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
Units
Scale
- 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
