet indulgence any time of day.
I remember my mom used to make these cookies all the time when I was a kid, and they were always a favorite. Now, I love making them for my own family, and they’re just as popular as they were back then. They’re simple to make, and the combination of textures and flavors is irresistible.
Why You’ll Love These Rice Krispie Cookies
- Nostalgic Flavor: These cookies taste just like the ones you remember from your childhood.
- Easy to Make: This recipe is incredibly easy to follow, even for beginner bakers.
- Perfect for Sharing: These cookies are great for bake sales, potlucks, or just a casual get-together with friends and family.
- Versatile: You can easily customize these cookies with different types of chocolate chips, nuts, or dried fruits.
Ingredients for Rice Krispie Cookies with Chocolate Chips
Here’s what I use to make these delicious cookies:
- Butter: I use room temperature butter for this recipe, which makes it easier to cream together with the sugars.
- Brown Sugar and Granulated Sugar: These sugars add sweetness and help create a chewy texture.
- Egg: Binds the ingredients together and adds richness.
- Vanilla Extract: Enhances the flavor of the cookies.
- Baking Powder and Baking Soda: These leavening agents help the cookies rise and become light and fluffy.
- Salt: Just a pinch of salt to balance the sweetness.
- All-Purpose Flour: This is the base of our cookie dough.
- Rice Krispies Cereal: Adds a delightful crunch to the cookies.
- Shredded Coconut: Adds a chewy texture and a touch of sweetness.
- Chocolate Chips: I use milk chocolate or semi-sweet chocolate chips, but you can use your favorite type.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
Want to try something different? Here are a few ideas:
- Butterscotch or Peanut Butter: Swap out the chocolate chips for butterscotch chips or peanut butter chips.
- M&M’s Fun: Add some M&M’s candies to the cookie dough for a colorful twist.
- Fruity Delight: Add some raisins or other dried fruits, like cranberries or chopped apricots.
- Cereal Swap: Use cornflakes instead of Rice Krispies for a different type of crunch.
How to Make Rice Krispie Cookies with Chocolate Chips
Step 1: Preheat and Prep
I start by preheating my oven to 375°F and lining a baking sheet with parchment paper.
Step 2: Cream Butter and Sugars
In a large bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add Wet Ingredients
I add the egg and vanilla extract to the creamed butter and mix until well combined.
Step 4: Add Dry Ingredients
I add the baking powder, baking soda, and salt to the bowl and mix until just combined. Then, I add the flour and shredded coconut and mix until everything is incorporated.
Step 5: Add Rice Krispies and Chocolate Chips
I gently stir in the Rice Krispies and chocolate chips until they’re evenly distributed throughout the dough.
Step 6: Shape and Bake
I use a cookie scoop to drop spoonfuls of dough onto the prepared baking sheet. Then, I bake the cookies in the preheated oven for 8-10 minutes, or until they’re golden brown and slightly underbaked in the middle.
Step 7: Cool and Enjoy
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.1
Tips and Tricks
- Don’t Overmix: Overmixing the dough can make the cookies tough.
- Baking Time: Keep a close eye on the cookies while they’re baking, as they can burn easily.
- Cooling Time: Allowing the cookies to cool completely on a wire rack will help them to crisp up.
How to Serve
These Rice Krispie Cookies with Chocolate Chips are delicious on their own, but here are a few ideas for serving them:
- Milk and Cookies: A classic pairing!
- Coffee Break: These cookies are perfect for an afternoon coffee break or a sweet treat with your morning tea.
- Dessert: Serve them as a simple and satisfying dessert after dinner.
Make Ahead and Storage
- Make Ahead: You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days.
- Freezing: You can freeze the baked cookies for up to 2 months.
- Storing: Store leftover cookies in an airtight container at room temperature for up to 4 days.
FAQs
1. Can I use a different type of cereal?
Yes, you can use cornflakes or other types of cereal.
2. Can I use a different type of chocolate chips?
Absolutely! Try using dark chocolate chips, white chocolate chips, or even butterscotch chips.
3. Can I make these cookies without coconut?
Yes, you can leave out the coconut if you prefer.
4. How can I reheat the cookies?
You can reheat the cookies in the microwave for a few seconds or in the oven at a low temperature.
There you have it! A simple and delicious recipe for Rice Krispie Cookies with Chocolate Chips. I hope you enjoy them!
Print
Rice Krispie Cookies with Chocolate Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rice Krispie Cookies with Chocolate Chips are a fun and delicious twist on a classic treat. They’re crispy, chewy, and loaded with chocolate chips, making them a perfect snack or dessert.
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 whole egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 cups Rice Krispie cereal
- 1 cup shredded coconut
- 1 cup milk chocolate or semi-sweet chocolate chips
Instructions
- Preheat and Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper or spray with nonstick spray.
- Cream Butter and Sugars: Add butter, brown sugar, and granulated sugar to the bowl of a stand mixer, or a large mixing bowl if you’re using an electric mixer. Cream together on medium speed for 2-3 minutes.
- Add Wet Ingredients: Add egg, vanilla, baking powder, baking soda, and salt to the creamed butter and mix until incorporated. Scrape down the bowl if needed.
- Add Dry Ingredients: Add flour and shredded coconut to the cookie dough. Mix only until the flour mixture is combined, being careful not to overmix.
- Add Cereal and Chocolate Chips: Stir in Rice Krispies and chocolate chips until they’re mixed in. Be gentle so the Rice Krispies don’t get smashed.
- Scoop Cookies: Scoop cookies using a two-tablespoon-sized cookie scoop, or medium cookie scoop, and set them on the prepared baking sheet.
- Bake: Bake cookies in the preheated oven for 8-10 minutes. Be careful not to overbake the cookies. They should be golden brown and a little underset in the middle. Leave the cookies on the baking sheet for 2-3 minutes after removing them from the oven. They’ll continue to bake while on the cookie sheet. Remove to a wire cooling rack to cool completely.
Notes
- No Chill Time: These cookies need to be baked right after mixing the cookie dough. The cereal will absorb moisture and get soggy if they aren’t baked right away.
- Variations: Add butterscotch chips, peanut butter chips, or M&M candies. You can also add raisins or other dried fruit. Cornflakes can be used instead of Rice Krispie cereal.
- Storage: Store cooled Rice Krispie cookies in an airtight container at room temperature for 3-4 days. Add a slice of bread to keep the cookies soft.
- Freezing: These cookies freeze really well! Place cooled cookies in a freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature or in the microwave. I don’t recommend freezing the cookie dough.
Nutrition
- Serving Size: 1 Cookie
- Calories: 200kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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Is there a substitute for the coconut? I am allergic, but would love to try making these.
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