Description
Soft and chewy cookies loaded with gooey marshmallows and crispy rice cereal for a fun twist on classic crispy treats in cookie form.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups crispy rice cereal
- 1 cup mini marshmallows
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Fold in crispy rice cereal and mini marshmallows gently.
- Scoop dough onto prepared baking sheet, spacing evenly.
- Bake for 9–11 minutes until edges are set but centers are soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Do not overbake to keep cookies soft.
- Marshmallows may caramelize slightly—this adds flavor.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American