Rice Krispie Chocolate Chip Cookies 

These Rice Krispie Chocolate Chip Cookies combine the chewy charm of a classic chocolate chip cookie with the airy crunch of Rice Krispies cereal. With semi‑sweet chocolate chips, crispy cereal coating, and a soft, buttery center, they strike a perfect balance between texture and flavor. Easy to bake in under an hour, they’re ideal for lunchboxes, dessert tables, or an anytime snack. A playful twist on traditional cookies, these treat cookies deliver big enjoyment—especially popular with kids and adults alike. Created by That Oven Feelin', published February 1, 2025. 

Ingredients

• 1 cup (225 g) unsalted butter, softened to room temperature
  
  

• 1 cup (200 g) granulated sugar
  
  

• 2 large eggs
  
  

• 2 tsp pure vanilla extract
  
  

• 2½ cups (315 g) all‑purpose flour
  
  

• 1 tsp baking soda
  
  

• ½ tsp salt
  
  

• 12 oz (≈340 g) semi‑sweet chocolate chips (1 bag)
  
  

• 3½ cups (≈90 g) Rice Krispies cereal
  
  

Directions

1. Preheat your oven to 325 °F (163 °C) and position a rack in the center. Line cookie sheets with parchment paper.
   
   

2. In a mixer or large bowl, cream together softened butter and granulated sugar until light and fluffy (≈2–3 minutes).
   
   

3. Beat in eggs one at a time, then stir in vanilla extract until smooth.
   
   

4. Whisk flour, baking soda, and salt in a separate bowl. Gradually add to the wet mixture on low speed, mixing until just combined.
   
   

5. Gently fold in semi‑sweet chocolate chips.
   
   

6. Place Rice Krispies cereal in a shallow bowl. Use a cookie scoop or tablespoon to portion dough balls, then roll each in cereal, pressing lightly to adhere.
   
   

7. Arrange dough balls on prepared sheets, spaced ~2 inches apart. Lightly press each ball to flatten slightly. Bake for 23–25 minutes, until edges are set and cereal is lightly golden.
   
   

8. Let cookies cool on the sheet for ~5 minutes before transferring to wire racks to cool completely.
   
   

Nutrients (approx. per cookie; recipe yields ~36 cookies)

• Calories: ~140–160 kcal
  
  

• Protein: ~2 g
  
  

• Carbs: ~20 g
  
  

• Fat: ~7 g