Rice Krispies Cookies

I thought I had seen every possible variation of Rice Krispies treats, and then these sweet cookies came along. Rice Krispies cookies feature the crispy cereal, marshmallows and vanilla flavor of the sticky treats but in a cute little cookie form. Using brown and granulated sugars, butter and shortening yields a soft, chewy cookie with a crispy cereal texture.

These treats will be the first to disappear at your next potluck gathering. Include them in a holiday cookie exchange or make a batch to mail to your kids at college. Keep an extra box of cereal on hand for these cookies and your other favorite Rice Krispies recipes.

Ingredients for Rice Krispies Cookies

• Rice Krispies cereal: You can use name-brand or generic cereal in desserts like this; you’ll never know the difference between the two.
• Marshmallows: Go for mini marshmallows, which are easier to fold into the cookie dough just before baking.
• All-purpose flour: Take a moment to measure flour accurately for the best results with these cookies and your other baked goods.
• Butter and shortening: While butter brings all the flavor, adding shortening makes the cookies fluffier and less prone to spreading.
• Brown sugar and granulated sugar: Two types of sugar in the cookies add the perfect amount of sweetness. Because it contains molasses, brown sugar adds a caramel-like flavor and extra moisture to the cookies.
• Eggs: You’ll need two large eggs for this Rice Krispies cookies recipe. Are you still breaking eggs on the side of a bowl? Cracking eggs on a flat surface is a better choice.
• Vanilla extract: Enhance the flavor of your cookies with the best vanilla extract brands; there’s one for every budget.
• Baking soda: Activated by acidic ingredients like brown sugar, baking soda helps lighten the texture of the cookies.
• Salt: You need only a tiny amount of salt, but it makes a big difference in the flavor of these cookies.

Directions

Step 1: Mix the wet ingredients

In a large bowl, cream the butter, shortening and sugars until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Step 2: Mix the dry ingredients

In a separate bowl, combine the flour, baking soda and salt. Gradually add the dry mixture to the creamed mixture and mix until well combined.

Step 3: Add the Rice Krispies and marshmallows

Fold in the Rice Krispies cereal and the mini marshmallows. Cover the bowl and chill the cookie dough for 30 minutes or until thoroughly chilled.

Step 4: Bake the cookies

Preheat the oven to 350°F. Roll 2 tablespoons of dough into balls, and place them 2 inches apart on greased or parchment-lined baking sheets. Bake for 13 to 15 minutes until golden brown. Cool the cookies on the baking sheets for one to two minutes, then transfer them to wire racks to cool completely.

Editor’s Tip: Don’t skip cooling the cookies on the baking sheets. It helps the cookies stay chewy with crispy edges.

Rice Krispies Cookie Variations

• Make Cocoa Krispies cookies: Use cocoa-flavored Rice Krispies cereal for a chocolaty, marshmallowy flavor.
• Bake a holiday version: Look for boxes of red and green Rice Krispies for a festive, Christmasy look.
• Use fruity mini marshmallows: Look for mini marshmallows with pastel colors and a lightly fruity flavor.
• Add a chocolate dip: Melt semisweet chocolate chips (here are several ways to melt chocolate), and dip the baked, cooled cookies halfway into the chocolate. Lay the cookies on waxed paper or parchment to allow them to firm up.

How to Store Rice Krispies Cookies

Letting the cookies cool completely is one of the most important tips for storing cookies because still-warm cookies will release condensation that could ruin the texture. Once cool, layer the Rice Krispies cookies in sealed containers and store them at room temperature for up to five days.

Can you freeze Rice Krispies cookies?

Yes, you can freeze Rice Krispies cookies. Layer the cooled cookies in a freezer-proof container with sheets of waxed paper between the layers. Cover tightly and store the cookies in the freezer for up to three months. Thaw the cookies by moving the container to the fridge the night before you want to serve them.

Rice Krispies Cookie Tips

How do you prevent Rice Krispies cookies from spreading while baking?

Chilling the Rice Krispies cookie dough before baking is the best way to prevent cookies from spreading too much during baking. The cold firms up the butter and shortening so they won’t melt as rapidly in the oven. You can test-bake one cookie to see how it turns out; if it spreads too much, chill the dough for a bit longer. Also, remember to refrigerate the dough between batches to keep it cold.

What if the marshmallow leaks out?

Some marshmallows in the Rice Krispies cookies may leak out, especially those right at the edges. To keep this in check, watch the cookies as they bake and pull them from the oven as soon as they’re lightly browned and set. Chilling the dough before baking the cookies will also help so that the cookies don’t spread too thin and the marshmallows stay protected inside the dough.

Can you make these gluten-free?

To make a gluten-free Rice Krispies cookies recipe, you’ll need to make a couple of substitutions. Regular Rice Krispies cereal contains gluten, but Kellogg’s offers a gluten-free version as an alternative. And use a gluten-free flour blend, such as one from King Arthur Baking. These can usually be substituted one-for-one. Mini marshmallows are naturally gluten-free.