Oh my goodness, you guys, get ready! Remember those Rice Krispie treats we all devoured as kids? What’s a cookie? Chocolate chips and cookie goodness? What is the recipe for a perfectRice Krispie Chocolate Chip Cookies.Is there a game changer in the world? I first stumbled upon it when my sister, bless her heart, was attempting a “healthier” version of it. I’m not sure why. It was a disaster, real kitchen comedy, but out of it emerged this glorious, gooey, crispy-chewy-crystal-tart. Honestly, it’s been a staple in my life ever since. What’s that perfect treat when you’re craving something sweet but don’t want to spend hours in the bathroom? What’s not to love about Rice Krispie? Do you need this in your life? I always make a double batch because they disappear so fast!
What is Rice Krispie Chocolate Chip Cookies?
What exactly are Rice Krispie Chocolate Chip Cookies? What is the crispy texture of a Rice Krispie? What is the flavor of chocolate chip cookie? What makes them soft, chewy, and a little bit crispy, all thanks to puffed rice cereal? The melted marshmallows create the perfect gooey base, and the chocolate chips add that irresistible flavor. Is there a burst of chocolate in every bite? This is not your grandma’s Rice Krispie treat—it’ is a sophisticated, yet simple, cookie that will be sure to please. How can I bring a smile to my face? What are some of the best cookies you have ever made?
Why you’ll love this recipe?
What are some of the reasons why I absolutely love this recipe.flavor! It’s a symphony of textures and tastes: it is an e The light, airy crunch of the Rice Krispies, the sweet, gooey marshmallow base, and the rich, melty base. What are chocolate chips? Every bite is a delightful adventure.simplicityI’m all about easy recipes, especially on busy weeknights, and this one is a life saver. What can I do in under 30 minutes? No fancy equipment, no complicated techniques needed. Just a pot, spoon, and all the deliciousness. Plus, the ingredients are super good.cost-efficient! You probably already have most of them in your pantry, and the few extras are inexpensive and readily available. And the versatilityWhat is the versatility? You can customize them with different types of chocolate chips, add nuts, swirl in peanut butter—the possibilities are endless. Is there any limit to what you This recipe stands out because it’s the perfect balance of nostalgia and modern convenience. My kids ask for these ALL THE TIME. It’s a taste of childhood with an adult twist. What I love about this is that it brings people together. It’s a recipe that everyone loves. This one is definitely a keeper!
How do I make Rice Krispie Chocolate Chip Cookies?
Quick Overview
What’s the lowdown? We’re melting marshmallows, stirring in some butter and vanilla, then folding in those glorious Rice. What is the difference between chocolate chips and Krispies? We drop spoonfuls onto a baking sheet, let them cool, and voila—deliciousness! What is the best way to keep cookies soft and chewy inside? What is the secret behind the ratio of marshmallows to cereal? Is the whole process so easy, even the kids can help (and they *love* to help). Is this a far cry from those time-consuming, complicated recipes? What is the best thing about cookie dough?
Ingredients
For the Main Batter: How do I make
- 4 tablespoons (1/2 stick) unsalted butter, I always use unsalted so I can control the saltiness. Make sure it’s REAL butter, not margarine – the flavor is just so much better!
- 10 ounces (about 40 large) marshmallows, I like using the large ones because they melt more evenly.
- 1 teaspoon pure vanilla extract, don’t skimp on this – it adds such a lovely flavor!
- 6 cups Rice Krispies cereal, the classic, original kind is perfect here. Don’t use the sweetened variety.
For the Filling:
- 1 cup semi-sweet chocolate chips, I usually go for semi-sweet, but feel free to use milk chocolate or even dark chocolate if you prefer.
For the Glaze:
- (Optional) 1/2 cup of melted chocolate chips, for drizzling.
