Get the Recipe: Rice Krispie Cookies
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3 reviews
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Get the Recipe: Rice Krispie Cookies
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Delight in the unique crunch of Rice Krispie Cookies, where the classic snap of rice cereal meets the chewy goodness of homemade cookies! Perfect for any occasion, these treats take less than 30 minutes from start to finish. They are gooey, buttery, and crunchy!
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Ingredients
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar tightly packed
- 1 large egg
- 1 egg yolk
- 1 tsp pure vanilla extract
- 2 cups gluten free flour see note
- 1 tsp baking soda
- ½ cup rice cereal see note
- ½ cup mini marshmallows
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Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, add the butter, sugar, and brown sugar. Beat until smooth and creamy.
- Then, add in the egg, egg yolk, and vanilla. Beat until combined.
- Sift in the flour and baking soda. Stir until a cookie dough forms.
- Then, add in the rice cereal. Stir together.
- Use an ice cream scoop to scoop out balls of dough. Use your thumb to create an indent in the middle of each dough ball. Place 4 to 5 marshmallows in it.
- Then, use your fingers to fully enclose the marshmallows with cookie dough. Roll the dough ball around in a shallow bowl of rice cereal until fully coated. Place at least 3 inches apart on the pan.
- Bake for 9 to 11 minutes, until the edges are lightly golden brown and the marshmallow has melted.
- Finally, remove from the oven. Cool on the pan for 10 minutes before carefully transferring to a cooling rack.
Notes
- Use room temperature butter. Do not use melted butter.
- If you only have salted butter, that will work too.
- Be sure to use 1 whole egg and 1 egg yolk.
- kitchen favorites
- Use room temperature butter. Do not use melted butter.
- If you only have salted butter, that will work too.
- Be sure to use 1 whole egg and 1 egg yolk.
- Kellogg rice krispie cereal is NOT gluten free. I used The Real Cereal Company rice cereal.
- This recipe can be made with gluten free flour or regular all purpose flour.
- The dough will be somewhat thick.
- Fully enclose the mini marshmallows with cookie dough to prevent leakage.
- Do not bake too long. They should be soft and gooey in the center!
- Store in an airtight container for up to 4 days at room temperature.
- Check out all of my kitchen favorites!
Nutrition Information
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Calories
269kcal
(13%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
47mg
(16%)
Sodium
108mg
(5%)
Potassium
26mg
(1%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
397IU
(8%)
Vitamin C
0.3mg
(0%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 108mg | 5% |
| Potassium | 26mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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