Description
These Marshmallow Crispy Cookies blend the classic chewiness of marshmallows with the delightful crunch of crispy rice cereal and melty chocolate chips. They are easy to prepare, perfectly sweet, and offer a fun twist on traditional chocolate chip cookies, making them an irresistible dessert for all ages.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 1 ½ cups crispy rice cereal
- 1 ½ cups mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps incorporate air for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure even distribution. Then, stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Fold in Mix-ins: Gently fold in the crispy rice cereal, mini marshmallows, and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Portion Dough on Baking Sheets: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture and to avoid breaking.
Notes
- For extra gooey marshmallow pockets, press a few additional mini marshmallows on top of each dough ball before baking.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking to help maintain their shape.
