Rice Krispie Cookies
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 at 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
Recommended Equipment
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 (226 g) unsalted butter,1 cup (200 g) light brown sugar,½ cup (100 g) 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 (344 g) all-purpose flour,1 teaspoon baking powder,½ teaspoon baking soda,1 teaspoon salt
- Gradually stir dry ingredients into wet ingredients until thoroughly combined.
- Add Rice Krispies cereal and mini marshmallows and stir with a spatula until evenly distributed throughout the dough.
- 2 cups (60 g) Rice Krispie cereal,1 ½ cups (85 g) mini marshmallows
- Scoop cookies in 3 Tablespoon-sized scoops (54g) (I do 2 level scoops from my cookie scoop, linked above, and roll them together) gently between your palms to form a smooth ball. Place on a 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!
How to Make Rice Krispie Cookies
- Make the dough
The dough comes together quickly and easily. Rather than using melted butter, we use softened here and cream it with the sugars. You will want to use an electric mixer (or a stand mixer with the paddle attachment!) and cream the butter and sugar well, until it’s light and fluffy and well-combined.
You’ll whisk the dry ingredients separately before stirring into the wet ingredients, then I add the cereal and mini marshmallows last. I prefer to fold these last two ingredients into the dough by hand; using a mixer will break up the cereal to be a bit finer than I prefer so a gentler hand works well here.
- Bake the cookies
I like my cookies a bit on the larger side, so I use 3 Tablespoons of dough per cookie. Because I can be a bit of a perfectionist, I also like to roll the dough between my palms to make the cookie dough uniform before baking. Just like when making my s’mores cookies, it helps to try to conceal the marshmallows to help prevent them from leaking out, but you’re not going to have a 100% success rate with this no matter how hard you try (and that’s OK — more on this in a bit!).
Bake the cookies until you notice the edges turning a light golden brown (any marshmallow that leaks out will turn golden before the edge of the cookie, note that you’re looking for the edge of the cookie to be golden).
Some of the marshmallows will likely ooze out of the cookies in the oven. This is messy but fine, but if you’re a bit of a perfectionist, too, use a spoon to nudge it back into each cookie after baking.
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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
Serving: 1serving | Calories: 244kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 195mg | Potassium: 45mg | Fiber: 1g | Sugar: 19g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary depending on the brands used, measuring methods, cooking methods, portion sizes, and more.
