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Best Rice Krispie Cookies with Chocolate Chips

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Prepare your taste buds for a delightful surprise as we introduce the ultimate comfort treat – Best Rice Krispie Cookies with Chocolate Chips. Imagine the perfect balance of crispy, chewy magic of Rice Krispies mingled with gooey, melty chocolate chips – it’s a match made in heaven, designed to tantalize and satisfy your deepest dessert cravings!

A pile of Rice Krispie Cookies on a plate basket.

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These rice krispie chocolate chip cookies are not just treats; they are a celebration, a way to steal a moment of bliss in your day. Prepare to be enchanted, for you’re not simply baking cookies but crafting memories, one delicious morsel at a time.

Want more delicious cookie recipes to try out? If you loved this recipe and you’d like some more cookie ideas, here are two you need to try. Pumpkin snickerdoodles are the best chewy cookies and have that distinctive pumpkin flavor. Or, for something a little more traditional, try making some Mexican shortbread cookies that everyone will love.

Still, have some chocolate chips left? You could put them to use and make some fresh raspberry chocolate chip cookies to add to a sweet buffet.

Why You’ll Love This Recipe…

  • Irresistibly Chewy and Crunchy: Revel in the unique texture combination that blends the chewiness of fresh-baked cookies with the crunch of Rice Krispies, creating an unforgettable snack experience.
  • Perfect for Any Occasion: Whether you’re planning a cozy movie night, a playful picnic, or simply craving a sweet escape, these cookies serve as the ideal companion to sweeten your moments.
  • Easy and Fun to Make: Jump into a baking adventure that is as enjoyable as it is simple. This great recipe promises a fun-filled kitchen experience, making it perfect for bakers of all ages and skill levels.
  • A Crowd-Pleaser: Prepare to watch these cookies disappear as quickly as you can make them! Their universal appeal makes them a hit among both kids and adults, ensuring smiles and contentment with every bite.

What’s in This Rice Krispie Cookies Recipe?

Ingredients for Rice Krispie Cookies sitting on a white countertop.
  • All-Purpose Flour: The foundation of our cookie canvas, all-purpose flour holds all the deliciousness together, ensuring your cookies have the perfect structure and softness.
  • Salt: Just a pinch to elevate the flavors, salt is the secret whisper in the background that makes the sweet, chocolaty bites sing.
  • Baking Soda: Our magical rising agent, baking soda, ensures that each cookie puffs up just right, creating airy pockets that make our treats wonderfully light and chewy.
  • Cornstarch: The unsung hero of tender cookies, cornstarch is what gives our cookies that melt-in-your-mouth feel, making every bite a dreamy escape.
  • Butter: Rich and creamy, butter is the heartthrob of the recipe, lending each cookie a luxurious texture and depth of flavor that’s simply irresistible.
  • Brown Sugar: Brown sugar brings warmth and moisture, infusing our cookies with a cozy, caramel-like sweetness that’ll make your heart melt.
  • White Sugar: Crisp edges and sweet smiles are the gifts of white sugar, adding a delightful crunch and a balance to the gooey goodness within.
  • Eggs: The glue that binds our dreams, eggs add richness and structure, ensuring each cookie is just as satisfying as it is enchanting.
  • Vanilla Extract: A dash of vanilla extract whispers sweet nothings to your taste buds, adding a layer of aromatic elegance to our indulgent treat.
  • Rice Krispie Cereal: The star of the show, Rice Krispie Cereal adds that signature snap, crackle, and pop, elevating our cookies from merely delicious to absolutely unforgettable.
  • Mini Marshmallows: Like little clouds of joy, mini marshmallows melt into pockets of sweet, gooey bliss, making every bite a heavenly experience.
  • Mini Chocolate Chips: These tiny treasures are sprinkled with love, melting into our cookies and adding gooey, chocolatey bursts that ensure every bite is a moment of pure indulgence.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

  • Gluten-Free Flour: For those dancing in the gluten-free zone, swapping in a gluten-free all-purpose flour blend will keep your cookie dreams alive and kicking without missing a beat!
  • Nutty Adventure: Fancy a crunch with a nutty twist? Fold in a handful of chopped pecans or walnuts for an added layer of texture and earthy flavor that complements the chocolate and marshmallows beautifully.
  • White Chocolate Chips: For a snowy surprise, replace the mini chocolate chips with white chocolate chips. They’ll weave a creamy richness through the cookies, creating a tantalizing contrast to the crispy cereal.
  • Fruity Zing: Add dried cranberries or cherries to the mix for a burst of tangy sweetness. Their vibrant flavor will dance beautifully with the gooey chocolate and chewy marshmallows, making each bite a symphony of tastes.
  • Salted Caramel: For a decadent twist, drizzle your baked cookies with salted caramel. The luscious caramel melding with the salty crunch will elevate your cookie experience to new heights of indulgence.

Feel free to experiment and make these cookies your canvas. Each variation adds its own unique flair, creating a whirlwind of flavors that promise to enchant and delight.

How To Make Cookies With Rice Krispies (step-by-step directions)

Collage of creating Rice Krispie Cookies.
  1. Preheat oven to 350℉ (180°C)
  2. In a small bowl, stir together the flour, salt, baking soda, and cornstarch. Set aside. (Photo 1)
  3. Place butter and both sugars in a separate bowl and beat with an electric mixer until light and creamy, about 2 minutes. (Photo 2)
  4. Beat in the eggs and vanilla until just incorporated. (Photos 3 & 4)
Collage of assembling Rice Krispie Cookies.
  1. Stir in the flour mixture until just combined, being careful not to overmix. (Photo 5)
  2. Stir in the marshmallows, rice krispies, and chocolate chips, as desired. (Photo 6)
  3. Use a medium cookie scoop to portion the cookie dough into 1 Tablespoon portions onto a prepared baking sheet. (Photo 7)
  4. Bake cookies for 8-10 minutes, until lightly golden brown, avoiding burning the marshmallows. Cool on a cooling rack. (Photo 8)
Plate basket full of stacked Rice Krispie Cookies.

Recipe Tips

  • Watch the Oven: Oven temperatures can vary, so start checking your cookies around the 8-minute mark. They should be lightly golden around the edges but still soft in the center.
  • Room Temperature Ingredients: For the best texture, ensure that your butter and eggs are at room temperature before you start mixing.
  • Don’t Overmix: Once you add the flour, mix just until it’s incorporated. Overmixing can lead to tough cookies.
  • Even Distribution: To ensure every perfect cookie gets an even mix of marshmallows, Rice Krispies, and chocolate chips, give your dough a final stir by hand before scooping.
  • Marshmallow Watch: To keep marshmallows from sticking to the pan or burning, try to tuck them into the middle of the dough balls when scooping.
  • Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to move without breaking.
  • Cookie Scoop: Using a standardized cookie scoop ensures even cooking and uniform cookie size for a professional bakery look.
  • Parchment Paper or Silicone Mats: Line your cookie sheets with parchment paper or silicone baking mats for easy release and clean-up.

Storing Tips 

Proper storage is key to ensuring your delightful Rice Krispie cookies maintain their irresistible texture and taste. After the cookies have cooled completely, store them in an airtight container or cookie jar at room temperature. They will stay fresh and delicious for up to one week.

If you’d like to keep them for longer, these cookies freeze beautifully. Place the cooled cookies in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a zip-lock freezer bag or an airtight container. They can be stored in the freezer for up to 3 months. 

Rice krispie cookie leaning on the other cookie sitting on a white table.

Serving Suggestions

Cookies work perfectly well on their on or with a favorite drink such as coffee, hot chooclate or even cold milk. But they also work well as part of a dessert platter with other sweet treats. Use the rest of your Rice Krispies and make some Neopolitan Rice Krispies Treats for a theme or go with contrasting flavors with something like a no-bake key lime pie or some cinnamon roll apple pie cups.

Recipe FAQs

Can I use marshmallow fluff instead of mini marshmallows?

Yes, you can substitute marshmallow fluff for mini marshmallows. Use approximately half a cup of marshmallow fluff to replace a cup of mini marshmallows. Be aware that the fluff might make the dough a bit sticker, so chill the dough for about 30 minutes before scooping and baking for easier handling.

How can I make these cookies gluten-free?

To make gluten-free Rice Krispie cookies, ensure that your rice cereal is certified gluten-free, as not all brands are. Also, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep an eye on the consistency of the dough, as you might need to adjust the amounts slightly.

Is it possible to make these cookies vegan?

Yes, making these cookies vegan is doable. Use vegan butter or coconut oil instead of butter, and replace the eggs with a flax egg or commercial egg replacer. Ensure that your marshmallows and chocolate chips are vegan-friendly, as traditional marshmallows contain gelatin, and not all chocolate chips are dairy-free.

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Rice Krispie Cookies with chocolate chips sitting on a plate basket.
5 from 1 vote

Best Rice Krispie Cookies with Chocolate Chips


Author: Kim Schob
Course: Appetizers and snacks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yields 40 cookies
Prepare your taste buds for a delightful surprise as we introduce the ultimate comfort treat – Best Rice Krispie Cookies with Chocolate Chips

Ingredients 

  • 2 cups (250 g) All-Purpose Flour
  • ½ teaspoon Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cornstarch less if you want a less fluffy cookie
  • ¾ cup (170 ¼ g) butter softened at room temperature
  • ¾ cup (165 g) Brown Sugar
  • ½ cup (100 g) White Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup (27 g) Rice Krispie Cereal
  • 1 cup (50 g) Mini Marshmallows
  • 1 cup (180 g) Mini Chocolate Chips to taste

Instructions

  • Preheat oven to 350℉ (180°C)
  • In a small bowl, stir together the flour, salt, baking soda, and cornstarch. Set aside.
    2 cups All-Purpose Flour,½ teaspoon Salt,1 teaspoon Baking Soda,2 teaspoons Cornstarch
  • Place butter and both sugars in a separate bowl and beat with an electric mixer until light and creamy, about 2 minutes.
    ¾ cup butter,¾ cup Brown Sugar,½ cup White Sugar
  • Beat in the eggs and vanilla until just incorporated.
    2 Eggs,1 teaspoon Vanilla Extract
  • Stir in the flour mixture until just combined, being careful not to overmix.
  • Stir in the marshmallows, rice krispies, and chocolate chips, as desired.
    1 cup Rice Krispie Cereal,1 cup Mini Marshmallows,1 cup Mini Chocolate Chips
  • Use a medium cookie scoop to portion the cookie dough into 1 Tablespoon portions onto a prepared baking sheet.
  • Bake cookies for 8-10 minutes, until lightly golden brown, avoiding burning the marshmallows. Cool on a cooling rack.

Notes

  • Watch the Oven: Oven temperatures can vary, so start checking your cookies around the 8-minute mark. They should be lightly golden around the edges but still soft in the center.
  • Room Temperature Ingredients: For the best texture, ensure that your butter and eggs are at room temperature before you start mixing.
  • Don’t Overmix: Once you add the flour, mix just until it’s incorporated. Overmixing can lead to tough cookies.
  • Even Distribution: To ensure every perfect cookie gets an even mix of marshmallows, Rice Krispies, and chocolate chips, give your dough a final stir by hand before scooping.
  • Marshmallow Watch: To keep marshmallows from sticking to the pan or burning, try to tuck them into the middle of the dough balls when scooping.
  • Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to move without breaking.
  • Cookie Scoop: Using a standardized cookie scoop ensures even cooking and uniform cookie size for a professional bakery look.
  • Parchment Paper or Silicone Mats: Line your cookie sheets with parchment paper or silicone baking mats for easy release and clean-up.

Nutrition Information

Calories: 112kcal (6%) Carbohydrates: 16g (5%) Protein: 1g (2%) Fat: 5g (8%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0.2g Monounsaturated Fat: 1g Trans Fat: 0.1g Cholesterol: 18mg (6%) Sodium: 96mg (4%) Potassium: 17mg Fiber: 0.3g (1%) Sugar: 10g (11%) Vitamin A: 175IU (4%) Vitamin C: 0.5mg (1%) Vitamin D: 0.1µg (1%) Calcium: 12mg (1%) Iron: 1mg (6%)

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