Smores Rice Krispie Chocolate Chip Cookies – Easy Homemade Campfire Treat

Crackly, golden marshmallows oozing between layers of melted chocolate and crispy cereal—just the thought of these Smores Rice Krispie Chocolate Chip Cookies makes my mouth water. Honestly, they’re the sort of treat that takes you right back to sticky summer nights by the campfire, without all the bug spray or smoky hair. The very first time I whipped up a batch, I was inspired by a random craving for s’mores on a rainy Tuesday. We didn’t have a fire pit, but we did have a box of Rice Krispies and a bag of chocolate chips hiding in the pantry. That’s how this recipe was born: all the best bits of classic s’mores and chewy cookies, wrapped up in one delightful, gooey, crispy bite.

I’ve made these Smores Rice Krispie Chocolate Chip Cookies for countless birthdays, bake sales, and family movie nights. They never last long—kids and adults alike grab them straight off the baking tray, barely waiting for them to cool. These cookies are a dream for busy parents, college students, or honestly anyone who wants a homemade treat that’s as fun to make as it is to eat. What I love most is how you get the crunch from the cereal, the chew from the marshmallows, and little pockets of rich chocolate in every bite. You can even make them with your kids; my niece loves pressing the marshmallows on top and watching them puff up in the oven.

As someone who’s tested this recipe more times than I can count (including one epic kitchen flop where I forgot the butter—don’t do that), I can promise you these cookies are foolproof and seriously delicious. If you’re searching for Smores Rice Krispie Chocolate Chip Cookies that combine nostalgia, convenience, and all-out yumminess, you’ve landed in the right spot. Let’s face it, sometimes you just want something sweet, gooey, and joyfully messy—and these cookies deliver that in spades.

Why You’ll Love This Recipe

Let me tell you, these Smores Rice Krispie Chocolate Chip Cookies aren’t your average bake-and-go treat. There’s something about the mix of flavors and textures that makes them irresistible every single time. I’ve tested, tweaked, and shared these cookies at family reunions and potlucks, and they’re always the first to disappear.

• Quick & Easy: From start to finish, you’ll have warm, gooey cookies in under 30 minutes. No chilling, no fancy steps—just mix, scoop, and bake.
• Simple Ingredients: If you’ve got a bag of mini marshmallows, chocolate chips, and Rice Krispies, you’re basically there. No need for specialty flours or hard-to-find add-ins.
• Perfect for Any Occasion: These are a hit at birthday parties, backyard BBQs, or even just as a weeknight dessert. I’ve even packed them in lunchboxes for a sweet surprise.
• Crowd-Pleaser: I’ve yet to meet someone who can stop at just one. Kids love the gooey marshmallows, and adults appreciate the touch of nostalgia mixed with the irresistible cookie base.
• Absolutely Delicious: The combination of crisp cereal, melty chocolate, and toasted marshmallows creates a texture and flavor explosion. It’s like a bakery cookie met a campfire treat—and they became best friends.

What really sets this recipe apart is the way the Rice Krispies add an unexpected crunch, making each bite a little different. I blend the marshmallows both inside and on top of the cookies, so you get that classic s’mores pull apart gooeyness. And let’s talk about the chocolate—using both chips and chunks (when I’m feeling fancy) means every cookie is loaded with melty pockets of goodness. If you want a recipe that feels like a campfire, a bake sale, and a cozy night in all at once, these Smores Rice Krispie Chocolate Chip Cookies are it.

Honestly, this is the kind of sweet treat that makes you smile with the first bite—and maybe get a little marshmallow on your chin. That’s the best part, right?

