Chocolate chip cookie meets rice krispie treats in this fun mashup!
Course Dessert
Cuisine American
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Servings 18cookies
Calories 260
Author Annalise Sandberg
Ingredients
¾cupunsalted butter(85 grams), softened to room temperature
1cuppacked light or dark brown sugar(210 grams)
½cupgranulate sugar(100 grams)
2large eggs
1teaspoonvanilla extract
2cupsall-purpose flour(240 grams)
½teaspoonbaking soda
½teaspoonsalt
2cupscrispy rice cereal(56 grams)
1cupsemisweet or bittersweet chocolate chips(170 grams)
About 9 regular sized marshmallows
Instructions
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.
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.