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These rice krispie cookies are soft and chewy with tiny crispy pops in every bite and they ready in about 30 minutes! I created them in a moment of indecisiveness when trying to choose between Rice Krispie Treats and cookies – I just combined the two!
Don’t miss our other incredible cookie recipes like my famous 7-Layer Magic Cookie Bars, crunchy Haystack Cookies, and my No Bake Crunch Cookies.
Why you’ll love these Rice Krispie Cookies!
I absolutely love creating new types of cookies and playing around with cookie combinations. When I had the idea to turn my kids’ favorite Rice Krispies treats into a cookie, I made batches and batches of cookies with rice krispies until they were perfect. This recipe has been tested so many times, and now, it really is a winner!
These cookies made with Rice Krispies are comforting and nostalgic. Imagine the best parts of a cookie and a Rice Krispies treat all rolled into one!
✅ Chewy centers and crisp cereal texture – The texture of these cookies can’t be beat. They are both chewy and crispy thanks to the crunchy rice krispies.
✅ No chilling required – Just mix, bake, and enjoy!
✅ Flexible mix-ins to match your cravings – Switch up the mix-ins each time you make them. Chocolate chips, coconut, and m&ms are a great addition!
My kids go crazy for them, and I know once you try them, you will be just as hooked too!
Table of Contents
Ingredients You Need
These tasty cookies come together with just a few pantry ingredients!
Here is a quick look at what you will need to make the cookies:
- Butter – Unsalted butter is best for this recipe because salt is added to the recipe later on. Be sure to read my handy guide that covers when to use unsalted vs salted butter.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Flour – All-purpose flour is best. I like to sift my flour mixture before adding it to the cookie batter just to make sure there are no lumps.
- Rice Krispies – Brand name Rice Krispies are my favorite for these cookies and for these Rice Krispies Hidden Surprise Easter Egg Treats as I think they are a little crunchier and thicker than the store brands. That heftier texture is good for baking! However, any brand of puffed, crispy rice cereal will work.
- White chocolate chips – These are optional but they add a lot of flavor and chocolate creaminess. Rice krispie chocolate chip cookies are the best!
Variations
Want to switch it up? These are my favorite ways to tweak this cookie recipe:
- Add some coconut: Add 1 cup of sweetened shredded coconut to the batter. This will give the cookies a subtle tropical taste and an extra chewy texture.
- Change the chips: Make chocolate chip rice krispie cookies by using dark chocolate chips or semi-sweet chocolate chips taste great in place of or in addition to the white chocolate chips. You can also use salted caramel chips or butterscotch chips.
- Sub chocolate chips for mini marshmallows: If you’re craving that classic rice krispie treat flavor, use mini marshmallows instead of white chocolate chips.
- Add M&M candies: You definitely can’t go wrong using M&M minis or chopped-up pieces of your favorite candy bar to give the crispy cereal cookies some fun color.
- Make them peanut butter: Use 1/2 cup of butter and 1/2 cup of creamy peanut butter. This will make delicious peanut butter cookies with a great texture. A crunchy peanut butter cookie is a very good thing!
How to Make Rice Krispie Cookies
- Preheat your oven to 300 degrees F. Line two baking trays with parchment paper. Use an electric mixer and a large mixing bowl or stand mixer fitted with a paddle attachment to beat the butter and sugar until fluffy. Mix the vanilla and baking soda together in a separate bowl, and blend this into the butter mixture.
- Use a medium cookie scoop to scoop the cookie dough onto the prepared baking sheet. Bake the cookies in the preheated oven for 15 minutes. Then, remove the tray from the oven, and use a fork to flatten the cookies slightly. Return the tray to the oven to bake the cookies for another 8-10 minutes or just until they’re golden brown around the edges. Be careful not to overbake!
- Add the flour to the bowl and blend until smooth. Stir the white chocolate chips and Rice Krispies cereal into the batter by hand. Do not overmix, or the Rice Krispies will get crushed!
