If you’re craving a dose of gooey nostalgia, then you’re going to love these Rice Krispie Treat Cookies with Marshmallows (Easy Recipe)! With a gooey marshmallow in the middle, these chewy cookies are coated in crispy rice cereal that bakes up perfectly in the oven! Who needs rice krispie treats when you can have them in cookie form!?!
Why You’ll Love…
These Rice Krispie Cookies are so easy to make but the flavor is out of this world! It’s the perfect combination of the classic rice krispie treats and chewy cookie! The good thing about these cookies (besides the delicious flavor) is how easy you can customize this cookie recipe! Want to add a fruity cereal instead?! Do it! Still need a bit of chocolate in your cookies? MAke these chocolate chip rice krispie cookies with some chocolate chips added in!
If those sound good to you, then you need to try my Chocolate Rice Krispie Cookie here!
Rice Cereal Coating
To get the perfect crispy cookies with golden brown edges, I like to roll the cookie dough balls in the rice cereal, instead of adding it to the cookie dough itself! I’ve tested this recipe both ways and I feel like coating of rice cereal gets perfectly crispy around the edges!
So what I like to do is have a separate bowl of rice cereal, then I scoop out the cookie dough, place a marshmallow inside and roll it into a ball. Then I plop the cookie dough ball into the rice cereal and really press it into the cookie dough! I place the cookie dough on a prepared baking sheet and gently press down!
Cookie Cutter Trick
When stuffing these cookies with marshmallows, I prefer to use a large marshmallow instead of mini marshmallows! By using a large marshmallow, that’s how you get that gooey marshmallow center!
However, the large marshmallow does tend to make the cookie dough puff up and spread in the oven! I have a few tips and tricks on how to help if your cookies spread too much in the oven!
Add More Flour – For this recipe, you can add 1-3 tablespoons more of flour if you feel like your dough isn’t sticking together! This will help the cookie dough spread a bit less!
Cookie Cutter Trick – As soon as the cookies come out of the oven, take a cookie cutter or bowl, and place it over the cookie. Then gently spin the cookie cutter around to help push the edges of the cookie back! This is my favorite trick because it creates a thick cookie with crispy edges!
Equipment Needed:
Large Mixing Bowl – I like to use a large mixing bowl to make sure I have plenty of room toe mix everything together!
Electric Mixer – You can use a hand mixer or add everything to the bowl of a stand mixer! I prefer using a hand mixer, but that’s up to you!
Medium Cookie scoop – Since we’re using large marshmallows, using a medium cookie scoop gives plenty of cookie dough to wrap around the cookies!
Parchment Paper – I always use parchment paper when baking to help make sure nothing sticks!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. Mix softened butter, sugar, and brown sugar together. Then add in egg and vanilla extract.
Step 2. Add in dry ingredients.
Step 3: Flatten out cookie dough and press a marshmallow in the middle. Wrap cookie dough completely around marshmallow.
Step 4. Then roll in rice cereal and place on a cookie sheet!
Storage Instructions:
Store in an airtight container for about 4-5 days! If you are going to freeze, add cookie dough balls with the marshmallows inside to a freezer and let harden, before adding to a freezer bag and storing for about 1-2 months!
Helpful Tips and Tricks
Make sure you place the cookie dough about 2-3 inches apart on a baking sheet so the cookies have plenty of room to spread out in the oven!
I don’t want to say that these are the perfect cookies, but they’re pretty darn close! These Rice Krispie Treat Cookies have got to be one of my all-time favorites! I hope you love them just as much as I do!
Cheers!
-Holly Michelle
Rice Krispie Treat Cookies
Equipment
- 2 ounce Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 1 stick Butter room temperature
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Flour**
- 1/2 teaspoon Baking Powder
- 1/2 cup Rice Cereal
- 1 cup Large Marshmallows
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together butter, sugar, and brown sugar. Mix until everything is smooth and creamy.1 stick Butter, 1/2 cup Sugar, 1/2 cup Brown Sugar packed
- Add in one egg and vanilla extract. Mix together.1 Egg, 1 teaspoon Vanilla Extract
- Then, add in flour and baking powder. On a low speed, mix all the dry ingredients to the dough.1 1/2 cups Flour**, 1/2 teaspoon Baking Powder
- Use a medium cookie scoop to scoop out the cookie dough. Flatten out the dough into a disk and place one large marshmallow.1 cup Large Marshmallows
- Roll into a ball, covering the marshmallow completely. Then roll the cookie dough ball in rice cereal.1/2 cup Rice Cereal
- Place on a baking sheet about 3 inches apart and bake for about 12-14 minutes, the centers will still be slightly gooey.
