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Crunchy Chocolate Chip Rice Krispie Cookies Recipe

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4.4 from 72 reviews

  • Author: Sophia
  • Total Time: 25 minutes
  • Yield: About 18 cookies

Description

These Crunchy Chocolate Chip Rice Krispie Cookies offer a delightful twist on the classic chocolate chip cookie by incorporating crispy rice cereal for extra crunch and a gooey marshmallow center that puffs up beautifully when baked. Perfectly balanced with brown and granulated sugars, these cookies feature a soft, chewy interior and crisp edges, making them a fun and irresistible treat.

Ingredients

Cookies

  • ¾ cup unsalted butter (85 grams), softened to room temperature
  • 1 cup packed light or dark brown sugar (210 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups crispy rice cereal (56 grams)
  • 1 cup semisweet or bittersweet chocolate chips (170 grams)

Marshmallow Filling

  • About 9 regular sized marshmallows, halved crosswise

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line sheet pans with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugars: Using an electric mixer, beat the softened butter with both brown and granulated sugars for several minutes until the mixture becomes pale, creamy, and fluffy. Scrape down the bowl at least once during the process to ensure even mixing.
  3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract, mixing and scraping the bowl again to fully incorporate all ingredients.
  4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix just until the dough begins to come together, being careful not to overmix to maintain a tender cookie.
  5. Fold in Cereal and Chocolate Chips: Gently mix in the crispy rice cereal and chocolate chips until they are evenly distributed throughout the dough.
  6. Shape the Cookies: Portion the dough into large 3-tablespoon rounds using a cookie scoop or spoon. This size helps encase the marshmallow nicely.
  7. Add Marshmallow Centers: Using a sharp knife or kitchen shears, cut regular sized marshmallows in half crosswise. Place one half marshmallow into the center of each cookie dough portion. Carefully mold the dough around each marshmallow to fully encase it.
  8. Bake: Bake the cookies for 8-10 minutes, or until the edges turn golden brown, the tops no longer look shiny or wet, and the marshmallow puffs slightly through the center. Avoid overbaking to prevent the marshmallow from melting away completely.
  9. Cool: Let the cookies cool on the baking sheet for 1-2 minutes to set, then transfer them to a wire rack to cool completely.
  10. Serve and Enjoy: These cookies are best enjoyed fresh on the day they are baked, as the marshmallow center will slowly dissolve over time, which affects the visual appeal but not the taste.

Notes

  • For best results, use fresh marshmallows and cut them carefully to ensure they fit neatly inside the cookie dough.
  • Do not overbake; the marshmallow center should puff but not melt completely.
  • Storing cookies in an airtight container for more than a day may reduce the marshmallow’s gooey texture.
  • You can use either light or dark brown sugar depending on your flavor preference; dark brown sugar will give a richer molasses flavor.
  • Feel free to substitute semisweet or bittersweet chocolate chips based on your sweetness preference.
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/crunchy-chocolate-chip-rice-krispie-cookies-recipe/