Krispie Treat Chocolate Chip Cookies combine two of my most favorite sweet treats, the chocolate chip cookie and the krispie treat, into one gooey cookie!
Make sure to try my recipe for THE BEST Rice Krispie Treats if you want to make yours from scratch!
So here we are. Another day, another cookie. Do you ever roll your eyes at me?
Not only is it another cookie recipe, it’s another CHOCOLATE CHIP COOKIE recipe. Because lort knows I don’t have enough of those on my website. I wish I was more sorry about this whole situation, I really do.
But I’m just kind of not.
Especially when chocolate chip cookies and RICE KRISPIE TREATS collide!! It’s like all my dessert dreams have come true. Kinda like when I made these cookie dough krispie treats…but this time I baked the dough. IT’S TOTALLY DIFFERENT.
These are the gooiest, chewiest, sweetest, most delicious cookie to exist. It’s a tall claim, but one that I am fully standing behind.
And just so you know I have simplified this recipe to its bare bones. I’ve tried making versions of these over the years, and just couldn’t figure out how to bake the krispie cereal without it getting soft and weird…AND the marshmallow situation is a tough one in cookies, because they have a tendency to melt out all over the place and become super chewy and hard, with little to no resemblance of a marshmallow to be found.
So let’s discuss how I cracked the case, while also kind cheating. It’s fine.
First I used melted butter in the batter. Using melted butter, with the right proportions of sugar and flour yields a denser cookie, which is what I am going for here. Reason being, is I am sticking a marshmallow inside the dough and I want to do everything I can so the marshmallow doesn’t escape and melt all over the place.
Once you have your dough made, cut a marshmallow in half and using your large cookie scoop, portion out about 3 tablespoons of dough. Form the dough around the marshmallow and voila!
The trick to baking these cookies is the timing. You don’t want them underbaked (although this is the better of the two) but you definitely don’t want to bake them too long. If these stay in the oven too long, you are guaranteed that the marshmallow will escape and melt out all over the place. It’s that sweet spot when the edges are beginning to golden, but the top is still a tiny bit glossy. Make sense?
Now, after experimenting MANY times with adding the krispie treats to the actual cookie, I decided the best way to make this happen and still preserve the actual treat was to chop up some already made treats and press them into the warm cookie as soon as they come out of the oven.
This may seem like a huge cheat move, but I promise you, it’s the best way.
Also, please feel free to make your own krispie treats to go full homemade OR I will never judge you if you buy the pre-made kind they sell at the supermarket. Again, it’s fine. And here’s the thing, chop them up as big or as small as you want. I’m not the boss of you.
And then seriously, let’s all marvel at the gooey marshmallow that seeped out the top, but not all over your cookie sheet. Again, it’s that sweet spot, so pay attention to your bake time!
This might be my new favorite cookie. You know, until next week when I have a new favorite.
If you make these PLEASE send me a picture on Instagram and tag #cookiesandcups … I LOVE seeing what your creations!! xo
Description
Krispie Treat Chocolate Chip Cookies combine two beloved sweet treats, the chocolate chip cookie and the krispie treat into one gooey cookie!
- 3/4 cup butter, melted
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg plus, 1 egg yolk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 cups all purpose flour
- 2 cups semi-sweet chocolate chips
- 10 marshmallows (not mini), cut in half
- 5–6 pre-made krispie treat bars, cut into small pieces.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the melted butter and both sugars together for 1 minutes on medium speed. Add in the vanilla, egg, egg yolk, salt, and baking soda and continue mixing for 30 seconds until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Stir in the chocolate chips until evenly incorporated.
- Using a large (3 tablespoon) cookie scoop, portion out the dough. Take the halved marshmallows and form the dough completely around the marshmallow, doing your best to make sure the marshmallow is sealed in the middle.
- Place the dough balls onto the prepared baking sheet and bake for 12-13 minutes, or until the edges are lightly golden. Make sure not to overbake these, as the marshmallow will melt all over the place, no matter how well you think you sealed your dough.
- With the cookies still on the baking sheet, gently press pieces of the krispie treats into the warm cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
I use my largest cookie scoop which is 3 1/2 tablespoons sized. The yield will vary slightly depending on the size scoop you use.
Store airtight for up to 3 days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 293
- Sugar: 25.7 g
- Sodium: 100.7 mg
- Fat: 14.2 g
- Carbohydrates: 40.7 g
- Protein: 3.6 g
- Cholesterol: 27.8 mg
![Portobello Mushroom BLT Sandwich [Vegan, Gluten-Free] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/07/blt-150x150.jpg)
