Start by melting the butter in a large saucepan over low heat. Once melted, add the mini marshmallows and stir continuously until smooth and fully blended, creating that signature gooey base.

Remove the saucepan from heat and stir in the vanilla extract for a fragrant and sweet elevation that ties the flavors together.

Gently fold the Rice Krispies cereal into the marshmallow mixture, coating every crispy piece with sticky, sweet goodness for perfect chew and crunch.

Using a cookie scoop or spoon, portion the mixture onto parchment-lined baking sheets. Press lightly to shape into rustic cookie rounds—shapes don’t need to be perfect.

If desired, press additional mix-ins such as chocolate chips, sprinkles, or nuts onto the tops while still warm for extra flavor and decoration.

Allow cookies to cool completely at room temperature or in the fridge until firm enough to handle and enjoy the chewy crunch.