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Crisp on the outside and melty in the middle, these chocolate chip cookies with Rice Krispies bring all the gooey marshmallow vibes you love. They’re a hit with coffee, after-school snackers, or anyone who digs a light bite with chocolate and cereal twists.
This whole thing started when my oldest kiddo asked for something that was both snappy and chocolaty in one go. Now we double the batch every weekend because nobody can resist snatching them right from the tray.
Tasty Ingredients
- Mini marshmallows: Totally optional but awesome if you want gooey stretches Pick minis so they go melty in every bite
- Semi-sweet chocolate chips: You want the melty chocolate puddles Grab a mid-range brand for best results
- Vanilla extract: Rounds out the taste and gives warmth Aim for pure extract if you can
- Large egg: Keeps everything stuck together Get the freshest eggs you have
- Granulated sugar: Sweetness and browning power Use slightly heaped spoons for this one
- Brown sugar: Makes things chewy and brings a molasses vibe Don’t pack it down too much when you measure
- Unsalted butter: Adds a rich flavor and keeps the cookies soft Leave it out to get to room temp so it beats nicely
- Salt: Kicks up the flavor and keeps things balanced Go for fine salt so it mixes in smooth
- Baking soda: Gives you that slight puff Check it’s not old for the best lift
- All-purpose flour: It’s your cookie’s backbone If you can, use unbleached
- Rice Krispies cereal: The crunch king Use a new box so it’s really crisp
Easy How-To
- Let Them Cool:
- Let them sit on the tray while still hot for about five minutes then move to a rack so they crisp up underneath and hold together
- Bake ‘Em:
- Pop the baking tray in your hot oven and bake for ten to twelve minutes Check for just-set middles and goldie edges They set up more as they cool
- Scoop Quick:
- Plop out big spoonfuls onto your lined sheet It’s cool if they’re a little wonky but leave each mound room so nothing sticks together
- Stir in Mix-Ins:
- Gently fold in the Rice Krispies, chocolate chips, and marshmallows if you want Use a spatula and go easy so the cereal stays crunchy
- Bring Together:
- Slowly add that flour mix to the bowl with the butter and sugar Stir it all in just until you don’t see flour anymore
- Add Egg and Vanilla:
- Drop in the egg and splash in vanilla Mix until you’ve got a glossy, even dough
- Beat Butters and Sugars:
- Get your soft butter, brown sugar, and white sugar in a bowl and beat together for about three minutes Should look whipped and pale
- Mix the Dry Stuff:
- Whisk up your flour, baking soda, and salt until well blended so nothing clumps up
- Get Set Up:
- Preheat your oven to 350 and put down parchment on your tray so you’re not scrubbing crusty bits off later
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I’m hooked on grabbing these cookies when that marshmallow stretch is still gooey and warm. My sister and I used to race for the batch with the most chocolate and marshmallow the second they were cool enough to touch.
Best Ways to Store
Wait for the cookies to cool off before you toss them into a tight-sealing tin or zip bag. Pop parchment in between piles to keep ‘em crisp. If you want, freeze them in a freezer bag—they’re great thawed on the counter or even straight from the freezer for an icy treat.
Ingredient Swaps
No Rice Krispies around Try cornflakes for a new kind of crunch. Only got milk chocolate Let it ride for a sweeter result. If eggs are off limits, use a flaxseed egg instead but keep an eye because the texture can change a bit. I’ve mixed in chopped pecans too and it’s awesome for a nuttier spin.
Serve It Up
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Pair with a cold milk pour or crumble one over some vanilla ice cream. Pass out warm for an after school lift or sit them on a fancy dessert tray with extra chocolate on top. Also awesome as a little gift in a clear bag tied with string.
Fun Backstory
This sweet mashup brings together the classic chocolate chip cookie and everyone’s favorite crunchy cereal bar. Home bakers started tossing them together at swaps and bake sales wanting a hit of nostalgia. The result gives you childhood joy in every crispy-chocolatey bite.
Frequently Asked Questions
- → What’s the point of Rice Krispies in these?
They make your cookies have awesome crunch and keep the middles nice and soft.
- → Is it fine to skip the marshmallows?
For sure! Leave them out for a firmer cookie or pile extra marshmallows for a gooier bite.
- → Any tips so my cookies stay chewy inside?
Take them out when just the edges get golden. Don’t wait for the tops to firm up, they finish setting as they cool.
- → Do I have to chill the dough?
Chilling the dough helps if it’s too soft, but you don’t have to bother unless it’s sticky.
- → Best type of chocolate to use?
Semi-sweet chips are classic, but swap for milk or dark chocolate if that’s your thing.
- → How can I keep these cookies fresh?
Pop them in a lid-tight box on the counter. They’ll stay good for about four days.