Crisp rice treat cookies
Friday, March 9, 2012 at 4:55PM I don't want to get in trouble with the man, so I've given these cookies a somewhat generic name, but we all know what they are - rice crispy treats meets a cookie. And they are so good!
For a cookie base, I used my friend Debbie's Best Homemade Chocolate Chip Cookies in the Entire World recipe. Seriously, if you're new-ish to baking, make these first. They are easy (no time spent bringing butter to room temp) and really are a-mazing.
I've used this base to make these and these, but after spending a weekend with my son making multiple batches of the original RK treat inspired me to make these.
Crisp Rice and Marshmallow Cookies
adapted from Debbie Koenig
1 1/2 c. (195 g) AP flour
1/2 t. baking soda
3/4 t. salt
1/2 c. (1 stick) cold unsalted butter, cut in 1/2 inch pieces
3/4 c. (170 g) tightly packed light brown sugar (or dark brown if that's what you have)
1/2 c. (100 g) granulated sugar
2 t. vanilla extract
1 large egg, lightly beaten
1 1/2 c. rice cereal (I hippied out and used "Organic Brown Rice Crisps" from Whole Foods, but any brand will do)
1 c. mini marshmallows
Whisk together flour, baking soda and salt in a small bowl, set aside.
Using a stand mixer with a paddle attachment, combine sugars together, then add butter. Cream together on low speed until it is smooth and lump free (can take up to 5 minutes). Scrape down sides of bowl and paddle as necessary.
Add the vanilla and egg and beat on low speed for 15-30 seconds, or until fully incorporated. Scrape down the sides of the bowl and paddle again.
On low speed, add the flour mixture all at once. Mix just until incorporated. Scrape down sides of bowl again. Add cereal and marshmallows, mix on low until combined (marshmallows will get a little smooshed up, but that's fine).
Cover bowl and refrigerate for 1 hour (not too much longer than that or the cereal will get soggy).
Preheat oven to 350. Line cookie sheets with parchment, using a cookie scoop or two tablespoons, scoop dough two inches apart. Bake for 11 - 13 minutes, or until edges are set and cookies start to get light golden brown (they'll look slightly underdone). Remove from oven, rest on sheets for 5 minutes, then slide cookies and parchment off pans and onto a countertop to cool.
The marshmallows will be a little sticky on the parchment, so use an offset spatula or spatula to take the cookies off the paper.
Enjoy!
Reader Comments (4)
I still think you should deliver to VA. :)
I think you should come for a take out delivery:)
Overjoyed that there's a sarabakes recipe I don't need mad skills and an MFA to replicate, lol! Can't wait to make these with my niecelet. Love 'hippied out' too.
Rice Krispie treats + cookies! GENIUS! the idea of such marshmallow goodness in a cookie...I can hardly wait to try this out!