Description
Deliciously chewy Rice Krispies cookies that are easy to make and perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks, 226 g) salted butter
- 2 ¾ cups (340 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (213 g) packed light brown sugar
- ⅔ cup (167 g) granulated sugar
- 2 large eggs (room temperature, whisked)
- 2 teaspoons vanilla extract
- 1 ½ cups rice krispies
- 1 ½ cup mini marshmallows
Instructions
- In a medium saucepan, melt the butter over medium heat. Allow the butter to come to a boil. The butter will become foamy. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Use a spatula to stir and keep an eye on the color. Once browned in color, remove from the heat and transfer to a large bowl to stop the cooking and to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- To the browned butter, add the brown sugar and granulated sugar and whisk to combine.
- Whisk in the eggs and vanilla and whisk to combine.
- Add the flour mixture, rice krispies, and mini marshmallows and stir using a wooden spoon or spatula until the dough comes together and the ingredients are evenly incorporated.
- Scoop cookie dough into each 2 heaping tablespoons (about 50 g each). Place on a parchment lined baking sheet, cover, and refrigerate for at least 30 minutes.
- When ready to bake, position a rack in the center of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Place cookie dough balls 2 inches apart on the baking sheet. Bake 8 at a time as they are larger cookies. Bake for 10 to 12 minutes until the edges are lightly golden and the tops are set and dry.
- Remove from the oven. I like to take a large round cookie cutter and immediately when I take them out, place the cookie cutter around each cookie and rotate gently to reshape the cookies into perfect rounds (this also helps make for thicker cookies).
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store airtight at room temperature for up to 3 days.
Notes
- Ensure the butter is browned properly for the best flavor.
- Chilling the dough is important for the cookies to maintain their shape.
- Use a cookie cutter to reshape the cookies for a uniform look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg