Description
These Rice Krispie Cookies are a delightful twist on the classic treat, combining the crispy texture of Rice Krispies with a tender cookie base. Perfectly sweetened and featuring a unique baking technique to create extra crisp edges, these cookies offer a satisfying crunch in every bite. The recipe also includes a fun variation incorporating frozen mini marshmallows for an extra gooey surprise.
Ingredients
Wet Ingredients
- ¼ cup butter, softened
- ¼ cup butter, melted and cooled
- ⅔ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (140g) all-purpose flour
- 1½ cups Rice Krispies cereal
Optional Variation
- Mini marshmallows (frozen, about 3-5 per cookie)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up as you prepare the dough, ensuring it’s ready for baking once the dough is formed.
- Prepare melted butter: Melt ¼ cup of butter in a small bowl using the microwave. Then place it in the refrigerator for 5 minutes to cool, followed by 5 minutes in the freezer to chill further—this helps achieve the right dough texture.
- Mix softened butter and sugars: In a medium mixing bowl, combine the ¼ cup of softened butter with granulated sugar and light brown sugar. Beat these until creamy, then add the egg and vanilla extract, mixing thoroughly.
- Add cooled melted butter: Incorporate the chilled melted butter from the freezer into the wet mix. The butter should be cool but not frozen to blend smoothly.
- Combine dry ingredients and cereal: Add baking soda, salt, and all-purpose flour to the wet ingredients and mix until combined. Finally, fold in the Rice Krispies gently using a spoon to integrate them evenly into the cookie dough.
- Portion the dough: Use 2½ tablespoons of dough per cookie for consistent size and baking. Place the dough rounds on a cookie sheet, spacing about 6-8 cookies per sheet.
- Bake with special technique: Bake at 350°F for 8 minutes. Then carefully remove the cookie sheet with oven mitts and bang it down firmly on the oven rack to spread the cookies. Return to bake 2 more minutes, repeat the banging, and then bake a final 2 minutes (total 12 minutes). After the last bang, remove cookies from the oven and let cool.
- Variation with marshmallows: Freeze mini marshmallows beforehand. Shape cookie dough onto the baking sheet as usual, press frozen marshmallows (3-5 per cookie) into the tops, and bake immediately. Use the same banging technique after 8 minutes, then bake 2 more minutes to achieve a crispy edge and soft marshmallow tops.
Notes
- Using two types of butter (softened and melted/cooled) creates a better dough texture and cookie crunch.
- The banging technique during baking helps create thinner, crispier cookies with defined edges.
- Measure dough portions precisely for even cookies and consistent baking results.
- If you want softer cookies, reduce the banging or bake time slightly.
- Frozen marshmallows prevent them from melting too quickly in the oven and help maintain shape.
- Store cookies in an airtight container at room temperature for up to a week.
