Rice Krispie Chocolate Chip Cookies

These Rice Crispy Cookies with Chocolate and Butterscotch Chips have a great texture that makes these cookies completely irresistible.

Rice Crispy Cookies with Choclate & Butterscotch Chips

I had half a box of Rice Krispies Cereal leftover from my Candy Corn Rice Krispie Treats, but no marshmallows. What’s a girl to do? Make cookies of course! But Rice Krispies in cookies? I hadn’t seen it before and wasn’t sure how it would turn out.

I was pleasantly surprised that the cereal stayed nice and crisp and gave the cookies a nice 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.

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A stack of cookies

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.

For more delicious cookies, try these:

Snowball Cookies - Nut Free and Made with Cake Mix!

Snowball Cookies

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Caramel Stuffed Snickerdoodles

The best sugar cookie recipe ever, and a secret tip for applying the sprinkes!

The Best Sugar Cookie Recipe

For all desserts and treats, go HERE.

For a complete list of recipes, go HERE.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!