Rice Krispie Chocolate Chip Cookies
A combination of your favorite chewy desserts.
I’ve never made a chocolate chip cookie by folding a marshmallowy Rice Krispie treat inside. They have this delicious soft texture with flakey of rice cereal running throughout. These are the PERFECT cookies to impress your friends or to store in your cookie jar for you to dunk in a cold glass of milk. Inspired by an AI recipe I saw online, these are the decadent and delicious Rice Krispie cookie!
Like any great cookie, you start with the basic steps of creaming together the butter and sugar. Once the dough is made it’s best to let the dough “age” in the refrigerator for at least 4 hours. It really changes the way the cookies bake and taste. Totally worth it.
The secret to this cookies texture is all in the marshmallow. Sugar spun so fast that it can hold air gets folded into this cookie to provide this sugary chew.
I came across this recipe on Facebook where I’ve seen an increasing number of AI generated recipe content where it showed a photo of what these would end up looking like. They showed a photo of a very airy rice cookie with chocolate chips in it that I knew could not be real based on my previous cookie baking experience. It inspired this recipe to see what it tastes like, but also to show off why you should never blindly trust the photo. We know what a chocolate chip cookie looks like. If they are using the same ingredients you see on a Tollhouse cookie and showing you a picture that doesn’t look like the cookies you make with that same recipe you would be sketched out. The magic is in the generating, not the recipe.
These are my new go-to emergency cookies, so do this next time you’re making these. Make a batch of these cookies, but save exactly four cookies in a Ziplock freezer bag. These are the cookies you bake for yourself when you’ve had a long day and need a warm hug. Trust me you won’t regret it.
Rice Krispie Chocolate Chip Cookies
Watch How It's Made
For chocolate chip cookie:
- 8 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup semisweet or bittersweet chocolate chips
For rice krispies:
- 1/4 cup unsalted butter
- 2 cups crispy rice cereal
- 1 cup mini marshmallows, plus extra for mix-ins
Preparation
- Preheat the oven to 350° F and grease two parchment-lined sheet trays.
- In a mixing bowl, whisk together the flour, baking soda, and salt to combine. Set aside.
- Cream together the butter, brown sugar, and granulated sugar with a hand-mixer for 2 - 3 minutes. Use a spatula to scrape down the side of the bowls.
- Mix the eggs one by one, then add in the vanilla extract.
- Fold the flour mixture into the butter mixture until no flour remains. Set aside.
- In a pot, add the butter then melt the marshmallows in the butter mixture over low heat. Add the Rice Krispies into the butter mixture then immediately mix into the cookie dough.
- Scoop dough using an ice cream scoop and form cookies onto prepared sheet trays.
- Bake cookies for 15 - 18 minutes or until golden and set in the center. Cool on a wire rack.
