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Stack of Rice Krispie Cookies surrounded by mini marshmallows on a cooling rack, showcasing their crispy, chewy texture.

Chewy Rice Krispie Cookies

Patricia Granek
These Rice Krispie Cookies are perfectly chewy, with crispy edges and gooey pockets of marshmallow. They combine the childhood favorite crunch of puffed rice cereal with a soft, buttery cookie base. Perfect for bake sales, after-school snacks, or any time you need a sweet treat that’s both fun and delicious.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Gluten-free
Servings 24 cookies
Calories 139 kcal

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)
Step-By-Step ImagesScroll back for process images and recipe tips!

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

*Flour Type: Both regular and gluten-free flour will work with these cookies. I suggest using the weight measurement versus quantity. 
Recipe Tips:
  • 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.
Storage & Meal Prep: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. You can freeze the dough balls and bake from frozen, adding 1-2 minutes to the bake time.

Nutrition

Serving: 1cookieCalories: 139kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 151mgPotassium: 16mgFiber: 1gSugar: 11gVitamin A: 183IUVitamin B12: 0.04µgCalcium: 25mgIron: 1mgZinc: 0.1mgFolic Acid: 2µg
Tried this recipe? I’d love to hear how it turned out in the comments !