These Rice Krispie cookies are delicious and so simple to make! They are packed with chocolate chips and sweetened coconut, with the airy, crispy texture of Rice Krispies cereal.
Add this recipe to the list of must-make recipes with Rice Krispies! You can do more with Rice Krispies than eat them for breakfast! Aside from the always popular Rice Krispies Treats, your favorite Snap, Crackle, and Pop-ing cereal is also delicious baked into chocolate chip cookies.
The texture of cookies with Rice Krispies is like nothing else. The rice cereal adds an airy lightness to the interior of each cookie, and gives them a crunch that is different than the buttery crunch of a regular chocolate chip cookie, but just as good.
You’ll have a difficult time eating just one of these Rice Krispies Cookies, so it’s a good thing that this batch makes at least 26 of them! Feel free to double the recipe to make more too.
If you like these cookies with chocolate chips and coconut, I think you’ll like making Monster Cookies too, they are full of tasty mix-ins like oats, peanut butter, and M&Ms. Fuity Pebbles Cookies are also made with crunchy cereal, but with extra bright flavors and colors!
Join our Facebook Cookie Group! It’s a community of people who LOVE baking cookies! Join us to find new recipes, share recipes, or to ask cookie questions! 💕
Why You’ll Love This Recipe
- Versatile Recipe – You can change up this recipe to suit your mood! Use salted caramel chips or white chocolate chips, and add chopped nuts in place of some of the coconut. I’d love to hear what flavor combinations you come up with!
- Crowd Pleasing Favorite – Everyone loves Rice Krispie cookies. Seriously, every time I make these and take them somewhere, they are gone in a flash and I’m getting asked for the recipe.
- Simple Ingredients and Recipe – You’ll be able to easily find these baking ingredients at your supermarket, and the recipe below comes with step-by-step instructions and pictures so that you can follow along.
Ingredients in Rice Krispie Cookies
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: The first ingredient in all great cookie recipes, butter is a must. Be sure to let the butter come to room temperature so that the cookie dough mixes up smoothly.
- Sugar: Regular white sugar makes these Rice Krispie cookies perfectly sweet and gives them the right texture.
- Egg: Just one egg is needed per batch! Allow the egg to come to room temperature before mixing up the dough.
- Vanilla Extract: Always use pure vanilla extract for baking, and stay far away from anything called “imitation vanilla”.
- Flour, Baking Soda, and Salt: Commonly used as the “dry ingredients” in cookie recipes.
- Rice Krispies: Regular, plain Rice Krispies are exactly what you need. Store brand crisp rice cereal can be used too.
- Coconut: Look for shredded, sweetened coconut at the store. This adds more texture and sweetness to your cookies.
- Chocolate Chips: Semi-sweet chocolate chips are perfect for this recipe, or feel free to use other types of baking chips to change things up.
How to Make Rice Krispie Cookies
- Get Ready to Bake: Preheat the oven to 350°F/180°C, and line 2 large (half size) baking sheets with parchment paper or silicone/Silpat mats. I like my Silpat perfect cookie mat. It’s reusable and shows me exactly where to put the cookie dough. Start by measuring out the dry ingredients and mixing them together in a small bowl.
- Cream Butter and Sugar: In the bowl of a stand mixer or in a large mixing bowl using a hand mixer, cream together the softened butter and granulated sugar. This should take 2-3 minutes.
- Add Wet Ingredients: Add the egg and vanilla extract to the bowl and continue mixing. Scrape down the sides and bottom of the bowl as needed.
- Add Dry Ingredients: Add in the dry ingredients that you mixed together earlier (flour, baking soda, and salt) and mix until just combined. Don’t overmix the cookie dough!
- Make Cookies: Fold in the Rice Krispies, coconut, and chocolate chips, then scoop out cookie dough using a small cookie scoop, onto the prepared baking sheets, leaving 2 inches between them.
- Bake: Bake cookies for 12 minutes or until the edges are set and the bottoms are lightly browned.
Recipe Tips
- Don’t overmix: The cookie dough only needs to be mixed until the dry ingredients are incorporated. Mixing more than that can make the cookies tough.
- Avoid overcooking: Overcooked Rice Krispies cookies will be dry. Don’t wait for them to turn golden brown, these cookies should be light in color.
- Try other chips: These cookies would be delicious with caramel, peanut butter, or white chocolate chips stirred in!
More Fun and Easy Cookie Recipes
Make sure to check out all of our fun cookie recipes! Here are a few favorites to try next.
- Raspberry Thumbprint Cookies with Lemon Glaze
- Banana Bread Cookies
- Lunch Lady Peanut Butter Cookies
- Butterscotch Oatmeal Cookies
- Birthday Cake Cookies
FAQs
They actually do! They are crispy and crunchy, but some of them soften a little bit making them chewy. It’s really the most amazing texture inside of the soft chocolate chip cookie.
Allow the cookies to cool completely, then place them in a resealable bag or airtight container. They will stay fresh for 4-5 days this way.
Unlike most of my other cookie recipes, the dough for this one can’t be made ahead of time. Freezing the dough or refrigerating it to bake later will allow the Rice Krispies to absorb too much liquid from the dough, and the crispy texture you’re looking for will not happen.
In this recipe, coconut acts as an add-in, but also helps to create the texture of the cookie itself. You can leave it out, but you’ll need to replace it with something with a similar texture, like oats or finely chopped nuts.
Make these cookies using that box of cereal you have in the pantry! Rice Krispies taste the best when they are baked up with chocolate chips and coconut. Pin the recipe for later too!
Rice Krispie Cookies
Equipment
- Hand mixer stand mixer
- Silicone baking Mat (Silpat) or parchment paper
Ingredients
- 1 stick (113g/½ cup) butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup (150g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup Rice Krispies cereal
- ½ cup (48g) sweetened shredded coconut
- 1 cup (170g) chocolate chips
Instructions
- Preheat the oven to 350°F/180°C, and line 2 large (half size) baking sheets with parchment paper or silicone/silpat mats.
- In a bowl of a stand mixer, or using a large mixing bowl and a hand mixer, cream together the butter and sugar (2-3 minutes).
- Add egg and vanilla, and mix again. Use a spatula to scrape the bottom of the bowl.
- Add the dry ingredients (combine flour, baking soda and salt and add them in). Mix until just combined. Do not overmix.
- Fold in the Rice krispies, coconut, and chocolate chips.
- Scoop out cookie dough using a small cookie scoop, onto the prepared baking sheets, leaving 2 inches between them.
- Bake cookies for 12 minutes or until the edges are set and the bottoms are lightly browned. Remove the cookies to wire racks to cool completely.
Notes
- To Store: Allow the cookies to cool completely, then place them in a resealable bag or airtight container. They will stay fresh for 4-5 days this way.
- Don’t overmix: The cookie dough only needs to be mixed until the dry ingredients are incorporated. Mixing more than that can make the cookies tough.
- Avoid overcooking: Overcooked Rice Krispies cookies will be dry. Don’t wait for them to turn golden brown, these cookies should be light in color.
- Try other chips: These cookies would be delicious with caramel, peanut butter, or white chocolate chips stirred in!
- Bake right away. the dough for this recipe can’t be made ahead of time. Freezing the dough or refrigerating it to bake later will allow the Rice Krispies to absorb too much liquid from the dough, and the crispy texture you’re looking for will not happen.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
did you make this recipe?
Make sure to follow on Pinterest @funcookierecipes and on Instagram @funcookierecipes
Comments & Reviews
Sylvia says
Really good cookies, I will reduce sugar by 1/4 cup, a little bit sweet.