Rice Krispie Cookies

Have you ever wished for a cookie that’s crunchy and soft all at once? That’s what these Rice Krispie Cookies are all about! This 30-minute recipe is a fun change from regular cookies, perfect for adding something new to your dessert rotation. They mix the tasty crunch of Rice Krispies cereal with the chewy buttery goodness of classic cookies. In addition, they are stuffed with melty gooey marshmallows!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 12 cookies

Calories: 191 kcal per serving

Ingredients

¾ cup - unsalted butter
½ cup - granulated sugar
¾ cup - light brown sugar
1 - egg
1 - egg yolk
1 tsp - pure vanilla extract
2 cups - gluten free flour
1 tsp - baking soda
½ cup - rice cereal
½ cup - mini marshmallows

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a large mixing bowl or the bowl of a stand mixer, add the butter, sugar, and brown sugar. Beat until smooth and creamy.
Then, add in the egg, egg yolk, and vanilla. Beat until combined.
Sift in the flour and baking soda. Stir until a cookie dough forms.
Then, add in the rice cereal. Stir together.
Use an ice cream scoop to scoop out balls of dough. Use your thumb to create an indent in the middle of each dough ball. Place 4 to 5 marshmallows in it.
Then, use your fingers to fully enclose the marshmallows with cookie dough. Roll the dough ball around in a shallow bowl of rice cereal until fully coated. Place at least 3 inches apart on the pan.
Bake for 9 to 11 minutes, until the edges are lightly golden brown and the marshmallow has melted.
Finally, remove from the oven. Cool on the pan for 10 minutes before carefully transferring to a cooling rack.

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