Chocolate chip rice krispie cookies are both chewy and crunchy thanks to the addition of both ground and whole crisp rice cereal. Everyone who tries them gives them rave reviews!
A TASTY TREAT WITH RICE KRISPIES CEREAL!
We are all familiar with rice crispy treats, and they are always an easy crowd pleasing treat. But why not branch out and try something else with that crunchy, airy cereal?
For these cookies, you will grind up some of the rice krispies with chocolate, and add the rest of them whole. They add such a tasty crunch to the cookies that you are going to love!
Two types of chocolate make these cookies extra special, and the ground up chocolate adds both texture and rich flavor to the cookies.
HOW TO MAKE RICE KRISPIES COOKIES
- Let your butter soften on the counter until it is soft. Preheat your oven to 375 degrees.
- Place the 2 cups of Rice Krispies in a blender with the chocolate pieces. Blend till finely ground. Set aside.
- Beat together the butter and sugars in a large bowl until creamy. Beat in the eggs and vanilla.
- Add the flour, baking soda, baking powder, salt, rice krispies cereal, and the blended cereal/chocolate mixture. Stir just until barely combined. Gently stir in the chocolate chips.
- Scoop the cookie dough with a cookie scoop, then roll into balls. Place on lightly greased or silicone lined baking sheets at least 2 inches apart. I like to press a few chocolate chips on the tops of the cookie dough balls.
- Bake at 375° for 7-9 minutes, or until barely light brown around the edges. Let sit on the pan for 3-5 minutes, then remove to cooling racks.
NOTE: As the dough sits, the cereal absorbs moisture and gets thicker. As a result, your cookies won’t spread as much, but will be more thick. Some of us prefer them that way!
PRO TIPS:
- For cookies, it is always best to let the butter soften slowly at room temperature rather than using the microwave. It will soften more evenly, and you won’t end up with cold and melted spots.
- Ovens vary greatly, so when I try a recipe for the first time, I like to bake a test cookie and adjust the time accordingly. Then all the remaining cookies will turn out perfectly!
- Remember that cookies will continue to bake after being removed from the oven, so remove them before they are completely cooked, or they will be hard.
RICE KRISPIE COOKIES VARIATIONS:
- Instead of grinding up Hershey bars, I have also used Nestle Crunch Bars.
- Even if you skip the Hershey bars and just grind up the two cups of cereal, the cookies will be delicious.
- These cookies are also tasty with white chocolate chips, butterscotch chips, or a combination of any flavor of baking chips.
- Love nuts? Stir in some chopped pecans or walnuts. For best flavor, toast them first.
HOW TO STORE LEFTOVER COOKIES
I like to store my leftover rice krispy cookies in ziplock bags. They will keep at room temperature for 5-7 days. After a few days, they dry out a little, but are still tasty.
You can also freeze the cooled cookies for up to five months. I recommend heavy duty freezer ziplock bags, because as you remove cookies, you can squeeze out the excess air in the bag.
When ready to eat, you can let the cookies thaw at room temperature, or pop them in the microwave for a few seconds.
MORE AMAZING CHOCOLATE CHIP COOKIE RECIPES:
- M&M Chocolate Chip Cookies
- Kitchen Sink Cookies
- Recipe for Cowboy Cookies
- Chocolate Cookies with Powdered Sugar
- Whole Wheat Chocolate Chip Cookies
- S’more Cookies
- Chocolate Chip Meringue Cookies
- Cream Cheese Chocolate Chip Cookies
- Melted Butter Chocolate Chip Cookies
RICE KRISPIE COOKIES WITH CHOCOLATE CHIPS
Chocolate Chip Rice Krispies Cookies
Ingredients
- 2 cups Rice Krispies cereal
- 2 1.5 oz Hershey bars broken into pieces
- 1 cup butter softened to room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 ½ cups Rice Krispies cereal
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips I used semi-sweet and milk chocolate
Instructions
- Place the 2 cups of Rice Krispies in a blender with the chocolate pieces. Blend till finely ground. Set aside.
- In a large mixing bowl, cream the butter and sugars. Beat in the eggs and vanilla till well combined. Add the flour, 1 1/2 cups Rice Krispies, the reserved cereal/ crunch bar mixture, the soda, baking powder, and salt. Stir till just combined. Fold in the chocolate chips.
- Drop by spoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 375° for about 7-9 minutes. Let sit on cookie sheets for a couple minutes, then remove to cooling racks to cool completely.
Nutrition
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These are my new go-to cookies. They are the best!!
I am so happy that you love them so much Christa! 🙂
Why grind the Krispies?
I tried the recipe several different ways, and grinding part of the rice krispies with the chocolate gave the best flavor and texture. Grinding the chocolate without the cereal was challenging, and when I added them whole, the cookies were greasy and needed more flour.
Have you ever added oat flour or oatmeal to the mix?
No, but my mom used to make a cookie with oats and crisp rice cereal, and they were delish. It’s definitely worth a try! I’d cut back on the flour so they aren’t dry, especially if using oat flour.
Can I use ground chocolate chips of I don’t have a Hershey bar, if so how much would I use?
I haven’t tried that, but it should work. I think you’ll need about a half a cup of chocolate chips.
Yum! I had never thought to add rice krispies to chocolate chip cookies but the addition was great! Thank you!!!
Isn’t it yummy to have that added crunch? Glad you loved them!
I might never make chocolate chip cookies any other way now! Love the combination of milk chocolate and rice krispies!
So happy you found a new favorite Erin!