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Chocolate Chip Rice Krispies Treat Cookies

Giant, buttery, Rice Krispies Treat infused chocolate chip cookies.
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings 14 - 16 Cookies

Ingredients

  • 1 Cup 2 Sticks Unsalted Butter, at room temperature
  • 1 Cup Granulated Sugar
  • Cup Packed Light-Brown Sugar
  • 1 Large Egg
  • ½ Teaspoon Pure Vanilla Extract
  • Cups All-Purpose Flour
  • 1 Teaspoon Coarse Salt
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • 3 ½ Cups Rice Krispies
  • Cup Chocolate Chips
  • Cups Mini Marshmallows

Instructions

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and the sugars, until light and fluffy. After about three minutes of mixing, scrape down the sides, and then add egg and vanilla. Mix for another four minutes.
  2. Scrape down the sides. Add the flour, salt, baking powder, and baking soda. Mix on low until just incorporated. Scrape down the sides again and add the Rice Krispies, chocolate chips, and marshmallows. Mix together, not longer than a minute.
  3. Line a large baking sheet with parchment paper. Using a ⅓ cup measuring cup or 2 ¾ ounce ice cream scoop, scoop out portions of dough and place them on the parchment. Place them about an inch apart. Cover the cookies in plastic wrap and gently press the dough down so it is more of a flat disc. Refrigerate the dough for at least one hour before baking!
  4. Preheat the oven to 375 degrees F. Line additional baking sheets with parchment paper.
  5. Place only about three scoops of cookie dough at a time on each cookie. Leave about 4 inches between each cookie because these are giant cookies and they spread while baking. Bake cookies for 12-15 minutes, until the edges become lightly golden.
  6. Let the cookies cool on the baking sheet for three minutes before removing and transferring to a wire rack to completely cool. Cookies will continue to harden as they cool.