If you can’t decide between a chewy cookie and a classic cereal treat, these Rice Krispie Treat Cookies are the answer. They are buttery, crunchy, and stuffed with a hidden gooey marshmallow fluff center that makes them absolutely irresistible.
By rolling the dough in extra cereal before baking, you get a satisfying “snap, crackle, and pop” in every bite. These are the ultimate nostalgic dessert for bake sales, parties, or a cozy weekend at home!
Why This Recipe Works
• The Surprise Center: Stuffing them with marshmallow fluff creates a molten, gooey core.
• Double the Crunch: We mix cereal into the dough and roll the outside for maximum texture.
• Perfectly Balanced: The salty-sweet combo of the buttery dough and toasted cereal is a winner.
Ingredients
- 1 cup Unsalted Butter, room temperature (227g)
- 1 cup Granulated Sugar (200g)
- 1 cup Light Brown Sugar (200g)
- 2 Eggs, room temperature
- 1 tbsp Vanilla Extract
- 3 ½ cups All-Purpose Flour (438g)
- 1 tsp Baking Powder (5g)
- 1 tsp Baking Soda (5g)
- 1 cup Rice Krispies Cereal, plus extra for rolling (30g)
- Marshmallow Fluff (approx. 2 tsp per cookie)
Step-by-Step Instructions
1. Cream the Wet Ingredients
In a large mixing bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Whisk in the eggs and vanilla extract until well combined and smooth.
2. Incorporate the Dry Ingredients
Slowly fold in the flour, baking powder, and baking soda. Mix just until a soft dough forms. Be careful not to overmix, as this can make the cookies tough!
3. Add the Crunch
Pour in 1 cup of Rice Krispies. Use a spatula (or your hands!) to gently fold them in so the cereal stays intact for that signature crunch.
4. Portion and Stuff
Scoop out 13 equal-sized dough balls. Flatten one ball in the palm of your hand and place approximately 2 teaspoons of marshmallow fluff in the center.
5. Seal and Roll
Carefully fold the dough up around the fluff to seal it. Pro Tip: Leave a tiny bit of fluff peeking out the top for that “bakery-style” look. Roll the entire ball in a bowl of extra Rice Krispies. This coating adds crunch and helps keep the marshmallow from oozing out too much.
6. Bake to Golden Perfection
Place the cookies on a prepared baking sheet. Bake at 350°F (175°C) for approximately 9 minutes.
7. The “Under-Bake” Secret
It is best to slightly under-bake these! They will look soft when they come out, but they will firm up as they cool. Over-baking increases the risk of the marshmallow fluff escaping the cookie.
Expert Tips for the Best Cereal Cookies
• Room Temp Eggs: Make sure your eggs aren’t cold! They emulsify much better with the creamed butter and sugar when at room temperature.
• The “Ooze” Factor: If you want that perfect “cheese pull” effect with the marshmallow, eat these while they are still slightly warm.
• Storage: Store in an airtight container for up to 3 days to keep the cereal from getting stale.
Items I use to bake with including my baking sheets, equipment, food colorings, flavor extracts, self- sealing cookie bags, etc. are linked for you in my Amazon Storefront!
Rice Krispie Treat Cookies
Ingredients
Method
- Cream Wet Ingredients: In a large bowl, cream the room-temperature butter and sugars until light and fluffy then incorporate eggs, and vanilla. Whisk until well combined and smooth.
- Incorporate Dry Ingredients: Fold in the flour, baking powder, and baking soda. Mix until a beautiful dough forms.
- Add the Crunch: Pour in 1 cup of Rice Krispies cereal and mix it in evenly. Feel free to use your hands to make sure everything is well-incorporated.
- Portion the Dough: Scoop out 13 equal-sized cookie dough balls.
- Stuff with Fluff: Flatten a dough ball in your hand and stuff the center with approximately 2 teaspoons of marshmallow fluff.
- Seal and Roll: Close the dough around the fluff. You want some of the fluff poking out of the top, then roll the ball in extra Rice Krispies. This coating helps ensure the marshmallow fluff doesn't ooze out too much while baking.
- Bake: Place on a baking sheet and bake at 350°F for approximately 9 minutes.