Crispy, chewy, gooey, and just plain fun — these Rice Krispie Cookies are like a mash-up of your favorite chewy cookie and the classic crispy rice treat. Made with puffed rice for that extra chew, these cookies are perfect for bake sales, after-school snacks, or whenever you need something sweet, simple, and a little nostalgic.
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✋🏼E aí, pessoal! Hey there, friends!
E aí, pessoal! Hey there, friends! Today, I’m sharing my Rice Krispie Cookies — the perfect mash-up of a chewy, buttery cookie and the crispy, gooey goodness of classic Rice Krispie Treats. With a little twist to make it extra fun!
Made with puffed rice, these rice krispie treat cookies are crispy around the edges, soft in the center, and packed with sweet pockets of melted marshmallow. They’re everything you love about a cookie but with a fun, nostalgic twist. We made these after perfecting our gooey rice krispies treats and chocolate-peanut butter rice krispies! We had so much leftover cereal that we decided to try making crispy cookies! The result was even better than expected!!
These Rice Krispies Cookies are not just another cookie — they’re beginner-friendly, gluten-free (with a dairy-free option), and a clever way to use up leftover Rice Krispies and marshmallows.
😍Why You'll Love These Cookies
- The Perfect Texture Trio: Crispy edges, chewy centers, and gooey pockets of marshmallow — these cookies have it all.
- Beginner-Friendly: Simple ingredients, easy steps, and no special equipment needed.
- A Creative Twist: All the nostalgia of Rice Krispie Treats, but in a great cookie form.
- Gluten-Free Option: Perfect for those with dietary restrictions without sacrificing taste.
🍪Ingredients Notes
These Rice Krispies Cookies bring together a perfect balance of chewy and crispy textures, thanks to the puffed rice cereal and gooey mini marshmallows. Here’s everything you’ll need:
- Puffed Rice Cereal: We swap Rice Krispies for puffed rice cereal, and I will never return! Using puffed rice cereal helps our cookies have a chewy texture while ensuring they are gluten-free! You can totally use Kellogg's Rice Krispies cereal if you prefer, just note that they are not gluten-free.
- All-Purpose Flour: I used a gluten-free all-purpose blend to make these cookies safe for those with gluten sensitivities. However, they work with regular AP flour as well.
- Mini Marshmallows: I strongly recommend using mini marshmallows to ensure they melt and give you those gooey pockets throughout the cookie. They help add sweetness and a chewy texture too!
- Unsalted Butter (Room Temp): Butter helps our cookies get that rich, buttery flavor and perfectly chewy texture. Make sure your butter is at room temperature.
- Brown Sugar and Granulated Sugar: A mix of both sugars gives a balanced sweetness. Brown sugar keeps the cookies soft and chewy, while granulated sugar adds a slight crispness around the edges.
- Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds a richer, chewier texture.
- Baking Powder and Baking Soda: These work together to give the cookies a light, slightly airy texture while preventing them from being too dense.
- Vanilla Extract: A must-have for that classic, comforting cookie flavor that everyone loves.
- Salt: Balances sweetness and brings out all the other flavors.
Exact measurements are listed in the recipe card below.
⚠️ Celiac Safety Note: Kellogg's Rice Krispies cereal is not gluten-free because it contains malt flavoring, which has gluten. I use gluten-free puffed rice cereal instead, and you can find my full guide on the best gluten-free rice cereal brands and marshmallows in my gluten-free rice krispie post. Always ensure your baking powder, marshmallows, and other ingredients are certified gluten-free to avoid cross-contamination.
🔁Substitutions
This recipe is best as written for the perfect chewy, crispy texture. Substitutions may slightly change the texture or flavor.
- Butter Alternative: I have not tested this with dairy-free butter, but if you need to swap, I recommend using a high-fat, plant-based butter for the best texture.
- Gluten-Free Flour Alternative: If you don’t need these cookies to be gluten-free, you can use regular all-purpose flour. Avoid using single flours like almond or coconut, which won’t give the same texture.
- Puffed Rice Cereal Alternative: I use gluten-free puffed rice cereal, but you can use any crispy rice cereal you like. Regular Rice Krispies are not gluten-free, so make sure to check your brand.
👩🏽🍳Step-By-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup easier.
Step 2: Prepare Wet Ingredients
In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer on medium speed. Then, add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
📍Tip: Creaming incorporates air, which gives the cookies a lighter texture. Make sure the butter is softened but not melted for the best results.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt. Make sure there are no lumps.
Step 4: Mix Cookie Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop as soon as the flour is just incorporated to avoid overmixing which can make the cookies tough. The dough will be pretty dry, this is normal. I find it helpful to mix by hand or with a wooden spoon.
Step 5: Add Rice Cereal and Marshmallows
Gently fold in the gluten-free puffed rice cereal and mini marshmallows using a spatula. Be careful not to crush the cereal. Folding by hand instead of mixing prevents breaking the cereal and keeps the texture intact.
Step 6: Chill The Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour. I recommend not skipping this step if possible. Chilling firms up the dough, which helps the cookies maintain their shape during baking and reduces spreading.
Step 7: Shape The Dough
Once chilled, use a cookie scoop or tablespoon to portion out the dough into balls. Roll the cookie dough balls lightly between your hands to create a smooth shape. They shoudl be the size of a gold ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
📍Add Toppings: I recommend adding a few marshmallows and a little rice cereal to the tops of each cookie.
Step 8: Bake the Rice Krispie Cookies
Bake for 10-12 minutes, or until the edges are just golden and the centers look slightly undercooked. The cookies will continue to firm up after they cool so avoid overbaking! Cook just until they are golden brown.
Step 9: Cool and Serve
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack. Sprinkle a pinch of flaky salt on top of the warm cookies for a sweet-salty contrast. Let them cool completely to set before serving.
💡Recipe Tips for Perfect Rice Krispie Cookies
- Chill the Dough: I recommend chilling the dough for at least 1 hour. It stops the cookies from spreading too much.
- Use Less Marshmallow: Only ½ cup goes in the dough to prevent the cookies from becoming too gooey and spreading. I recommend also adding 1-2 marshmallows on top of each cookie for that perfect gooey look.
- Keep Dough Slightly Dry: Don’t worry if the dough seems a bit dry — that helps prevent spreading. The butter and marshmallows melt perfectly during baking.
- Don’t Overbake: I pull them out when the edges are set but the centers look soft. They finish cooking on the sheet.
- Cool Completely: Let cookies cool fully on the baking sheet. This keeps the marshmallows gooey but set and allows the puffed rice to soften.
🥡How to Store & Meal Prep
- Room Temperature (1-3 days): Store in an airtight container at room temperature for up to 3 days. These Rice Krispies cookies will stay soft and chewy at room temperature!
- Refrigerator (3-6 days): For a slightly longer shelf life, store in an airtight container in the fridge for up to a week. Let them come to room temperature before serving.
- Freezer: Freeze baked cookies in a single layer until solid, then transfer to a freezer bag. They keep for up to 3 months.
Meal Prep Tip: If you want to meal prep these, you can make the dough ahead and chill it in the fridge for up to 2 days. Or, freeze the cookie dough on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra 1-2 minutes to the bake time.
❔Recipe FAQ
Yes, you can. Just replace the gluten-free flour with an equal amount of regular all-purpose flour.
Make sure you chill the dough for at least 1 hour before baking. Also, avoid adding too many marshmallows as they will melt and contribute to your cookies spreading out and turning out to be gooey.
Feel free to use Kellogg's or any other Rice Krispies cereal. Substitute for weight, not measurement, if possible. Just note that Kellogg's isn't gluten-free so be sure to check your cereal if you are sensitive to gluten or have celiac disease.
🍩More Fun Cookie & Treat Recipes
👋🏼 Até logo, amigos! Hope you love this recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Chewy Rice Krispie Cookies
Ingredients
Wet Ingredients
- 157 g unsalted butter (⅔ cups) softened
- 120g light brown sugar (½ cup) packed
- 100 g granulated sugar (½ cup)
- 1 large egg + 1 egg yolk
- 1 ½ teaspoon vanilla extract
Dry Ingredients
- 290 g all-purpose flour (2 ½ cups) gluten-free or regular
- 1 teaspoon xanthan gum omit if your flour contains it or you are using regualr wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 45 g puffed rice cereal (1 ⅕cup) gluten-free
- 50 g mini marshmallows (¾ cup)
Instructions
- Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).📍Make sure your butter is at room temperature.
- Add Wet Ingredients: Mix in the egg, egg yolk, and vanilla until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, xanthan gum, baking powder, baking soda, and salt.📍Omit Xanthan gum if you are using wheat flour or your gluten-free flour already contains it.
- Mix Together: Gradually add the dry ingredients to the wet, mixing on low until just combined. Don’t overmix. The dough will be very dry, like tough playdoh, so you may want to mix with clean hands or a wooden spoon
- Add Cereal and Marshmallows: Reserve a few marshmallows for topping. Then fold in the puffed rice cereal and remaining mini marshmallows in gently.
- Chill the Rice Krispie Cookie Dough: Cover and chill the dough for at least 1 hour. This prevents spreading.
- Shape Your Cookies: Scoop dough into golf ball-sized balls. For extra marshmallow pockets, press 1-2 marshmallows on top of each dough ball. Then, place onto your parchment-lined baking sheet 2 inches apart. 📍To prevent spreading, I recommend not pressing your cookies down. Leave them as balls going into the oven.
- Bake: Bake for 10-12 minutes, until edges are just set, but centers look slightly soft. They will firm as they cool.
- Cool Completely: Allow cookies to cool fully on the baking sheet before eating. This helps the marshmallows set and the puffed rice to soften.
Notes
- For Extra Chewy Cookies: Slightly underbake them and let them finish setting on the tray.
- Avoid Excessive Spread: Make sure to chill the dough and only use ½ cup of marshmallows in the dough.
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