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Chocolate Chip Rice Krispie Cookies are the most fun mashup—think chewy classic chocolate chip goodness blended with that iconic cereal crunch Every bite is a wild mix of chocolatey gooeyness and crispy cereal bites These are a go-to in our kitchen when we want something exciting for picnics, bake sales, or just a cozy afternoon snack
I whipped these cookies up on a random afternoon just to use some stale cereal but now everyone keeps asking for more because they’re so chewy and crunchy at the same time
Tasty Ingredients
- Mini marshmallows (optionally): toss them in for gooey melted swirls—fresh and squishy ones melt the best
- Semi-sweet chocolate chips: grab the good stuff so you get ooey chocolate in each cookie
- Vanilla extract: brings all the flavors together—try to use the real deal
- Egg: keeps it all stuck together—large, room temp eggs work best
- Granulated sugar: makes sure you get that chewy inside
- Brown sugar, packed: use dark for extra rich flavors—makes them stay soft for days
- Unsalted butter, softened: makes these rich and chewy, so splurge if you can
- Salt: cuts through the sweetness so it’s not too much—fine sea salt works into the dough easily
- Baking soda: helps cookies puff up a bit and get crispy edges—fresh baking soda is key
- All-purpose flour: gives the cookies structure—unbleached works great for a nice texture
- Rice Krispies cereal: brings the snap and crunch we all know and love, just double check they’re fresh
Easy Steps to Make Them
- Dive Right In:
- Pop the oven on at 350 F, use parchment for easy lifting, and have your baking tray set so the cookies won’t stick
- Mix Your Extras:
- Drop in marshmallows, chocolate chips, and Rice Krispies. Gently fold using a spatula until everything’s spread through
- Shape & Space:
- Use big spoonfuls of dough and plop them down leaving a couple inches in between—spread matters!
- Get It All Together:
- Split the dry stuff into the mixing bowl in two goes and stir on low so you don’t over mix—just stop once it’s all together
- Add Egg and Vanilla:
- Pour in your egg and splash of vanilla—go easy and mix until it’s just mixed through
- Beat Butter and Sugar:
- Cream up the butter plus both sugars for three minutes until it’s super light and fluffy—that’s your chewy base
- Mix Dry Ingredients:
- In a separate bowl, whisk flour, baking soda, and salt. No lumps! That way your cookies rise evenly
- Bake Off:
- Slide the tray in and bake for 10 to 12 minutes—edges brown, centers puffed. They’ll look a bit doughy but don’t wait too long—they keep cooking once out
- Cool It:
- Let them sit on the tray for about 5 minutes so they finish up and move easily. Then, use a rack for that final cool down so you get gooey insides
- Snack or Stash:
- Bite in while warm for melty chocolate or stash in an airtight box if you’re planning ahead—the crunch lasts!
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Try pressing on some extra chips just before popping them in the oven for Insta-worthy treats My kiddo loves sneaking marshmallows during the process—it’s kind of our thing now
Best Way to Store
They’ll stay fresh in a sealed container on your counter for about a week. Toss a slice of bread in to keep them pillowy longer. Want to save them even more? Stack between wax paper in a freezer bag and freeze for up to 3 months
Swap Outs
Whole wheat flour brings a nuttier crumb if you want to change things up. Peanut butter or white chocolate chips swap right in for the originals. Can’t find mini marshmallows? Just chop up big ones. Out of Rice Krispies? Cornflakes work for a crunchy twist
Fun Ways to Serve
Smash these up on top of vanilla ice cream for the ultimate sundae. Great for lunchboxes too! For a big get together, pair them with cocoa in winter or lemonade in the summer—guaranteed empty plate
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Cool Backstory
Mixing up treats from what’s left in the cupboard is how these cookies got their start—it’s all about making old favorites feel brand new and sharing the yummiest accidents at the kitchen table
Common Recipe Questions
- → Is it okay to swap in regular marshmallows?
Definitely! Just cut big marshmallows into small bits so you get nice gooey spots throughout the cookie.
- → What's the point of Rice Krispies in these cookies?
The cereal gives every bite a light snap that plays off the soft, chewy base. It’s that mix of textures people love.
- → Anything else I can use instead of chocolate chips?
Try tossing in white chocolate, butterscotch chips, or even some dried fruit if you're feeling creative.
- → Tips on keeping these cookies fresh?
Toss them in a sealed container and they’ll stay good for about a week at room temp. They’ll keep their crunch and chew.
- → Can you freeze these after baking?
Yep! Make sure they’re cooled off first, then stack with parchment between layers. They’ll be fine for two months in the freezer.