What Ingredients You Will Need

This recipe uses simple, classic ingredients that you probably already have in your kitchen—no wild grocery runs required! Each component brings its own magic to the mix, from the crunch of Rice Krispies to the gooeyness of marshmallows and that can’t-miss chocolate flavor. Here’s what you’ll need for the best Smores Rice Krispie Chocolate Chip Cookies:

• For the Cookie Dough:
  • 1 cup (227g) unsalted butter, softened (adds richness and a tender crumb)
  • 3/4 cup (150g) light brown sugar, packed (for chewy texture and caramel flavor)
  • 1/2 cup (100g) granulated sugar (balances sweetness and helps browning)
  • 2 large eggs, room temperature (binds everything and adds moisture)
  • 2 tsp pure vanilla extract (for that classic cookie aroma)
  • 2 1/4 cups (280g) all-purpose flour (the base of our dough)
  • 1 tsp baking soda (helps cookies rise just right)
  • 1/2 tsp salt (brings out all the flavors; I like to use fine sea salt)
• For the Mix-ins:
  • 1 cup (170g) semi-sweet chocolate chips (I love Ghirardelli or Trader Joe’s for a melty bite)
  • 1/2 cup (85g) chocolate chunks or chopped chocolate bar (optional, but gives you those big pockets of chocolate)
  • 2 cups (50g) Rice Krispies cereal (for that signature crunch—store brand works too!)
  • 1 1/2 cups (80g) mini marshmallows, divided (half for the dough, half for pressing on top)
  • 3/4 cup (60g) graham cracker pieces, roughly chopped (for that authentic s’mores flavor—Honey Maid is a favorite in our house)

Ingredient Tips & Substitutions:

• Butter: You can use margarine or plant-based butter sticks for a dairy-free version—just watch the salt content.
• Flour: Swap with a gluten-free 1:1 blend if you need a wheat-free option.
• Chocolate: Milk chocolate chips can be used for a sweeter, more classic s’mores taste, or try dark chocolate if you love a little extra bitterness.
• Marshmallows: If all you have are regular marshmallows, just snip them into smaller pieces with kitchen scissors. (Sticky but fun!)
• Rice Krispies: Any crispy rice cereal will do. I’ve even tried cocoa-flavored ones for a chocolatey twist.
• Graham Crackers: If you can’t find these, vanilla wafers or digestive biscuits work in a pinch.

Keep your ingredients at room temperature for the best texture—especially the butter and eggs. I’ve found that makes a huge difference in how the cookies spread and bake up golden around the edges with a soft center.

Equipment Needed

You don’t need a professional bakery setup to make these Smores Rice Krispie Chocolate Chip Cookies. Here’s what I use every time:

• Stand mixer or hand mixer: If you have a stand mixer, it makes creaming the butter and sugar a breeze. A hand mixer works just as well—I’ve used both, depending on how many cookies I’m making.
• Large mixing bowls: At least two, so you can mix dry and wet ingredients separately before combining.
• Measuring cups and spoons: I prefer stainless steel for durability, but plastic ones work fine, too.
• Silicone spatula: For scraping down the bowl and folding in the Rice Krispies and marshmallows. (Trust me, you want every bit mixed in!)
• Baking sheets: Heavy-duty, rimmed sheets prevent warping. If you only have one, just bake in batches.
• Parchment paper or silicone baking mats: Prevents sticking and makes cleanup super easy.
• Cookie scoop (optional): For evenly sized cookies. If you don’t have one, two spoons work—just expect a little more rustic charm.
• Wire cooling rack: Lets the cookies cool evenly and helps keep the bottoms crisp.

If you’re missing a stand mixer, no worries—mixing by hand with some elbow grease gets the job done. I once made these cookies with just a wooden spoon while camping in a cabin, and they turned out just as tasty. For maintenance, rinse your silicone mats with hot water to keep them from getting greasy, and always let your baking sheets cool before washing to prevent them from warping. Honestly, you don’t need fancy gadgets—just a few basics and a little enthusiasm.

