Rice Krispie Chocolate Chip Cookies
These delightfully crispy cookies combine the snap of Rice Krispies with the richness of chocolate chips and the chew of sweet coconut, resulting in a texture-packed treat that’s both quick to prepare and crowd-pleasing.
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
Cool the cookies fully before storing them in an airtight container or resealable bag; they will remain fresh for up to five days.
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.
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.