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–+ servings
Rice Krispie Cookies

Rice Krispie Cookies: Chewy, Crunchy Nostalgia in Every Bite

These Rice Krispie Cookies blend nostalgia and flavor with chewy centers and a satisfying crunch, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Butter Provides richness and moisture; substitute with margarine for a dairy-free option.
  • 1 cup Brown Sugar Adds depth of flavor and moisture; can be replaced with coconut sugar.
  • 1 cup Granulated Sugar Sweetens the dough; use honey or agave syrup for a natural sweetener.
  • 1 large Egg Acts as a binder; substitute with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; can be omitted.
For the Dough
  • 1 teaspoon Baking Powder Provides leavening; ensure it's fresh.
  • 1 teaspoon Baking Soda Aids in leavening; ensure freshness.
  • 1/2 teaspoon Salt Balances sweetness; leave out if using salted butter.
  • 2 cups All-Purpose Flour Forms the structure; substitute with gluten-free flour mix.
  • 1 cup Shredded Coconut Adds chewiness and flavor; can be omitted.
For the Crunch
  • 3 cups Rice Krispies Provides crunch; can be substituted with cornflakes.
  • 1 cup Chocolate Chips Adds sweetness and richness; experiment with different types.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Cookie Scoop
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Rice Krispie Cookies
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in one egg and vanilla extract, mixing until fully combined.
  4. Sprinkle in baking powder, baking soda, and salt, mixing gently until just combined.
  5. Gradually add all-purpose flour and shredded coconut, stirring until the dough forms.
  6. Fold in Rice Krispies and chocolate chips until evenly distributed.
  7. Scoop tablespoon-sized dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Bake for 8-10 minutes until edges are golden brown and centers appear slightly underbaked.
  9. Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Use a cookie scoop for uniform sizes to ensure even baking. Avoid overmixing the dough to keep cookies tender.

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