This post may contain affiliate links. Please see disclosure policy here.
These Rice Krispie Cookies are the perfect treat. They have all the nostalgic flavor of your favorite childhood snack—just in cookie form. Made with brown butter, crispy rice cereal and marshmallow fluff they are perfection.
Why You’ll Love Rice Krispie Cookies
If you love Rice Krispie treats and chewy, bakery-style cookies, you’re going to fall head over heels for these Rice Krispie Cookies. Made with brown butter, gooey marshmallow fluff, and crispy rice cereal, these are cookies that taste like Rice Krispie treats.
Each bite is a perfect mix of soft, chewy cookie and crunchy cereal with sweet, stretchy pockets of marshmallow in every bite. Whether you call them marshmallow Rice Krispie cookies, brown butter Rice Krispie cookies, or simply delicious.
These brown butter Rice Krispie cookies are guaranteed to be a hit with all ages and is the best Rice Krispie cookies recipe. They may just become your new go to treat when you want a fun twist on a classic treat.
Ingredients Needed
- Butter, salted
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- Salt
- Baking Soda
- Rice Krispie cereal or another crispy rice cereal
- Marshmallow Fluff
How to Make Rice Krispie Cookies:
- Place butter into a saucepan and over medium heat melt until butter gets foamy and turns golden brown. For more directions on how to make brown butter see this post.
- Pour butter from sauce pan into the bowl of a stand mixer with the paddle attachment immediately to stop the butter from browning more. You can also use a regular hand mixer too.
- Allow brown butter to cool a few minutes and then add in sugars and beat with butter for 2-3 minutes.
- Add in eggs and vanilla extract. Mix until combined.
- Pour in flour, baking soda and salt. Mix to just combined.
- Fold in cereal by hand.
- Spread half of the marshmallow fluff in a layer on top of the dough.
- Scoop out cookie dough making sure you get some marshmallow fluff in every scoop. Remove the top half of the cookie dough.
- Spread remaining marshmallow fluff on the bottom half of cookie dough and scoop remaining dough.
- Place cookie dough balls on a parchment paper lined baking sheet and bake at 350 degrees F for 7-9 minutes or until cookies are set and just lightly brown around edges.
- Allow cookies to cool for 3-4 minutes on the baking sheet then move to a cooling rack.
Tips from leigh Anne
- Use fresh cereal – Stale Rice Krispies won’t give you that perfect crunch. Always start with a fresh box.
- Brown the butter slowly – Stir constantly over medium heat until it smells nutty and turns golden brown for the best flavor. Remove from heat as soon as butter starts to turn golden brown.
- Don’t overbake the cookies – you want a soft, chewy cookie, just like the classic Rice Krispie treat.
- Use the dough right after mixing it up, letting it sit for too long will make the cereal soggy.
- If your dough has a hard time absorbing all the cereal, add in a couple tablespoons of hot or warm water.
Frequently Asked Questions
Can I use mini marshmallows instead of marshmallow fluff?
You can add mini marshmallows in with the cereal but I much prefer them with the marshmallow fluff spread on top!
What is the best way to store Rice Krispie cereal cookies?
Keep them stored in an airtight container at room temperature for 2-3 days. Cookies can also be frozen for up to 3 months.
Why do my cookies spread out thin?
If your cookies are spreading too much, chill the dough for 30 minutes before baking. Also, if you prefer a thicker cookie you can chill the dough.
Try these other delicious Rice Krispie treat ideas:
Rice Krispie Cookies
Ingredients
- 1 cup butter salted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 2 1/2 cups all purpose flour I prefer unbleached
- 1 tsp salt
- 1 tsp baking soda
- 3 cups Rice Krispie cereal or any crispy rice cereal
- 1 cup marshmallow fluff
Instructions
- Place butter into a saucepan and over medium heat melt until butter gets foamy and turns golden brown. For more directions on how to make brown butter see this post..
- Pour butter from sauce pan into the bowl of a stand mixer with the paddle attachment immediately to stop the butter from browning more. You can also use a regular hand mixer too.
- Allow brown butter to cool a few minutes and then add in sugars and beat with butter for 2-3 minutes.
- Add in eggs and vanilla extract. Mix until combined.
- Pour in flour, baking soda and salt. Mix to just combined.
- Fold in cereal by hand
- Spread half of the marshmallow fluff in a layer on top of the dough.
- Scoop out cookie dough making sure you get some marshmallow fluff in every scoop. Remove the top half of the cookie dough.
- Spread remaining marshmallow fluff on the bottom half of cookie dough.
- Place cookie dough balls on a parchment paper lined baking sheet and bake at 350 degrees F for 7-9 minutes or until cookies are set and just lightly brown around edges.
- Allow cookies to cool for 3-4 minutes on the baking sheet then move to a cooling rack.
Tips & Notes:
- Use fresh cereal – Stale Rice Krispies won’t give you that perfect crunch. Always start with a fresh box.
- Brown the butter slowly – Stir constantly over medium heat until it smells nutty and turns golden brown for the best flavor. Remove from heat as soon as butter starts to turn golden brown.
- Don’t overbake the cookies – you want a soft, chewy cookie, just like the classic Rice Krispie treat.
- Use the dough right after mixing it up, letting it sit for too long will make the cereal soggy.
- If your dough has a hard time absorbing all the cereal, add in a couple tablespoons of hot or warm water.
Recommended Products
Nutrition Facts:
Beth says
These are so good! I had to stop myself from eating them all.