Rice Krispie Treat Chocolate Chip Cookies
Chocolate chip cookie meets rice krispie treats in this fun mashup! I promise, you’re going to love these rice krispie treat chocolate chip cookies.
These chocolate chip cookies are filled with crispy rice cereal and have a soft melted marshmallow center. They’re chewy, gooey, and really delicious!
Better than just plain rice krispie treats, and way more fun that regular chocolate chip cookies— this is a recipe is a must bake! Marshmallows can be a bit finnicky to bake with, but lucky for you I learned all the best tips and tricks so you can bake a perfect batch on the first try.
Ingredients you’ll need
Here’s everything you need to make these cookies (full recipe below):
- Light or dark brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Crispy rice cereal
- Semisweet chocolate chips
- Regular-sized marshmallows
How to make rice krispie treat chocolate chip cookies
These are easy, classic “drop cookies”— no chilling or special instructions.
Baking with marshmallows can be tricky, but follow my instructions and tips below, and you’ll bake perfect cookies the first time around!
- Cream butter and sugar. Beat butter with brown sugar and granulated sugar with an electric mixer for several minutes until pale and creamy.
- Add eggs, vanilla and dry ingredients. Add eggs one at time, followed by the vanilla, mixing after each addition. Then add flour, baking soda and salt and mix on low until just combined.
- Add crispy rice cereal and chocolate chips. And mix until incorporated.
- Stuff cookie dough with marshmallows. Portion cookie dough with a large (3 tablespoon) scoop and wrap around halved marshmallows, making sure marshmallow is completely covered in cookie dough. Place on a sheet pan lined with parchment paper.
- Bake. Bake at 350°F for 8-10 minutes until edges of cookies are lightly browned and marshmallow has puffed up through the tops of the cookies. Do not overbake or marshmallow will melt.
Then, enjoy! These cookies are best the day they are baked.
Tips for baking these cookies
- Marshmallows melt at 215°F, but these cookies are baked at 350°F. When shaping the cookie, make sure the cookie dough completely surrounds the marshmallow, which will act as a sort of insulation. If any marshmallow shows through the cookie dough, it will melt and leak out of the cookie prematurely.
- The key to the success of these cookies is timing. They should be baked and set, but the longer the marshmallow is in the oven, the more it will melt. Pull the cookies just when the edges turn golden brown and the tops of the cookies no longer appear shiny and wet, and the marshmallow has puffed up through the center. This will take 8-10 minutes, and ovens may vary, so watch your first batch carefully!
- The cookies may appear under-baked when you take them from the oven, but will continue to set on the sheet pan for several minutes.
- The marshmallow should break through and puff out the top of the cookie as it bakes. However, if it breaks through on the side and comes in contact with the sheet pan, the edges will melt and spill out. Right after you take the cookies out of the oven, use a spatula to press any melted edges back into a round cookie shape.
- Only regular sized marshmallows will work in this recipe. Minis are just too small and can’t stand up to the heat of the oven.
- Unfortunately, these cookies don’t have a long shelf life and should be enjoyed the day they are baked.
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Recipe originally published October 2018.
Rice Krispie Treat Chocolate Chip Cookies
- ¾ cup unsalted butter (85 grams), softened to room temperature
- 1 cup packed light or dark brown sugar (210 grams)
- ½ cup granulate sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups crispy rice cereal (56 grams)
- 1 cup semisweet or bittersweet chocolate chips (170 grams)
- About 9 regular sized marshmallows
- Preheat oven to 350°F. Line sheet pans with parchment paper or a silicone baking mat.
- With an electric mixer, beat butter with brown sugar and granulated sugar for several minutes until pale and creamy, scraping down the bowl at least once.
- Add eggs one a time, followed by the vanilla, mixing and scraping the bowl after each.
- Add the flour, baking soda, and salt and mix just until the dough just starts to come together.
- Add the crispy rice cereal and the chocolate chips and mix until combined.
- Portion dough into large 3 tablespoon rounds (this is the cookie scoop I use).
- Use a sharp knife or kitchen shears to cut marshmallows in half crosswise. Place a half into the center of each cookie dough portion. Use your hands to work the dough around the marshmallow so that the marshmallow is completely concealed inside.
- Bake for 8-10 minutes, just until cookie edges start to turn golden brown, the tops of the cookies no longer appear shiny and wet, and the marshmallow has just puffed up through the center. (If you bake the cookies too long, the marshmallow will melt and disappear completely.)
- Let cookies cool on the sheet pan for 1-2 minutes, then transfer to a cooling rack to cool completely.
- Enjoy these cookies the day they are baked. The marshmallow centers will slowy dissolve so these cookies won't look pretty for long.