Rice Krispie Cookies
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These soft and tender no chill cookies are filled with crisp and chewy chunks of homemade Rice Krisipie treats in every bite.
A DISNEY SPRINGS FAVORITE IN MY Go-TO NO CHILL COOKIE BASE
One of my favorite things about traveling the world and within the United States is trying foods that make me weak in the knees. Better yet is when I can remake them in my own kitchen, so you can often find me trying all the cookies (especially) and baked goods whenever I go anywhere.
There are so many recipes around my site that have come from world travels including my Key Lime pie bars from Florida, chocolate salami from Portugal, brownie cookies from California, and frosted Biscoff butterscotch cookies (and the sandwich cookie version!) from Gideon’s Bakehouse in Disney Springs.
This Rice Krispie cookie is another one from Disney Springs, but this one comes from Summer House on The Lake, a bakery that is close to Gideon’s and one that came recommended to me by some Disney regulars. While I was there, I tried an apple cinnamon oatmeal cookie, which I recreated for my website and my cookbook, and a chocolate chip cookie that was topped with Rice Krispies treats.
While I loved the latter a lot, I thought the chocolate chips distracted from the highlight of the cookie, which were the chunks of Rice Krispie treats on top. So I took matters into my own hands, scaled down a classic batch of Rice Krispies treats, and relied on my go-to simple cookie base to carry chopped pieces of those treats in every bite.
The results were perfect, and I have to say, for as simple as these cookies are, our family absolutely loved the texture and flavor which kept us coming back for more. We didn’t even share this cookie with anyone else (oops!).
P.S. You can find the original Spring House cookie and other Disney World eats in my WDW EATS highlight on Instagram.
MAKE A SMALL BATCH OF RICE KRISPIES TREATS OR USE WHAT YOU HAVE
You have three options for these cookies: use a portion of a larger batch of Rice Krispies that you already made, make the scaled down version that I have in the recipe card specifically to put in these cookies, or use premade/store-bought Rice Krispies treats. Obviously, making the treats from scratch just for the cookies will take a bit longer than using something already made, but it’s a quick process!
Regardless of which way you choose, you’ll acquire or make about 3 cups of chopped Rice Krispies treats. We’ll get to the specifics of that in a bit.
INGREDIENTS YOU’LL NEED
Even if you still have to make the Rice Krispies treats, this recipe only takes 10 total ingredients. Here’s a visual of what you’ll need, but be sure to scroll down to the recipe card for exact measurements and preparations of the ingredients.
You’ll need: unsalted butter, mini marshmallows, Rice Krispies, brown sugar, semi-sweet chocolate chips, all-purpose flour, baking soda and powder, salt, an egg, and vanilla extract.
HOW TO MAKE RICE KRISPIES TREAT COOKIES
Here are some visuals to help you through making these cookies. I also have a video in the recipe card if you need extra visual support.
MAKE THE RICE KRISPIES TREATS
Make the treats: in a small saucepan over medium-low heat, melt the butter while stirring. Add the marshmallows and stir until completely melted, then remove the saucepan from the head and add the Rice Krispies. Stir until everything is coated and uniform.
Press into a square: this does not have to be perfect! Aim for a 6″ square, taking care to be gentle so as not to compact the pieces of cereal which can make the treats hard. You can do this on a baking sheet, a plate, or really anything that’s flat.
Allow to chill: pop the Rice Krispies block into the fridge for about 15 minutes while you make the cookie dough. It can stay in there a little longer if necessary.
MAKE THE COOKIE DOUGH
Combine the dry ingredients: whisk together the flour, baking powder, baking soda, and salt, then set this mixture aside.
Combine the wet ingredients: cream the butter and sugar until lighter in color and fluffy in texture. Add the egg and the vanilla and blend until fully combined.
Add the flour mixture in two parts: add half of the flour, mix until it has mostly been incorporated, then add the remaining flour mixture. Blend the dough until it has just come together, then stop the mixer.
Chop the Rice Krispies treat: chop the square into approximately 1″ cubes (I did 6 rows of 8 columns). You will have about 3 cups total of chopped Rice Krispies treats.
Mix the treats pieces into the dough: remove about 1 cup of the chopped treats and set it aside, then add the remaining 2 cups to the cookie dough. Turn the mixer to low, then blend the treats pieces into the cookie dough until just incorporated. This will be tricky at first until the treats start to break up a bit.
Bake + garnish: these cookies are a quick bake! While they’re still hot from the oven, press a few chunks of ripped Rice Krispies treats into the tops of the cookies.
If you want a cookie that’s just different enough to be interesting but still wonderfully easy, meet your new favorite. Soft, chewy, and studded with Rice Krispies, each bite has that playful mix of crispy bits and chewy clusters thanks to the treats breaking up right into the dough.
BONUS POINTS: you can use any flavor of Rice Krispies treats for these cookies, so if you want to get adventurous, go ahead and peruse my Rice Krispies treats recipes so you can add a little flair to your cookies.
Rice Krispies Cookies Recipe
Ingredients
RICE KRISPIES TREATS
- 1 Tablespoon (14g) unsalted butter
- 2 and ½ ounces (71g) mini marshmallows
- 1 and ½ cups (40g) Rice Krispies1
COOKIES
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- 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
RICE KRISPIES TREATS
- Note: you can make this small batch of Rice Krispies treats or use store-bought OR a portion from a larger batch. You'll need about 3 cups of 1" squares of Rice Krispies treats total.
- Line a small baking sheet2 with parchment paper or a silicone baking mat. Set aside.
- In a small saucepan over medium-low heat, melt the butter while stirring. Add the marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal and stir until well-coated.1 Tablespoon (14g) unsalted butter, 2 and ½ ounces (71g) mini marshmallows, 1 and ½ cups (40g) Rice Krispies1
- Using a spatula sprayed with non-stick spray or your hands sprayed liberally with nonstick spray, gently press mixture into a 6-7" square on the baking pan. Chill the baking sheet in the refrigerator for about 10-15 minutes until the treats are set.
COOKIES
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with a parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.1 cup + 2 Tablespoons (135g) all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.¼ cup (57g) unsalted butter, ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar, 1 large egg, ½ teaspoon vanilla extract
- With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. When the cookie dough has just come together, stop mixing.
- Remove the treats from the refrigerator and chop it into approximately 1" cubes (I did 6 rows of 8 columns). You will have about 3 cups total of chopped Rice Krispies treats. Remove about 1 cup and set it aside, then add the remaining 2 cups to the cookie dough. Turn the mixer to low, then blend the treats pieces into the cookie dough until just incorporated. This will be tricky at first until the treats start to break up a bit.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. Bake for 9-10 minutes until sides just begin to brown. Remove from oven and immediately press a few chunks of ripped Rice Krispies treats into the tops of the cookies.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Balled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet and add 1 minute to the bake time.
Video
Notes
- Rice Krispies: you can use any crisp puffed rice cereal in this recipe. You can also use any flavored Rice Krispies treats such as gingerbread, pumpkin, red velvet, etc.
- Baking sheet: I suggest an 8″ or 9″ square baking pan, a jelly roll pan (10″ x 15″), or even just a plate that’s large enough to hold a 6″ square of Rice Krispies treats.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.