If you’re on the hunt for a new cookie recipe that offers a creative twist on an old-school classic, look no further than Rice Krispie Cookies. These cookies manage to strike a joyous harmony between crispy, chewy, and chocolatey, all while introducing a delightful crunch from rice cereal. With a balance of deep brown sugar flavor, melty chocolate, and just a playful hint of salt, this treat is guaranteed to become a regular in your baking rotation. Every bite promises bits of nostalgia and a taste of something truly extraordinary.

Rice Krispie Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for just a handful of pantry standbys and a couple of clever additions to create an unbeatable batch of cookies. Each ingredient plays a starring role in building the irresistible flavor, texture, and eye-catching appearance of Rice Krispie Cookies.

Butter: Provides richness and that perfect, melty consistency. Let it soften before mixing for smooth blending.
Packed brown sugar: Adds caramel-like depth and chewiness. Press it tightly to measure accurately.
Granulated sugar: Brings balance and helps crisp the edges just right.
Turbinado sugar: Infuses a subtle crunch and extra toasty flavor—don’t skip this for real bakery vibes!
Large egg: Binds everything together while lending moisture to every bite.
Vanilla extract: The secret behind those cozy undertones—use pure vanilla for best results.
Baking soda: Keeps the cookies light and prevents them from becoming dense.
Salt: Balances the sweetness and supercharges the chocolate flavor.
All-purpose flour: Gives the cookies their shape and crumb.
Oats (pulsed in a blender): Brings a lovely nutty flavor and heartiness, with just enough texture for interest.
Rice Krispie cereal: The star ingredient, adding signature crunch and fun, to set these cookies apart from the rest.
Nestle Crunch bar (2.7 oz, chopped): Elevates chocolate pockets with an extra crispy surprise.
Semi-sweet chocolate chips: For gooey pools of chocolate in every bite.
Flaked sea salt: Sprinkled on top for a gourmet finish and a delightful salty pop.

How to Make Rice Krispie Cookies

Step 1: Prep the Oven and Pans

Start by heating your oven to 350 degrees Fahrenheit—this is the sweet spot for perfectly golden cookies every time. Line two baking sheets with parchment paper, which makes cleanup a breeze and ensures your Rice Krispie Cookies lift off beautifully without sticking.

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with a paddle attachment, add the softened butter, brown sugar, granulated sugar, and turbinado sugar. Let these ingredients whip together on medium-high speed for about 3 to 4 minutes until the mixture is noticeably lighter in color and super fluffy. This is the trick for that dreamy, tender crumb!

Step 3: Add Egg and Vanilla

Crack in the egg and drizzle the vanilla extract into the bowl. Mix on low just until everything comes together. Careful not to over-mix—you want the cookies to stay soft and luscious.

Step 4: Pulse the Oats

Pour your oats into a blender or food processor and pulse a few times. You’re aiming for a combination of fine oat flour and some hearty bits for texture. If you don’t have a machine handy, a quick chop with a knife will work, too.

Step 5: Combine Dry Ingredients

Add the baking soda, salt, flour, and the freshly pulsed oats to your mixing bowl. Blend on the lowest speed just until everything’s combined—don’t overdo it, or you’ll end up with tough cookies.

Step 6: Fold in Rice Krispie Cereal and Chocolates

Here’s where the magic happens! Fold in the Rice Krispie cereal, the chopped Nestle Crunch bar, and the chocolate chips by hand using a spatula. The mix-ins should be evenly dispersed but not crushed, so the final cookies have those perfect pockets of crunch and melty goodness.

Step 7: Portion and Garnish

Scoop generous portions of dough onto your prepared baking sheets—I love using a quarter-cup scoop for bakery-style cookies. Top each ball of dough with a few extra bits of chocolate and a sprinkle of flaked sea salt for that irresistible finish.

Step 8: Bake!

Bake the cookies for 11 to 13 minutes until the edges are lightly golden, and the centers look just set (they’ll firm up as they cool). If you love a salty-sweet edge, add a final sprinkle of flaked sea salt right after pulling them from the oven. Let your Rice Krispie Cookies cool on the baking sheet for a few minutes before transferring to a rack.

How to Serve Rice Krispie Cookies

Garnishes

One of my favorite parts about Rice Krispie Cookies is the opportunity to play with toppings. That flaked sea salt is an absolute must—it heightens every bite. For a fun twist, try adding a light dusting of powdered sugar after cooling, or even a drizzle of melted chocolate for extra decadence.

Side Dishes

These cookies are perfectly at home alongside a tall glass of cold milk or oat milk for a classic pairing kids and adults never outgrow. If you’re feeling fancy, serve them with a scoop of homemade vanilla ice cream or alongside a steaming mug of hot cocoa for an ultra-comforting treat.

Creative Ways to Present

Rice Krispie Cookies make a statement in any dessert spread. Stack them up on a pretty cake stand, tie a few with twine for delightful edible gifts, or break them into chunks and stir into homemade ice cream sundaes. For parties, try sandwiching a layer of marshmallow fluff or nut butter between two cookies for a next-level treat that’ll leave everyone raving.

Make Ahead and Storage

Storing Leftovers

Store any leftover Rice Krispie Cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days (though in my house, they rarely last that long!). Place parchment between layers if you need to stack them, so they don’t stick together.

Freezing

Both the baked cookies and unbaked dough freeze beautifully. To freeze the dough, portion out the scoops, arrange on a tray, and freeze until solid before transferring to a freezer bag. You can bake straight from frozen; just add an extra minute or two. Baked cookies can be frozen for up to 2 months—perfect for emergency dessert cravings!

Reheating

For warm, just-baked flavor, pop a cookie in the microwave for 10–15 seconds or reheat briefly in a low oven. This revives that soft-on-the-inside, crisp-on-the-outside magic that makes Rice Krispie Cookies so special.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, you can! Quick oats will give your Rice Krispie Cookies a slightly finer texture, but they’ll still add lovely chew and that tiny bit of nuttiness. Don’t skip the pulsing step for best results.

What’s the best way to chop a Nestle Crunch bar?

Using a sharp chef’s knife, carefully cut the bar into small chunks. It doesn’t have to be perfect—those uneven bits melt in different ways, creating irresistible pockets of crispy chocolate throughout the cookies.

Can I swap out the chocolate chips or use a different candy bar?

Absolutely! Feel free to substitute your personal favorite chips or bars—milk, dark, or even white chocolate all taste wonderful in Rice Krispie Cookies. Try adding peanut butter cups or toffee pieces if you’re feeling adventurous.

Do I need to chill the dough before baking?

You don’t have to, but chilling for 30 minutes can help the cookies hold their shape and intensify the flavors. If you’re short on time, baking right away still yields amazing results.

Why do you sprinkle flaked sea salt on top?

The combination of salty and sweet takes these cookies over the top! That sprinkle of salt after baking really enhances the chocolate and brings out the rich flavors in every bite.

Final Thoughts

These Rice Krispie Cookies are the kind of treat that disappears before you know it—crunchy, chewy, chocolatey, and endlessly adaptable. I hope you give this recipe a try and find yourself reaching for it again and again, whether for celebrations, care packages, or simply because you deserve something sweet.