Chocolate chip cookie meets rice krispie treats in this fun mashup!
I’m not sure where the idea for these cookies came from, but once it popped into my head I just couldn’t let it go. Chocolate chip cookies with rice krispie cereal and marshmallows baked right in— it sounds so fun, right? It’s a chocolate chip cookie and rice krispie treat all in one!
I tried a few recipes online and none really worked out how I wanted, so I started experimenting on my own. Many, many batches later I’m happy to say I cracked the code. These chocolate chip cookies are filled with crispy rice cereal and have a gooey marshmallow center. They’re fun and so unexpected!
The real challenge to these cookies is the fact that marshmallows melt at about 215°F. Since these cookies are baked at 350°F, I had to get creative to keep the marshmallows from melting and disappearing into the cookies. And I didn’t have any luck until I wrapped the cookie dough around a chunk of marshmallow. The cookie dough acted like insulation and the marshmallow puffed and broke through the surface right at the end— perfection!
These cookies are a little tricky, I’ll admit. But I’ve shared all of my tips below so you can learn from my mistakes and bake perfect cookies the first time around.
Tips for baking these cookies
- 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.
- When shaping the cookie, make sure the cookie dough completely surrounds the marshmallow. If any marshmallow shows, it will leak out of the cookie prematurely.
- The key to the success of these cookies is timing. You want the cookies to 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 is still puffed. 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.
- Unfortunately, these cookies don’t have a long shelf life and should be enjoyed the day they are baked.
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Rice Krispie Treat Chocolate Chip Cookies
- 3/4 cup unsalted butter (85 grams), softened to room temperature
- 1 cup packed light or dark brown sugar (210 grams)
- 1/2 cup granulate sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- 1/2 teaspoon baking soda
- 1/2 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 cookies start to turn golden brown, but before the marshmallow melts completely. The marshmallow will puff out of the top of the cookie as it bakes and if you bake the cookies too long, it 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.