Rice Krispie Cookies

Rice Krispie cookies are a fun new spin on the classic treat! They are buttery, marshmallow-packed cookies with the perfect chewy texture. NO chilling required!

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 10

Cook Time 13

Total Time 23

Servings servings

Calories 244kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter softened
1 cup (200 g) light brown sugar firmly packed
½ cup (100 g) granulated sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
2 ¾ cups (344 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups (60 g) rice krispie cereal
1 ½ cups (85 g) mini marshmallows

Instructions

Preheat oven to 350F (175C). Line baking sheet with parchment paper, set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), use an electric mixer to cream together butter and sugars until light and fluffy.
1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
Add egg, egg yolk, and vanilla extract and beat together until well-combined.
1 large egg + 1 egg yolk, 1 ½ teaspoons vanilla extract
In a separate, medium-sized mixing bowl whisk together flour, baking powder, baking soda, and salt.
2 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
Gradually stir dry ingredients into wet ingredients until completely combined.
Add rice krispie cereal and mini marshmallows and use a spatula to stir until evenly distributed throughout the dough.
2 cups rice krispie cereal, 1 ½ cups mini marshmallows
Scoop cookies by 3 Tablespoon-sized scoop (54g) (I do 2 level scoops from my cookie scoop, linked above, and roll them together) and gently roll between your palms to form a smooth ball. Place on baking sheet, spacing cookies at least 2” (5cm) apart.
Transfer to center rack of 350F (175C) oven and bake for 13-14 minutes. Cookies are finished baking when the edges of the cookies (not any melted marshmallow!) are beginning to turn light golden brown.
Immediately after removing from the oven, if your cookies are messy you can use the back of a spoon to help round the cookies and push any melted marshmallow back in (an optional step that neatens them up but isn’t mandatory!)..
Allow cookies to cool completely on baking sheet before enjoying!

Video

Notes

Spreading

I never need to chill this dough, but if your first batch of cookies spreads too much for your liking, your ingredients may just be a bit too warm! Just cover the dough and chill for 30 minutes or longer before using.

Storing

Store in an airtight container at room temperature for up to 4 days.

Nutrition