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Rice Krispie Treat Cookies

A delightful twist on classic marshmallow squares, these cookies combine the crispy crunch of Rice Krispies with gooey marshmallow goodness.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Rice Krispies cereal
  • 2 cups mini marshmallows
  • 1/2 cup unsalted butter or halal-friendly butter substitute
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips optional for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal later.
  2. In a large saucepan over low heat, melt the butter. Once it’s completely melted, add in the brown sugar and stir until fully combined. Allow it to simmer for about 2 to 3 minutes, stirring often.
  3. Toss in the mini marshmallows, vanilla extract, and salt. Stir continuously until the marshmallows have completely melted and the mixture is smooth.
  4. Remove the saucepan from heat and fold in the Rice Krispies cereal. Be gentle but thorough to ensure all the cereal is coated in the sticky goodness.
  5. Use a spoon to scoop out portions of the mixture onto your prepared baking sheet. Flatten them slightly with the back of the spoon or your fingers, but be quick — the mixture may start to harden!
  6. If you’re using chocolate chips, sprinkle them on top of the cookies before they cool completely.
  7. Allow the cookies to cool for at least 15 minutes. They will firm up as they cool.
  8. Dig in and enjoy the delightful crunch of your Rice Krispie Treat Cookies!

Notes

Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months. To reheat, microwave for a few seconds.