Description
These Rice Krispie Treat Chocolate Chip Cookies combine the chewy, melty goodness of classic chocolate chip cookies with the crispy, fun texture of rice krispie treats and gooey marshmallow centers. The result is a delightful mashup that’s soft on the inside with a surprise of marshmallow and crispy cereal in every bite, baked to golden perfection.
Ingredients
Cookie Dough
- ¾ cup unsalted butter (85 grams), softened to room temperature
- 1 cup packed light or dark brown sugar (210 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 2 cups crispy rice cereal (56 grams)
- 1 cup semisweet or bittersweet chocolate chips (170 grams)
Marshmallow Center
- About 9 regular sized marshmallows, halved crosswise
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line sheet pans with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: Using an electric mixer, beat the softened butter with the brown sugar and granulated sugar for several minutes until the mixture is pale and creamy. Scrape down the sides of the bowl at least once to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well and scraping the bowl after each addition. Then add the vanilla extract and mix until combined.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix just until the dough begins to come together; avoid overmixing to keep the cookies tender.
- Mix in Cereal and Chocolate Chips: Gently fold in the crispy rice cereal and chocolate chips until evenly distributed throughout the dough.
- Form Dough Portions: Portion the dough into large 3-tablespoon rounds using a cookie scoop or spoon. This size helps ensure a proper marshmallow center in each cookie.
- Insert Marshmallows: Use a sharp knife or kitchen shears to cut marshmallows in half crosswise. Place one half marshmallow into the center of each cookie dough portion. Enclose the marshmallow completely by working the dough around it with your hands.
- Bake Cookies: Bake the cookies for 8-10 minutes, watching carefully. The edges should start to turn golden brown, the tops should lose their shiny, wet appearance, and the marshmallow inside should puff up through the center without completely melting.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
- Serve and Enjoy: These cookies are best enjoyed fresh on the day they are baked. The marshmallow centers will slowly dissolve over time, affecting their appearance and texture.
Notes
- Use softened butter at room temperature for easy creaming and better texture.
- Do not overbake; the marshmallow inside melts quickly and can disappear if left too long in the oven.
- Use large marshmallows cut in half for perfect gooey centers.
- Work quickly when placing marshmallows inside the dough to prevent sticking.
- Store cookies in an airtight container for up to 2 days, but best enjoyed fresh.
- For variations, try using mini marshmallows or different types of chocolate chips.
