Oh, sweet friend, pull up a chair! I’ve been meaning to tell you about these cookies, and honestly, they’re the kind of recipe you just have to have in your back pocket. You know those days when you need something quick, something comforting, and something that feels a little bit like a warm hug? That’s exactly what my Chocolate Chip Rice Krispie Cookies are. They’ve been a lifesaver in our home for years, right up there with our favorite easy banana pudding rice krispie treats recipe when we need a simple, satisfying dessert.
I remember the first time I really paid attention to making Chocolate Chip Rice Krispie Cookies. It wasn’t a grand, culinary epiphany in a spotless kitchen. Oh no, it was a typical Tuesday afternoon, chaos reigning supreme. The little ones were buzzing around, demanding “something sweet, Mama!” and my brain was fried from a particularly challenging work deadline.
I looked at the pantry, saw the box of Rice Krispies and a bag of chocolate chips, and a memory flickered from my own childhood – those simple, chewy, delightful Rice Krispie treats. But I wanted something a little more substantial, a little more cookie-like, you know? So, I thought, why not combine the best of both worlds? The idea of creating Chocolate Chip Rice Krispie Cookies started right there, born out of necessity and a desire for a quick, joyful treat.
It took a few tries to get the balance just right – sticky enough to hold together, but not so sticky they pulled your teeth out! My first batch of these no-bake cookies was a little…ambitious on the marshmallow front. They were delicious, but definitely a challenge to eat gracefully! That’s where the “aha” moment came in. I realized the secret wasn’t just in the ratio of butter and marshmallows, but in the gentle hand with the vanilla and the kind of chocolate chips you choose.
And honestly, it’s become one of our most requested easy cookie recipe around here. It’s perfect for those busy school nights when dinner is barely done and someone’s already asking about dessert, or for impromptu playdates. There’s no oven needed, which is a huge win when the kitchen is already bustling.
These aren’t just cookies; they’re a little piece of sanity and joy, wrapped up in a crispy, chewy, chocolaty bite. I can practically smell them now – that warm, buttery, vanilla scent mixed with melted chocolate, it just fills the kitchen with happiness. So, come on in, let’s get messy and make some memories together with these wonderful Chocolate Chip Rice Krispie Cookies! I promise, you’ll love having this recipe handy.
INGREDIENTS:
Alright, let’s talk ingredients for these fantastic Chocolate Chip Rice Krispie Cookies. The beauty of this recipe, and what makes it such an easy cookie recipe, is that you likely have most of these staples in your pantry already! No fancy, hard-to-find items here, just good, honest, simple stuff that comes together to create something truly magical.
Here’s what you’ll need:
- 6 tablespoons unsalted butter: I always go for unsalted when making my Chocolate Chip Rice Krispie Cookies because it gives me control over the salt content. If you only have salted, that’s fine, just maybe reduce the added salt a tiny bit later.
- 1 (10-ounce) bag mini marshmallows: The mini ones melt faster and more evenly, which is key for that perfect gooey base for your Crispy chocolate cookies.
- 1 teaspoon pure vanilla extract: Please, friends, use pure vanilla. It makes such a difference in the flavor of your Chocolate Chip Rice Krispie Cookies. It’s worth the tiny splurge, truly.
- Pinch of salt (about 1/4 teaspoon): This might seem small, but it truly balances the sweetness and brings out all the flavors in these Rice Krispie treats with chocolate chips.
- 6 cups Rice Krispies cereal: The star of the show! Make sure it’s fresh and crispy.
- 1 cup semi-sweet chocolate chips: I prefer semi-sweet because it provides a lovely counterpoint to the sweetness of the marshmallows. You could use milk chocolate for a sweeter cookie, or dark chocolate for a richer, more intense flavor.
- 1/2 cup extra chocolate chips (optional, for pressing on top): This is purely for aesthetics and extra chocolatey goodness. And let’s be honest, who doesn’t want extra chocolate?
When making these Chocolate Chip Rice Krispie Cookies, you can find the butter and marshmallows in pretty much any grocery store. For the cereal, I usually stick with the classic brand – it just seems to have the right crunch that holds up to the gooey marshmallow mixture. Here’s a Chocolate Chip Rice Krispie Cookies trick I learned from my mom: always have your butter at room temperature if you can, even though you’ll be melting it. It just melts more smoothly and quickly.
For a busy family like ours, I often buy the store-brand marshmallows and chocolate chips to save a little on the grocery bill. They work just as wonderfully, and no one ever complains about these Chewy rice krispie cookies! If you happen to have any leftover Rice Krispies cereal, make sure to seal the bag tightly or transfer it to an airtight container to keep it from going stale. And if you have extra marshmallows, they’re wonderful for a quick hot chocolate night or even to make our chocolate s’mores cupcakes recipe! It’s all about making the most of what you have.
HOW TO MAKE – STEP-BY-STEP:
Alright, let’s get down to the fun part – actually making these scrumptious Chocolate Chip Rice Krispie Cookies! This is a super quick process, which is why it’s one of my absolute favorite no-bake cookies recipes. We’re going to move a little fast once the marshmallows start melting, so read through the steps once or twice before you begin.
- Get Ready for Goo: First things first, grab a large pot. Seriously, a large one. You’ll thank me later when you’re stirring in the cereal. Spray the pot lightly with non-stick cooking spray or rub a tiny bit of butter around the bottom and sides. This just helps with cleanup, and trust me, marshmallow is notorious for sticking! Also, prepare a 9×13 inch baking dish. Line it with parchment paper, leaving an overhang on the sides – this is your secret weapon for lifting the whole batch out later for easy cutting. Give the parchment paper a light spray too. This little prep step is crucial for perfect Chocolate Chip Rice Krispie Cookies.
- Melt the Magic: In your large, prepared pot, melt the 6 tablespoons of butter over low to medium-low heat. We don’t want to brown the butter for these Chocolate Chip Rice Krispie Cookies; we just want it to get nice and liquid. Once it’s almost completely melted, add in the entire bag of mini marshmallows. This is where the magic begins!Keep the heat low and stir constantly. Seriously, don’t walk away. This prevents the marshmallows from burning on the bottom of the pot and gives you that smooth, creamy base for your Crispy chocolate cookies. You’re looking for them to be fully melted and smooth, with no lumps remaining. This usually takes me about 5-7 minutes. Don’t worry if your marshmallows seem a bit resistant at first; they’ll get there.
- Flavor Boost: As soon as the marshmallows are smooth and completely melted, take the pot off the heat immediately. This is a key step I learned the hard way with Chocolate Chip Rice Krispie Cookies – if you keep them on the heat too long, they can get too stiff and hard. Stir in the vanilla extract and the pinch of salt. Mix it in well until it’s completely combined. You’ll notice the aroma immediately – that warm, sweet vanilla scent is so comforting!
- Crispy Cereal Time! Now, quickly, add in the 6 cups of Rice Krispies cereal to the marshmallow mixture. This part moves fast! Use a large spoon or a spatula to fold the cereal into the marshmallow mixture. Be gentle but thorough. You want every single flake to be coated with that glorious, gooey marshmallow. I usually count to three while stirring, then flip, then stir, repeat. In my kitchen, getting the cereal mixed in for Chocolate Chip Rice Krispie Cookies usually takes about 2-3 minutes. It’s a bit of an arm workout, but so worth it for these Rice Krispie treats with chocolate chips!
- Chocolatey Goodness: Once the cereal is mostly coated, add in the 1 cup of semi-sweet chocolate chips. Continue to gently fold them in. The residual heat from the marshmallow mixture will start to melt the chocolate chips a little, which is exactly what we want! It creates those wonderful pockets of gooey, melted chocolate throughout your Chewy rice krispie cookies. Don’t overmix here, or the chocolate will just disappear into the marshmallow. We want distinct chips! This is where these go beyond a simple Rice Krispie treat and become true Chocolate Chip Rice Krispie Cookies.
- Press and Perfect: Transfer the mixture to your prepared 9×13 inch baking dish. Now, here’s a crucial tip for getting those perfectly shaped cookies: gently press the mixture evenly into the pan. I use a piece of parchment paper or waxed paper lightly sprayed with cooking spray on top of the mixture, and then use my hands or the bottom of a glass to press down firmly and evenly. This creates a compact, uniform block.While the mixture is still warm, if you’re using them, sprinkle the extra 1/2 cup of chocolate chips over the top and gently press them in so they stick. This makes for a beautiful presentation and even more chocolatey flavor. Your Chocolate Chip Rice Krispie Cookies should smell like a warm, comforting hug by now! While the Chocolate Chip Rice Krispie Cookies are setting, I usually put on some music and tidy up the kitchen a bit.
- Cool and Cut: Let the Chocolate Chip Rice Krispie Cookies cool completely at room temperature. This usually takes about 1-2 hours, or you can pop them in the fridge for about 30 minutes to speed things up. Once cool, use the parchment paper overhang to lift the entire block out onto a cutting board. Use a sharp, lightly greased knife to cut them into squares or rectangles. I usually get about 24 squares from a 9×13 pan. For a truly professional look, you can wipe your knife clean and lightly re-grease it between cuts. And just like that, you have a beautiful batch of these incredible Chocolate Chip Rice Krispie Cookies!
SERVING:
Oh, how my family adores these Chocolate Chip Rice Krispie Cookies! They are truly a universal crowd-pleaser in our house. The kids love our Chocolate Chip Rice Krispie Cookies when I pack them in their lunchboxes as a special treat, especially if they’ve had a busy morning. They hold up surprisingly well! For an after-school snack, I’ll often serve them with a cold glass of milk, or sometimes a tiny scoop of vanilla ice cream on the side if we’re feeling extra indulgent. The contrast of the cool ice cream with the chewy cookie is just lovely.
When it comes to go-to pairings, these no-bake cookies are wonderfully versatile. They’re sweet, so they don’t really need a “side dish” in the traditional sense, but they pair beautifully with a simple fruit salad for a lighter dessert, or even a hot cup of coffee or tea for us grown-ups. The slight bitterness of coffee really complements the sweetness of the marshmallows and chocolate in these Crispy chocolate cookies. I’ve found that they’re the perfect little bite after a casual dinner, especially something hearty like a slow-cooker chili or a simple pasta dish, because they’re not too heavy.
This Chocolate Chip Rice Krispie Cookies is perfect for so many occasions! Birthday parties, potlucks, bake sales, or just a quiet evening at home. I’ve brought them to countless school events, and they always disappear first. My friends always ask for this easy cookie recipe, and I’m always happy to share it!
For presentation tips, if you’re serving them for a party, you can arrange them on a platter and maybe drizzle a little extra melted chocolate over the top, or even sprinkle with a tiny pinch of flaky sea salt for a gourmet touch. If you have extra Chocolate Chip Rice Krispie Cookies, store them in an airtight container at room temperature for up to three days. Beyond that, they tend to get a little too hard.
I’ve even tried a few seasonal Chocolate Chip Rice Krispie Cookies variations. Around Halloween, I’ve added a few drops of orange food coloring to the marshmallow mixture and thrown in some candy corn alongside the chocolate chips. For Christmas, green food coloring and some crushed peppermint candies make them festive and fun. And for Valentine’s Day, I’ve used pink food coloring and heart-shaped sprinkles. Each variation just adds to the charm of these delightful Rice Krispie treats with chocolate chips. Honestly, the simplicity of these Chewy rice krispie cookies is what makes them such a cherished treat in our family.
FAQs:
You’ve got questions about these Chocolate Chip Rice Krispie Cookies? Wonderful! That means you’re thinking about getting them just right, and I love that. I’ve certainly made my share of mistakes and learned a few things along the way, and I’ve also gotten some great feedback from friends and readers. Here are some of the most common questions I get, and my personal take on them:
Q: Can I use different types of chocolate chips in my Chocolate Chip Rice Krispie Cookies?
A: Absolutely! I typically use semi-sweet, but feel free to experiment. Milk chocolate will make them sweeter, and dark chocolate will add a richer, more intense cocoa flavor. I’ve even mixed in white chocolate chips and butterscotch chips for a fun twist! My youngest prefers milk chocolate, while the older one likes a mix of semi-sweet and dark. It’s all about what your family loves for their Chocolate Chip Rice Krispie Cookies.
Q: Why are my Chocolate Chip Rice Krispie Cookies too hard or too soft?
A: This is a common one! If your Crispy chocolate cookies are too hard, it usually means you cooked the marshmallows for too long, or at too high a heat. The key is low heat and removing them from the stove as soon as they’re smooth. Overcooking makes them stiff. If they’re too soft or crumbly, you might not have used enough butter or marshmallows, or you didn’t press them into the pan firmly enough. You know what I do when my Chocolate Chip Rice Krispie Cookies are a little too soft? I pop them in the fridge for 15-20 minutes before cutting.
Q: Can I make these Chocolate Chip Rice Krispie Cookies ahead of time?
A: Yes, definitely! These No-bake cookies are fantastic for making a day or two in advance. Just make sure to store them in an airtight container at room temperature. Don’t put them in the fridge for long-term storage, as that can make them dry and hard. If I’m making them for a party, I’ll often whip up a batch the night before.
Q: What if I don’t have mini marshmallows? Can I use regular-sized ones for my Chocolate Chip Rice Krispie Cookies?
A: You can, but it will take longer for them to melt completely and smoothly. If you only have large marshmallows, I recommend cutting them into smaller pieces before melting to speed up the process. I’ve done it in a pinch, and it works, but mini marshmallows truly are the easiest for getting that perfect texture for your Chewy rice krispie cookies.
Q: My Chocolate Chip Rice Krispie Cookies are sticking to everything! Help!
A: Oh, I’ve been there! Marshmallow is notoriously sticky. The solution is always more non-stick spray or a little butter. Make sure you lightly grease your pot, your spatula, the parchment paper, and even your hands if you’re pressing them down without paper. A lightly greased knife for cutting is also a must. I learned this after one too many “sticky situation” kitchen mishaps!