- Allow the cookies to cool slightly on the baking sheet. Then, transfer them to a wire cooling rack for at least 2-3 minutes before serving. Enjoy!
Recipe Tips
- Fold in the mix-ins last: To maintain the perfect cookie texture, make sure to fold in the rice krispies and chocolate chips last.
- Chill the dough briefly (if needed): If you notice the cookies are spreading to much while baking, you can chill the dough for 10 to 15 minutes to firm up slightly. Do not chill for longer than 20 to 30 minutes, or the rice krispies will absorb moisture and will not be as crispy.
- Do not overbake: These cookies should be light in color. Do not wait for them to turn golden brown or they will be too dry.
FAQs
This rice krispie cookie recipe is completely egg-free. This is one reason why the cookies take a longer time to bake than an average homemade cookie recipe. The longer baking time helps bind the dough!
Yes! They will soften a little bit, but help to make the cookies a little chewy. It creates a delicious mix of chewy crunchy insides.
Allow the cookies to cool completely, then place them in an airtight container or resealable bag and store at room temperature for up to 4 days.
Unfortunately, no. Making the dough in advance to freeze or chill allows the rice krispies to absorb too much liquid from the dough.
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Rice Krispie Cookies
Equipment
- Large mixing bowls
- Electric hand mixer or stand mixer with paddle attachment
- Cookie scoop
- Measuring cup
- measuring spoons
- Baking trays
- Silicone baking mats
- Rubber spatula
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 Tablespoon vanilla extract
- 3/4 teaspoon baking soda
- 2 cups flour
- 1 1/2 cups Rice Krispies cereal
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 300ºF. Line two baking sheet trays with parchment paper and set aside.
- Add the butter, sugar and salt to a mixing bowl and beat until fluffy. Be sure to scrape down the sides of the bowl to ensure all the butter is incorporated.1 cup butter, softened, 3/4 cup sugar, 1/2 teaspoon salt
- Stir the vanilla and baking soda together in a small bowl then pour this mix in with the butter and blend well.1 Tablespoon vanilla extract, 3/4 teaspoon baking soda
- Add the flour and mix it into the dough slowly.2 cups flour
- Fold in the rice krispies and chocolate chips. Do not over mix or the rice krispies will become too crushed. Fold gently!1 1/2 cups Rice Krispies cereal, 1 cup white chocolate chips
- Scoop the cookie dough into two tablespoon sized balls and place them on the prepared baking trays about 2” apart.
- Bake the cookies for 15 minutes then remove the tray and flatten the cookies slightly by pressing down on them with a fork. Return the cookies to the oven and bake for another 15 minutes.
- Let the cookies cool on the tray for about 10 minutes then move to a cooling rack.
Video
Notes
- Fold the cereal in last for extra crunch — After mixing in the dough, gently fold in the Rice Krispies as the final step to prevent them from getting crushed, so your cookies keep that delightful little “pop” in each bite.
- Chill the dough if you see too much spread — If your first cookie flattens out too thin, pop the remaining dough into the fridge for 15-20 minutes. A slightly colder dough helps the cookies hold their shape and gives you a thicker, gooey center.
- Use light-colored baking sheets — Dark or non-stick pans heat faster and can over-brown the bottoms before the centers are set. Choose a pale aluminum sheet and bake until edges are set but the middle still looks slightly under-done for the perfect chewy texture.
I added an egg to get it to come together. Came out great
There was not enough liquid /soft ingredients to hold the four together with the butter combo. It was very crumbley .
I sight added some vanilla protein drink to get it some the batter would stick together.
Nice soft cookie, I used a combo of white and chocolate chips but think anything could be used, I’m trying dried cranberries with white chips.
Trust the baking time.
There’s no egg?
Did not come come out like your picture at all they are more like a shortbread cooki
These sound great – think for christmas I would use the mini M & M’s for color – also want to try with peanut butter. Thanks do you have anyother quick and easy cookie receipes that could be done with children.
We have lots! You can find all our cookie recipes here. 😊