Crispy Marshmallow Rice Krispy Cookies
These cookies combine the nostalgic crunch of Rice Krispy treats with gooey marshmallow centers and crispy edges. Quick and easy to make, they’re perfect for potlucks, gifting, or a comforting family treat.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (45g) Rice Krispy cereal
- 1 cup (55g) mini marshmallows, plus extra for stuffing
- Optional: 1/2 cup (90g) white chocolate chips or semisweet chocolate chips
Instructions
- Let butter soften at room temperature. Measure out all mix-ins and set aside. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat softened butter, granulated sugar, and light brown sugar together until light and fluffy (about 2 minutes with a hand mixer).
- Add egg and vanilla extract. Mix until just incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed until a soft dough forms.
- Switch to a rubber spatula and gently fold in Rice Krispy cereal and mini marshmallows. Add chocolate chips or other mix-ins if using.
- Scoop out 2-tablespoon portions of dough. Press a few extra mini marshmallows into the center of each ball. Roll gently and set 2 inches apart on the prepared baking sheet.
- Chill the tray in the fridge for 10 minutes.
- Bake for 9–11 minutes, until edges are golden and centers look just set but slightly glossy.
- Let cookies sit on the tray for 5 minutes before transferring to a wire rack.
- Sprinkle a few extra Rice Krispy cereal pieces on top while warm for crunch (optional). Enjoy warm or let cool for a firmer texture.
Notes
Chilling the dough helps keep the centers gooey and prevents excessive spreading. For gluten-free or vegan adaptations, use appropriate flour, butter, and marshmallows. For extra gooey centers, underbake slightly. Store in an airtight container with wax paper between layers for up to 4 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12
- Sodium: 70
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 19
- Protein: 1
Keywords: Rice Krispy cookies, marshmallow cookies, crispy cookies, gooey cookies, bake sale treats, easy dessert, kid-friendly cookies, nostalgic cookies