Rice Krispie Treat Cookies (Printable Version)
Soft, chewy cookies with Rice Krispies and mini marshmallows, optionally studded with white chocolate — nostalgic party-ready treats.
# 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 oven to 350°F. Line baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the creamed mixture, blending until fully combined and smooth.
04 - In a separate 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 just incorporated. Avoid overmixing to keep the dough tender.
06 - Gently fold in the Rice Krispies cereal, mini marshmallows, and white chocolate chips using a spatula, taking care not to crush the cereal.
07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing each portion about 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 chewy, soft texture.
09 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before serving or storing.
# Expert Hints:
01 -
- The contrasting textures of crunchy cereal, stretchy marshmallow, and soft cookie dough in every single bite will ruin you for plain cookies forever.
- They come together in about half an hour with zero fancy techniques, which means you can satisfy a desperate dessert craving almost instantly.
02 -
- Overbaking is the single biggest enemy of these cookies, so pull them from the oven when the centers still look slightly underdone because they will continue cooking on the hot pan.
- Pressing a few extra marshmallows and Rice Krispies onto the tops of each cookie dough ball right before baking creates that bakery style loaded look and an even more irresistible texture.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because packed flour is the fastest way to turn chewy cookies into dry hockey pucks.
- If your kitchen is warm and the dough feels too soft to scoop, pop it in the fridge for fifteen minutes and it will firm up beautifully without losing any of its chewy potential.