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Freshly baked rice krispie cookies on a white kitchen counter

Rice Krispie Cookies

Easy and delicious Rice Krispie Cookies with the perfect balance of chewy and crunchy texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill (optional) 30 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups All-purpose flour
  • 1 cup Butter Room temperature
  • ½ cup Brown sugar Packed
  • ½ cup Granulated sugar
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 3 cups Rice Krispies cereal Fresh & crispy
  • 1 cup Chocolate chips Optional
  • ¼ cup Peanut butter For variation
  • 1 cup Marshmallows For no-bake version

Equipment

  • 1 Large mixing bowl For dough preparation
  • 1 Electric mixer Stand or hand
  • 1 set Measuring cups/spoons Standard
  • 2 Baking sheets Lined with parchment paper
  • 1 roll Parchment paper To prevent sticking
  • 1 Wire cooling rack For cooling
  • 1 Cookie scoop Optional, for even sizing

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cream the butter with brown and white sugars using an electric mixer.
  3. Add eggs one at a time and beat well. Stir in vanilla extract.
  4. In a separate bowl, mix flour, baking soda, and salt. Add to wet ingredients and combine.
  5. Gently fold in Rice Krispies cereal and any optional mix-ins like chocolate chips or peanut butter.
  6. Let the dough rest for about 10 minutes (optional: chill for 30 minutes for firmer cookies).
  7. Use a cookie scoop to portion dough onto parchment-lined baking sheets.
  8. Bake for 10–12 minutes until golden around edges.
  9. Let cool on sheets for 5 minutes, then transfer to a wire cooling rack.

Notes

For a fun twist, add marshmallows for a no-bake version or mix in peanut butter. Adjust bake time for desired texture.