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!
For more delicious ideas, check out these Gluten Free Dessert Recipes!
Easy to make and sure to be a hit, these cookies are great for any time and occasion. Let’s bake some delicious cookies!
Why You’ll Love This Recipe
- These rice krispie cookies come together in under 30 minutes in one mixing bowl.
- Perfect for busy weeknights or a fun baking session with the kids.
- The irresistible combination of crispy Rice Krispies, chewy cookie dough, and melty marshmallows is a guaranteed crowd-pleaser.
- This recipe is a blank canvas for your creativity! We will explore flavor variations and mix-ins to tailor these cookies to your taste.
- They can be made with gluten free ingredients. Since I am gluten free, I used gluten free flour and gluten free rice cereal.
- The gooey marshmallow filling is a nice surprise!
- For another fun dessert idea, check out these Gluten Free Rice Krispies Treats!
Ingredients & Substitutes
These are the main ingredients and substitutions for these homemade rice krispie cookies. Scroll down to the recipe card for the full ingredients list and instructions.
First, use room temperature butter. I recommend placing the butter on the kitchen counter about an hour or two before baking. I prefer unsalted butter but salted butter works too.
Both white sugar and light brown sugar sweeten the dough. Tightly pack the brown sugar.
Use one egg and one egg yolk. Do not substitute for the eggs. If you are egg free or vegan, try these Vegan Chocolate Chip Cookies instead!
Pure vanilla extract adds a homemade cookie flavor.
Use either gluten free flour or all purpose flour. Since I have been gluten free for 8 years, I only use gluten free flour.
Baking soda helps these rice krispie cookies rise.
Use certified gluten free rice cereal if you are gluten free. If you are not, then feel free to use Kellogg.
Lastly, stuff the cookies with mini marshmallows.
Taste & Texture
These Rice Krispie Cookies are soft and buttery with a little added crunch from the cereal.
They have a sweet vanilla flavor with a hint of nutty taste from the rice, but not too sweet!
How to Make
Step 1
First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 2
In a large mixing bowl or the bowl of a stand mixer, add the butter, sugar, and brown sugar. Beat until smooth and creamy.
Step 3
Then, add in the egg, egg yolk, and vanilla. Beat until combined.
Step 4
Sift in the flour and baking soda. Stir until a cookie dough forms.
Step 5
Then, add in the rice cereal. Stir together.
Step 6
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.
Step 7
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.
Step 8
Bake for 9 to 11 minutes, until the edges are lightly golden brown and the marshmallow has melted.
Step 9
Finally, remove the rice krispie cookies from the oven. Cool on the pan for 10 minutes before carefully transferring to a cooling rack.
Expert Tips for Success
To ensure the best quality cookies, here are some tips and tricks.
Ensure your butter and eggs are at room temperature for even creaming and a smooth dough.
Use 1 whole egg and 1 egg yolk.
The dough will be a little thick but not dry.
Fully enclose the mini marshmallows with the cookie dough to prevent leakage and burning.
Leave ample space between the cookies on the baking sheet to prevent them from merging into one giant cookie.
Do not bake these cookies too long. They should be soft and gooey in the center with melty marshmallows!
Flavor Variations & Add-Ins
Consider these fun flavor add ins for your rice krispie cookies!
Chocolate Lovers: Add in chocolate chips to the cookie dough before stuffing with marshmallows.
Fruity Fun: Add chopped dried fruits like cranberries, cherries, or raisins for a burst of tartness.
Peanut Butter Power: Introduce a peanut butter swirl by incorporating a few tablespoons of peanut butter into the dough.
Spice Things Up: For a kick, add a pinch of ground cinnamon, nutmeg, or ginger to the dough.
How to Serve & Store
These rice krispie cookies are best enjoyed fresh out of the oven when the marshmallows are melty and the cookies are soft.
Serve by themselves, with a bowl of ice cream, or a drizzle of melted chocolate on top!
They are great any way you serve them!
However, they can be stored in an airtight container at room temperature for up to 4 days.
Frequently Asked Questions (FAQs)
Use a gluten free flour blend and ensure your chosen cereal is gluten free as well.
If your cookies are too soft, bake them for a couple of minutes longer. Conversely, for crispier cookies, increase the baking time by a minute or two.
Technically no, but this step is highly recommended!
Store in an airtight container at room temperature for up to 4 days.
Equipment Needed
Pre-Cut Parchment Paper Sheets: Use parchment paper to make clean up easy!
USA Pan 3 Piece Cookie Sheet Set: I love these cookie pans for these rice krispie cookies.
KitchenAid Stand Mixer: I love this stand mixer for baking!
Hand Mixer: If you do not have a stand mixer, this is the next best option for making the homemade cookie dough.
Check out all of my kitchen favorites!
You May Also Enjoy
- Cosmic Brownies
- Chocolate Peanut Butter Brownies
- Nutty Buddies
- Millionaire’s Bars
- Gluten Free Snickers Bars
If you make these gluten free rice krispies treat cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Rice Krispie Cookies
Ingredients
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar, tightly packed
- 1 large egg
- 1 egg yolk
- 1 tsp pure vanilla extract
- 2 cups gluten free flour, see note
- 1 tsp baking soda
- ½ cup rice cereal, see note
- 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.
Notes
- Use room temperature butter. Do not use melted butter.
- If you only have salted butter, that will work too.
- Be sure to use 1 whole egg and 1 egg yolk.
- Kellogg rice krispie cereal is NOT gluten free. I used The Real Cereal Company rice cereal.
- This recipe can be made with gluten free flour or regular all purpose flour.
- The dough will be somewhat thick.
- Fully enclose the mini marshmallows with cookie dough to prevent leakage.
- Do not bake too long. They should be soft and gooey in the center!
- Store in an airtight container for up to 4 days at room temperature.
- Check out all of my kitchen favorites!
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One Comment on “Rice Krispie Cookies”
These are nostalgic and fun!