Chocolate chip puffed rice cookies are classic butter and brown sugar cookies with semi sweet chocolate chips and three cups of puffed rice cereal folded into the dough for a light, crunchy bite. The recipe takes fifteen minutes of prep, about twenty five minutes in the oven, and makes twenty four cookies.
The cereal adds air and crunch without changing the chewy center, so the cookies have soft middles with lightly crisp edges. The dough comes together in one bowl with a mixer and bakes at a lower temperature than many cookies, which gives an even golden color. They are great for lunch boxes and cookie jars.
Table of Contents
Why This Chocolate Chip Puffed Rice Cookies Recipe Works
Puffed rice adds crunch without much weight.
Brown and white sugar give chewy centers.
The dough is a simple one bowl mix.
What Goes into Chocolate Chip Puffed Rice Cookies
- The dough is one cup of softened unsalted butter, three quarters of a cup each of granulated sugar and brown sugar, two large eggs, and one teaspoon of vanilla extract.
- The dry mix is two cups of all purpose flour, one teaspoon of baking soda, and half a teaspoon of salt, with one cup of semi sweet chocolate chips and three cups of puffed rice cereal.
Butter and sugars. They give richness and chew.
Eggs. They bind the dough.
Baking soda. It helps spread and browning.
Puffed rice. It adds light crunch.
Chocolate chips. They add melty pockets.
Baking Chocolate Chip Puffed Rice Cookies Step by Step
1. Heat the oven. Heat the oven to three hundred twenty five degrees F and line baking sheets with parchment paper.
2. Cream. Beat the butter with both sugars until pale and creamy.
3. Add the eggs. Beat in the eggs and vanilla, mixing well after each addition.
4. Add the dry mix. Whisk the flour, baking soda, and salt, then mix them in gradually until just combined.
5. Fold and bake. Gently fold in the cereal and chocolate chips, scoop the dough onto the sheets, and bake for twenty three to twenty five minutes until the edges are golden.
Fold in the cereal at the very end and stir gently. The puffed rice crushes easily, and overmixing breaks it into dust that vanishes into the dough. Use a spatula and a light hand, and stop as soon as the cereal and chips are spread evenly through the dough.
Cool the cookies on the baking sheet for five minutes before moving them. They are soft right out of the oven and set as they cool. Do not taste the raw dough, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Pro Tips for Chocolate Chip Puffed Rice Cookies
Flag the allergens. These cookies contain wheat, egg, and milk, and the cereal and chocolate may contain other allergens, so check every label.
Do not taste raw dough. Do not taste the raw dough, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Check the doneness. The edges should be golden while the centers look just set.
Soften the butter. It should dent but not be greasy.
Use a scoop. It makes even cookies.
Chill the dough. A short rest limits spreading.
Rotate the pans. It browns the cookies evenly.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and flour.
For extra flavor, add a half cup of chopped pecans or toffee bits to the dough, or use dark chocolate chunks in place of the semi sweet chips. A sprinkle of flaky salt on the warm cookies balances the sweetness. Each change keeps the same timing.
For smaller cookies, scoop tablespoon portions and bake for about fifteen minutes. For larger bakery size cookies, use a quarter cup scoop and bake a few minutes longer. The dough also freezes well, so you can bake a few cookies at a time.
Storing Chocolate Chip Puffed Rice Cookies
Cool the cookies completely, then store them in an airtight container at room temperature for up to five days. Add a slice of bread to keep them soft, or keep them loosely covered if you like them extra crunchy. Freeze baked cookies for up to three months, or freeze scooped dough balls and bake them from frozen.
What to Serve with Chocolate Chip Puffed Rice Cookies
Serve the cookies with cold milk, coffee, or ice cream sandwiched between two. For more cookies, try thick bakery chocolate chip cookies, banana bread cookies, brown sugar edible cookie dough, or crisscross peanut butter cookies.
Questions About Chocolate Chip Puffed Rice Cookies
Why add puffed rice to chocolate chip puffed rice cookies?
It adds a light crunch to the chewy dough.
Can you make chocolate chip puffed rice cookies ahead of time?
Yes. Freeze the dough balls and bake when ready.
Can you freeze chocolate chip puffed rice cookies?
Yes, baked or as dough, for three months.
Can I use a different cereal?
Yes, but crisp rice cereal works well.
Why did my cookies spread?
The butter was too soft or the pan was hot.
Chocolate Chip Puffed Rice Cookies
Equipment
- Baking sheets
- Stand mixer or hand mixer
- Parchment paper
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi sweet chocolate chips
- 3 cup puffed rice cereal
Instructions
Cooking
- Heat. Heat the oven to 325 F and line sheets.
- Cream. Beat the butter and sugars until creamy.
- Mix. Beat in the eggs and vanilla, then the flour mix.
- Fold. Fold in the cereal and chocolate chips.
- Bake. Scoop and bake 23 to 25 minutes.
