Chocolate Rice Krispie Cookies – a playful cookie that balances soft, chewy centers with a light crisp from cocoa rice Krispies. Studded with M&M’s and white chocolate chips, these cookies are nostalgic, crowd-pleasing, and easy to make.
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Ingredients you’ll need for Chocolate Rice Krispie Cookies
- ½ cup butter, softened
- ½ tsp vanilla extract
- 1 egg
- ¼ cup sugar
- ½ cup packed brown sugar
- 1 ½ cups all-purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ cup old fashioned oats
- ½ cup M&M’s
- ½ cup cocoa Rice Krispies (or similar chocolate crisp cereal)
- ½ cup white chocolate chips
How to make chocolate rice krispie cookies
Full measurements and nutrition are available in the recipe card below.
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, vanilla, and egg until smooth.
- In a separate bowl, whisk together the sugar, brown sugar, flour, baking soda, baking powder, and oats. Add this dry mix to the butter mixture and stir until combined.
- Fold in the M&M’s, cocoa Rice Krispies, and white chocolate chips, taking care not to crush the cereal too much.
- Using a cookie scoop or tablespoon, place rounded scoops of dough onto a silicone- or parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers remain slightly soft. Let cookies cool on the baking sheet for 1 minute, then transfer to a cooling rack to finish cooling.
Tips and tricks
- Use softened butter for even creaming—cold butter won’t incorporate properly with the egg and vanilla.
- A stand mixer makes the process easier, but a hand mixer works well too.
- Measure ingredients accurately; small changes in baking recipes can affect texture and rise.
- Don’t overbake. Remove cookies when the edges are set and centers still look slightly soft to keep them tender.
FAQs
- What size cookie scoop should I use? A 2-tablespoon scoop produces medium-sized cookies that bake evenly.
- How do I store these cookies? Store in an airtight container at room temperature to keep them soft. Avoid loose cookie jars if you want longer freshness.
- What baking sheet do you recommend? Use a heavy-duty or nonwarping baking sheet for consistent results. Lined with parchment or a silicone mat for easy cleanup.
Alterations for picky eaters
- To please selective eaters, swap M&M’s for other small candies like Reese’s Pieces or omit them entirely and add more white or milk chocolate chips.
Alterations to lower calories or WW points
- These cookies work best as written for texture and flavor. You can experiment with reduced-fat butter or sugar substitutes, but the results may differ from the original.
You may also like
- Rice Krispie Oatmeal Cookies
- Chewy Chocolate Chip Cookies
- Christmas Sugar Cookies
- Coffee Walnut Bars
Chocolate Rice Krispie Cookies
By: Kara – Sweetly Splendid
Chocolate Rice Krispie Cookies – a playful cookie that’s both soft and crisp, packed with chocolate flavor from cocoa Krispies, M&M’s, and white chocolate chips.
Ingredients
- ½ cup butter, softened
- ½ tsp vanilla extract
- 1 egg
- ¼ cup sugar
- ½ cup packed brown sugar
- 1 ½ cups all-purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ cup old fashioned oats
- ½ cup M&M’s
- ½ cup cocoa Rice Krispies
- ½ cup white chocolate chips
Instructions
-
Preheat oven to 350°F (175°C).
-
Cream together butter, vanilla, and egg until smooth.
-
Combine sugars, flour, baking soda, baking powder, and oats. Add to the butter mixture and mix until combined.
-
Fold in M&M’s, cocoa Rice Krispies, and white chocolate chips.
-
Scoop dough onto prepared baking sheets and bake 10–12 minutes. Cool briefly on the sheet, then transfer to a rack to cool completely.
Nutrition
Serving: 1cookie, Calories: 94kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Cookies
Cuisine: American
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