Rice Krispie Cookies
Rice Krispie cookies blend chewy cookie goodness with a delightful crunch from Rice Krispies, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter At room temperature
- 1 cup brown sugar Packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Measured correctly
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups Rice Krispies
- 1 cup chocolate chips Optional
- 1 cup mini marshmallows Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, and mix until fully incorporated. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in the Rice Krispies and any optional ingredients like chocolate chips or mini marshmallows until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10 to 12 minutes, or until the edges are just golden brown. The centers may look soft but will firm up as they cool.
Cooling
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For thicker cookies, chill the dough for 30 minutes before baking. Store cookies in an airtight container for up to a week, or freeze for up to three months. Serve warm with a scoop of vanilla ice cream for an indulgent treat.