Creamy peanut butter, gooey chocolate, and crunchy cereal are an INCREDIBLE trio in these soft and chewy rice krispie chocolate chip cookies! Easy to whip up in only 20 minutes with a handful of ingredients.
Ummm, hello. I come bearing pretty much the most insane cookie your cookie jar will ever see.
Gonna say it reaaaaaaaal slooooooow for ya….
Peanut butter meets chocolate meets rice krispie cereal. All wrapped up into one LEGENDARY cookie!
Lately our cookie jars have been locked and loaded with batch after batch of these cookies. They’re just one of those cookies you want to have on hand 24/7, trust me!
A dangerous thing, but SO VERY WORTH IT!
These Rice Krispie Chocolate Chip Cookies feature…
- Creamy peanut butter
- Melty chocolate chips
- Crispy rice krispie cereal
- A perfectly soft-inside-crisp-on-the-outside cookie base
Making Rice Krispie Chocolate Chip Cookies
(scroll down to the end of the post for the full recipe)
Ingredients You’ll Need
- Unsalted Butter
- Sugar (both granulated and brown sugar)
- Peanut Butter (creamy works best here!)
- Egg
- Vanilla Extract
- Flour
- Baking Soda
- Salt
- Cinnamon
- Rice Krispie Cereal (the classic stuff – don’t go for an added-sugar cereal)
- Chocolate (keep reading for different types you can use)
Tips for Baking Cookies
- Shape cookie dough into uniform balls and space apart – you want 1-in balls that are all the same size with at least 1-in of space between them.
- Garnish cookies with additional chocolate before baking – this makes them extra pretty, plus uhh more chocolate is always a good thing.
- Tap sheet pan on counter – you will want to remove the cookies around the 9 minute mark and just give it a few taps on the counter, then return to the oven for about 3 minutes – this helps flatten the cookies out a bit!
- Bake cookies until edges are golden – depending on your oven, it may take shorter or longer for the cookies to bake. Just keep an eye on them after you return them to the oven after the tapping step. You want the edges just a light golden brown.
- Allow cookies to cool – don’t touch the cookies on the sheet pan for about 10 minutes. After this time they will have firmed up a bit and you can easily transfer them to a wire cooling rack to cool completely.
Choosing Your Chocolate
We love semisweet chocolate chips best for these cookies, but check out these other amazing chocolate options! You can use any of the chocolates below in either chips form or a chocolate bar cut up into chunks.
- Milk chocolate
- White chocolate
- Dark chocolate
- Butterscotch (technically not chocolate, but SO good in these cookies!)
How to Store Cookies
Cool the cookies completely then store in an air-tight container on the counter for up to 2 days. We have noticed that after around the 2-day period, the rice krispie cereal tends to go a little soft.
Because of the rice krispie cereal, I do not recommend freezing these cookies. The texture will not be the same once they are thawed.
Good thing these cookies are so incredibly fast to whip up, you don’t need to plan much ahead of time!
Incredibly soft, yet PERFECTLY crisp + chewy at the same time! Plus loaded down with aaall the melty chocolate. There’s just nothing not to love here.
Totally optional, but we love hitting these cookies with a little flaky sea salt after pulling them out of the oven. Sweet + salty for the WIN!
All the heart eyes for these cookies, guys. You may love them even more than any kiddo would and you KNOW tiny people live for that cereal.
Friday ain’t never seen a finer cookie, guys. That’s just the truth.
Need more reasons to love cereal? You MUST try these winners out next! ♥
Watch these cookies made step-by-step on Google web stories!
Peanut Butter Rice Krispie Chocolate Chip Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (or coconut sugar)
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-1/2 cups rice krispie cereal
- 3/4 cup semisweet chocolate chips
- Flaky sea salt for topping, optional
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer OR with a handheld electric mixer, beat butter and sugars together until completely creamy, about 1-2 minutes. Beat in peanut butter, egg, and vanilla until smooth.
- In a medium bowl, combine flour, baking soda, cinnamon, and salt. Mix flour mixture into butter mixture until a soft dough forms. Fold in rice krispie cereal and chocolate chips.
- Scoop dough into 1-in balls and place 1-in apart on prepared baking sheets. Bake cookies at 350F 9 minutes, then remove from oven and tap pan on counter several times to flatten cookies. Return cookies to oven for an additional 3-4 minutes or until edges are lightly browned.
- Top cookies with a sprinkle of sea salt if desired. Cool cookies on pan 10 minutes then transfer to a wire cooling rack to cool completely. Enjoy!
Ashley@CookNourishBliss says
Ooooo I bet the texture on these are awwwwesome!! Plus you can never go wrong with peanut butter + chocolate!!
Z.L. says
Wonderfully light with all the same flavor as the traditional “heavy” tollhouse cookie. Wish I could get the nutritional values on these.
HIGHLY RECOMMEND!!
Melissa Mackinnon says
Can u use all purpose flour?
Sarah says
Yes you can!
judy says
Very good cookie!
I used white flour instead of the whole wheat flour and baked them a few min longer in my convection oven. Nice balance of flavor and texture-crispy outside and a bit chewy in the middle–will make again
Sarah says
So happy to hear these cookies were a hit, Judy! Enjoy them. 🙂
Carly says
Thank you for this recipe!! We’ve made them about a billion times now and they are AMAZING every time!
Sarah says
Oh my goodness, I’m so happy to hear that, Carly! 😀
HELEN says
easy to prepare and bake. soooooo tasty and crispy. my grandkids loved the first batch so much i had to bake a second one. this will be my go-to chocolate chip cookie recipe with the wonderful peanut butter flavor and the crispy crunch of rice krispies. hurray! an even better recipe than the old marshmallow and rice krispies recipe. thank you so much for sharing your recipe. loved it!
Sarah says
I’m so thrilled to hear that, Helen! Sounds these cookies are a keeper recipe in your family. Thanks for letting me know. 🙂
Passthewine says
Not great! I could not tell when to pull them out of the oven and they were too rounded on top, I had to flatten. Cookies were nothing like toll house. too crispy and every time I bit int to rice crispy it was like biting into an egg shell. They cereal was fresh, so not sure what I did wrong except possibly baked too long.
Sarah says
Hi there. It sounds to me like you baked them too long and your oven temperature was a bit off. Sorry to hear you had problems!
Nicole Bekker says
Can you freeze these ? How long are they good for fresh ?
Sarah says
Hi Nicole! These cookies are good for around 2 days fresh. I’ve never frozen them before, but you can certainly try!
Courtney says
Hi Sarah,
Do you recommend salted or unsalted butter for this recipe?
Thanks 🙂
Sarah says
Hi Courtney – I would recommend using unsalted! I will update that in the recipe as well. 🙂
Julie says
Really yummy! The hint of cinnamon is a real surprise, but it works! The sea salt finishes it off nicely. I had to double the recipe, as it’s far too easy to eat them all straight from the oven!
Sarah says
I’m thrilled to hear that, Julie! So glad you’ve found a new cookie favorite. 🙂
Angel says
Made these using 1cup mini chocolate chips in the batter. Then while they were cooling, I melted together peanut butter and semi – sweet chocolate and drizzled all over the cookies. Sprinkled with flakey salt and dusted with confectioner’s sugar. Holy moly tastes like a muddy buddy (puppy chow)! Just wanted to give you a variation to try 😉
Sarah says
What an amazing addition to these cookies! 🙂 Thanks for sharing your variation, Angel!
Betty says
Awesome cookies!! I softened the butter and peanut butter first, beat with only 1/4 cup brown sugar and vanilla. Further to save time and for even distribution; I mixed the rice crispies and chocolate chips with the flour. Finally, I flattened them before going in the oven for about 12 minutes. They taste awesome 😎
Sarah says
Glad to hear these cookies were a success, Betty! 🙂
Vicki Sheffield Scala says
Great way to use up some of the leftover baking ingredients from Holiday baking on this cold and snowy day!