By my latest calculations, there are approximately 3.5 hojillion chocolate chip cookie recipes out there in the universe, so you might be asking yourself, why do I need yet another one? Well, my friends, let me give you three reasons why you need this chocolate chip cookie recipe in particular:
- Rice Krispies crispy goodness
- Did I mention Nutella?!
If the smooth Nutella tucked inside isn’t enough to entice the skeptics, these cookies also have a simultaneous chewiness and subtle crunchiness, combining the best of both worlds for those who like chewy cookies and those who prefer crunchy, crispy ones. Now who could say no to that?!
Nutella Rice Krispies Chocolate Chip Cookies
- 1 cup margarine or butter, at room temperature
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces chocolate chips
- 1 cup Rice Krispies
- 1/3 – 1/2 cup Nutella
- Preheat the oven to 375 degrees.
- In the bowl of a mixer, cream together the margarine and sugars until smooth. Add the eggs one at a time, mixing in between, and then mix in the vanilla extract.
- In a separate bowl, sift together the flour, baking soda, and salt. Add to the creamed mixture, scraping down the sides of the bowl with a rubber spatula as needed.
- Mix in the Rice Krispies cereal and chocolate chips.
- Scoop out 2-3 tablespoons of dough per cookie, and using your hands (wetting them first will help prevent the dough from sticking), flatten the dough into a disk. Spoon 1/4 – 1/2 teaspoon Nutella into the center of each disk, then seal the edges so that the Nutella isn’t exposed and roll back into a ball. It’s fine if some Nutella is showing – the cookies will just look a little messier.
- Place the rolled balls on a lined baking sheet, about 2 inches apart from one another. Bake for 13-15 minutes. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
- Makes about 3 1/2 dozen cookies.
- While some recipes recommend chilling the dough for an hour or more before baking, it’s best not to do so with this recipe. You may choose to chill it briefly to make the dough easier to work with, but the longer the dough sits before baking, the more moisture the Rice Krispies will absorb, taking away from their crispiness.
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Oh my goodness do they look delicious!
They really were! I wish we still had some, haha 🙂
I don’t think you can ever have too many variations of the chocolate chip cookie! I can’t wait to try these.
I’m glad you think so! Let me know how they turn out if you try them 🙂
Lu @ Super Nummy Yo! says
Such a great idea! I just made rice krispie treats this past weekend. Same wavelength again, sorta 😀
Thanks! Ooh…I haven’t had Rice Krispies treats in such a long time…talk about a classic!
Love it, you had me at chocolate chip cookies, the crunchy rice crispy and delicious Nutella really make these cookies something special, thanks for creating and sharing:)
Thanks! These were definitely a hit when I made them – I hope you get a chance to try them!
This sounds like the dreamiest cookie ever!! I want!
Thanks! You and me both – these cookies are long gone (sadface!)…
You had me at Nutella lol. Ugh these look so good!! I wish I still lived near you so that I could “taste test” hahaha! 🙂
I wish you lived closer, too! That way I wouldn’t be left alone with the rest of the jar of Nutella, haha 🙂
Cake Lover says
This may sound blasphemous, but I would like to try this recipe without the Nutella. Do you think the baking times/temp would need any adjusting? I am looking forward to trying a chocolate chip cookie recipe with some added “snap, crackle, and pop!”
Blasphemous indeed! But I suppose that *is* a way to make dairy-free cookies, so it’s understandable. I don’t think the baking time/temperature would be affected by removing the Nutella, but then again, the traditional chocolate chip recipe I have bakes for slightly less time. I’d say shoot for 13 minutes to start, but maybe check on them around 8-9 minutes to make sure they’re not browning too quickly. Let me know how it goes!
Chris @ Shared Appetite says
Why have I never put rice krispies in my chocolate chip cookies?!?! Such an amazing idea!!!
Thanks! I highly recommend trying it 🙂
HomeSweetJones (@HomeSweetJones) says
Seriously! I have a weakness for crispies in candy and I can only imagine how amazing these cookies are. I don’t know if I’ll ever make them another way again.
Me too! And I have to admit, when one of my colleagues first told me about how his mom puts Rice Krispies in her cookies, I was like “mind = blown”
I just made these, they were amazing! A friend asked for the recipe, but told me she doesn’t have a stand mixer. Is there a way for her to still be able to make them?
I’m so glad to hear you tried and liked them! It’s absolutely do-able without a mixer – just make sure the margarine or butter is at room temperature before starting…trying to mix up cold butter by hand is no fun at all (but it *is* a good arm workout…)!
Beautiful Beautiful Beautiful! Need I say more.
Thank you so much!
bristol plasterer says
Wow this looks amazing….Will have to give this a go. Thanks for sharing this recipe.
Thank you! I hope you enjoy them as much as we did 🙂
This was the stickiest dough I have ever had. Do not know how to make it firmer.
Hi Maggie, thanks for your feedback, and I’m sorry to hear that things didn’t go so well! The dough is definitely on the sticky side, especially once you get the Nutella involved, but I find that wetting my hands (even so often as between rolling every 2-3 cookies) does the trick. The other option I can think of is to try adding a few extra tablespoons of flour, but that might make the cookies a bit tougher or drier in the end.