Rice Krispie Chocolate Cookies (Print)
Golden cookies blend chocolate, crisped rice, and a hint of marshmallow for a chewy, crunchy bite.
# Ingredients:
→ Base
01 -
2 cups (50 g) Rice Krispies cereal
02 -
1 cup (130 g) all-purpose flour
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon fine salt
→ Creaming Mixture
05 -
1/2 cup (115 g) unsalted butter, softened
06 -
1/2 cup (110 g) packed brown sugar
07 -
1/4 cup (50 g) granulated sugar
→ Binding and Flavor
08 -
1 large egg
09 -
1 teaspoon (5 ml) vanilla extract
→ Mix-ins
10 -
1 cup (180 g) semi-sweet chocolate chips
11 -
1/2 cup (25 g) mini marshmallows (optional)
# Steps:
01 -
Set oven to 175°C. Line a baking sheet with parchment paper.
02 -
Whisk together all-purpose flour, baking soda, and salt in a medium bowl until fully blended.
03 -
In a large bowl, beat softened unsalted butter with brown sugar and granulated sugar for 2–3 minutes until light and fluffy.
04 -
Incorporate the egg and vanilla extract into the creamed mixture until fully combined.
05 -
Gradually mix in the dry ingredients until just combined, ensuring no visible flour remains.
06 -
Gently fold Rice Krispies cereal, semi-sweet chocolate chips, and mini marshmallows into the dough until evenly distributed.
07 -
Spoon rounded tablespoons of dough onto the prepared baking sheet, spacing 5 cm apart.
08 -
Place the tray in the oven and bake for 10–12 minutes, or until edges are golden and centers remain slightly soft.
09 -
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Additional Notes:
01 -
Mini marshmallows impart a chewy, gooey texture; for a firmer result, omit them.
02 -
Centers may appear underbaked after removal from the oven but will firm up as they cool.