Rice Crispy Cookies Recipe
Who doesn't love Rice Krispie treats or homemade cookies? Now imagine putting them together into one awesome dessert! That's exactly what Rice Krispie Treat Cookies are—crispy, chewy, gooey, and totally fun to make! Here’s what makes them special, plus some easy tips to try at home.
Ingredients
- 1 stick of butter (regular or plant-based if dairy-free), softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg (or a flax egg for a vegan option—see tips below)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup Rice Krispies cereal (plus extra for rolling)
- Large marshmallows (about 12 for a dozen cookies)
Optional Extras:
- ½ cup chocolate chips
- ⅓ cup shredded coconut
Instructions
1. Preheat your oven
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies don’t stick.
2. Make the cookie dough
- In a large bowl, mix the softened butter, sugar, and brown sugar together until it’s smooth and creamy.
- Add in the egg (or flax egg) and vanilla extract. Stir until combined.
- Slowly mix in the flour and baking powder until the dough forms.
3. Add the fun stuff
- Gently fold in the Rice Krispies cereal. If you’re using chocolate chips, shredded coconut, or other extras, mix them in now.
4. Wrap the marshmallow
- Scoop a tablespoon of dough and flatten it into a little circle with your hands.
- Place a large marshmallow in the middle, then wrap the dough around it so the marshmallow is completely covered. Roll it into a ball.
5. Roll in cereal
- Roll each dough ball in extra Rice Krispies cereal to coat the outside. This adds an extra crunch!
6. Bake
- Place the dough balls on your prepared baking sheet, making sure to leave space in between each cookie (about 2 inches).
- Bake for 12–14 minutes. The edges should look set, but the middle will still be soft. Don’t worry, they’ll finish setting as they cool.
7. Cool and enjoy
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely (if you can wait that long!).
Notes
Tips for Success
- Make them vegan! Replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water. Stir and set aside for 10 minutes until it thickens. Use plant-based butter for a dairy-free alternative.
- Don’t over-bake. The cookies will look a little undercooked in the center when you take them out, but they’ll firm up as they cool.
- Get creative. Add peanut butter chips, fruity cereal, or even crushed pretzels for a twist!