Rice Krispie Treat Cookies
Published on April 29, 2026
Quick Summary
These Rice Krispie Treat Cookies are the ultimate mash-up of chewy chocolate chip–style cookies and classic marshmallow cereal treats. Made with nutty brown butter, crispy rice cereal, and gooey mini marshmallows, they're soft in the center, lightly crisp on the edges, and full of irresistible texture. Perfect for parties, bake sales, or anytime you need a fun, nostalgic dessert everyone will love.
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Pin ItRice Krispie Treat Cookies (A Cookie Twist on the Classic Treat!)
If you grew up loving rice krispie treats, these cookies are going to feel like a little bit of magic. They have everything you want in a bakery-style cookie…chewy centers, golden edges, and layers of flavor, but with that familiar crispy-marshmallow twist.
Browning the butter is what really sets these apart. It adds a deep, caramel-like richness that makes the cookies taste extra special (and honestly, a little fancy without too much effort). Then you fold in the crispy rice cereal and marshmallows, which soften slightly in the oven but still give you that signature texture in every bite.
I've tested these multiple times to get the balance just right, enough cereal for crunch, enough marshmallow for gooey pockets, and a dough that stays thick and soft. Trust me, these are the kind of cookies people ask you for immediately after trying one.
They're perfect for sharing at a get-together, bringing to a bake sale, or adding to a holiday cookie tray when you want something that stands out from the usual lineup. I also love making them just because…weekends, after-school treats, or when we need a really good cookie in the house (which is often around here).
Honestly, any time you want a dessert that feels fun, nostalgic, and just a little bit special, make these cookies! They are always a hit!
Ingredients (with Helpful Notes)
- Unsalted butter: Browning the butter is key for flavor. Don't rush it—you want a golden color and nutty aroma, not burnt bits.
- All-purpose flour: Spoon and level for accuracy so the cookies stay soft, not dense.
- Baking soda: Gives the cookies just the right lift while keeping them chewy.
- Sea salt: Balances the sweetness and enhances the brown butter flavor.
- Light brown sugar: Adds moisture and a subtle caramel note.
- Granulated sugar: Helps create those lightly crisp edges.
- Eggs: Make sure they're at room temperature so the dough mixes smoothly.
- Milk or heavy cream: Since some of the liquid evaporates when browning the butter, adding milk or heavy cream brings back moisture and richness, helping keep the cookies soft and chewy.
- Vanilla extract: Use pure vanilla for the best flavor.
- Crispy rice cereal: Adds crunch, fold in gently so it doesn't crush. I also roll the cookies in the cereal for an extra crunch!
- Mini marshmallows: Give you those gooey pockets throughout the cookies. Make sure your marshmallows are fresh!
- Flaky sea salt: A finishing touch that makes the flavors pop.
Tips for Making the Best Cookies
- Watch the butter carefully: When browning the butter, stir frequently and remove it from the heat as soon as it smells nutty and turns golden brown.
- Cool the brown butter before mixing: If the butter is too hot, it can melt the sugars and affect the cookie texture.
- Use room temperature ingredients: The eggs and milk or cream will mix more smoothly into the dough for a better texture.
- Don't overmix the dough: Stir just until the flour disappears so the cookies stay soft and tender.
- Fold in the cereal gently: You want the crispy rice cereal to stay crunchy and not get crushed.
- Chill the dough: This helps the flavors develop and prevents them from spreading too much. Chill for 2 hours or up to 24 hours.
- Top with extra crispy rice cereal: Pressing cereal onto the tops before baking adds extra crunch and gives the cookies a fun bakery-style look.
- Bake until the edges are set: The centers should still look soft when you take them out of the oven.
- Finish with flaky sea salt: A little sprinkle balances the sweetness and makes all of the flavors pop.
- Let the cookies cool on the baking sheet: They'll continue to set up while staying perfectly soft in the center.
How to Store
- Room temperature: Store in an airtight container for up to 3 days.
- Freezing dough: Scoop and freeze cookie dough balls for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
- Freezing baked cookies: Cool completely, then freeze for up to 2 months. Thaw at room temperature.
Rice Krispe Treat Cookies
Ingredients
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon whole milk or heavy cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups crispy rice cereal, plus extra for topping the cookies
- 1 cup mini marshmallows
- Flaky sea salt, for sprinkling on cookies
Instructions
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma. This will take 5 to 7 minutes. Remove from heat and pour into a bowl to cool. I place the bowl in the refrigerator for 15 to 20 minutes.
- In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth and glossy. Add the eggs, milk or heavy cream, and vanilla extract. Whisk until fully combined and the mixture is thick and creamy.
- Add the dry ingredients to the wet ingredients and stir until just combined, do not overmix.
- Gently fold in the crispy rice cereal and mini marshmallows.
- Cover and chill the dough for at least 2 hours (or up to 24 hours).
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
- Pour about ½ cup of crispy rice cereal in a bowl. Scoop the dough into cookie balls, about 2 ½ tablespoons per cookie. Roll into smooth balls. Dip the tops extra crispy rice cereal. Place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden but the centers are still soft.
- Remove from the oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Fun Variations
- Chocolate chip version: Add 1 cup semi-sweet chocolate chips or white chocolate chips for extra indulgence.
- Birthday cake style: Add sprinkles for a fun, colorful version.
- Cereal swap: Try cocoa crispy rice cereal for a chocolatey spin.
More Fun Cookie Recipes
- Cookies and Cream Cookies
- Brown Butter Chocolate Chip Cookies
- Monster Cookies
- M&M Cookies
- Ultimate S'mores Cookies
Check out all of my delicious COOKIE RECIPES!