Rice Krispie Treat Cookies (Printable)
Chewy cookies blending nostalgic Rice Krispie crunch with soft, buttery dough and gooey marshmallows.
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 large egg
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
→ Add-Ins
10 - 1 cup Rice Krispies cereal
11 - 1 cup mini marshmallows
12 - 1 cup white chocolate chips (optional)
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat together the softened butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed until the mixture is pale, light, and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the creamed mixture. Continue mixing on medium speed until fully combined and smooth, scraping down the sides of the bowl as needed.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the flour is just incorporated. Avoid overmixing to keep the cookies tender.
06 - Using a spatula, gently fold in the Rice Krispies cereal, mini marshmallows, and white chocolate chips until evenly distributed throughout the dough.
07 - Scoop rounded tablespoons of dough and place them onto the prepared baking sheets, spacing each portion approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear just set. Do not overbake to maintain a soft, chewy texture.
09 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The crunchy pops of cereal against gooey marshmallow pockets will make you question why you ever chose between cookies and treats
- They look totally unassuming but disappear faster than anything else on a dessert table
02 -
- Overbaking is the enemy here pull them from the oven when centers still look slightly underdone and they will set perfectly as they cool
- Fold the cereal in at the very last second or it turns to dust and you lose the signature snap crackle pop texture
03 -
- Chill the dough for twenty minutes before baking to prevent the cookies from spreading too thin and losing their thick chewy centers
- Wet your fingers slightly when pressing extra marshmallows on top so they stick without flattening the dough