Description
Forget Costco’s viral cookies, this intriguing mashup between a Rice Krispie treat and a chocolate-less chocolate chip cookie will have your family clamoring for more. The best part is pulling these things apart and watching the marshmallow stretch.
Ingredients
- 12 Tablespoons butter (170 g)
- 2 and 1/2 cups all-purpose flour (325 g)
- 1 Tablespoon arrowroot starch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt (omit if using salted butter)
- 3 cups Rice Krispie cereal (80 g)
- 3/4 cup brown sugar (160 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 large marshmallows, ideally stale (see note)
Instructions
Make the dough
- Brown the butter: Melt the butter over medium low heat in a skillet until the foaming subsides and you see brown flecks in the butter. It will smell nutty.
Chill the brown butter in the freezer for 20 minutes. - Mix the dry ingredients: Whisk the flour with the arrowroot starch, baking soda, and salt. Dump in the Rice Krispies and stir to distribute the cereal through the flour.
- Mix the sugars: Mix the sugars with the cold-ish brown butter (some will still be liquid, and that’s just fine) just until it turns into a sandy paste.
- Add in the liquid ingredients: Add the eggs and vanilla to the sugar. Mix just until everything is smooth.
- Add in the flour/cereal: Mix in the dry ingredients, just until the flour disappears.
- Portion out the dough: Portion out 2 ounce balls of dough (I use my Vollrath yellow scoop ). Roll them in your hands, and then place them on a parchment lined sheet tray.
- Preheat the oven: Preheat the oven to 350 F (180 F). Line 2 baking sheets with parchment paper.
- Fill the cookies: Flatten the dough ball in your hand, and then form the dough around 1 large marshmallow. Pinch the dough around the marshmallow to seal it. Place the cookie seam side down on one of the prepared sheets. You can bake 8 cookies on one sheet at a time.
Chill the brown butter in the freezer for 20 minutes.
Dump in the Rice Krispies and stir to distribute the cereal through the flour.
Bake the cookies
- Bake 2 sheets of cookies for 12 minutes, rotating the sheet back to front and top to bottom halfway through baking. Finish up baking the rest of the cookies.
- Cool: cool the cookies on the tray they baked on. Cookies are best when they are warm, but you can store them in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for about 2 months.
Notes
Stale up your marshmallows: It’s weird, but true that stale marshmallows actually bake up better in these cookies as they take a little longer to melt, leaving you with cookie white marshmallow middles instead of completely melted holes in your cookies. To stale the marshmallows, place them on a sheet tray and leave them open to the air in your kitchen for 24 hours.
S’mores cookies: Make these into S’mores marshmallow crispy cookies by stirring in 6 ounces of chopped dark chocolate in with the Rice Krispies.
- Prep Time: 15 minutes
- + 20 minutes chilling:
- Cook Time: 24 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
