M&M Rice Krispies Cookies- Easy & Chewy Treat

M&M Rice Krispies Cookies: A Nostalgic Dream Come True

Get ready to rediscover a childhood favorite with a delightful twist! We’re diving headfirst into the wonderfully chewy, delightfully crunchy world of M&M Rice Krispies Cookies. These aren’t your average cookies, oh no. They’re a magical fusion of two iconic treats that instantly transport us back to simpler times, to sunny afternoons and shared laughter. The irresistible combination of toasty, puffed rice cereal bound together with sweet, gooey marshmallow, all studded with the colorful, chocolatey bursts of M&M’s, creates a textural and flavor sensation that’s simply irresistible. What makes these M&M Rice Krispies Cookies so special is their inherent joyfulness. They’re easy to make, perfect for little hands to help with, and guaranteed to bring smiles to everyone’s faces. Prepare for pure, unadulterated deliciousness!

M&M Rice Krispies Cookies

Get ready for a flavor and texture explosion with these M&M Rice Krispies Cookies! If you’re a fan of classic chocolate chip cookies and the delightful crunch of Rice Krispies treats, then this recipe is your dream come true. These cookies offer a wonderful chewy interior, thanks to the brown sugar and perfectly baked butter, complemented by the satisfying crispiness of the Rice Krispies and the pops of color and flavor from M&M’s. They’re surprisingly easy to make and are sure to become a new family favorite for any occasion, from bake snon-alcoholic ales to after-school snacks. The combination of gooey chocolate chips, crunchy cereal, and sweet M&M’s makes each bite an adventure. Let’s get baking!

Ingredients:

Preparing the Dough

The secret to incredibly flavorful cookies often lies in how you treat the butter and sugars. We’re going to start by browning our butter. This might sound a little fancy, but it’s a simple step that adds a wonderfully nutty and rich depth of flavor to the cookies. Place your 1/2 cup of unsalted butter in a light-colored saucepan over medium heat. Watch it carefully! As the butter melts, it will foam. Continue to cook, swirling the pan occasionally, until the foam subsides and you see small brown bits forming at the bottom of the pan. This is the milk solids toasting, and it’s where that delicious nutty aroma comes from. Once you see these golden-brown specks, immediately remove the pan from the heat and pour the browned butter into a heatproof bowl, scraping in all those delicious brown bits. Let it cool slightly for about 10-15 minutes.

In a large mixing bowl, combine the slightly cooled browned butter with the 1/2 cup plus 2 tablespoons of packed brown sugar and the 2 tablespoons of granulated sugar. Using an electric mixer (or a whisk and a lot of arm power!), cream these together until the mixture is light and fluffy. This step incorporates air into the dough, which contributes to the cookie’s texture. Next, add in your room temperature large egg and the 1 teaspoon of vanilla extract. Beat again until everything is well combined and smooth. Remember, using a room temperature egg helps it emulsify better with the fats, leading to a more cohesive and tender cookie.

Now it’s time to add the dry ingredients. In a separate medium bowl, whisk together the 1 1/3 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Sifting the flour is a good practice to ensure no lumps and that it’s measured accurately, but spooning it into your measuring cup and leveling it off with a straight edge also works perfectly. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough at this stage, as overmixing can develop the gluten in the flour too much, resulting in tough cookies.

Incorporating the Fun Stuff

This is where the magic happens! Gently fold in the 2/3 cup of mini M&M’s and the 1/3 cup of semisweet chocolate chips using a spatula or wooden spoon. Make sure they are evenly distributed throughout the dough. We’re also going to add our 1/4 cup of Rice Krispies cereal into the dough at this point. This will give you those delightful little pockets of crunch within the cookie itself. Don’t be tempted to add too much more cereal into the dough at this stage, as it can affect the cookie’s structure.

Chilling and Shaping

This step is crucial for cookies with a good texture and spread. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 days. Chilling the dough allows the fats to firm up, which prevents the cookies from spreading too much in the oven and helps to develop their flavor further. Once chilled, you’ll notice the dough will be much firmer and easier to handle.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for easy cleanup.

Now for the unique marshmallow element. Take your 6 marshmallows and gently press them into the center of some of your cookie dough balls. You don’t want them to be completely covered, just nestled in the middle. This will create a delightfully gooey surprise inside your cookies.

