Step 4: Combine Wet and Dry Mixtures

Slowly add the dry ingredients into the butter mixture.
Mix until the dough just comes together—avoid overmixing, as it can make cookies tough.

Step 5: Fold in the Rice Krispies and Chocolate Chips

Gently stir in the Rice Krispies and chocolate chips with a spatula or spoon.

Why gently?
Rice Krispies are delicate, and stirring too aggressively can crush them, reducing their signature crunch.

Step 6: Scoop the Cookie Dough

Line a baking sheet with parchment paper.
Use a cookie scoop or two spoons to place small mounds of dough onto the sheet, leaving space for spreading.

Step 7: Bake

Bake at 350°F (175°C) for 10–12 minutes or until:

• The edges turn golden
• The centers look slightly soft (they firm up as they cool)

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes.
Move them to a cooling rack to finish setting.

The Rice Krispies will keep their crispness while the inside remains chewy and chocolatey.

Extra Tips for Perfect Cookies

✔ Want chewier cookies?

Use a little extra brown sugar.

✔ Want bigger chocolate flavor?

Add a handful of mini chocolate chips along with regular ones.

✔ Want extra crunch?

Sprinkle a few Rice Krispies on top before baking.

✔ Storing Leftovers

Store in an airtight container for 3–4 days. They also freeze well.

Final Thoughts

Rice Krispie Chocolate Chip Cookies are a delightful upgrade from the classic version—simple, playful, and incredibly satisfying. The balance of textures makes every bite fun, while the chocolate chips add the perfect sweetness.

If you love experimenting in the kitchen, this recipe gives you plenty of room to add your own twist. Enjoy baking them, sharing them, and of course… eating them!

If you’d like, I can also make:
✅ A printable version
✅ A Word or PDF formatted recipe
✅ A version with metric measurements only
Just tell me!