There's something so nostalgic about biting into a warm, chewy cookie fresh from the oven. These Rice Krispie Chocolate Chip Cookies with Soft Chew are a delightful twist on a classic favorite that brings back memories of bake sales, family picnics, and after-school treats. I still remember the first time I made these for my kids - the Rice Krispies added just the right amount of crunch to an otherwise gooey, chocolatey bite.
Perfect for the holidays, potlucks, or just because you want to treat yourself, these cookies are a crowd-pleaser. They combine the buttery, brown sugar goodness of traditional chocolate chip cookies with the irresistible crisp of puffed rice cereal. It's a match made in cookie heaven!
Why You'll Love Rice Krispie Chocolate Chip Cookies with Soft Chew
- Soft and chewy texture with a delightful crunch from the Rice Krispies
- Easy and quick to make with simple pantry ingredients
- Family-friendly and kid-approved for lunchboxes and after-school snacks
- Customizable with mix-ins like nuts or white chocolate chips
- Perfect for freezing and enjoying later
- Unique twist on the traditional chocolate chip cookie that everyone will love
Ingredients You'll Need
- 2 cups Rice Krispies - adds a light crunch; use fresh cereal for best results
- 1 ¼ cups all-purpose flour - scoop and level for accuracy
- ½ teaspoon baking soda - helps the cookies rise and stay soft
- ½ teaspoon salt - enhances flavor and balances sweetness
- ½ cup butter, softened - unsalted is best; brings richness
- ½ cup brown sugar - packed; gives moisture and caramel flavor
- ¼ cup granulated sugar - balances the sweetness
- 1 egg - room temperature helps it mix in evenly
- 1 teaspoon vanilla extract - adds warm, aromatic flavor
- ¾ cup mini chocolate chips - mini chips ensure every bite has chocolate
Step-by-Step Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Set aside.
- Cream Butter and Sugars
- In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar.
- Beat until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla
- Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet mixture.
- Mix until just combined. Don't overmix!
- Fold in Cereal and Chocolate Chips
- Gently fold in the Rice Krispies and mini chocolate chips.
- Stir just until evenly distributed.
- Scoop and Bake
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Leave about 2 inches between cookies to allow spreading.
- Bake for 10-12 minutes, until edges are lightly golden and centers are still soft.
- Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Serving and Storage Tips
These cookies are best served slightly warm with a glass of cold milk or a cup of hot coffee. They also make great additions to dessert platters or holiday cookie exchanges.
Storage:
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag. Thaw at room temperature or microwave for 10 seconds to enjoy warm.
Helpful Notes
- For extra chewiness: slightly underbake and let cookies finish setting on the pan.
- Dairy-free version: substitute with vegan butter and dairy-free chocolate chips.
- Add-ins: try chopped pecans, white chocolate, or dried cranberries.
- Make ahead: dough can be chilled for up to 48 hours or frozen in balls for easy baking.
Frequently Asked Questions
- Can I freeze these cookies?
Yes! Freeze baked cookies or unbaked dough balls. Just bake a few minutes longer from frozen. - What if I don't have mini chocolate chips?
You can use regular chocolate chips or chop a chocolate bar into chunks. - Can I use margarine instead of butter?
Yes, but the flavor and texture may be slightly different. - Why did my cookies spread too much?
Be sure your butter isn't too soft or melted, and measure flour accurately. - Are these gluten-free?
No, but you can try a gluten-free all-purpose flour and certified gluten-free Rice Krispies.
Final Thoughts
These Rice Krispie Chocolate Chip Cookies with Soft Chew are the perfect combination of nostalgic comfort and creative fun. I've made them dozens of times for family gatherings, bake sales, and cozy weekends - and they always disappear fast!
Whether you're baking for a special occasion or just want to brighten someone's day, these cookies are a guaranteed hit. Try them, share them, and don't forget to leave a comment or tag your cookie creations online - I'd love to see how yours turn out!
Soft & Chewy Rice Krispie Chocolate Chip Cookies
Ingredients
- 2 cups Rice Krispies
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add dry ingredients to the wet mixture. Mix until just combined.
- Gently fold in Rice Krispies and mini chocolate chips.
- Drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden but centers are soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Slightly underbake for extra chewy centers.
- Store in an airtight container for up to 5 days.
- Freeze baked cookies or dough balls for later use.
- Substitute dairy-free butter and chocolate chips for a vegan version.
- Add-ins like nuts or white chocolate are welcome!
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