Crisp Rice Chocolate Chip Cookies

Crisp Rice Chocolate Chip Cookies


"Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies."


servings 187 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  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 cereal and chocolate chips. 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.
  • profile image

Your rating



  1. 28 Ratings


An excellent, happy surprise! As I made these I was unfortunately prepared to be disappointed. The dough was dry and crumbly so I expected the resulting cookie to be the same. NOT! The cooki...

I loved the idea of having rice crispies in chocolate chip cookies but found the dough extremely dry and had a rough time getting them to form into a ball, I will try again with 1 cup of butter ...

Really nice cookie, had to take recipe to work for fellow workers. Its a keeper.

These cookies turned out good. They were a different kind of chocolate chip cookie, more "cake" like. I added in an extra egg, and put a cup less of the rice cereal. The rice cereal made them ch...

These cookies were welcome at our picnic. Having followed the recipe exactly they seemed technically correct to me unlike what other reviewers had said. I just needed a little extra muscle in my...

EXCELLENT--I'm not sure why the others thought the dough was dry--I followed the recipe exactly, and the dough was perfect. The cookies are outstanding!

I substituted the white sugar with 1 1/3 C. molasses, deducted 5 tbsp of softened butter, and replaced whole wheat flour for all-purpose flour. My 3 year old loves them, and I definitely enjoy ...

They bake up really nice looking and I didn't have any trouble with the mixture, really fast and easy. It tastes and smells pretty good. I would say this cookie is a kid's type of cookie.

Love this recipe will make it again. Great taste.