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Smores Rice Krispie Chocolate Chip Cookies

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These Smores Rice Krispie Chocolate Chip Cookies combine the nostalgic flavors of campfire s’mores with the chewy, gooey goodness of homemade cookies. Crispy Rice Krispies, melty chocolate, and toasted marshmallows make every bite a delightful treat for all ages.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (85g) chocolate chunks or chopped chocolate bar (optional)
  • 2 cups (50g) Rice Krispies cereal
  • 1 1/2 cups (80g) mini marshmallows, divided
  • 3/4 cup (60g) graham cracker pieces, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl or stand mixer, cream together the butter, light brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
  3. Beat in eggs, one at a time, scraping down the sides after each addition. Add vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet, mixing on low just until a soft dough forms. Do not overmix.
  6. Gently fold in chocolate chips, chocolate chunks (if using), Rice Krispies, 3/4 cup mini marshmallows, and graham cracker pieces with a spatula.
  7. Scoop heaping tablespoons (about 2 tbsp per cookie) onto prepared baking sheets, leaving about 2 inches between each. Press 2–3 extra mini marshmallows and extra chocolate chips on top if desired.
  8. Bake for 9–11 minutes, or until edges are golden and tops look just set. The marshmallows should puff and get toasty.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  10. If cookies spread too much, chill the dough for 30 minutes before baking. For less marshmallow mess, tuck marshmallows inside the dough balls.

Notes

For thicker cookies, chill the dough for 30–60 minutes before baking. To avoid marshmallow mess, tuck most marshmallows inside the dough. Use gluten-free flour and certified gluten-free cereal and graham crackers for a gluten-free version. Cookies can be frozen after baking and reheated for a gooey texture.

Nutrition

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