Description
Chewy, buttery cookies packed with crispy Rice Krispies and gooey marshmallow pockets, bringing all the nostalgic charm of classic Rice Krispie treats in cookie form.
Ingredients
- All-Purpose Flour: 1 1/2 cups
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted Butter, softened: 1/2 cup
- Granulated Sugar: 1/2 cup
- Brown Sugar, packed: 1/2 cup
- Large Egg: 1
- Vanilla Extract: 1 teaspoon
- Mini Marshmallows: 1 cup
- Rice Krispies Cereal: 2 cups
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla until smooth.
- Add the dry ingredients to the wet mixture and mix just until combined.
- Fold in the Rice Krispies cereal and mini marshmallows gently to avoid crushing the cereal.
- Scoop dough onto the prepared baking sheet, spacing about 2 inches apart. If desired, press a few extra Rice Krispies on top.
- Bake for 8 to 10 minutes until edges are golden and centers look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Notes
- Chill dough for 15 minutes if your kitchen is warm to reduce spreading.
- Rotate the baking sheet halfway through baking for even browning.
- Use fresh marshmallows for the best gooey texture.
- For a flavor pop, sprinkle a pinch of flaky sea salt on top before baking.
- Freeze scooped dough balls on a tray, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1.5 g
- Cholesterol: 15 mg
Keywords: Rice Krispie Treat Cookies, marshmallow cookies, cereal cookies, chewy cookies, nostalgic desserts, easy cookie recipe