These Cookies and Cream Rice Krispie Treats are a fun spin on the classic dessert! They’re fully loaded with crushed Oreo cookies and plenty of mini marshmallows, and they take just minutes to prepare. Recipe includes a how-to video!
Rice Krispie Treats, Reimagined
I believe just about anything can be improved by adding Oreo cookies (have you seen my Oreo stuffed chocolate chip cookies?!), and rice krispie treats are no exception. These cookies and cream rice krispie treats are super easy to make, perfectly chewy, and of course, full of Oreos!
You’ll love how quickly these come together, and since we’re officially in the “dog days” of summer, they make a fantastic no-bake dessert too. Like my classic rice krispie treats, we’ll reserve ⅓ of the marshmallows to add in at the end; this gives us chewy bits of marshmallow in the final result that contrasts (in both color and texture) so nicely with the Oreos.
You’ll love this recipe because it’s:
- Quick: just 15 minutes from start to finish.
- No-bake: these come together on the stove.
- Easy: we’re essentially just melting and stirring–so simple!
- Plentiful: this recipe yields 20 rice krispie treats. It’s perfect for parties!
What You Need
Besides the basics (mini marshmallows and rice cereal), here’s what you need to make these cookies and cream rice krispie treats:
- Oreo cookies. You can use regular or “double stuf” Oreos. Break them up until they’re crushed, but don’t pulverize them–we want pieces of cookies, not crumbs!
- Vanilla extract. A teaspoon of vanilla extract (homemade vanilla extract would work well here!) really compliments the Oreos and adds an additional depth of flavor.
- Salted butter. Typically my recipes use unsalted butter, but I’m recommending salted butter today. If you don’t have salted butter, simply add ¼ teaspoon of salt in with the vanilla. If you can find European-style butter, that’s even better!
SAM’S TIP: I like to sift out the fine crumbs from my crushed cookies before adding them to the pot. This keeps the rice krispie treats from turning a grayish color. It’s a totally optional additional step, but I like the end result better without the crumbs!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cookies and Cream Rice Krispie Treats
- Break your Oreos into pieces.
- Place the crushed cookies into a strainer to strain out the crumbs, if desired.
- Melt the butter in a pot, then add 10 oz of marshmallows and cook until melted.
- Add the vanilla, then stir in the cereal until combined.
- Add the remaining marshmallows and Oreo cookies and stir until just combined.
- Press the mixture into a greased pan and let cool before cutting and serving.
SAM’S TIP: Don’t pack the cereal mixture into the pan! This will make your rice krispie treats denser and harder than they should be. Use a silicone spatula (you may need to grease it) to gently and evenly spread the mixture into your pan.
Frequently Asked Questions
This often happens from using too high of a heat while cooking the marshmallows, or using too much pressure when spreading the mixture into the pan. Keep your heat below medium-low at all times, and be gentle when spreading the cereal into the pan. This will give you perfectly chewy results!
If you didn’t grease your pan, or if you were too gentle when packing your marshmallow mixture into your pan, your rice krispie treats might not hold their shape nicely. Be gentle, but also make sure you are still pressing the mixture down into the pan to compact it slightly.
Yes! This recipe would be delicious with peanut butter Oreos, mint Oreos, or even birthday cake Oreos. If you try this recipe with another kind of cookie, I’d love to hear how it turns out 😊
If you really want to take these over the top, you can add a drizzle of white chocolate after they’ve cooled–yum!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cookies and Cream Rice Krispie Treats
- 15 Oreo cookies
- 6 Tablespoons salted butter plus additional for greasing pan (85g + additional)
- 15 oz mini marshmallows divided (7 ½ cups/425g)
- 1 teaspoon vanilla extract
- 6 cups crisped rice cereal (175g)
- Grease a 9×13” baking pan lightly with butter and set aside.
- Place your Oreo cookies in a large Ziploc bag and use a rolling pin to break into pieces (don’t pulverize them completely to crumbs, you want discernible pieces!). If desired, transfer to a fine mesh strainer to sift out any small crumbs (this will keep your rice krispie treats from turning gray from the tiny crumbs and is purely optional and done for aesthetic reasons). Set aside.
- Melt butter in large pot over medium-low heat. Add 10 oz (5 cups/285g) of your mini marshmallows and cook, stirring frequently, until just melted.
- Stir in vanilla extract then add cereal and stir until combined.
- Add remaining 5 oz (2 ½ cups/140g) mini marshmallows and broken Oreos and stir briefly until just-combined.
- Immediately pour into prepared baking pan and smooth the top with a spatula (do not firmly press the cereal into the pan or it will make the treats tough). Allow to cool completely before cutting and serving.
ButterEuropean butter (such as Kerrygold) makes these treats taste even better.If you do not have salted butter on hand, simply add ¼ teaspoon of salt when you add the vanilla extract.
StoringStore in an airtight container at room temperature (do not refrigerate) for up to 3 days.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.