What are the steps to
Step 1: Preheat & Prep Pan
First things first: preheat your oven to 350°F (175°C). I always give it a good 10-15 minutes to heat up properly; that way, the cookies bake evenly. While the oven is warming up, line a baking sheet with parchment paper. This is a MUST, trust me! It prevents sticking and makes cleanup a breeze. Don’t skip this step – you’ll thank me later! I like to use a silicone baking mat, too, for extra insurance. If you want, you can lightly grease the parchment paper as well, but it’s usually not necessary.
Step 2: Mix Dry Ingredients
In a large bowl, pour in your 6 cups of Rice Krispies cereal. Now, this is where you can get creative! If you want to add a little extra flavor, stir in a pinch of salt. And, of course, if you’re a fan of nuts, now’s the time to add them! About 1/2 cup of chopped pecans or walnuts would be amazing. This step is all about setting the stage for the magic to come. Make sure the bowl is big enough to accommodate all the ingredients after the marshmallows and butter are melted. If you’re like me and don’t want a huge pile up when mixing the ingredients, use an even bigger bowl!
Step 3: Mix Wet Ingredients
In a large saucepan over medium-low heat, melt the butter. Keep an eye on it so it doesn’t burn – nobody wants burnt butter in their cookies! Once the butter is melted, add in those glorious marshmallows. Stir constantly with a wooden spoon or silicone spatula until they’re completely melted and smooth. Then, take the saucepan off the heat and stir in that teaspoon of pure vanilla extract. It’s a small step, but it makes a big difference. The warm, vanilla-infused mixture is heavenly, and the perfect base for our cookie symphony.
Step 4: Combine
Here comes the fun part! Pour the marshmallow mixture over the Rice Krispies in the large bowl. Now, gently fold everything together until the cereal is evenly coated. Don’t overmix! You want to make sure the Rice Krispies stay nice and crispy. Overmixing will make the cookies tough. It’s okay if there are still a few unincorporated pieces of cereal; we’re going for a light, airy texture, not a dense brick. If your mixture seems too thick, you can add a tiny bit more butter, but be careful not to add too much!
Step 5: Prepare Filling
Fold in those delicious chocolate chips! Make sure they’re evenly distributed throughout the batter. I love a good mix of semi-sweet and milk chocolate, but feel free to use whatever you love best! Peanut butter chips are also a great addition. You can even add a handful of your favorite nuts here too! The key is to get chocolate in every bite, but don’t overdo it – you don’t want the cookies to be too heavy. If you like, you can reserve a few chips to sprinkle on top of the cookies once they’re on the baking sheet.
Step 6: Layer & Swirl
Scoop out generous spoonfuls of the cookie mixture onto your prepared baking sheet. I like to use a cookie scoop to make them all roughly the same size, but you can just use a regular spoon. Space the cookies about 1-2 inches apart. This is where you can get creative. I love to use a toothpick to swirl the cookies together and get a marble effect, but you can go for whatever design you want. This is the stage where you get to put your own spin on the recipe. Be sure to leave enough room around each cookie so they don’t run into each other!
Step 7: Bake
Bake the cookies for 8-10 minutes, or until they’re lightly golden brown around the edges. Keep a close eye on them, as oven temperatures can vary. You don’t want them to burn! They should be set on the edges but still soft in the middle. I always check a few minutes early to make sure they are ready. The baking time can vary a bit depending on your oven, so start checking around 8 minutes. Remember, they’ll continue to set as they cool. This is the hardest part, but resist the urge to open the oven door too many times, as it can lower the temperature and affect the baking process.
Step 8: Cool & Glaze
Once the cookies are out of the oven, let them cool on the baking sheet for a few minutes before serving. How do I transfer them to a wire rack to cool completely. This allows them to set properly. While they’re cooling, you can decide if you want to drizzle some melted chocolate on top. I like to melt chocolate chips in a double boiler or microwave. Do not overdo chocolate on cooled cookies. Instead, use a fork to drizzle the chocolate over them. Let the glaze set before serving. If you’re short on time, skip the glaze – they’ll still be amazing without it!
