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Rice Krispie Treat Cookies Recipe
Ash Tyrrell

Rice Krispie Treat Cookies Recipe

I recently tried making Rice Krispie Treat Cookies, and let me tell you, they are pure magic. I was aiming for that perfect balance of soft, chewy cookie and crispy crunch, and this recipe nailed it. From browning the butter to creating a crunchy Rice Krispie brittle, every step added so much flavor
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter – I used unsalted butter for the best control over sweetness
  • 1 ice cube – helps to cool the brown butter quickly and stop cooking
  • 1/2 cup brown sugar – adds a deep caramel-like sweetness
  • 1/4 cup granulated sugar – balances the flavor and helps with cookie texture
  • 1 egg room temperature – ensures smooth mixing and even baking
  • 1 tsp vanilla extract – boosts the flavor and aroma of the cookie
  • 1 1/4 cup flour 165 grams – all-purpose flour works best for chewy edges
  • 1/2 tsp baking soda – gives the cookie just the right lift
  • 1/2 tsp salt – enhances all the sweet flavors
  • 1/2 cup marshmallow fluff – adds gooey texture and nostalgia
  • 3/4 cup sugar – caramelizes for a crunchy coating on the rice cereal
  • 3 tbsp water – helps sugar melt evenly
  • 3 tbsp butter – adds richness and flavor to the brittle
  • 1 1/2 cups Rice Krispies – keeps the cookie crisp and crunchy
  • 1/2 tsp baking soda – makes the brittle light and airy
  • 1/2 tsp salt – balances the sweetness

Method
 

  1. Start by lining a baking sheet with parchment paper. Melt sugar, butter, and water over medium heat, swirling occasionally until golden brown. Stir in Rice Krispies, baking soda, and salt, then spread thin to cool.
  2. Cut butter into cubes and melt in a saucepan over medium heat. Let it bubble and foam until it turns golden and smells nutty. Pour over an ice cube, stir, and chill for 10 minutes.
  3. Mix the cooled brown butter with brown and granulated sugar. Beat in the egg and vanilla until smooth. Fold in flour, baking soda, and salt until just combined.
  4. Break the cooled brittle into small chunks. Gently fold half into the dough. Spread dollops of marshmallow fluff over the dough and scoop 1/4 cup portions onto a parchment-lined sheet.
  5. Press extra brittle on top of each dough ball and bake at 350°F for 7–9 minutes. Cool for 5 minutes on the pan, then transfer to a rack. Use a cookie cutter to shape if desired.

Notes

  • I always let the brown butter cool slightly; it prevents the marshmallow from melting too fast
  • I like to chop the brittle into uneven pieces for extra crunch
  • For even cookies, I scoop dough consistently using a 1/4 cup cookie scoop
  • I often press a little extra marshmallow on top for gooey centers