Rice Krispie Cookies

3.75 from 4 votes

Inspired by classic Rice Krispie Treats, these Rice Krispie Cookies are soft and chewy with a satisfying crunch. Studded with white chocolate chips in every bite, they're a sweet treat no one can resist!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: rice krispie cookies

Servings: cookies

Calories: 178kcal

Author: Kasey Schwartz

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.

Nutrition