Can't decide between a Rice Krispie treat and a chocolate chip cookie? These chocolate chip Rice Krispie cookies are the perfect blend of both! With chewy, crispy edges, a soft melt-in-your-mouth centre, and crunch in every bite, these are guaranteed to be your new favourite sweet treat!
I've you've never tried chocolate chip cookies with Rice Krispies, allow me to change your life! I saw a marshmallow version of these cookies on Pinterest and it inspired me to try adding Rice Krispies to my own chocolate chip cookie recipe. The result was nothing less than *perfection*. I love me a classic cookie but the added crunch the cereal gives these is seriously delicious!
This is a super easy, no-chill cookie recipe that kids will absolutely love (to eat and to make). They're made with fuss-free ingredients and are ready to eat from scratch in less than 30 minutes, so they're perfect for an emergency sweet treat after a busy day. Just mix, roll, bake then relax!
If you're ready to get started, keep reading for my cookie baking tips, step-by-step instructions and answers to FAQs. Enjoy!
Ingredients
Here's everything you'll need to make my chocolate chip Rice Krispie cookies...
- Butter: Softened butter is best for baking, unless you fancy an arm workout! You can soften it by leaving it out at room temperature for at least an hour before you start. In winter, it'll take a lot longer so you can pop it in the microwave for 10 seconds to speed up the process. Don't use margarine for cookies as the flavour just isn't great and the texture will be quite greasy.
- Sugar: Caster sugar is my go-to for most of my bakes but regular granulated white sugar will work fine too.
- Brown sugar: Adding a bit of brown sugar helps to create a nice chewy texture. I prefer light brown sugar as the molasses flavour is more subtle.
- Egg: This is the main binder in the recipe. For an egg-free version, you can swap it out for a flax 'egg' or use a splash of milk to help the dough come together.
- Vanilla: For extra flavour.
- Self-raising flour: Although it's not super common, I actually prefer to use self-raising flour in my cookies. It helps to create a soft centre and crinkly edges. I first tried this when making Tanya Burr's cookies years ago and I haven't looked back since!
- Rice Krispies: For the crunch! I pressed around 45g of them into my cookie dough.
- Chocolate chips: I used milk chocolate chips because I just love a classic choc chip cookie! Feel free to use white, dark or semi-sweet chocolate chips- whatever you like best!
Kitchen tools
- Large trays and baking paper: These cookies will spread in the oven so you'll need to leave some space in between them on the tray. I usually bake 4-5 per tray. You can either bake two trays at once or bake half the cookie dough at a time. Make sure to line your tray(s) too.
- Mixing bowl: A large one.
- Utensils: A wooden spoon for mixing and a teaspoon for measuring the vanilla extract.
- Food scale: Weighing your ingredients with a scale is best as it ensures accuracy, but a scale is also handy when portioning the dough out. This is the easiest way to make sure all the pieces are the same size.
How to make chocolate chip Rice Krispie cookies step-by-step
Step 1: Start by preheating your oven to 180°C (or 160°C if you're using a fan oven). Line a large baking tray or two with baking paper.
Step 2: Place 150g of softened butter into a large mixing bowl along with 130g of caster sugar and 100g of soft light brown sugar. Mix well until smooth.
Step 3: Add 1 medium egg and 1 teaspoon of vanilla extract. Give it another mix until it becomes smooth again.
Step 4: Add 250g of self-raising flour and 45g of Rice Krispies. Start mixing and when the mixture starts to stick together, use your hands to press it all into a ball of dough.
Step 5: Next, add 100g of milk chocolate chips to the bowl. Use your hands to gently work them into the cookie dough.
Step 6: Divide the dough into 12 equal-sized pieces then roll each piece into a ball.
Step 7: Place the cookie balls onto your lined tray, leaving an inch or two of space in between so they don't stick together as they bake.
Step 8: Bake for 11-12 minutes, until the cookies are just starting to turn golden at the edges. Let them cool completely on the tray then enjoy!
My tips for perfect cookies
- A mix of white and brown sugar will create the best texture- a crispy edge and a soft centre!
- Using salted butter will help to enhance flavour and balance out sweetness.
- Use a scale to weigh out your dough when dividing it. This will help to ensure your cookies are all a similar size.
- The cookies will look underbaked when they first come out of the oven. Don't keep baking them! As soon as they are slightly golden at the edges, they are ready. They'll continue baking for a few minutes out of the oven, and will firm up as they cool down.
- If your cookies are misshapen, you can use an extra-large round cookie cutter to reshape them as soon as they come out of the oven.
FAQs
These will keep well for about 5 days if you store them in an airtight container at room temperature. You can also prepare the dough in advance and keep it covered in the fridge for up to 3 days. If you're baking the dough straight from the fridge, allow a few extra minutes in the oven.
Yes, you can either freeze them in an airtight container, or freeze them on a baking tray until solid then transfer them into freezer bags. This will allow you to take just one out as and when you fancy a sweet treat. To defrost them, let them sit out at room temperature for an hour or two on a plate or wire rack. Do not refreeze.
Not for this recipe, no! I use melted butter in some of my cookie recipes for a richer flavour but using it in this one is more likely to make the Rice Krispies soggy.
Caster sugar is a finer version of regular white sugar. It's also known as superfine sugar in the USA. Although it does help to improve the texture of the cookies, it's not totally essential and can be swapped out for an equal amount of granulated white sugar.
I hope you enjoy my chocolate chip Rice Krispie Cookies! If you make them at home, please leave a comment and rating below to let me know what you think. Enjoy!
Chocolate Chip Rice Krispie Cookies
Ingredients
- 150 g Butter, softened (~⅔ cup)
- 130 g Caster sugar (⅔ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Medium Egg
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour (2 cups)
- 45 g Rice Krispies (1+½ cups)
- 100 g Milk chocolate chips (~⅔ cup)
Instructions
- Preheat your oven to 180°C/350°F (160℃/320℉ for fan and convection ovens). Line a large baking tray or two with baking paper.
- Cream the butter together with the caster sugar and brown sugar. Then stir in the egg and vanilla extract.
- Add all of the flour and the Rice Krispies and mix well. When it's starting to stick together, use your hands to press it all together into a ball of dough.
- Add the chocolate chips and gently work them into the dough with your hands.
- Divide the dough into 12 equal-sized pieces and roll them into balls.
- Place them onto your baking tray, leaving a couple of inches in between to allow for spreading. Usually bake 4-5 at a time.
- Bake for 11-12 minutes, until the cookies are lightly golden at the edges. They will look a bit underbaked at first but will become more golden as they cool.
- Let them cool completely on the tray then enjoy!
Video
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Cup measurements are an estimate and have not been tested. If your dough is too sticky, add more flour. If it's too dry, add a splash of milk.
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