Description
Rice Krispie Treat Cookies combine the nostalgic crunch of Rice Krispies cereal with the soft, chewy texture of classic cookies. This easy-to-make recipe offers a delightful blend of crispy and chewy textures, customizable with mix-ins like chocolate chips or nuts, making it perfect for all ages and occasions.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Main Mix-in
- 2 cups Rice Krispies cereal
Optional Mix-ins
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (almonds, pecans, walnuts) (optional)
- 1/2 cup mini marshmallows (optional)
- Optional spices: cinnamon, nutmeg, or pumpkin spice (optional)
- Optional: 2 tablespoons cocoa powder for chocolate version
Instructions
- Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugars: Using a hand or stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is fluffy and light in color, about 3-4 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined, creating a smooth and fragrant cookie batter.
- Combine Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Rice Krispies and Optional Mix-ins: Gently fold in the Rice Krispies cereal along with any optional mix-ins you choose, such as chocolate chips, nuts, or mini marshmallows, ensuring they are evenly distributed without crushing the cereal.
- Scoop and Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart as the cookies will spread slightly during baking.
- Bake to Perfection: Bake for 10-12 minutes or until the edges turn golden while the centers remain soft and chewy. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Use fresh Rice Krispies for the best texture contrast in your cookies.
- Do not overmix the dough to avoid crushing the crispy cereal and toughening the cookies.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
- Underbake slightly to keep the centers chewy and edges crispy.
- Experiment with mix-ins like marshmallows, but note they may melt and alter texture slightly.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain texture.
- Freeze baked cookies in a single layer for up to 3 months and reheat briefly to refresh texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg