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These rice krispie cookies are the perfect combination of rice krispie treats and chocolate chip cookies! These cookies have a soft and chewy middle but you get a wonderful little crunch from the rice krispies. Plus, they're ready in 20 minutes with no dough chilling required.
Cookies and rice krispie treats are, in my opinion, two of the easiest desserts to make - and eat! These rice krispie cookies incorporate the best of both worlds. I’ve added some shredded coconut to these cookies, to bring in even more texture and flavor.
These cookies can easily be made vegan or dairy free, so they’re perfect if you have food allergies! I love making these cookies for bake sales and birthday parties, no one can say no them. Each cookie is so soft, with crisp edges and you get a crunch from the cereal!
If you love cereal cookies be sure to try my cornflakes cookies and lucky charms cookies!
Why You'll Love These Rice Krispie Cookies
- You only need simple pantry ingredients to make these rice krispie cookies!
- It takes just 10 minutes to prep and then another 10 minutes to bake, no need to chill the cookie dough.
- You can easily make these cookies dairy free or vegan.
- These unique cookies are a serious crowd pleaser, so they’re perfect to make for bake sales, potlucks and birthday parties.
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you’re dairy free!
- Egg: I’m using a regular egg but if you’re vegan you can swap it out for a flax egg.
- Shredded Coconut: I recommend using unsweetened shredded coconut, otherwise the cookies might be too sweet.
- Chocolate Chips: I love using semisweet chocolate chips but you can use any type of chocolate chips you like! You can also use a chopped chocolate bar instead.
- Cinnamon: I love adding a bit of cinnamon to my cookies. Feel free to add up to ½ a teaspoon if you want more of that cinnamon flavor.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat the oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, baking soda and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer, combine the butter with the granulated sugar and light brown sugar. Mix until light and fluffy.
Step 4: Add the egg and vanilla extract, and beat until just combined.
Step 5: Mix in the flour, baking soda, salt and cinnamon. Mix until just combined.
Step 6: Pour in the Rice Krispies cereal, chocolate chips and shredded coconut. Mix until just combined.
Step 7: Using a medium cookie scoop or spoon, scoop out 1.5-2 tablespoons of cookie dough. Place the cookie dough balls on the prepared baking sheet, making sure they’re 3-4 inches apart.
Step 8: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven when the edges have set but the middles are still underdone. Let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
FAQs and Expert Tips
Yes, they will! The cereal will stay nice and crunchy, giving you an amazing texture.
In a small bowl mix together 1 tablespoon of ground flaxseed and 2 ½ tablespoons of warm water. Whisk together then let sit for 10-15 minutes, or until gelatinous.
Expert Tips
- I always recommend using a kitchen scale to weigh out your dry ingredients, especially your flour! It is so easy to add too much flour, giving you dry cookies. If you aren’t using a kitchen scale, then make sure you use the scoop and level method.
- Be sure not to over-bake these cookies, the rice krispies cereal and the cookies themselves will get dry if the cookies are in the oven for too long.
- Swap out chocolate chips for butterscotch chips or peanut butter chips if you want to mix it up a bit!
- Don’t over-mix the cookie dough once you’ve added in the dry ingredients, that will make the texture change and they might come out dry and dense.
Storage and Freezing Instructions
Store the cooled rice krispie cookies in an airtight container at room temperature for up to 4-5 days.
Freeze the cookies in a freezer bag for up to 2 months, letting them thaw at room temperature before enjoying.
More Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Rice Krispie Cookies
Video
Equipment
- Standing or handheld mixer
Ingredients
- ¾ cup butter, softened (regular or dairy free)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 2 cups Rice Krispies cereal
- 2 cup all-purpose flour
- ½ cup chocolate chips or chopped chocolate (I use semisweet)
- ⅓ cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Add flour, salt, baking soda, and cinnamon. Mix until combined.
- Pour in the Rice Krispies cereal, chocolate chips and shredded coconut. Mix until just combined.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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