Rice Krispie Cookies
Delightful cookies combining the crunch of crispy rice cereal with classic cookie dough, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups crisp rice cereal
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional) Can be dark, milk, or white chocolate.
- 1/2 cup mini marshmallows (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the mixture, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Carefully fold in the crisp rice cereal, ensuring it is evenly coated.
- If desired, fold in chocolate chips and mini marshmallows.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked; this is normal.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For chewier cookies, slightly underbake. Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze individually wrapped cookies for up to three months.