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These Rice Krispie Cookies with Chocolate and Butterscotch Chips have a great texture that makes these crispy cookies completely irresistible.
Table of Contents
Why We Love This Recipe
Have a half a box of Rice Krispies Cereal and some pantry baking ingredients? Let’s make some Rice Krispie Cookies!!
Rice Krispies in cookies? But will it work?? I was pleasantly surprised that the cereal stayed nice and crisp and gave the cookies a great texture. We are a nut-free house and I sometimes miss the texture of nuts in my favorite cookies so this was a delicious variation.
How to Make Rice Krispie Cookies
See recipe card below for ingredient quantities and full instructions.
- Preheat oven to 375℉ and prepare some baking sheets with parchment paper or silicone mats.
- Sift together dry ingredients in one bowl, then beat wet ingredients in another.
- Combine the wet and dry ingredients to form the dough.
- Stir in chocolate chips, butterscotch chips and cereal.
- Arrange by spoonfuls onto the baking sheets and bake for 10-12 minutes until the edges are golden and slightly crispy.
- Cool on a wire rack.
Storage
Store cooled cookies in an airtight container for up to 4-5 days. After that they will begin to lose their freshness. Or, freeze for up to 6 months.
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Rice Crispy Cookies with Chocolate and Butterscotch Chips
Ingredients
- 1 cup butter softened (2 sticks)
- 3/4 cup brown sugar
- 3/4 cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups flour
- 1 cup mini chocolate chips
- 1 cup butterscotch chips
- 2 cups crispy rice cereal
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, sift together flour, baking soda and salt. Set aside.
- Beat butter, vanilla and sugars until light and fluffy. Add eggs and beat well.
- Gradually stir in the flour mixture and beat until well combined.
- Gently stir in chocolate chips, butterscotch chips and cereal.
- Drop by rounded tablespoon onto cookie sheets.
- Bake for 10-12 minutes.
- Cool on cookie sheets for 3 minutes before transferring to a cooling rack.
I am known as The Cookie Lady to my customers, family and friends, I bake for.
I have to tell you these cookies are everything you want in a cookie. First of all they are
delicious, I ate more of these myself than I usually do ! They are quick and easy to mix
together and bake up perfect every time. Thanks so much for this recipe !!
You are so welcome Bobbi! Thank you for sharing some feedback.
Hi! Would it be a good idea to refrigerate the dough for 30 min or so before baking or will that make the rice krispies soggy? Thanks!
It’s not necessary for this dough and I do worry that the cereal would get soggy.
How many cookies does this make? Sounds great, thanks!
How could I serve these after freezing them? Do I simply let them come to room temperature or do I have to rebake it? Please and thanks!
You do not have to re-bake. Just let them thaw on the counter overnight.
Can you freeze these after baking?
Yes, once they are cooled you can freeze them up to 6 months.
Kristen, these cookies are outstanding to say the least! I just baked a batch this morning and i cannot believe how good they are! I did not have chocolate chips or butterscotch chips but used salted caramel chips and they are sooooooo good! What a great recipe!
I made these. Now they are one of my favorite cookie recipes! Will make again. 🙂
That’s great to hear. I’m so glad you enjoyed them!
Just made these today. I didn’t have butterscotch chips so I substituted those with salted caramel chips I had picked up from Kroger a while back. Yum! Nice way to use up rice crisped cereal too. My family thanks you!
Hi Kristin! Made these amazing chocolate chip krispie cookies….had to tell you….they were amazing! They’re now going in my must-make collection… Thank you!