These Rice Krispie Marshmallow Cookies are the ultimate chewy, gooey, and crispy treat that will bring back all the nostalgic flavors of your favorite childhood snacks. Imagine a soft, buttery cookie packed with melty marshmallows and crunchy Rice Krispies—pure magic in every bite! If you love classic Rice Krispie treats, trust me, you’re going to be obsessed with these cookies.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
Perfect Texture: A dreamy combo of crispy, chewy, and gooey in every bite.
Simple Ingredients: No fancy ingredients—just pantry staples that come together effortlessly.
Quick & Easy: You’ll have warm, fresh cookies ready in under 30 minutes.
Kid-Friendly: A guaranteed hit with kids and adults alike.
Fun Twist on a Classic: Combines the best parts of Rice Krispie treats and homemade cookies!
Ingredients
Butter: The base of rich, buttery goodness that keeps these cookies soft.
Brown Sugar & Granulated Sugar: A mix of both for the perfect balance of sweetness and chewiness.
Egg: Binds everything together while adding moisture.
Vanilla Extract: Enhances the overall flavor with a warm, sweet depth.
All-Purpose Flour: Provides structure and helps hold everything together.
Baking Soda & Salt: Essential for the right texture and flavor balance.
Mini Marshmallows: The gooey magic that makes these cookies irresistible.
Rice Krispies Cereal: Adds the perfect crispy crunch!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter & Sugars: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
Add Egg & Vanilla: Mix in the egg and vanilla extract until smooth and well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the Good Stuff: Gently fold in the mini marshmallows and Rice Krispies cereal.
Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart. Bake for 8-10 minutes or until the edges are lightly golden.
Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm for the ultimate gooey experience!
How to Serve These Cookies
With a Glass of Milk: The classic pairing that makes every bite even better.
As an Ice Cream Sandwich: Sandwich two cookies with a scoop of vanilla ice cream for an indulgent treat.
Drizzled with Chocolate: Add a drizzle of melted chocolate for extra decadence.
Crumbled Over Yogurt: Break up a cookie over Greek yogurt for a fun twist on dessert.
Additional Tips
Don’t Overbake: These cookies should be slightly underbaked for the best chewy texture.
Chill the Dough: If you have time, chilling the dough for 30 minutes enhances the flavor and texture.
Storage Tips: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding an extra minute to the baking time.
FAQ Section
Can I use regular marshmallows instead of mini marshmallows?
Yes, but chop them into smaller pieces for even distribution.
Can I use a different type of cereal?
Sure! Cornflakes or crushed Frosted Flakes would work for a fun variation.
What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to 5 days.
Can I add chocolate chips?
Absolutely! Chocolate chips make these even more delicious.
Can I make these cookies gluten-free?
Yes! Use a gluten-free flour blend and check that your Rice Krispies are gluten-free.
Why did my marshmallows disappear in the cookies?
Marshmallows can melt too much if overmixed or baked at too high a temperature.
Can I freeze baked cookies?
Yes, store them in an airtight container and freeze for up to 2 months.
What if I don’t have parchment paper?
You can lightly grease the baking sheet instead.
How do I keep cookies soft?
Store them with a slice of bread in an airtight container—the bread helps retain moisture!
Can I double the recipe?
Yes! Just make sure to space out the cookies well when baking.
Conclusion
These Rice Krispie Marshmallow Cookies are the perfect mix of chewy, crispy, and gooey goodness. Whether you’re making them for a party, as a fun weekend bake, or just because you’re craving something sweet, they’re guaranteed to hit the spot. Try them out and let me know—are you team crispy edge or gooey center?
Print
Rice Krispie Marshmallow Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rice Krispie Treat Cookies are a childhood favorite wrapped into one delicious, ooey-gooey cookie! Soft and chewy with a crispy outer layer and a melty marshmallow center, they’re the ultimate treat for any occasion.
Ingredients
-
1 stick butter, room temperature
-
1/2 cup sugar
-
1/2 cup brown sugar, packed
-
1 egg
-
1 tsp vanilla extract
-
1 1/2 cups flour
-
1/2 tsp baking powder
-
1/2 cup Rice Krispies cereal
-
1 cup large marshmallows
Instructions
-
Preheat the Oven:
-
Set oven to 350°F (175°C).
-
Line a baking sheet with parchment paper.
-
-
Make the Dough:
-
In a large bowl, cream together butter, sugar, and brown sugar until smooth and fluffy.
-
Add egg and vanilla extract; mix until well combined.
-
Stir in flour and baking powder, mixing on low speed until a soft dough forms.
-
-
Shape the Cookies:
-
Use a cookie scoop to portion out the dough.
-
Flatten each portion into a disk and place one large marshmallow in the center.
-
Roll the dough into a ball, ensuring the marshmallow is fully covered.
-
Roll each ball in Rice Krispies cereal for a crispy coating.
-
-
Bake:
-
Place cookies on the prepared baking sheet, 3 inches apart.
-
Bake for 12-14 minutes, until golden brown but still gooey in the center.
-
-
Cool & Serve:
-
Let cookies cool slightly before enjoying the ooey-gooey goodness!
-
Notes
-
Make Ahead: Dough balls can be prepped in advance and stored in the fridge for up to 24 hours before baking.
-
Extra Crunch: For more crunch, mix an additional 1/4 cup Rice Krispies into the dough.
-
Marshmallow Tip: If marshmallows peek out during baking, gently press them back into the cookie while still warm.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg