It's a dessert mash-up! Combine two favorites to make yummy Rice Krispie Treat chocolate chip cookies.
Rice Krispie Treat chocolate chip cookies
Rice Krispie Treat chocolate chip cookies mash up two of my favorite desserts in one awesome cookie. The Rice Krispies guarantee a chewy texture to the classic cookies and the marshmallows add an extra touch of sweetness.
Can you add marshmallows to cookies?
It took me several batches of cookies to come up with the best recipe for Rice Krispie Treat chocolate chip cookies. Why? The marshmallows! (Not that I'm complaining about having to eat several batches of cookies.)
If you add marshmallows to cookies, the marshmallows risk melting too quickly, caramelizing, and causing your cookies to spread.
One option is to fully wrap the marshmallows in the cookie dough. However, I'm looking for an easy recipe, not one with so much labor.
Another option is to add freeze-dried marshmallows to your dough, but after multiple shopping trips, I gave up trying to find them. And I figured if I have trouble, you'll have trouble, too.
The end result? Add a dollop of marshmallow creme while the cookies are still warm. Perfect!
more Rice Krispie Treats you'll love
- All-purpose flour.
- Baking Soda. Do not substitute baking powder! They have different chemical reactions.
- Butter. You may use either salted OR unsalted. My personal preference is salted, because I like the flavors of sweet and salty.
- Granulated Sugar.
- Brown Sugar. Use either light or dark brown sugar. My preference is dark.
- Eggs. Use large eggs in this recipe.
- Vanilla Extract. I recommend pure vanilla extract, not imitation.
- Chocolate chips. For classic flavor, use semi-sweet chocolate chips.
- Rice Krispies. We recommend the original Kellogg's brand cereal.
- Marshmallow creme. We use Jet-Puffed brand marshmallow creme. You'll need about ½ to ¾ of a 7 ounce jar. Marshmallow fluff should work, too.
- Standing mixer with a flat beater OR a large bowl and an electric hand mixer.
- Baking trays. Check out this post for tips on the best baking trays to use for cookies.
- Parchment paper. I much prefer lining my trays with parchment over Silpat.
- Two tablespoon cookie scoop. This is optional, but it makes scooping cookies much easier.
- Wire racks for transferring the cookies to cool.
- Disposable decorating bags. (Optional) A disposable decorating bag is handy to pipe the marshmallow creme. However, you may also use a Ziploc bag or small spoon.
Preheat the oven to 350 degrees F. We recommend using an oven thermometer to ensure your oven is heating correctly.
In a bowl, whisk together the flour, salt, and baking soda. Set aside.
In the bowl of a standing mixer or in a large bowl with an electric hand mixer, cream the butter with the sugars until fluffy. Add the egg, until well blended and add in the vanilla extract.
Gradually blend in the flour mixture.
Briefly in the chocolate chips and Rice Krispies.
Scoop by rounded tablespoons (a cookie scoop is handy here) onto baking trays lined with parchment paper. You should fit 12 cookies per tray, with space between.
Bake one tray at a time in the middle rack of your oven for 10 to 12 minutes or until lightly golden. Keep the remaining dough in the refrigerator until ready to use.
Meanwhile, scoop about half the jar of marshmallow creme into a decorating bag or ziploc. Snip the tip.
Immediately pipe dollops of creme on the warm cookies.
Let cool and move to wire racks.
Makes about 32 cookies.
Rice Krispie Treat Chocolate Chip Cookies
- Standing mixer or hand mixer
- parchment paper
- baking trays
- 1-tablespoon cookie scoop
- disposable decorating bag (May also use a Ziploc or small spoon)
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, slightly softened (1 stick)
- ¼ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1 large egg
- ¾ cup semi-sweet chocolate chips
- 1 cup Rice Krispies cereal
- 3-4 ounces marshmallow creme (optional)
- Preheat the oven to 350 degrees F.
- Scoop 3 to 4 ounces of marshmallow creme into a disposable decorating bag or ziploc and snip the tip. (Alternatively, use a little spoon.)
- In a bowl, whisk together the flour, salt, and baking soda. Set aside.
- In the bowl of a standing mixer or in a large bowl with an electric hand mixer, cream the butter with the sugars until fluffy.
- Add the egg, beating until well blended and add in the vanilla extract.
- Gradually blend in the flour mixture.
- Briefly stir in the chocolate chips and Rice Krispies.
- Use a cookie scoop to scoop rounded tablespoons of dough onto baking trays lined with parchment paper. You should fit 12 cookies per tray, with space between.
- Bake one tray at a time in the middle rack of your oven for 10 to 12 minutes or until lightly golden.
- Immediately pipe dollops of marshmallow creme on the warm cookies.
- Cool for about 15 minutes before moving to wire racks.
- Store in an air-tight container for 3 days.