Rice Krispie Cookies
These Rice Krispie Cookies are ultra crispy and buttery with a slightly chewy center, and they are filled with crunchy Rice Krispies.
Servings: 15
Calories: 121kcal
Ingredients
- ¼ and ¼ cup butter softened
- ⅔ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (140g) all-purpose flour
- 1½ cups Rice Krispies
Instructions
- Preheat the oven to 350°F.
- Melt ¼ cup butter in a small bowl in the microwave. Place it in the fridge for 5 minutes to cool down. Then move it to the freezer for 5 more minutes to cool down further while you work on the rest of the dough.
- In a medium mixing bowl combine ¼ cup softened butter, granulated sugar, and light brown sugar. Add the egg and vanilla extract and combine.
- Add the melted butter from the freezer and combine. The butter should be cool, but not frozen.
- Add the baking soda, salt, and flour and combine. Lastly, add the Rice Krispies and stir with a spoon to incorporate them into the dough.
- Scoop 2 ½ tablespoons (this amount is important) of dough for each cookie. Place the dough on a cookie sheet, about 6-8 cookies per sheet.
- Bake the cookies at 350°F as follows:Bake for 8 minutes, open the oven pick up the cookie sheet with oven mitts and bang the cookie sheet down against the rack in the oven. Be careful not to burn yourself on the rack or oven door.Bake for 2 minutes, open the oven and bang the cookies again.Bake for 2 more minutes (for 12 minutes total), open the oven, bang the cookies, and remove the cookies from the oven.
Costco Marshmallow Crispy Cookie Variation
- Freeze several mini marshmallows. Once frozen, place the cookie dough (using the same recipe above) on the baking sheet. Then press the frozen marshmallows into the tops of the cookies and immediately place in the oven (about 3-5 marshmallows per cookie).
- Bake for 8 minutes, open the oven, and bang the baking sheet down onto the oven rack to deflate the cookies and create a crispy edge. Then bake for 2 more minutes. Remove and let cool.
Notes
Melted and Softened Butter: Melting half of the butter, then cooling it down in the fridge and freezer is a quick way to incorporate cool melted butter into the cookie dough. This helps the dough to spread (but not too much), creating crispier cookies.
Refrigerating the Dough: If it's summer or warm in your house or your butter got too hot, the dough may be too soft. If this is the case, refrigerate the dough for 30 minutes prior to baking to cool the dough down.
Light Brown Sugar: Light brown sugar helps to keep the color of these cookies lighter. However, dark brown sugar can easily be substituted.
Cookie Size: The size of the cookies makes a big difference in this recipe. Too small and they will get overcooked and not have enough real estate for those crispy ripples. Too large and the cookies spread too thin and are a bit unwieldy. They should be as close to 2½ tablespoons as possible. Consider measuring the first cookie to give yourself an idea of how big the cookies should be.
Costco Cookie Variation: My original recipe was developed before the release of the Costco Marshmallow Crispy Cookie, but I have tested the recipe to include this Costco variation which involves only freezing and adding mini marshmallows to the tops of the cookies (so they don't touch the hot baking sheet and burn) and reducing the baking time by 2 minutes. I've also tested this recipe with large marshmallows, but they have a different texture and melt and burn more easily than the smaller ones in the oven.
Nutrition
Calories: 121kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 140mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