Q: Can I add other mix-ins besides chocolate chips to these Rice Krispie treats with chocolate chips?
A: Absolutely! Get creative! Mini M&Ms, chopped nuts (peanuts or pecans are great), sprinkles, or even a swirl of peanut butter (stirred in with the melted marshmallow) would be delicious. Just remember that anything extra will affect how they hold together, so don’t go too crazy. I’ve tried adding chopped pretzels for a salty-sweet crunch, and that was a hit with the older kids!
Q: How do I store leftover Chocolate Chip Rice Krispie Cookies?
A: Store them in an airtight container at room temperature. They’ll stay fresh and chewy for about 2-3 days. Any longer, and they start to lose their freshness and can get a bit stale. My experience has been that they rarely last long enough to go stale, though! This easy cookie recipe tends to disappear quickly around here.
My Final Thoughts:
Oh, my dear friend, these Chocolate Chip Rice Krispie Cookies hold such a special place in my heart, and not just because they’re utterly delicious. They represent those moments of simple joy, of finding comfort in the kitchen amidst the everyday hustle, and of creating something sweet that brings smiles to faces, young and old. They remind me of quick after-school treats, impromptu dessert contributions, and the quiet satisfaction of a kitchen filled with happy chatter. It’s truly one of those no-bake cookies that just feels like home.
- Pro Tip 1: The Butter is Key to Soft Chocolate Chip Rice Krispie Cookies. Don’t skimp on the butter! It helps keep the cookies soft and chewy, not hard and brittle. Using the full 6 tablespoons makes all the difference.
- Pro Tip 2: Don’t Skimp on the Chocolate Chips in Your Chocolate Chip Rice Krispie Cookies! While the recipe calls for 1 cup, and an optional 1/2 cup for the top, I often find myself adding a generous 1.5 cups right into the mixture. More chocolate is rarely a bad thing when it comes to these Crispy chocolate cookies!
- Pro Tip 3: Patience Makes Perfect Chocolate Chip Rice Krispie Cookies. Let them cool completely before cutting. I know it’s tempting to dive in right away, but waiting ensures they set properly and cut cleanly, giving you those beautiful, defined squares.
- Pro Tip 4: A Warm Spatula for Spreading. If you’re finding it hard to spread the mixture evenly in the pan, lightly spray your spatula with cooking spray and warm it slightly under hot water (then dry it well). This makes it glide through the sticky mixture effortlessly.
I’ve played around with these Chewy rice krispie cookies quite a bit over the years. We’ve tried a version with peanut butter (stirred in about 1/2 cup with the marshmallows – so good!), which my oldest loves. We’ve also done a “s’mores” style by adding crushed graham crackers and mini marshmallows on top for the last few minutes of setting, making them even more like Rice Krispie treats with chocolate chips.
And for a little extra indulgence, I sometimes add a touch of almond extract instead of vanilla – it’s a delightful twist!
I truly hope you give these a try. They’re forgiving, fun to make, and guaranteed to bring a little extra sweetness into your day. Whether you’re making them for a crowd or just for your own quiet moment with a cup of tea, I hope you discover the same simple joy I do every time I whip up a batch of these glorious Chocolate Chip Rice Krispie Cookies. Happy baking (or should I say, no-baking), my friend! You’re going to love these Chocolate Chip Rice Krispie Cookies.
Chocolate Chip Rice Krispie Cookies
These easy no-bake Chocolate Chip Rice Krispie Cookies combine the classic chewy, crispy texture of Rice Krispie treats with irresistible chocolate chips, creating a delightful and quick dessert that’s perfect for any occasion. A simple recipe for a beloved treat with a chocolatey twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 10 oz (about 40 large) marshmallows
- 6 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Melt the butter in a large pot or Dutch oven over low heat.
- Add marshmallows and stir constantly until completely melted and smooth. Remove from heat.
- Stir in the vanilla extract and salt.
- Gradually add the Rice Krispies cereal, stirring gently until evenly coated.
- Fold in the chocolate chips until just distributed. Do not overmix, as the heat can melt the chips too much.
- Lightly butter or spray a 9×13 inch baking pan (or a similar flat surface) with non-stick spray. Alternatively, use wax paper or parchment paper.
- Using a buttered spatula or your buttered hands, press the mixture evenly into the prepared pan, or scoop out individual portions and shape into desired cookie sizes on parchment paper.
- Let cool completely at room temperature for about 1-2 hours, or refrigerate for 30 minutes to speed up setting.
- Once set, cut into squares or enjoy the shaped cookies.
Notes
For an extra layer of flavor, drizzle melted white chocolate or a sprinkle of flaky sea salt over the cooled cookies before serving.