Scoop out balls of dough about 1.5 tablespoons in size. If you’re not adding marshmallows to every cookie, form a dough ball and then press a marshmallow into the center before re-covering it with dough. If you’re adding the marshmallow, you want to ensure it’s somewhat enclosed by the dough.

Baking and Finishing Touches

Place the shaped cookie dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Don’t flatten them too much; a slightly domed shape is perfect. Now, for the extra special topping! Before baking, gently press a few more mini M&M’s and maybe a couple of extra chocolate chips onto the top of each cookie dough ball. This makes them look extra appealing and ensures you get those M&M and chocolate flavors with every single bite.

Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly soft. The cookies will continue to set up as they cool. A key indicator for these cookies is that the marshmallows in the center should be gooey but not completely melted and spread out.

Cooling and Enjoying

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes. This is important because the cookies are still quite delicate at this stage and will firm up as they cool. After the initial cooling period on the baking sheet, carefully transfer the cookies to a wire rack to cool completely. As they cool, you can sprinkle the reserved 1/3 cup of Rice Krispies cereal over the tops for that extra crispy texture that ties everything together. These M&M Rice Krispies Cookies are best enjoyed at room temperature. They will stay fresh in an airtight container at room temperature for up to 3-4 days. Enjoy the delightful crunch and chew!

Conclusion:

I hope you’re as excited as I am to try these absolutely delightful M&M Rice Krispies Cookies! This recipe is a true winner because it takes the beloved, nostalgic crunch of Rice Krispies treats and elevates it into a chewy, chocolatey cookie experience that’s surprisingly easy to make. The M&Ms add pops of color and fun, making them perfect for any occasion, from casual weeknight treats to cheerful party favors. Their delightful texture and sweet flavor combination are guaranteed to be a hit with both kids and adults alike.

When it comes to serving, these cookies are fantastic on their own, but I also love pairing them with a cold glass of milk for that ultimate comfort food experience. They’re also wonderful crum extractbled over ice cream or used as a base for a more elaborate dessert. Don’t be afraid to get creative with variations! You could swap out the M&Ms for other candies like chocolate chips, peanut butter chips, or even chopped nuts. For an extra twist, try adding a teaspoon of cinnamon to the dough for a warm, spiced flavor. I truly encourage you to give these M&M Rice Krispies Cookies a go – you won’t be disappointed!

Frequently Asked Questions:

Can I make these cookies ahead of time?

Absolutely! These cookies store very well. Once completely cooled, place them in an airtight container at room temperature. They should stay fresh and delicious for up to 3-4 days.

My cookies are spreading too much, what can I do?

If you’re finding your cookies are spreading excessively, it might be due to slightly softened butter or over-mixing the dough. Ensure your butter is softened but not melted, and try to mix the dough only until the ingredients are just combined. Chilling the dough for about 15-20 minutes before baking can also help prevent too much spread.

M&M Rice Krispies Cookies

A delightful chewy cookie combining the classic flavors of M&M’s, chocolate chips, and Rice Krispies cereal with a hint of browned butter.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
Approximately 2 dozen cookies

Ingredients

• 1/2 cup unsalted butter, for browning
• 1/2 cup + 2 tablespoons packed brown sugar
• 2 tablespoons granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour, spoon and leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup mini M&M’s, plus more for garnish
• 1/3 cup semisweet chocolate chips, plus more for garnish if desired
• 1/4 cup Rice Krispies cereal
• 6 marshmallows
• 1/3 cup Rice Krispies cereal, set aside for topping

Instructions

1. Step 1
   Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. Immediately pour into a heatproof bowl and let cool slightly.
2. Step 2
   In a large bowl, whisk together the browned butter, packed brown sugar, and granulated sugar until well combined. Beat in the egg and vanilla extract until smooth.
3. Step 3
   In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini M&M’s, chocolate chips, and 1/4 cup Rice Krispies cereal.
4. Step 4
   Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies. Flatten each cookie slightly.
5. Step 5
   Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. While the cookies are still warm, gently press 2 marshmallows into the top of each cookie and sprinkle with the reserved 1/3 cup Rice Krispies cereal and additional M&M’s and chocolate chips, if desired.
6. Step 6
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The residual heat will melt the marshmallows.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.