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

Rice Crispy Cookies with Choclate & Butterscotch Chips
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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 the recipe card below for full, detailed 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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Recipe
A stack of cookies

Rice Crispy Cookies with Chocolate and Butterscotch Chips

4.69 from 16 votes
These Rice Crispy Cookies with Chocolate and Butterscotch Chips have a great texture that makes these cookies completely irresistible.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies

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
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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.

Notes

You can of course use any sort of chocolate chips or dried fruit you like. Just keep the combined total to 2 cups.
Keyword crispy cookies, rice krispie cookies, rice krispie treats

Nutrition

Calories: 238kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 244mgPotassium: 31mgFiber: 1gSugar: 23gVitamin A: 280IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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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4.69 from 16 votes (15 ratings without comment)

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Comments

  1. Bobbi Priddy says:

    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 !!

    1. Kristin says:

      You are so welcome Bobbi! Thank you for sharing some feedback.

  2. Lauren Zarin says:

    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!

    1. Kristin Maxwell says:

      It’s not necessary for this dough and I do worry that the cereal would get soggy.

  3. Karen says:

    How many cookies does this make? Sounds great, thanks!

  4. Kelly says:

    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!

    1. Kristin says:

      You do not have to re-bake. Just let them thaw on the counter overnight.

  5. Denise says:

    Can you freeze these after baking?

    1. Kristin says:

      Yes, once they are cooled you can freeze them up to 6 months.

  6. Rosie Lowe says:

    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!

  7. KB says:

    I made these. Now they are one of my favorite cookie recipes! Will make again. 🙂

    1. Kristin says:

      That’s great to hear. I’m so glad you enjoyed them!

  8. SusanJ says:

    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!

  9. Lisa says:

    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!