Looking for a sweet treat that’s as fun to eat as it is to make? You have to try this Rice Krispie Potato Chip Cookies Recipe! These cookies are the ultimate marriage of crispy, crunchy, salty, and sweet. With a unique blend of classic pantry staples, the surprising combination of Rice Krispies and potato chips creates a texture party, while buttery dough wraps it all together. One bite and you’ll understand why these cookies quickly disappear from any cookie jar.
Ingredients You’ll Need
The lineup for this Rice Krispie Potato Chip Cookies Recipe is simple and accessible, but each ingredient plays a starring role in bringing out that unforgettable crunch and depth of flavor. Here’s what you’ll need and why it matters:
- Unsalted butter (1 cup, softened): This is your base for super-rich, melt-in-your-mouth texture and flavor—make sure it’s soft for easy creaming!
- Granulated sugar (1/2 cup): Gives the cookies a classic sweetness and helps them spread just right.
- Brown sugar (1/2 cup, packed): Adds caramel notes and chewiness, making every bite extra satisfying.
- Vanilla extract (1 teaspoon): A splash of vanilla brightens and rounds out the sweetness beautifully.
- Large egg (1): Binds everything together while creating lift and tender crumb.
- All-purpose flour (1 1/2 cups): Provides structure, holding all the crunchy mix-ins in place.
- Baking soda (1/2 teaspoon): Ensures just the right amount of rise and that perfect cookie texture.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the flavors—don’t skip it!
- Crushed potato chips (1 cup): These bring a salty surprise and irresistible crunch to every bite.
- Rice Krispies cereal (1 cup): The secret weapon for extra light, airy crispiness—essential for this recipe’s signature texture.
- Chopped pecans or walnuts (1/2 cup, optional): Adds a nutty richness if you crave a little extra depth (and crunch).
How to Make Rice Krispie Potato Chip Cookies Recipe
Step 1: Prep Your Baking Trays
Preheat your oven to 350°F (175°C), then grab two baking sheets and line them with parchment paper. This little step ensures easy removal and perfectly baked bottoms, so your cookies come out as crisp as you dream.
Step 2: Cream Together the Wet Ingredients
In a large bowl, add the softened butter, granulated sugar, and brown sugar. Use a hand mixer (or lots of elbow grease!) to cream everything together until the mixture is light, fluffy, and pale—this helps make your cookies tender and soft, while still holding their signature crisp.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then mix until everything’s fully combined. You’ll see the dough visibly relax and shine, which is your cue that it’s ready for the dry ingredients.
Step 4: Combine Dry Ingredients Separately
In a different bowl, whisk together the all-purpose flour, baking soda, and salt. Doing this separately distributes the leavening for even rise—no mysterious lumps or uneven cookies here!
Step 5: Mix Wet and Dry Together
Gradually add the dry mixture into the creamed butter bowl. Mix gently just until the flour disappears—overmixing can mean tough cookies, and you want them just right!
Step 6: Fold in the Fun Stuff
Now’s the time to fold in the crushed potato chips, Rice Krispies cereal, and nuts (if using). Gently stir until everything is evenly distributed and your dough looks delightfully chunky and speckled.
Step 7: Scoop and Bake
Drop generous tablespoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart. If you like, lightly press a few more crushed chips or cereal on top for extra crunch and bakery-worthy looks. Bake for 10–12 minutes until the edges are golden brown, then let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling.
How to Serve Rice Krispie Potato Chip Cookies Recipe
Garnishes
Serve these cookies exactly as they are for maximum crisp and crunch, or take it a step further! Try sprinkling a tiny pinch of flaky sea salt on top right after baking, or drizzle with a thin thread of melted chocolate for extra indulgence. Both options highlight the playful salty-sweet contrast in each bite.
Side Dishes
Pairing is part of the fun! A cold glass of milk is a classic choice, but these cookies are also fantastic with creamy vanilla ice cream or even a tangy berry sorbet on the side. The creamy or tart contrasts take the Rice Krispie Potato Chip Cookies Recipe to a whole new level.
Creative Ways to Present
For parties, stack the cookies high on a vintage cake stand, or bundle them in cellophane bags with a ribbon for edible gifts. If you’re making an ice cream sandwich bar, let guests use these cookies as the shell for their favorite frozen flavors—the crunch is unbeatable!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Rice Krispie Potato Chip Cookies Recipe in an airtight container at room temperature. They’ll stay perfectly crisp and mouthwatering for about 5 days, making them great for bake sales or weeklong snacking.
Freezing
To freeze, let the cookies cool completely. Stack them in a container with parchment between the layers or use zip-top freezer bags. They’ll keep well for up to 2 months—just thaw at room temp for instant homemade goodness!
Reheating
If you love a warm cookie, pop one or two in a 300°F oven for a few minutes, or give them a quick 10-second zap in the microwave. This will perk up the chips and cereal so the Rice Krispie Potato Chip Cookies Recipe tastes as fresh as the day they were baked.
FAQs
Can I use different kinds of chips or cereal?
Absolutely! Feel free to try kettle-cooked or ridged chips for extra crunch, or swap in cornflakes or Chex for a different twist on texture. The Rice Krispie Potato Chip Cookies Recipe is super flexible for creative bakers.
How do I crush potato chips the right way?
The easiest way is to pour them into a zip-top bag and gently smash them with a rolling pin—you want bite-sized bits, not powder. Chunks add bursts of salty crunch in every cookie.
Are nuts essential to the recipe?
Not at all! Nuts are totally optional here. They add richness and a slightly earthy flavor, but you’ll still get amazing results (and great crunch) if you prefer nut-free cookies.
Why did my cookies turn out flat?
Chances are, your butter was too soft or your dough was over-mixed. Next time, try chilling your dough for 30 minutes before baking or scooping to help your Rice Krispie Potato Chip Cookies Recipe keep their shape.
Can I make these gluten-free?
Yes! Use a gluten-free all-purpose flour blend, and double-check that your chips and cereal are gluten-free too. You’ll still get that irresistible crispy texture.
Final Thoughts
This playful, crowd-pleasing Rice Krispie Potato Chip Cookies Recipe is the best kind of baking surprise: easy, fast, and full of personality. If you’re ready to shake up your cookie rotation and delight your family or friends, this is the treat you’ll come back to again and again. Happy baking!
Print
Rice Krispie Potato Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and salty with these delightful Rice Krispie Potato Chip Cookies. A classic cookie recipe that combines the crunch of potato chips and cereal with the sweetness of brown sugar and vanilla.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins:
- 1 cup crushed potato chips
- 1 cup Rice Krispies cereal
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add mix-ins: Fold in the crushed potato chips, Rice Krispies cereal, and nuts if using.
- Bake: Drop heaping tablespoonfuls of dough onto the prepared baking sheets. Bake for 10–12 minutes, or until the edges are golden brown.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, lightly press a few more crushed chips or cereal on top before baking.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
