Rice Krispie Cookies
Easy and delicious Rice Krispie Cookies with the perfect balance of chewy and crunchy texture.
Print Pin Servings: 24 cookies
Calories: 160kcal
Cost: $8–$10
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
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
Instructions
- Preheat oven to 350°F (175°C).
- Cream the butter with brown and white sugars using an electric mixer.
- Add eggs one at a time and beat well. Stir in vanilla extract.
- In a separate bowl, mix flour, baking soda, and salt. Add to wet ingredients and combine.
- Gently fold in Rice Krispies cereal and any optional mix-ins like chocolate chips or peanut butter.
- Let the dough rest for about 10 minutes (optional: chill for 30 minutes for firmer cookies).
- Use a cookie scoop to portion dough onto parchment-lined baking sheets.
- Bake for 10–12 minutes until golden around edges.
- 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.
Nutrition
Serving: 35g | Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 120IU | Calcium: 15mg | Iron: 1mg