Rice Krispie Chocolate Chip Cookies

These Rice Krispie Cookies are the perfect combination of crispy, chewy, and chocolatey goodness. They feature the crunch of Rice Krispies and Nestle Crunch Bar, balanced with a soft and chewy cookie base. With just the right amount of sweetness and a hint of flaked sea salt, these cookies will quickly become a favorite in your home.

Why You’ll Love This Recipe

• Crunchy & Chewy – The crispy rice cereal and oats add a fun texture to the chewy cookie base.
• Two Kinds of Chocolate – Semi-sweet chocolate chips and chopped Nestle Crunch Bar give these cookies a rich, chocolatey flavor.
• Quick & Easy – Ready in less than 30 minutes, making them perfect for a last-minute dessert.
• Perfect Sweet-Salty Balance – A sprinkle of flaked sea salt enhances the flavor beautifully.

Ingredients

For the Cookies:

• ½ cup (113.5 g) butter
• ½ cup (110 g) packed brown sugar
• ¼ cup (50 g) granulated sugar
• 2 tablespoons turbinado sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (140 g) all-purpose flour
• 1 cup (100 g) oats, pulsed in the blender
• 1 cup (27 g) Rice Krispie cereal
• 2.7 ounces (76.54 g) Nestle Crunch Bar, chopped
• ¾ cup (135 g) semi-sweet chocolate chips
• Flaked sea salt, for sprinkling

Equipment:

• Stand mixer or hand mixer
• Baking sheets
• Parchment paper
• Blender or food processor (for oats)
• Cookie scoop (¼ cup size)

Directions

Step 1: Preheat & Prepare Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper and set aside.

2: Cream Butter & Sugars

3. In a large mixing bowl or stand mixer, beat together butter, brown sugar, granulated sugar, and turbinado sugar on medium-high speed until light and fluffy (about 3-4 minutes).

3: Add Wet Ingredients

4. Add egg and vanilla extract, then mix until fully incorporated.

4: Prepare the Dry Ingredients

5. In a food processor or blender, pulse the oats a few times to create a mix of oat flour and slightly larger oat pieces.
6. In a separate bowl, whisk together flour, pulsed oats, baking soda, and salt.

5: Combine the Dough

7. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
8. Fold in Rice Krispie cereal, chopped Nestle Crunch Bar, and semi-sweet chocolate chips using a spatula or wooden spoon.

6: Scoop & Shape Cookies

9. Using a ¼ cup cookie scoop, portion the dough into large balls and place them on the prepared baking sheets.
10. Press a few extra pieces of chocolate and Rice Krispies on top for a bakery-style look.
11. Sprinkle a light pinch of flaked sea salt on top.

7: Bake the Cookies

12. Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown but the centers are still soft.
13. Remove from the oven and immediately sprinkle a little extra sea salt on top if desired.

8: Cool & Serve

14. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
15. Enjoy warm or at room temperature!

Pro Tips and Variations

• Use Room Temperature Ingredients – Let your butter and egg sit out for 15-30 minutes before mixing for a smoother dough.
• For Extra Crunch – Increase the Rice Krispies by ¼ cup for more crispiness.
• Make Them Gluten-Free – Use gluten-free Rice Krispies and substitute a gluten-free flour blend for the all-purpose flour.
• Swap the Chocolate – Use white chocolate chips, dark chocolate chunks, or butterscotch chips instead of semi-sweet chocolate.
• Freeze the Dough – Make ahead by freezing cookie dough balls for up to 3 months. Bake straight from the freezer at 325°F (163°C) for 12-14 minutes.

Serving Suggestions

• Pair with a Glass of Milk – Classic and comforting.
• Crush Over Ice Cream – Add crumbled cookie pieces over vanilla ice cream for a fun dessert.
• Drizzle with Caramel – Enhance the sweetness by drizzling warm caramel over the cookies before serving.

Storage & Reheating

• Room Temperature: Store cookies in an airtight container for 2-3 days for best freshness.
• Refrigeration: Not recommended, as it may dry out the cookies.
• Freezing: Store baked cookies in an airtight container for up to 3 months.
• Reheating: Microwave for 10-15 seconds to restore their fresh-from-the-oven texture.

FAQs

1. Can I make these cookies without oats?

Yes! If skipping the oats, add ½ cup extra all-purpose flour to maintain the correct dough consistency.

2. Why do you use parchment paper for baking?

Parchment paper helps cookies bake evenly, prevents them from sticking, and makes cleanup easier.

3. Can these cookies be made gluten-free?

Yes! Use gluten-free Rice Krispies and substitute a 1:1 gluten-free flour blend for the all-purpose flour.

4. How do I get perfectly round cookies?

As soon as the cookies come out of the oven, use a spatula to gently push in any uneven edges while they’re still hot.

5. Can I substitute the Nestle Crunch Bar?

Absolutely! Use any chopped milk chocolate bar or increase the chocolate chips for an equally delicious result.

Conclusion

These Rice Krispie Cookies are the ultimate mix of crispy, chewy, and chocolatey goodness. With crunchy Rice Krispies, rich chocolate chips, and a chewy oatmeal base, they’re guaranteed to be a hit. Whether you’re making them for a party, a bake sale, or just because, these cookies will disappear fast! Try them today and enjoy the perfect blend of textures and flavors.

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