Okay, gather ’round, friend! Let me tell you about these Chocolate Chip Rice Krispie Cookies. I can practically smell them baking just thinking about it. Remember those days when you’d crave something sweet, but didn’t want to spend hours in the kitchen? This recipe is exactly that kind of solution, but with a fun, chewy twist. My kids went absolutely bonkers the first time I made them. They’re the perfect mix of crispy, chewy, and chocolatey – seriously, what’s not to love?

I first stumbled upon a similar idea in an old community cookbook, but it was missing that *something*. It was fine, but it wasn’t… amazing. So, I did what any self-respecting home cook would do: I tinkered. I played around with different ratios of butter to marshmallows, added a touch more vanilla, and, of course, upped the chocolate chips. The real game changer? A little bit of brown sugar to add some chewiness. The original was good but my version, the Chocolate Chip Rice Krispie Cookies, is phenomenal!

The best part about this recipe is how unbelievably easy it is. I mean, seriously, if you can melt butter, you can make these cookies. And let’s be honest, sometimes that’s *exactly* the level of cooking motivation I have after a long day. Plus, it’s a fantastic way to get the kids involved in the kitchen. My youngest loves stirring in the Rice Krispies – although, admittedly, some usually end up on the floor (or in her mouth!). It’s all part of the fun, right?

One time, I was running late for a bake sale, and completely forgot I was supposed to bring something. Panic set in, but then I remembered these Chocolate Chip Rice Krispie Cookies. Thirty minutes later (including cooling time!), I had a plate of delicious, crowd-pleasing cookies. Saved the day, and got rave reviews! The parents wanted the recipe, and the kids wanted more cookies!

These Chocolate Chip Rice Krispie Cookies have become a true family favorite. They are requested for birthday parties, school events, and everything in between. But most of all, they are great for an easy, fast dessert that you can throw together without heating up the kitchen!

So, are you ready to dive in? I promise, you won’t regret it. These Chocolate Chip Rice Krispie Cookies are about to become your new go-to treat. Grab your ingredients, and let’s get baking (well, technically, melting!). You’ll be amazed at how quickly these Chocolate Chip Rice Krispie Cookies come together, and even more amazed at how quickly they disappear. Trust me, this is one recipe you’ll want to keep handy and you are sure to be making these Chocolate Chip Rice Krispie Cookies often!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful Chocolate Chip Rice Krispie Cookies. Don’t worry, I’ll share some of my little tips and tricks along the way.

6 tablespoons unsalted butter: I prefer using unsalted so I can control the amount of salt in the cookies. But if you only have salted on hand, just omit the extra pinch of salt in the recipe. Consider using European-style butter for an even richer flavor due to its higher butterfat content.

1/4 cup packed light brown sugar: This is my secret weapon for adding chewiness! Don’t skip it! Brown sugar contains molasses, which not only adds moisture but also a unique depth of flavor that granulated sugar can’t replicate.
1/4 cup granulated sugar: Balances out the brown sugar and adds that classic cookie sweetness. Using a combination of sugars ensures the cookies have the perfect texture and flavor profile.
1 teaspoon vanilla extract: Use the good stuff! It really makes a difference in the flavor. I like to buy a big bottle of vanilla extract from Costco – it’s the best value! High-quality vanilla extract enhances the overall taste, providing a warm and aromatic note.

1/4 teaspoon salt: Just a pinch to enhance all the flavors. Salt balances the sweetness and allows the other flavors to shine through.
6 cups Rice Krispies cereal: Of course, the star of the show! I usually buy the generic brand to save a little money, and honestly, I can’t tell the difference. The crispiness of the cereal provides a delightful contrast to the chewiness of the marshmallows.
1 (10-ounce) package marshmallows: I prefer the regular-sized marshmallows for this recipe. But if you only have mini marshmallows, those work too! Just make sure to measure them accurately. If you happen to have some jumbo marshmallows, here is a handy marshmallow measurement conversion chart. Fresh marshmallows melt more smoothly and result in a better texture.

1 cup chocolate chips: I love using semi-sweet chocolate chips, but feel free to experiment! Milk chocolate, dark chocolate, or even white chocolate chips would be delicious in these Chocolate Chip Rice Krispie Cookies. I often use a mix of semi-sweet and milk chocolate chips for a nice balance. Sometimes I will even throw in some peanut butter chips for a fun flavor variation!
Optional: Sprinkles! Because who doesn’t love sprinkles? Sprinkles add a fun and festive touch, making these cookies perfect for celebrations.

