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rice krispie treat cookies

5 from 3 votes
rice krispie treat cookies
[category] Dessert
[published] February 17, 2024
[PREP] 45 minutes
[COOK] 15 minutes
[TOTAL] 1 hour
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Ingredients

rice krispie brittle

  • 3/4 cup sugar
  • 3 tbsp water
  • 3 tbsp butter
  • 1 1/2 cups rice krispies
  • 1/2 tsp baking soda
  • 1/2 tsp salt

rice krispie cookies

  • 1/2 cup butter
  • 1 ice cube
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg room temp
  • 1 tsp vanilla extract
  • 1 1/4 cup flour 165 grams
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup marshmallow fluff

Instructions

  1. Begin by making the rice krispie brittle. Prep a baking sheet lined with parchment paper and set aside. Add the sugar, water, and butter to a medium sized pot over medium heat. Stir continually while the butter starts the melt. When the mixture starts to bubble, stop actively stirring.
  2. Let the mixture continue to cook, swirling the pot every minute to gently stir. After 5-6 minutes the sugar will start to change color. When it becomes a light brown color, turn off the heat. Add the rice krispies, while actively stirring. Once all the rice krispies are well-coated, add the baking soda and salt, and stir quickly. Once everything is well combined, carefully transfer the mixture to the lined baking sheet. Use a spoon to spread the brittle into a thin layer and set aside to cool completely.
  3. Now begin making the cookies. Start by browning the butter. Cut the butter into cubes and add it to a pan over medium heat. Stir as the butter starts to melt. Continue stirring while the butter begins to bubble. After 3-5 minutes, the butter will start to foam up, then the foam subsides. After the foam subsides, you'll be left with brown, nutty smelling butter. Carefully pour the brown butter into a separate container. Add the ice cube and stir until it's melted. Transfer to the freezer for 10 minutes to cool.
  4. Add the slightly cooled brown butter to a stand mixer (you can also use a hand mixer). Add the brown sugar and granulated sugar. Mix for 2-3 minutes until the butter and sugars are fully combined.
  5. Add the egg and vanilla extract and mix until combined. Add the flour, baking soda, and salt. Mix until just combined.
  6. Preheat the oven to 350F.
  7. By now the rice krispie brittle should be cooled. Use a rolling pin or a spoon to break up the brittle into smaller pieces. Add a handful of the brittle (a heaping 1/2 cup) and mix until just combined.
  8. Use two spoons to carefully spread dollops of marshmallow fluff across the top of the dough. Use a large cookie scoop (1/4 cup) to scoop out the dough, making sure to get some marshmallow fluff in each scoop.
  9. Place up to 4 dough balls on a parchment lined baking sheet. Press an extra piece of rice krispie brittle on top of each dough ball. Transfer to the oven and bake for 7-9 minutes, until the cookies are just set.
  10. Because of the marshmallow fluff, the cookies will likely come out irregularly shaped. Use a round cookie cutter or bowl to swirl around the cookies, bringing all those rough edges in. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!