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Clean recipe · freshaprilflours.com

Rice Krispies Cookies Recipe

These soft and tender no chill cookies are filled with crisp and chewy chunks of homemade Rice Krisipie treats in every bite.

Original recipe: freshaprilflours.com

Yield:
18 servings
Prep:
25 min
Cook:
12 min
Total:
37 min
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Rice Krispies Cookies Recipe

Ingredients

  1. 1 Tablespoon (14g) unsalted butter
  2. 2 and ½ ounces (71g) mini marshmallows
  3. 1 and ½ cups (40g) Rice Krispies1
  4. 1 cup + 2 Tablespoons (135g) all-purpose flour
  5. ½ teaspoon baking soda
  6. ¾ teaspoon baking powder
  7. ½ teaspoon salt
  8. ¼ cup (57g) unsalted butter (softened to room temperature)
  9. ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
  10. 1 large egg (at room temperature)
  11. ½ teaspoon vanilla extract

Instructions

  1. RICE KRISPIES TREATS

    Note: you can make this small batch of Rice Krispies treats or use store-bought OR a portion from a larger batch. You'll need about 3 cups of 1" squares of Rice Krispies treats total.
  2. Line a small baking sheet2 with parchment paper or a silicone baking mat. Set aside.
  3. In a small saucepan over medium-low heat, melt the butter while stirring. Add the marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal and stir until well-coated.
  4. Using a spatula sprayed with non-stick spray or your hands sprayed liberally with nonstick spray, gently press mixture into a 6-7" square on the baking pan. Chill the baking sheet in the refrigerator for about 10-15 minutes until the treats are set.

  5. COOKIES

    Preheat the oven to 350ºF (177ºC). Line a large baking sheet with a parchment paper or a silicone baking mat. Set aside.
  6. In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  7. In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
  8. With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. When the cookie dough has just come together, stop mixing.
  9. Remove the treats from the refrigerator and chop it into approximately 1" cubes (I did 6 rows of 8 columns). You will have about 3 cups total of chopped Rice Krispies treats. Remove about 1 cup and set it aside, then add the remaining 2 cups to the cookie dough. Turn the mixer to low, then blend the treats pieces into the cookie dough until just incorporated. This will be tricky at first until the treats start to break up a bit.
  10. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. Bake for 9-10 minutes until sides just begin to brown. Remove from oven and immediately press a few chunks of ripped Rice Krispies treats into the tops of the cookies.
  11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Balled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet and add 1 minute to the bake time.