Rice Krispie Cookies are easy to make, wonderfully textured, and incredibly versatile. The addition of Rice Krispies cereal gives each bite a satisfying crunch that complements the softness of the cookie. They’re kid-friendly, freezer-friendly, and perfect for quick baking sessions when you want something sweet and simple. Whether you’re baking for a party or just to enjoy at home, these cookies always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Rice Krispies cereal
Optional: chocolate chips, butterscotch chips, shredded coconut, or chopped nuts
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the Rice Krispies cereal and any optional add-ins.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 24–30 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Cooling time: 10 minutes Total time: 35–40 minutes
Variations
Chocolate chip version: Fold in your favorite chocolate chips for a classic upgrade.
Nutty crunch: Add chopped pecans or walnuts for a richer flavor and texture.
Tropical twist: Mix in shredded coconut and a splash of almond extract.
Butterscotch: Use butterscotch chips for a sweet, buttery depth.
Gluten-free: Use a gluten-free flour blend and certified gluten-free Rice Krispies.
Storage/Reheating
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container. They keep well for up to 2 months. Reheating: Let cookies come to room temperature or warm in the microwave for 5–10 seconds to soften slightly.
FAQs
What kind of Rice Krispies should I use?
Use plain, original Rice Krispies cereal for best results—avoid flavored or coated varieties.
Can I use margarine instead of butter?
Yes, but butter will give a richer flavor and better texture.
Why are my cookies spreading too much?
Make sure your butter isn’t too soft and that you measure the flour correctly. Chilling the dough for 15–30 minutes can help reduce spreading.
Can I make the dough ahead of time?
Yes, store the dough covered in the refrigerator for up to 48 hours before baking.
Can I use a hand mixer?
Yes, a hand mixer works well for creaming the butter and sugar and combining ingredients.
Can I substitute oil for butter?
It’s not recommended, as it will change the texture and flavor significantly.
Are these cookies crunchy or soft?
They are soft in the center with a light crispy texture from the cereal.
Can I make them smaller or larger?
Yes, just adjust the baking time—reduce for smaller cookies and increase slightly for larger ones.
Can I use other cereals?
Yes, you can try similar puffed rice cereals, but Rice Krispies give the best crunch and lightness.
Do these cookies freeze well?
Absolutely—freeze in a single layer, then store in a sealed container for up to 2 months.
Conclusion
Rice Krispie Cookies are a deliciously simple treat with a satisfying crunch and a chewy, buttery bite. Whether you keep them classic or customize them with your favorite mix-ins, they’re easy to love and hard to resist. Perfect for lunchboxes, parties, or cozy nights in, these cookies are a timeless addition to any baker’s recipe box.
Rice Krispie Cookies are chewy, buttery cookies with a delightful crunch from crispy rice cereal. They’re easy to make, versatile, and perfect for everything from everyday snacking to holiday cookie trays.
Ingredients
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
2 cups Rice Krispies cereal
Optional: 1/2 cup chocolate chips, butterscotch chips, shredded coconut, or chopped nuts
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Gently fold in Rice Krispies cereal and any optional add-ins.
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill dough for 15–30 minutes if cookies spread too much during baking.Use original Rice Krispies for the best texture.Customize with chocolate chips, coconut, or nuts to suit your taste.Store in an airtight container to keep cookies fresh and chewy.Freeze baked cookies or cookie dough for easy prep ahead of time.
