Rice Krispie Cookies
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.
Servings 24 cookies
Calories 203kcal
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.
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.
Nutrition
Calories: 203kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 231mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 492IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg