Crisp Rice Chocolate Chip Cookies Recipe -
Crisp Rice Chocolate Chip Cookies Recipe

Crisp Rice Chocolate Chip Cookies

Recipe by  

"Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies."

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Ingredients Edit and Save

Original recipe makes 3 1/2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat baking sheets with non-stick cooking spray.
  2. Combine the flour, baking soda and salt. Set aside.
  3. Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the flour mixture. Stir in the cereal and chocolate chips. Drop by level tablespoons onto the prepared baking sheets.
  4. Bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2011

An excellent, happy surprise! As I made these I was unfortunately prepared to be disappointed. The dough was dry and crumbly so I expected the resulting cookie to be the same. NOT! The cookie is just how I like them and don't often get - crunchy! Finally, a crunchy (and crispy too, obviously, from the Rice Krisipies) chocolate chip cookie! Hmmmm, the dry and somewhat crumbly dough made for a crunchy cookie - that makes sense! I suppose if you're not a crunchy cookie lover like I am you could always use half brown sugar instead of all white, or add an extra egg, or a little less flour, or add a little milk, any or all of which would make for a more moist, chewy cookie - or move on to another recipe altogether because this one is just fine as is and I'm sure was designed to have the appealling crunch I love. I used a 1 T. scoop which made for cute, perfectly shaped little cookies, great for popping in your mouth one after another.

Most Helpful Critical Review
Apr 20, 2005

I loved the idea of having rice crispies in chocolate chip cookies but found the dough extremely dry and had a rough time getting them to form into a ball, I will try again with 1 cup of butter and 2 eggs.

Jul 12, 2003

Really nice cookie, had to take recipe to work for fellow workers. Its a keeper.

Jun 28, 2005

These cookies turned out good. They were a different kind of chocolate chip cookie, more "cake" like. I added in an extra egg, and put a cup less of the rice cereal. The rice cereal made them chewy, and crispy. I would use only 1 cup rice cereal. This recipie is a keeper!

May 06, 2008

These cookies were welcome at our picnic. Having followed the recipe exactly they seemed technically correct to me unlike what other reviewers had said. I just needed a little extra muscle in my stirring arm when making the dough and ended up mixing the chips and cereal through with my hands. Kinda messy to assemble into neat little mounds on the cookie sheet but I'm not afraid to get my hands dirty!

Oct 01, 2006

EXCELLENT--I'm not sure why the others thought the dough was dry--I followed the recipe exactly, and the dough was perfect. The cookies are outstanding!

Sep 16, 2010

I substituted the white sugar with 1 1/3 C. molasses, deducted 5 tbsp of softened butter, and replaced whole wheat flour for all-purpose flour. My 3 year old loves them, and I definitely enjoy the chocolate fix without feeling too guilty.

May 07, 2008

They bake up really nice looking and I didn't have any trouble with the mixture, really fast and easy. It tastes and smells pretty good. I would say this cookie is a kid's type of cookie.


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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