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Cream Butter and Sugars: In a large mixing bowl (or the bowl of your stand mixer), cream together 1 cup (227g) unsalted butter, 3/4 cup (150g) light brown sugar, and 1/2 cup (100g) granulated sugar for 2-3 minutes, until light and fluffy. (This step is key for chewy cookies—don’t rush it!)
3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, scraping down the sides after each addition. Add 2 tsp vanilla extract and mix until smooth and combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet, mixing on low just until a soft dough forms. Don’t overmix; stop as soon as no flour streaks remain.
6. Add the Good Stuff: Gently fold in 1 cup (170g) chocolate chips, 1/2 cup (85g) chocolate chunks (if using), 2 cups (50g) Rice Krispies, 3/4 cup (40g) mini marshmallows, and 3/4 cup (60g) graham cracker pieces. Use a spatula—Rice Krispies are delicate, so you want to keep them whole for maximum crunch.
7. Scoop and Shape: Scoop out heaping tablespoons (about 2 tbsp dough per cookie) and place on the prepared baking sheets, leaving about 2 inches (5cm) between each for spreading. Lightly press 2–3 extra mini marshmallows into the top of each cookie, plus a few extra chocolate chips if you like them extra gooey.
8. Bake: Bake for 9–11 minutes, or until the edges are golden and the tops look just set. (If you like them super soft, pull them out at 9 minutes—they’ll firm up as they cool.) The marshmallows should puff and get toasty, and the cookies will look a bit underdone in the center—trust the process.
9. Cool: Let cookies cool on the baking sheet for 5 minutes—marshmallow bits are molten hot! Then, use a spatula to carefully transfer them to a wire rack to finish cooling.
10. Troubleshooting: If cookies spread too much, try chilling the dough for 30 minutes before baking. If your marshmallows melt too much, tuck them inside the dough rather than pressing on top. And if you burn the bottoms (it happens to the best of us), reduce the oven temp by 10°F (5°C) next time.

Extra tip: Use slightly damp hands to shape the dough balls—Rice Krispies can get a little sticky. And don’t skip parchment paper; these are gooey cookies, and you’ll thank me at cleanup time!

Cooking Tips & Techniques

I’ve baked dozens of batches of Smores Rice Krispie Chocolate Chip Cookies, and I’ve picked up a few tricks along the way. Here’s what I wish someone had told me before my first (slightly messy) attempt:

• Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing makes tough cookies, and nobody wants that.
• Keep Marshmallows Tucked In: If you want less marshmallow mess, press most of the marshmallows into the center of each dough ball. Marshmallows on the edges tend to melt and caramelize, which is delicious, but they can get extra sticky.
• Watch the Bake Time: Ovens vary! My old apartment oven ran hot and burned the bottoms, so I always checked cookies at 9 minutes. If the edges are golden and the centers are pale but set, they’re ready.
• Chill for Thicker Cookies: If you love a thick, bakery-style cookie, pop the dough in the fridge for 30–60 minutes before baking. It helps them hold their shape.
• Multitasking: While one batch bakes, scoop the next onto a second tray. Swap trays in and out to keep things moving.
• Batch Size: If you make the cookies smaller, check at 7–8 minutes. For jumbo cookies, add a couple of minutes and lower the oven temp a bit.
• Troubleshooting: If cookies are dry, measure your flour carefully (spoon and level, don’t scoop). If the dough is too sticky, add a tablespoon of flour at a time until it’s easy to handle.

I once forgot to press marshmallows on top and ended up with cookies that looked plain but still tasted amazing. Moral of the story: these cookies are forgiving, so don’t stress about perfection. Just keep an eye on them and trust your nose—the smell of toasting marshmallows is your best timer!

Variations & Adaptations

One of my favorite things about Smores Rice Krispie Chocolate Chip Cookies is how easy they are to customize. Whether you have dietary needs or just want to switch up the flavors, here are a few ways to make this recipe your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend, and use certified gluten-free Rice Krispies and graham crackers. I’ve done this for friends and no one could tell the difference.
• Nutty Twist: Add 1/2 cup (60g) chopped pecans or walnuts for extra crunch. I tried this once when I had leftover nuts from holiday baking, and it added a fun, toasty flavor.
• Chocolate Overload: Use cocoa-flavored crispy rice cereal and dark chocolate chunks for a double-chocolate experience. My nephew requests this for his birthday every year.
• Dairy-Free: Use plant-based butter and allergy-friendly chocolate chips (like Enjoy Life). Regular marshmallows are usually dairy-free, but always double-check the label.
• Seasonal Flavors: In the fall, mix in a handful of cinnamon chips or a dash of pumpkin pie spice. Around the holidays, swap half the chocolate chips for peppermint chips or add a sprinkle of crushed candy canes on top.
• Different Cooking Methods: I’ve baked these in a toaster oven when my kitchen was too hot for the full oven—just watch the bake time, as smaller ovens can brown things faster.

