Rice Krispie Treat Cookies (Printable)
Soft, chewy Rice Krispie treat cookies studded with marshmallows and white chocolate — ideal for parties and snacks.
# 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 tsp pure vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 1/2 tsp baking soda
08 - 1/2 tsp baking powder
09 - 1/2 tsp 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, cream together the softened butter, granulated sugar, and packed brown sugar using an electric mixer until the mixture is light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the creamed mixture, beating 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 cookies 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 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.
# Expert Tips:
01 -
- The crispy cereal pockets hidden inside a chewy cookie feel like discovering a secret with every single bite.
- They come together in under 35 minutes from bowl to plate, which makes them dangerously easy to justify on any weeknight.
02 -
- Overbaking is the single biggest enemy of these cookies because the marshmallows and cereal lose their magic the longer they sit in a hot oven.
- Pressing a few extra marshmallows and Rice Krispies into the tops of each dough ball before baking creates those gorgeous, bakery style tops that make people think you bought them.
03 -
- Chill the dough for twenty minutes before baking if your kitchen is warm, because it prevents the cookies from spreading too thin and losing their chewy centers.
- The secret to maximum crispiness from the cereal is folding it in at the very last second and handling the dough as little as possible afterward.