For storing these Chocolate Chip Rice Krispie Cookies, I like to keep them in an airtight container at room temperature. They usually don’t last more than a day or two in my house, but they should stay fresh for about 3 days. If you want to make them ahead of time, you can freeze them for up to a month. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag. When you’re ready to eat them, let them thaw at room temperature.

I usually have all these ingredients on hand, making these Chocolate Chip Rice Krispie Cookies a go-to whenever my kids ask for a treat.

Step-by-Step Instructions

Alright, friend, let’s get down to business. Follow these steps, and you’ll have a batch of warm, gooey Chocolate Chip Rice Krispie Cookies in no time. I’m sharing some of my hard-won tips as we go, so pay attention!

Prepare your baking sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze. Trust me, you don’t want to skip this step! Silicone mats provide even heat distribution, which can help the cookies set more uniformly.

Melt the butter: In a large saucepan over medium heat, melt the butter. Keep a close eye on it so it doesn’t burn. Burning butter is never a good start to any recipe! Using a light-colored saucepan makes it easier to monitor the butter and prevent burning.
Add the sugars: Once the butter is melted, stir in the brown sugar and granulated sugar. Cook for about a minute, stirring constantly, until the sugars are dissolved. Dissolving the sugars completely ensures a smooth and consistent texture in the final product.
Add vanilla and salt: Remove the saucepan from the heat and stir in the vanilla extract and salt. Removing the pan from the heat prevents the vanilla from cooking off and losing its flavor.

Melt the marshmallows: Add the marshmallows to the saucepan and return it to low heat. Stir constantly until the marshmallows are completely melted and smooth. This usually takes about 3-5 minutes. Be patient and don’t crank up the heat, or the marshmallows will burn. Burnt marshmallows are not tasty in these Chocolate Chip Rice Krispie Cookies. Low and slow is the key to perfectly melted marshmallows.
Incorporate the Rice Krispies: Remove the saucepan from the heat and quickly stir in the Rice Krispies cereal until they are evenly coated with the marshmallow mixture. Work quickly, or the mixture will start to set. This is where my kids love to help out! Gently folding the cereal prevents it from crushing and maintains its crispy texture.
Fold in the chocolate chips: Gently fold in the chocolate chips until they are evenly distributed throughout the mixture. I like to reserve a few chocolate chips to sprinkle on top of the cookies before they set. Reserving some chocolate chips adds a visually appealing touch to the finished cookies.

Scoop and shape the cookies: Drop spoonfuls of the mixture onto the prepared baking sheet. I use a cookie scoop to ensure that all the cookies are the same size. This also helps them bake evenly. You can shape the cookies into rounds with your hands, or just leave them as is for a more rustic look. Wetting your hands slightly can prevent the mixture from sticking when shaping the cookies.
Let them set: Let the cookies set for about 30 minutes, or until they are firm to the touch. This is the hardest part, I know! But trust me, it’s worth the wait. Once set, you can enjoy these Chocolate Chip Rice Krispie Cookies! Allowing the cookies to set completely ensures they hold their shape and have the right texture.
Enjoy! Once set, peel from the parchment paper and enjoy these delicious Chocolate Chip Rice Krispie Cookies!

One time, I tried to speed up the setting process by putting the cookies in the refrigerator. Big mistake! They became too hard and lost their chewy texture. So, learn from my mistake and just be patient! I have learned that the best thing to do is to make these Chocolate Chip Rice Krispie Cookies before dinner, then they are all set for dessert!

Serving Ideas

Now that you’ve made these amazing Chocolate Chip Rice Krispie Cookies, let’s talk about how to serve them! They are incredibly versatile and perfect for any occasion.

At my house, we usually just eat them as is, straight off the baking sheet. Warm and gooey, they are simply irresistible! But if you want to get a little fancier, here are a few ideas:

Serve them with a glass of cold milk: The classic combination! My kids love dunking their Chocolate Chip Rice Krispie Cookies in milk.
Add a scoop of ice cream: For an extra-special treat, top a cookie with a scoop of vanilla or chocolate ice cream.
Make ice cream sandwiches: Sandwich a scoop of ice cream between two cookies for a fun and easy dessert.

Pack them in lunchboxes: These cookies are the perfect addition to any lunchbox. They are easy to eat and always a hit with kids (and adults!).
Bring them to potlucks and parties: These cookies are always a crowd-pleaser. They are easy to transport and everyone loves them. I always get asked for the recipe when I bring these Chocolate Chip Rice Krispie Cookies!

