Rice Krispie Treat Cookies (Print Version)
Soft, chewy cookies with Rice Krispies, mini marshmallows and white chocolate—quick mix-and-bake for gatherings.
# 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
# How to Make It:
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 packed brown sugar using an electric mixer until the mixture becomes light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the creamed mixture, continuing to mix 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 and place 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 Advice:
01 -
- The cereal stays surprisingly crunchy even after baking, giving every bite a satisfying snap that regular cookies just cannot match.
- Mini marshmallows melt into little pockets of goo right inside the dough, so each cookie feels like biting into a warm treat and a fresh baked cookie at once.
- They require zero chilling time and come together in about half an hour, which makes them the ultimate last minute contribution to any gathering.
02 -
- Overbaking is the single biggest enemy of these cookies, so pull them from the oven when the centers still look slightly underdone and trust that they will set up as they cool.
- Marshmallows exposed to direct oven heat can brown quickly and even melt right off the edges, so tuck a few extra into the top of each dough ball right before baking if you want that photogenic gooey look without the mess.
03 -
- Use a cookie scoop for uniform portions so every cookie bakes at the same rate and you never end up with some burnt and some raw in the same batch.
- Press a few extra marshmallows and cereal pieces into the top of each dough scoop right before baking for cookies that look bakery beautiful and have the best texture on that first bite.