Retro Bakery Rice Krispie Chocolate Chip Cookies are the kind of treat that instantly takes you back to old-school bakeries and childhood afternoons. These cookies combine everything people love in a classic chocolate chip cookie—soft centers, golden edges, and rich chocolate—with the unexpected crunch of Rice Krispies. The result is nostalgic, fun, and incredibly satisfying, with a texture that’s chewy, crispy, and just plain addictive.
This recipe is easy to follow and uses everyday pantry ingredients, but the finished cookies feel special and bakery-worthy. They’re perfect for lunchboxes, cookie jars, bake sales, or anytime you want something comforting with a little retro flair.
Ingredients (Makes about 24 cookies)
- 170 g (¾ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 110 g (½ cup) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 300 g (2½ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 120 g (1½ cups) Rice Krispies cereal
- 225 g (1¼ cups) semi-sweet chocolate chips
Detailed Instructions
Step 1: Prepare the Oven
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper and set aside.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture is light and fluffy.
Proper creaming helps create soft, tender cookies with slightly crisp edges.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully combined and smooth.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix—the dough should be soft and thick.
Step 5: Fold in the Crunch
Using a spatula, gently fold in the Rice Krispies cereal, followed by the chocolate chips. Mix carefully so the cereal doesn’t crush too much. You want visible crispy pieces throughout the dough.
Step 6: Scoop and Shape
Scoop about 1½ tablespoons of dough per cookie and place them on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Lightly press down the tops of the dough balls to help them spread evenly.
Step 7: Bake
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Avoid overbaking—cookies will continue to set as they cool.
Step 8: Cool
Remove the baking sheets from the oven and let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These cookies are delicious:
- With a cold glass of milk
- As part of a dessert platter
- Packed in lunchboxes
- Wrapped for gifting
They’re especially fun for kids and adults alike thanks to the crispy surprise inside.
