Description
These Rice Krispie Chocolate Chip Cookies are perfectly chewy with a crispy twist! Packed with oats, melty chocolate chips, and crunchy Rice Krispies, they deliver a texture-packed bite that’s sweet, nostalgic, and wildly delicious. The perfect cookie mashup for lunchboxes, bake sales, or cozy weekend baking!
Ingredients
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups rolled oats
2 cups Rice Krispies
1–2 cups chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together flour, baking powder, and baking soda. Set aside.
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In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the eggs and vanilla extract until well combined.
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Gradually mix in the dry ingredients until just incorporated.
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Fold in the rolled oats, Rice Krispies, and chocolate chips.
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Scoop dough onto prepared baking sheet, spacing about 2 inches apart.
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Bake for 9–10 minutes, or until the edges are golden and the centers are just set.
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Allow cookies to cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra crunch, add chopped nuts like pecans or walnuts.
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Use mini chocolate chips for more even distribution in every bite.
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Cookies will be soft straight from the oven and crisp up slightly as they cool.
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Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg