Crispy, chewy, and packed with flavor, these Rice Krispie Cookies are the sweet treat you didn’t know you were missing. They deliver that nostalgic snap with a chocolatey twist.
Perfectly golden on the edges with a tender center, the combination of Rice Krispies, coconut, and chocolate chips creates a texture that’s light, crunchy, and satisfyingly gooey.
What You’ll Need for These Crunchy Rice Krispie Cookies
- Butter – Adds richness and gives the cookies a soft, tender texture that balances the crunch.
- Granulated sugar – Sweetens and helps create those crisp, caramelized edges.
- Egg – Binds everything together and adds structure to the dough.
- Vanilla extract – Deepens the overall flavor with warm, aromatic notes.
- All-purpose flour – The sturdy foundation that holds the mix-ins in place.
- Baking soda – Gives the cookies lift and a touch of chewiness.
- Salt – Balances the sweetness and enhances flavor depth.
- Rice Krispies cereal – Brings that signature snap and lightness to every bite.
- Sweetened shredded coconut – Adds a subtle tropical chew and a hint of sweetness.
- Chocolate chips – Melty, rich pockets of chocolate that make each bite irresistible.
How to Make Rice Krispie Cookies
Start by creaming your butter and sugar until light and fluffy, setting the stage for a tender cookie crumb.
Mix in the egg and vanilla, then stir in the dry ingredients just until combined—overmixing here is a no-go.
Fold in the crispy Rice Krispies, chewy coconut, and chocolate chips, ensuring even distribution without crushing the cereal.
Scoop, space, and bake the dough until the edges are set but the centers are still soft. Let them cool completely for the perfect crisp-chewy balance.
Cookie Secrets & Crunchy Customizations
For the best texture, avoid refrigerating the dough—Rice Krispies absorb moisture fast, and you’ll lose that signature crunch. These cookies are meant to be mixed and baked in one go.
Want to switch things up? Swap the chocolate chips with peanut butter, butterscotch, or white chocolate chips for fun flavor twists. Just keep the measurements the same and enjoy a new cookie variation every time.
And don’t let the edges fool you—these cookies shouldn’t be deeply golden. If they are, they’re likely overbaked. Pull them out when they’re just lightly browned underneath for the best texture.
Storing Your Rice Krispie Cookie Stash
Once cooled, store your Rice Krispie Cookies in an airtight container or resealable bag at room temperature. They’ll keep their crunchy-chewy magic for up to five days.
Avoid refrigerating or freezing the dough before baking—this recipe relies on the crisp texture of fresh cereal, which softens too much with storage. If you must freeze something, freeze the fully baked cookies instead, then re-crisp in a low oven before serving.
Rice Krispie Chocolate Chip Cookies
Ingredients
- 1¼ cup Rice Krispies cereal
- ½ cup sweetened shredded coconut
- 1 large egg at room temperature
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- 1 teaspoon pure vanilla extract
- ½ cup butter softened to room temperature
- 1¼ cup all-purpose flour
- 1 cup granulated sugar
Instructions
- Preheat the oven to 350°F (180°C) and prepare two half-sheet baking pans by lining them with either parchment paper or silicone baking mats.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, blend together the softened butter and sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Introduce the egg and vanilla extract into the mixture and beat once more, scraping the sides of the bowl to ensure all ingredients are well integrated.
- Incorporate the flour, baking soda, and salt, mixing only until the dry components are just combined—avoid overmixing to preserve the desired cookie texture.
- Gently fold in the Rice Krispies cereal, shredded coconut, and chocolate chips until evenly dispersed throughout the dough.
- Using a small cookie scoop (approximately 1 tablespoon), portion the dough onto the prepared baking sheets, spacing each scoop about 2 inches apart.
- Bake for 12 minutes or until the cookie edges are set and the bottoms display a light golden color. Transfer baked cookies to wire racks to cool thoroughly.
Notes
To maintain tenderness, stop mixing as soon as the dry ingredients are incorporated.
Aim to bake the cookies just until done—if overbaked, they will lose their soft interior.
Feel free to experiment with different chip varieties such as white chocolate, caramel, or peanut butter for added flavor diversity.
Do not refrigerate or freeze the dough ahead of baking, as the cereal will lose its crunch and compromise the final texture.
