Rice Bubble Chocolate Chip Cookies
These Rice Bubble Chocolate Chip Cookies are one of those nostalgic homemade treats that never seem to go out of style. Rolled in crispy Rice Bubbles before baking, they have the perfect crunchy coating with soft buttery cookie centres packed with chocolate chips.
I started making these years ago when my girls were little and they quickly became a regular in our lunchboxes. They’re simple, kid-approved and perfect for school holidays, bake sales or those afternoons when everyone suddenly wants “something sweet”.
They remind me a little of those old-school cornflake cookies so many of us grew up with, but with a fun chocolate chip cookie twist. Crispy on the outside, soft in the middle and loaded with chocolate chips, they’re still one of those recipes that disappears almost as quickly as I can bake them.
If you love easy homemade baking recipes, you might also enjoy my M&M Cookie Bars.
Why You’ll Love This Recipe
Perfect for lunchboxes, after-school snacks and school holiday baking
Budget-friendly pantry staple ingredients
Freezer-friendly for easy grab-and-go treats
Variations for Rice Bubble Chocolate Chip Cookies
Swap chocolate chips for Smarties or chopped chocolate
Add desiccated coconut for a chewy twist
Add a pinch of cinnamon for extra warmth
How to Store Rice Bubble Chocolate Chip Cookies
Store in an airtight container at room temperature for up to 5 days.
You can also freeze the baked cookies or unbaked cookie dough for up to 3 months.
FAQ
Can I freeze these cookies?
Yes. Both the baked cookies and unbaked dough freeze beautifully.
Can I use Corn Flakes instead of Rice Bubbles?
Absolutely. Crushed Corn Flakes work really well and create a slightly different crunchy coating.
Are these good for lunchboxes?
Yes. These are perfect lunchbox cookies because they hold their shape well and aren’t overly messy.
More Cookie Recipes You’ll Love
Rice Bubbles Chocolate Chip Cookies
Soft, crunchy and packed with chocolate chips, these Rice Bubble Chocolate Chip Cookies are a fun twist on a classic homemade cookie recipe.
Ingredients
- 125g unsalted butter, softened
- ½ cup caster sugar
- 1 egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 1½ cups self-raising flour
- 1 tablespoon custard powder
- 1 cup chocolate chips (or a mixture of milk, white & dark)
- 2 cups Rice Bubbles
Instructions
- Preheat oven to 160ºC fan-forced and line 2 baking trays with baking paper.
- In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
- Add the egg and vanilla and mix until combined.
- Sift in the self-raising flour and custard powder. Add the chocolate chips and stir until a soft dough forms.
- Roll golf ball-sized portions of dough using your hands or a 1 tablespoon cookie scoop.
- Place the Rice Bubbles into a small bowl and gently roll each dough ball in the cereal until coated.
- Place onto the lined baking trays, leaving room for spreading.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
TOP TIPS:
Don’t crush the Rice Bubbles: Rolling gently helps keep that crispy texture around the outside of the cookies.
Use a cookie scoop for even sizing: This helps the cookies bake evenly and gives you perfectly consistent cookies every time.
Don’t overbake: The cookies will continue to firm up as they cool. Pull them out when the edges are lightly golden.
Mix your chocolate chips: A combination of milk and dark chocolate chips gives a lovely balance of sweetness.
Freeze extra cookie dough balls: Freeze unbaked dough balls and bake straight from frozen for fresh cookies anytime.
Nutrition Facts
Calories
159Fat
7 gSat. Fat
4 gCarbs
25 gFiber
0 gNet carbs
25 gSugar
4 gProtein
2 gSodium
6 mgCholesterol
19 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
