Rice Krispe Treat Cookies

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Recipe from Two Peas and Their Pod

Soft and chewy brown butter cookies loaded with crispy rice cereal and gooey mini marshmallows, these Rice Krispie Treat Cookies are a fun, nostalgic twist on a classic dessert.

Prep Time2 20

Cook Time10

Total Time2 30

Course: Cookies

Cuisine: American

Keyword: brown butter, crispy rice cereal, marshmallow, Rice Krispie Treats

Servings: cookies

Calories: 187kcal

Ingredients

1 cup unsalted butter, cut into tablespoon pieces
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon whole milk or heavy cream, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups crispy rice cereal, plus extra for topping the cookies
1 cup mini marshmallows
Flaky sea salt, for sprinkling on cookies

Instructions

In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma. This will take 5 to 7 minutes. Remove from heat and pour into a bowl to cool. I place the bowl in the refrigerator for 15 to 20 minutes.
In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth and glossy. Add the eggs, milk or heavy cream, and vanilla extract. Whisk until fully combined and the mixture is thick and creamy.
Add the dry ingredients to the wet ingredients and stir until just combined, do not overmix.
Gently fold in the crispy rice cereal and mini marshmallows.
Cover and chill the dough for at least 2 hours (or up to 24 hours).
When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
Pour about 1/2 cup of crispy rice cereal in a bowl. Scoop the dough into cookie balls, about 2 1/2 tablespoons per cookie. Roll into smooth balls. Dip the tops extra crispy rice cereal. Place on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are set and lightly golden but the centers are still soft.
Remove from the oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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