- Let cool slightly, and enjoy!
I made these for my husband’s birthday. He’s not a big cake fan. They were a HUGE hit. Great flavor, I think I may try adding browned butter next time bc that’s what I do in my rice krispies. Imo the texture is better the next day, but I used a large cookie scoop. Super easy and delicious. I also topped with flaky salt. Will be making these again for sure!
You are my kinda lady!!! Brown butter is my secret to so many of my treats! And a kiss of sea salt is the best way to go!
Do you think you would need to change anything if you added brown butter? I’ve never made my cookies with it but want to try
Oh! Brown Butter would be delicious! If you’re going to add brown butter, I would just say to let it cool down fully before adding it to the sugar and brown sugar!! That sounds really good though, you’ll have to let us know how they turn out!
This recipe is written with the ingredients in the directions and I’ve never seen this before, but it is brilliant! I wish every recipe was written like this. Making these today. Thank you!!
YAY! I’m so glad that helped!
I didn’t have a cookie scoop and followed the directions to a T, and the dough was crumbly. So I added a little more butter, cookies came out raw, but slightly cooked? Something’s off about the ratio. Also don’t try to transfer them to a cooling rack right away it will fall apart. Help – I must be doing something wrong
Sorry to hear that happened! I have recently updated the recipe so I hope that helps!! I also wrote a blog post about how to measure flour, and that might help with the crumbly dough issue! Hope this helps!
https://thelittlehollythatcould.com/how-to-measure-flour-the-right-way-for-baking-recipes/
I followed the directions and the only thing I did different was use my kitchen aid stand mixer to mix and my dough was very crumbly and dry. Any ideas to retry?
Oh no! I’m sorry that happened! Was your butter room temperature by chance? Having room temperature butter helps everything mix together easier!
SAME!!! I used a hand mixer and same thing!! I kept re-reading the recipe to make sure I hadn’t left out an ingredient or used a wrong amount. As a result, the Rice Krispies barely stuck to the outside too – had to really press them into the cookies ? they’re in the oven as I type this so we’ll see what happens!! * I DEFINITELY used softened, room temp butter.
Sorry to hear that happened to your cookies! I have recently updated this blog post so I hope that helps solve the issues! I hope you give it another try!
For the Marshmallows, are they large or mini? I see mini but the instructions say “place a Large marshmallow”
You could use either, but I think the large marshmallows work better! Sorry for the confusion!
Do these cookie dough balls freeze well even after rolling in the cereal?
If you roll them in the cereal, they still freeze well! If you were going to keep the cookies in the freezer for longer than 1 month, then I wouldn’t roll them in the cereal!
Does this recipe require salted or unsalted butter?
Either one would work, but I prefer salted butter!
Definitely need to add 1/4 tsp salt!
I’m new here and wanted to say, thank you for this recipe! This was so easy, so creative, and most of all, so yummy! Thank you!
Absolutely delicious ! Easy to make and fantastic taste and textures! My son and I love them ! Will double the recipe next time ! Thank you for a keeper!!!
This is THE best recipe I’ve ever read online. Reading the directions and having the measurements right underneath so I don’t have to scroll back and forth?!?! Yes! Yes please! Thank you for being so smart
i love making cookies and these didn’t work for me.
I wonder if there was too much flour to the butter and sugar ratio? Like another poster, my dough was very dry and crumbly like sand and my butter sat out to room temp before starting. I also couldn’t get the rice cereal to stick to the outside of the cookie balls very well. when out of the oven they were very dense and the marshmallow had baked into the cookies, no cute marshmallow centers. I also followed another commentor’s note to add 1/4 tsp salt as I used unsalted butter. Even still the final cookies were bland and dense. I’m not sure if there are any other suggestions that would have improved my outcomes with these cookies.
I’m sorry to hear that!! I’ve recently updated the recipe and have tested it twice! I hope you give it another try! I also wrote a post about the best way to measure flour to help with baking cookies that I’ll link below for you! Hope that helps!!
https://thelittlehollythatcould.com/how-to-measure-flour-the-right-way-for-baking-recipes/
I made these for an event and they were a HUGE hit—everyone loved them! I didn’t use salted butter but added half a tsp of diamond kosher and topped with flaky salt
Love the addition of flaky salt on top!!! Perfection!
Made these for my husband’s birthday! Absolutely amazing!
Just made these and they turned out delicious! Great texture, gooey and the rice krispies on the outside add the perfect crunch!