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Brown Butter Rice Krispie Chocolate Chip Cookies

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These Brown Butter Rice Krispie Chocolate Chip Cookies are chewy, gooey, and crispy all at once, thanks to nutty brown butter and crunchy Rice Krispies. They’re quick to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 cups (60g) Rice Krispies cereal
  • 1 1/2 cups (255g) semisweet chocolate chips
  • Optional: 1/2 cup (50g) chopped toasted pecans or walnuts
  • Flaky sea salt, for sprinkling

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt, stirring occasionally, until it foams, sizzles, and brown bits form at the bottom. When it smells nutty and turns golden brown, remove from heat. Pour into a heatproof bowl and let cool for 10–15 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and sea salt. Set aside.
  4. In a large bowl, add cooled brown butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer on medium speed until well combined and slightly fluffy, about 2–3 minutes.
  5. Beat in eggs, one at a time, followed by vanilla extract. Mix until just combined.
  6. Add the flour mixture to the wet ingredients in two parts, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in Rice Krispies, chocolate chips, and nuts (if using) with a spatula.
  8. Use a medium cookie scoop (about 2 tablespoons) to portion dough onto prepared baking sheets, spacing at least 2 inches apart.
  9. Bake one sheet at a time in the center of the oven for 10–12 minutes, until edges are golden and centers look barely set.
  10. Immediately after removing from the oven, sprinkle each cookie with flaky sea salt. Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra gooey centers, slightly underbake and cool on the sheet. For crispier edges, bake an extra minute. Save a handful of chocolate chips to press into the tops before baking for a bakery look. Don’t skip the flaky salt on top—it enhances the flavor. Dough can be chilled for thicker cookies. Easily adapted to be gluten-free or nut-free.

Nutrition

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