My personal favorite? I once made a batch with caramel bits and a pinch of flaky sea salt on top. The sweet-salty combo was pure magic. So don’t be afraid to experiment—these cookies are super forgiving and practically beg for a little creativity.

Serving & Storage Suggestions

For the best experience, serve your Smores Rice Krispie Chocolate Chip Cookies slightly warm—just enough so the chocolate is still melty and the marshmallows are gooey. Stack them on a cake stand or rustic wooden board for a Pinterest-worthy presentation. I love pairing them with a big glass of cold milk, hot cocoa, or even iced coffee for grown-ups.

If you’re planning to serve them for a party, arrange the cookies in a single layer and sprinkle a few extra mini marshmallows and chocolate chunks on top for that “just-baked” look. These cookies also make a fun dessert for outdoor gatherings; just wrap them in wax paper and pack in a tin for easy transport.

To store, let cookies cool completely, then place in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze in layers separated by parchment for up to 2 months. Reheat in the microwave for 10–15 seconds to revive the gooey, fresh-from-the-oven texture. (You can also warm them in a low oven for a few minutes—just keep an eye out so the marshmallows don’t burn.)

Honestly, these cookies taste even better the next day as the flavors meld, and the Rice Krispies stay surprisingly crisp. They’re a perfect make-ahead treat for camping trips or bake sales, and they hold up well in lunchboxes, too.

Nutritional Information & Benefits

Each Smores Rice Krispie Chocolate Chip Cookie (based on a batch of 24) has approximately:

• Calories: 180
• Fat: 8g
• Carbohydrates: 26g
• Sugar: 13g
• Protein: 2g

While these cookies are definitely a treat, they use real, simple ingredients and can be adapted for different dietary needs. Rice Krispies provide a light crunch without adding heaviness, and the recipe can be made gluten-free or dairy-free with a few swaps. The marshmallows offer that classic s’mores flavor without needing extra processed candy, and the chocolate brings a dose of antioxidants (hey, every little bit counts!).

If you have allergies, double-check your marshmallows and cereal—some brands may contain traces of nuts or gluten. For me, these cookies are pure comfort and joy in a bite, and they make an occasional treat a little more special. Moderation, as always, is key.

Conclusion

There’s something magical about Smores Rice Krispie Chocolate Chip Cookies—they bring together the nostalgia of campfire s’mores, the crunch of breakfast cereal, and the comfort of homemade cookies. Whether you’re baking them for a crowd or just craving a midnight snack, these cookies are guaranteed to put a smile on your face (and maybe a little marshmallow on your fingers!).

I love this recipe because it’s so easy to adapt, quick to bake, and always a crowd-pleaser. You can make it your own by adding favorite mix-ins or tweaking the flavors to suit your mood or the season. Honestly, every time I bake a batch, it feels like a mini celebration.

If you try these cookies, I’d love to hear how they turned out! Share your tweaks or photos in the comments below, or pass the recipe along to a friend who could use a little extra sweetness. Happy baking—and don’t forget to lick the spoon!

FAQs

Can I freeze Smores Rice Krispie Chocolate Chip Cookies?

Absolutely! Let them cool completely, then freeze in layers with parchment paper. Thaw at room temp or microwave for 10–15 seconds for that gooey, fresh-baked feel.

How do I keep my cookies from spreading too much?

If you notice excess spreading, try chilling the dough for 30–60 minutes before baking. Also, make sure your butter isn’t too soft or melted when you start.

Can I make these gluten-free?

Yes! Use a gluten-free 1:1 flour blend, certified gluten-free Rice Krispies, and swap graham crackers for a gluten-free variety. The texture is just as good—I promise!

What’s the best way to store these cookies?

Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze as directed above. They’ll hold up well and stay crunchy.

Do I have to use both chocolate chips and chunks?

Nope! You can use all chips, all chunks, or a mix of whatever chocolate you have on hand. The different sizes just add fun, melty pockets throughout the cookies.

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