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Easy Rice Krispies Butterscotch Coconut Cookies

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If you are a cookie monster like me then I think you’ll love these Easy Rice Krispies Butterscotch Coconut Cookies. They’re a little different than your average cookie and therefore they’re a wonderful cookie for a Christmas cookie platter. In addition to that, every single bite is loaded with texture and flavor and I’ve included a gluten-free option in the recipe card. 

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Cookie Dough

You may be surprised to learn that Easy Rice Krispies Butterscotch Coconut Cookies do not contain refined sugar, rather, they contain honey. In order to cut sweetness further use organic unsweetened shredded coconut.

To make these scrumptious cookies start by combining flour, baking powder, and salt. Set the mixture aside. In a separate mixing bowl, cream butter. Add honey and eggs and mix well, then stir in the dry ingredients. 

Finally, fold in shredded coconutbutterscotch chips, and Rice Krispy cereal

Drop by tablespoonfuls onto a cookie sheet lined with parchment paper

Another drop cookie recipe you may enjoy is Pumpkin White Chocolate Drop Cookies. These tasty little gems are soft, flavorful, and practically melt-in-your-mouth. 

Bake at 350 degrees F for approximately 12 minutes or until golden brown. Place cookies on a cooling rack to cool. 

Serve Easy Rice Krispies Butterscotch Coconut Cookies with a tall glass of cold milk (or milk alternative) or a mug of hot coffee or hot chocolate

Easy Rice Krispies Butterscotch Coconut Cookies
Yield: 4 Dozen

Easy Rice Krispies Butterscotch Coconut Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 5 minutes
Total Time: 32 minutes


  • 2 cups all-purpose flour (GF Option - use gluten-free flour + 2 teaspoons xanthan gum unless flour already contains it)
  • 2 teaspoons baking powder (GF Option - use a gluten-free brand)
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup honey
  • 2 eggs
  • 1 cup shredded sweetened coconut (GF Option - use a gluten-free brand of coconut)
  • 1 cup butterscotch chips (GF Option - use a gluten-free brand)
  • 4 cups crisp rice cereal (GF Option - use a gluten-free brand of crisp rice cereal)
  • Optional: 1/2 cup chopped pecans or almonds


  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
  2. Sift together flour, baking powder, and salt; set aside.
  3. In a large mixing bowl, cream butter. Add honey; beat until mixture is creamy and smooth. Add eggs; mix well. Mix in dry ingredients. Fold in coconut, butterscotch chips, and cereal, as well as optional chopped nuts.
  4. Use a medium-size (about 1 tablespoon) cookie scoop to drop the mixture onto the lined baking sheets, about 2-inches apart. Bake for 10 to 12 minutes or until golden brown. Cool 5 minutes. Remove cookies to a cooling rack.
  5. Store in an air-tight container or freeze for use later.



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