Crunchy Rice Chocolate Chip Cookies

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Kathy L. 0

This is a great recipe that produces a nice combo of chewy and crunchy. It's a perfect milk dunker! This recipe is a double of the original...I find I can't keep these around, everyone always ask me for them.

Modified from: Crisp Rice Chocolate Chip Cookies

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Serving size has been adjusted!

Original recipe yields 36 servings



  • Prep

  • Cook

  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 chocolate chips and nuts until mixed in; then mix in the cereal. 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.


These are awesome cookies with the right amount of chewy/crunchy texture and are great with milk. These remind me of a recipe I cut off of a rice cereal box back in the 70's and were a favorite...