Description
Delightful cookies combining crunchy Rice Krispies and gooey marshmallows for a nostalgic treat.
Ingredients
Scale
- 1 Tablespoon (14g) unsalted butter
- 2 and ½ ounces (71g) mini marshmallows
- 1 and ½ cups (40g) Rice Krispies
- 1 cup + 2 Tablespoons (135g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter (softened to room temperature)
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg (at room temperature)
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a baking sheet by lining it with parchment paper or a silicone mat.
- Melt 1 tablespoon of unsalted butter in a small saucepan over low heat, then add mini marshmallows and stir until smooth.
- Mix together the flour, baking soda, baking powder, and salt in a separate bowl.
- Combine softened unsalted butter with light brown sugar in a large mixing bowl until fluffy.
- Add in the large egg and vanilla extract, mixing well.
- Combine the dry ingredients into the wet mixture gradually until just mixed.
- Fold in the Rice Krispies until evenly distributed.
- Scoop portions of dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until edges are golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Rice Krispies, cookies, dessert, sweet treat, easy recipe