Step 9: Slice & Serve
Once cookies are cool, they’re ready to eat! If you want a neat look, and perfect slices, you can let the cookies cool in the freezer for 1-2 hours. What is the best way to slice a square into bars? The texture of the cookies is best when enjoyed at room temperature, but you can also serve them with a side dish. Is it too warm to get gooey? Arrange them on a pretty plate or platter and get ready to watch them disappear. I always serve these with cold milk or a cup of coffee. It’s the perfect pairing!
What to Serve It With
Rice Krispie Chocolate Chip Cookies are so versatile!For Breakfast, pair them with a strong cup of coffee or latte – savoury and sweet start to the day. What can I do to put a smile on my face?For Brunch, arrange them on a platter with fresh fruit and shaved ice for an elegant and tasty treat.As DessertWhat are the best endings to a meal? Serve with vanilla ice cream or hot fudge for an extra touch of flavor.For Cozy Snacks, these are perfect for any time of the day. What’s a good comfort food? My family loves to have these cookies after dinner, while we watch a movie – it’s become an obsession. What are some of the best snack foods? Is it okay to eat them no matter what time of day it is?
How do I make Rice Krispie Chocolate Chip Cookies?
I’ve made this recipe countless times, and I’ve learned a few tricks along the way. First, when it comes to melting the marshmallows, make sure you keep a close eye on the heat. You don’t want them to burn! Use a low heat and stir constantly. And really, really, don’t rush the process. Patience is key. I like to let them melt slowly, so everything combines smoothly. If the mixture gets too thick, just add a tiny bit more butter or a splash of milk to loosen it up. When mixing, be gentle. Overmixing can make the cookies tough, so fold in the cereal and chocolate chips just until they’re combined. If you want a really cool look, I recommend you drizzle a little more melted chocolate on top. It makes them look even more delicious. Experimenting with different kinds of chocolate chips is a must! Try white chocolate, dark chocolate, or even a mix of different flavors. This will really take your cookies to the next level. Another thing, I always try to use fresh ingredients, especially the cereal, for the best flavor and texture. Oh, and when you’re baking, don’t be afraid to adjust the baking time slightly, depending on your oven. Every oven is different! Finally, and most importantly, have fun. Baking should be an enjoyable experience! I always make sure to play some music while I’m in the kitchen, or sometimes I’ll put on a podcast. That really makes a big difference!
What are some Storing and Reheating Tips?
So, you made a batch (or two!), and now you’re wondering how to keep those delicious cookies fresh. Well, you’re in luck! They store beautifully. At Room Temperature, you can store them in an airtight container or a zip-top bag for up to 3-4 days. Just make sure they’re completely cooled before storing them. If you’re like me, they won’t last that long! Refrigerator Storage, if you want them to last a little longer (or if you prefer a chewier texture), you can store them in the fridge for up to a week. Place them in an airtight container or a zip-top bag. They might firm up a bit in the fridge, but they’ll still taste amazing. To make the cookies last even longer, you can store them in the Freezer! Wrap each cookie individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep for up to 2-3 months. To thaw, just take them out of the freezer and let them sit at room temperature for a few hours. If you drizzled your cookies with glaze, the glaze will be best fresh, so if you’re planning to store them, I would wait to glaze them until right before serving! Easy peasy!
Frequently Asked Questions
Final Thoughts
So there you have it—my absolute favorite Rice Krispie Chocolate Chip Cookies recipe! I hope you love it as much as my family and I do. It’s the perfect treat for any occasion, and it’s so easy to make that you can whip them up even when you’re short on time. The best part? It’s so easy to customize and make it your own! If you try it, please let me know what you think in the comments below! I’d love to hear how yours turned out, and if you added any fun twists or variations. Don’t forget to rate the recipe too. Happy baking, everyone! Can’t wait to hear how yours turns out!
Rice Krispie Chocolate Chip Cookies
Ingredients
Main Ingredients
- 6 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
- 0.5 cup unsalted butter melted
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 large egg
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix well until combined.
- Add the egg and vanilla extract. Beat until smooth.
- In a separate bowl, combine Rice Krispies cereal and chocolate chips.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
