If you’re looking for a fun and delicious treat that’ll make your taste buds dance, you’ve found it! These Rice Krispie Marshmallow Cookies are a perfect blend of gooey marshmallow goodness, crispy cereal, and just the right amount of sweetness. Whether you’re whipping them up for a family gathering or enjoying them on your own (no judgment here!), these cookies are sure to become a new favorite. Trust me, you’re going to love how easy and addictive they are!
Why You’ll Love Rice Krispie Marshmallow Cookies
This recipe isn’t just about satisfying a sweet tooth — it’s about creating those feel-good moments. Imagine a plate of crispy, chewy, marshmallowy cookies sitting on your kitchen counter, and before you know it, you’ve devoured half of them. Here’s why this recipe is a total game-changer:
Versatile: These cookies are great for any occasion — birthdays, casual get-togethers, or even as a midday snack. You can easily adjust the recipe to make it your own by adding a few extras like chocolate chips or sprinkles for a festive twist.
Budget-Friendly: Most of the ingredients are pantry staples, so you won’t have to break the bank to make a batch. They’re both affordable and delicious — the perfect combo!
Quick and Easy: With minimal ingredients and a simple process, you’ll have fresh cookies in no time. They’re practically foolproof, which makes them perfect for busy days when you still want something sweet.
Customizable: While this recipe is delicious as is, you can add your own touch! Mix in a handful of chocolate chips, peanut butter, or dried fruit to create a unique spin on these classic treats.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Here’s the magic of these cookies — just a handful of ingredients come together to create the perfect balance of sweetness and crunch. Let’s break it down:
- Rice Krispies: The crispy base of the cookie that gives it that signature crunch. These little guys absorb all the marshmallow goodness and add the perfect texture.
- Marshmallows: These soft, sweet little pillows melt into a gooey mess, making the cookies chewy and irresistible. They’re the star of the show!
- Butter: Adds richness and helps bind everything together. Plus, butter makes everything taste better — it’s a no-brainer.
- Vanilla Extract: A touch of vanilla elevates the flavor profile, bringing out the sweetness without overpowering the other ingredients.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these scrumptious Rice Krispie Marshmallow Cookies:
Preheat Your Equipment: Start by preheating your oven to [350°F / 175°C]. This ensures even baking and gives your cookies the perfect golden brown edge.
Melt the Butter and Marshmallows: In a large saucepan, melt the butter over low heat. Once the butter is melted, add in the marshmallows. Stir occasionally until everything is smooth and melted together. The marshmallow mixture should be gooey and silky.
Add the Rice Krispies: Pour in the Rice Krispies cereal and stir until all the cereal is coated with the marshmallow mixture. Be gentle when stirring — we don’t want to crush the cereal!
Form the Cookies: Take spoonfuls of the mixture and drop them onto a lined baking sheet. Gently press down with the back of the spoon to shape the cookies. They don’t need to be perfect — the rustic look just adds to their charm!
Bake to Perfection: Place the baking sheet in the oven and bake for about 10 minutes, or until the edges of the cookies are golden. Keep an eye on them to avoid over-baking. Once done, let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Finishing Touches: If you’re feeling extra, drizzle some melted chocolate over the top for a little added sweetness and decoration.
Serve and Enjoy: Serve these cookies warm or at room temperature. Either way, they’re sure to be a hit!
Nutrition Facts
Servings: [x servings]
Calories per serving: [x calories]
(Note: Please refer to the recipe card for precise measurements and nutritional information.)
Preparation Time
Prep Time: [x minutes]
Cook Time: [x minutes]
Total Time: [Total time needed]
How to Serve Rice Krispie Marshmallow Cookies
These cookies are amazing on their own, but if you want to get a little extra, try pairing them with a cold glass of milk or a cup of hot cocoa. They’re also perfect for packing into a lunchbox or sharing with friends at a party. You could even make a fun dessert bar by stacking them with other treats like brownies and cookies — perfect for a family gathering or a casual get-together!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Storage: Keep your cookies in an airtight container to ensure they stay fresh and chewy. They’ll last for a few days, though they’ll probably be gone long before then!
- For Extra Flavor: Mix in some mini chocolate chips, dried cranberries, or even a handful of nuts for added texture and flavor.
- Don’t Overmix: When you’re combining the Rice Krispies and marshmallow mixture, be careful not to overmix it. You want to keep that crispy texture intact!
FAQ’s
- Can I use a different type of cereal? Absolutely! You can substitute Rice Krispies with any crispy cereal you like, such as Cornflakes or Cheerios.
- Can I add chocolate chips to this recipe? Yes! Stir in a handful of mini chocolate chips to the mixture before shaping them into cookies for a chocolatey twist.
- Do I have to bake these cookies? No, you don’t need to bake them if you don’t want to! You can shape the mixture into cookies and let them set at room temperature until firm.
- How do I make these cookies less sweet? If you prefer a less sweet cookie, use fewer marshmallows and add a bit more cereal to balance out the sweetness.
- Can I use butter substitute? Yes, you can use margarine or coconut oil as a substitute for butter if you prefer.
- Can I store these cookies? Yes, store them in an airtight container at room temperature for up to a week.
- Are these cookies gluten-free? Rice Krispies are typically made with rice, but check the packaging to ensure they’re certified gluten-free if necessary.
- Can I make these ahead of time? Absolutely! These cookies are great to make ahead and store for later. They hold up well and still taste amazing.
- What can I do if the cookies are too sticky? If your mixture is too sticky, try chilling it for a few minutes before shaping the cookies. You can also lightly butter your hands to prevent the mixture from sticking.
- Can I use marshmallow fluff instead of regular marshmallows? Yes, you can substitute marshmallow fluff for regular marshmallows. Just use about 1 1/2 cups of fluff for every 10 ounces of marshmallows.
Conclusion
These Rice Krispie Marshmallow Cookies are the perfect treat to satisfy your sweet cravings. With their easy-to-make process and irresistible taste, they’ll become a go-to recipe in your baking rotation. Whether you’re baking with the kids, surprising friends, or treating yourself to something delicious, this recipe has got you covered. Enjoy, and trust me — they’ll disappear faster than you can say “yum!”
Print
Rice Krispie Marshmallow Cookies
- Prep Time: 10min
- Cook Time: 14min
- Total Time: 24min
- Yield: 12cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Rice Krispie Marshmallow Cookies are a delightful twist on the classic treat. Soft and chewy cookies are filled with gooey marshmallows and rolled in crispy rice cereal, offering a perfect combination of textures in every bite.:contentReference[oaicite:3]{index=3}
Ingredients
– 1 stick (1/2 cup) unsalted butter, room temperature
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 cup rice cereal
– 1 cup large marshmallows
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy.
3. Add the egg and vanilla extract to the mixture and beat until combined.
4. In a separate bowl, whisk together the flour and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Using a medium cookie scoop, scoop out portions of the dough. Flatten each portion into a disk.
7. Place one large marshmallow in the center of each disk, then wrap the dough around the marshmallow to form a ball.
8. Roll each dough ball in rice cereal until coated.
9. Place the dough balls on the prepared baking sheet, spacing them about 3 inches apart.
10. Bake for 12–14 minutes, until the edges are lightly golden and the centers are set.
11. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
– Ensure cookies are spaced adequately on the baking sheet to allow for spreading.
– For storage, keep cookies in an airtight container at room temperature for up to 4–5 days.
– To freeze, place unbaked cookie dough balls with marshmallows inside on a baking sheet to harden, then transfer to a freezer bag and store for up to 1–2 months.
Nutrition
- Serving Size: 1cookie
- Calories: 244kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
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