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S’mores Rice Krispie Chocolate Chip Cookies

S’mores Rice Krispie Chocolate Chip Cookies - featured image
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These S’mores Rice Krispie Chocolate Chip Cookies combine gooey marshmallows, melty chocolate chips, crispy Rice Krispies, and graham cracker crumbs for the ultimate nostalgic treat. They’re quick, easy, and perfect for any occasion—no campfire required!

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (100g) graham cracker crumbs
  • 1 1/2 cups (90g) mini marshmallows
  • 1 1/2 cups (45g) Rice Krispies cereal
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined. Scrape down the sides of the bowl.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet mixture in two parts, mixing on low just until combined.
  5. Gently fold in graham cracker crumbs, mini marshmallows, Rice Krispies, and chocolate chips. If dough is sticky, let it sit for 2-3 minutes.
  6. Use a medium cookie scoop or tablespoon to drop dough balls onto lined baking sheets, spacing about 2 inches apart. Press a few extra marshmallows and chocolate chips on top if desired.
  7. Bake for 10-12 minutes, rotating pans halfway through. Cookies should be golden at the edges and just set in the center.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If marshmallows ooze out, nudge them back toward the cookie with a spatula.
  9. If cookies spread too much, chill the dough for 15 minutes before baking. If marshmallows brown too quickly, tent with foil for the last 2 minutes.
  10. Serve warm for gooeyness or let cool for a chewy, crispy bite.

Notes

For extra gooey cookies, slightly underbake and let the residual heat finish baking. Use fresh mini marshmallows for best results. To make gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers. Store in an airtight container for up to 4 days or freeze for up to 2 months. If marshmallows ooze out, nudge them back in while cookies are hot.

Nutrition

Keywords: s'mores cookies, rice krispie cookies, chocolate chip cookies, gooey cookies, marshmallow cookies, easy dessert, summer dessert, kid-friendly, bake sale, party cookies

Find it online: https://magnetmeal.com/smores-rice-krispie-chocolate-chip-cookies-easy-ultimate-gooey-treat/