I often make these Chocolate Chip Rice Krispie Cookies for school bake sales, birthday parties, and holiday gatherings. They are always a hit, and I never have any leftovers! It is always a good idea to make these Chocolate Chip Rice Krispie Cookies.

If, by some miracle, you do have leftovers, you can store them in an airtight container at room temperature for up to 3 days. But honestly, they never last that long in my house! I have made some Chocolate Chip Rice Krispie Cookies and stored them in the freezer for up to a month! They were still delicious after they thawed!

The portion size depends on how hungry you are! I usually eat two or three, but my kids can easily devour four or five. These Chocolate Chip Rice Krispie Cookies are so good, it’s hard to stop at just one!

FAQs

Okay, let’s tackle some of the most common questions I get about these Chocolate Chip Rice Krispie Cookies. I’ve learned a lot over the years, so I’m happy to share my wisdom!

Can I use a different type of cereal?Absolutely! While Rice Krispies are the classic choice, you can experiment with other cereals like Cocoa Krispies, Frosted Flakes, or even Cheerios. Just keep in mind that the flavor and texture will be slightly different. I once tried using Raisin Bran (it was all I had!), and let’s just say, it wasn’t my finest moment.
Can I make these cookies without marshmallows?Unfortunately, marshmallows are essential for binding the cookies together and giving them their signature chewy texture. However, if you’re looking for a marshmallow-free recipe, there are plenty of other delicious cookie recipes out there!
Can I add other mix-ins?Definitely! Get creative and add your favorite mix-ins, such as chopped nuts, dried fruit, M&Ms, or peanut butter chips. Just make sure not to add too much, or the cookies will become too crumbly. I love adding a handful of chopped walnuts and dried cranberries for a festive twist.

Why are my cookies so hard?This usually happens when the marshmallow mixture is overcooked or if you use too much cereal. Make sure to melt the marshmallows over low heat and don’t overmix the cereal. Also, be sure to use fresh marshmallows, as stale marshmallows can make the cookies hard. I learned this the hard way when I tried to use up some marshmallows that had been sitting in my pantry for months.
Can I make these cookies ahead of time?Yes! You can make the cookies a day or two in advance and store them in an airtight container at room temperature. Or, you can freeze them for up to a month. Just make sure to wrap them tightly in plastic wrap before freezing. I like to make a big batch of these Chocolate Chip Rice Krispie Cookies on the weekend and then have them on hand for snacks and desserts throughout the week.
Can I use a microwave to melt the butter and marshmallows?Yes, you can! Place the butter and marshmallows in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat the mixture, or it will become hard and sticky. I prefer using the stovetop method, but the microwave is a good option if you’re short on time. Be careful and watch the marshmallows closely because the microwave can cause the marshmallows to explode!

These Chocolate Chip Rice Krispie Cookies are so easy to adjust to your liking. That is one of the things I love most about making these cookies!

Conclusion

Well, there you have it! My super simple, super delicious Chocolate Chip Rice Krispie Cookies recipe. I hope you love them as much as my family does. These cookies hold a special place in our hearts, representing quick moments of joy and togetherness in a busy world. Making these cookies is a perfect way to create special memories with your loved ones.

Before you head off to the kitchen, here are a few final tips to ensure Chocolate Chip Rice Krispie Cookie success:

Don’t overcook the marshmallows: This is the key to chewy cookies.
Work quickly: The mixture sets fast, so have everything ready to go.
Use fresh ingredients: Especially the marshmallows!

And for a fun twist, try these variations:

Peanut Butter Chocolate Chip Rice Krispie Cookies: Add 1/2 cup of peanut butter to the marshmallow mixture.
S’mores Chocolate Chip Rice Krispie Cookies: Add 1/2 cup of crushed graham crackers and mini marshmallows to the mixture.

Birthday Cake Chocolate Chip Rice Krispie Cookies: Add 1/4 cup of sprinkles to the mixture and use cake-flavored marshmallows.

Now go forth and bake (or, well, melt!) some Chocolate Chip Rice Krispie Cookies. And be sure to come back and let me know how they turned out. Did you add any fun mix-ins? Did your family love them? I can’t wait to hear all about it! Happy cooking, my friend! I know your family will absolutely love these Chocolate Chip Rice Krispie Cookies!

Chocolate Chip Rice Krispie Cookies

Print Recipe

These no-bake Chocolate Chip Rice Krispie Cookies are quick, easy, and a delightful treat for any occasion. Combining the classic crunch of Rice Krispies with melty chocolate chips, they’re a joyful dessert that everyone will love.