Name: Rice Krispie Treat Cookies
Prep time: 2 h 20 min
Cook time: 2 h 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter, cut into tablespoon pieces; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon sea salt; 1 1/4 cups light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs, at room temperature; 1 tablespoon whole milk or heavy cream, at room temperature; 2 teaspoons pure vanilla extract; 1 1/2 cups crispy rice cereal, plus extra for topping the cookies; 1 cup mini marshmallows; flaky sea salt, for sprinkling on cookies

Ingredients

Scale

1 cup unsalted butter, cut into tablespoon pieces
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon whole milk or heavy cream, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups crispy rice cereal, plus extra for topping the cookies
1 cup mini marshmallows
flaky sea salt, for sprinkling on cookies

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Instructions

Melt the butter in a medium saucepan over medium heat until foamy and golden brown, about 5 to 7 minutes, then cool in a bowl in the refrigerator for 15 to 20 minutes.
In a separate bowl, whisk together the flour, baking soda, and sea salt, and set aside.
In a large bowl, mix the browned butter with brown sugar and granulated sugar until smooth. Then add eggs, milk or cream, and vanilla extract, whisking until creamy.
Gradually stir in the dry ingredients until just combined, being careful not to overmix.
Fold in the crispy rice cereal and mini marshmallows gently.
Chill the dough for at least 2 hours, or up to 24 hours.
Preheat the oven to 350°F and prepare baking sheets with parchment paper.
In a bowl, place approximately ½ cup of crispy rice cereal. Shape the dough into balls weighing about 2 ½ tablespoons each, roll them in the crispy rice cereal, and arrange on the prepared sheets with 2-inch spacing.
Bake for 10 to 12 minutes until the edges are set and lightly golden, keeping the centers soft.
Sprinkle with flaky sea salt after baking and cool on a wire rack.

Notes

For a chewier texture, do not overbake the cookies.
Allow the dough to chill properly for the best results.
Use fresh ingredients for the best flavor.

Author: Lauren
Prep Time: 140 minutes
Cook Time: 150 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 120mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg