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Bite into these cookies and you'll get crisp edges, melty centers, and just a bit of gooey marshmallow in every bite. They’ve got a crunchy snap and loads of chocolate chips mixed in for extra fun. People love munching on them with coffee, in school lunchboxes, or at bake sales. The mix of toasted cereal and chocolate really catches everyone off guard with how light and crackly it is.
I put these together the first time because my kid wanted crunchy plus chocolate in one go. It’s now our go-to weekend bake since they vanish before we know it. We always make double just in case someone wants more.
Yummy Ingredients
- Mini marshmallows: Toss in if you like gooey bits; get the small kind so they melt evenly
- All-purpose flour: Holds the cookies together—unbleached flour is ideal if you’ve got it
- Vanilla extract: Adds a warm, homey taste; go for the pure stuff if you can
- Rice Krispies cereal: Makes the whole thing super crisp and light; don’t use old, stale cereal
- Brown sugar: Gives chewiness and a hint of molasses, and makes the centers soft; scoop it in lightly
- Salt: Rounds out sweetness and brightens flavor; find a fine one so it blends better
- Baking soda: Gives your cookies a gentle puff for that tender bite; stale baking soda won’t cut it
- Granulated sugar: Makes them sweet and helps them brown up; a rounded spoonful gives the right amount
- Large egg: Helps everything stick together—fresh eggs are best for this
- Unsalted butter: Makes things rich and the crumb soft; let it sit out so it mixes easily
- Semi-sweet chocolate chips: The ‘chocolate puddles’ in each cookie; a decent brand melts just right
Simple How-To Steps
- Let Them Cool:
- Give your baked cookies five minutes to finish setting up on the hot tray, then pop them on a rack to keep the bottoms crispy and middles soft
- Into the Oven:
- Get baking for about ten to twelve minutes. They should be golden on the outside and still a little squishy in the center. Don’t worry—they’ll finish as they cool
- Scoop Dough:
- Drop spoonfuls of dough on your lined sheet, spaced out so they spread and don’t fuse together
- Mix Cereal and Fillings:
- Fold in Rice Krispies, chocolate chips, and marshmallows (if you’re using them) with a spatula, being gentle so the cereal stays crunchy
- Mix It Up Dry-Wet:
- Add the flour mix to your whipped up butter mixture. Stir softly until there’s not a dusting of flour left—don’t overmix or they’ll get tough
- Egg and Vanilla:
- Toss in your egg and pour in vanilla. Beat until you get that creamy, smooth mixture
- Cream Butters and Sugars:
- Beat together the butter and both sugars for about three minutes until it’s super airy and fluffy
- Drys Together:
- In a separate bowl, really whisk up the flour, salt, and baking soda to get rid of any lumps
- Prep First:
- Turn your oven on to 350 F and line your baking sheet with parchment so nothing sticks
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The best part for me is biting through stretchy marshmallow the moment these cool enough to handle. My sister and I were always elbowing for the ones overloaded with chocolate and gooey centers right out of the oven.
Keeping Them Fresh
Wait ’til your cookies are totally cool before putting them in a storage tin or zip bag. Stack them with parchment between layers and they’ll stay soft and tasty. If you want to freeze, tuck them in a freezer bag. Just let ‘em thaw at room temp—or swipe one frozen for a secret treat like I do.
Easy Swaps
No Rice Krispies Just use cornflakes for another crunchy bite. Only have milk chocolate No problem, it’ll make things sweeter and a little softer. Egg-free Just go with a ‘flax egg’ and go easy on mixing so they stay tender. Sometimes I add chopped pecans for a nutty hit too.
Ways to Eat
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Dunk them in cold milk or smash one over a scoop of vanilla ice cream. Serve them fresh out of the oven for an after-school treat or go fancy and pile on extra melted chocolate for parties. They even look pretty enough to give as gifts tied with ribbon in a see-through bag.
Nostalgic Story
These cookies mix up two all-time American goodies—a chewy chocolate chip cookie and the classic cereal bar. People really started making them at bake sales and holiday swaps for that old-school mix of crispy cereal and chocolate chips. It’s like turning a childhood favorite into something a little extra grown-up.
Recipe FAQs
- → Why toss Rice Krispies into the dough?
Cereal makes for a snappy crunch that pairs right up with super soft middles in each cookie.
- → What if I ditch the mini marshmallows?
If you skip marshmallows, you’ll end up with a cookie that’s more solid. Keep them if you’re craving gooey and sweet touches.
- → What’s the trick for a chewy middle?
Bake only until the outer edges turn a bit golden. Pull them out even if the centers are soft since they’ll set after cooling.
- → Do I really have to chill cookie dough?
Chilling’s not a must, but if your dough is super soft, a quick fridge trip keeps cookies from spreading too much.
- → What sort of chocolate should I use?
Semi-sweet chips give you that classic taste, but swap for milk chocolate or dark if you want to change it up.
- → How do I store these so they stay tasty?
Pop them in an airtight box or jar at room temp for four days and they’ll keep their chewy crunch.