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Rice Krispie Treat Chocolate Chip Cookies
Rice Krispie Treat Chocolate Chip Cookies
- Recipe Submitted by maryjosh on 03/21/2019
Ingredients List
- 3/4 cup (85 grams) unsalted butter, softened to room temperature
- 1 cup (210 grams) packed light or dark brown sugar
- 1/2 cup (100 grams) granulate sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (56 grams) crispy rice cereal
- 1 cup (170 grams) semisweet or bittersweet chocolate chips
- About 9 regular sized marshmallows
Directions
Preheat oven to 350°F. Line sheet pans with parchment paper or a silicone baking mat.
With an electric mixer, beat butter with brown sugar and granulated sugar for several minutes until pale and creamy, scraping down the bowl at least once.
Add eggs one a time, followed by the vanilla, mixing and scraping the bowl after each.
Add the flour, baking soda, and salt and mix just until the dough just starts to come together.
Add the crispy rice cereal and the chocolate chips and mix until combined.
Portion dough into large 3 tablespoon rounds (this is the cookie scoop I use).
Use a sharp knife or kitchen shears to cut marshmallows in half crosswise. Place a half into the center of each cookie dough portion. Use your hands to work the dough around the marshmallow so that the marshmallow is completely concealed inside.
Bake for 8-10 minutes, just until cookies start to turn golden brown, but before the marshmallow melts completely. The marshmallow will puff out of the top of the cookie as it bakes and if you bake the cookies too long, it will melt and disappear completely.
Let cookies cool on the sheet pan for 1-2 minutes, then transfer to a cooling rack to cool completely.
With an electric mixer, beat butter with brown sugar and granulated sugar for several minutes until pale and creamy, scraping down the bowl at least once.
Add eggs one a time, followed by the vanilla, mixing and scraping the bowl after each.
Add the flour, baking soda, and salt and mix just until the dough just starts to come together.
Add the crispy rice cereal and the chocolate chips and mix until combined.
Portion dough into large 3 tablespoon rounds (this is the cookie scoop I use).
Use a sharp knife or kitchen shears to cut marshmallows in half crosswise. Place a half into the center of each cookie dough portion. Use your hands to work the dough around the marshmallow so that the marshmallow is completely concealed inside.
Bake for 8-10 minutes, just until cookies start to turn golden brown, but before the marshmallow melts completely. The marshmallow will puff out of the top of the cookie as it bakes and if you bake the cookies too long, it will melt and disappear completely.
Let cookies cool on the sheet pan for 1-2 minutes, then transfer to a cooling rack to cool completely.
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