Cornflake Rice Krispie Chocolate Chip Marshmallow Cookies

I really wanted to make cookies with rice krispie cereal because people kept doing searches for it and coming to my cookie butter rice krispie treats. Because I do not wish to disappoint, I wanted to make sure I have  a recipe to satisfy this need. I did some research first and discovered that rice krispies can be added to pretty much any cookie, and they just make the cookies chewier. To add to the rice krispie treat connection, I decided to bring out a Momofuku Milk Bar recipe I used before. After checking my blog, I realized I had never posted about these cookies before, so here you go! I did make some changes since I have made them before and had a better idea of what I wanted. Some of my cookies overbaked a bit, so that is why I said to start checking them much sooner. The cookies will harden a bit as they cool, so err on the side of underbaking.

Better!

A little too dark.

These are super chewy and gooey with the mix-ins. It’s a pretty simple recipe as far as the Milk Bar stuff goes. Feel free to customize with different cereals. I decided to stick with some cornflakes that were called for in the original recipe, but you could go all in with a different cereal to try it. If you do, I’d love to hear what you use, and how it turns out!

Directions for Cornflake Rice Krispie Chocolate Chip Marshmallow Cookies

Adapted from  Momofuku Milk Bar cookbook

• 3 cups Cereal Crunch (see recipe below)
• 2 sticks butter, room temperature
• 200 grams granulated sugar
• 200 grams light brown sugar
• 1 egg
• 1 Tablespoon vanilla
• 250 grams flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons instant coffee
• 125 grams mini chocolate chips
• 65 grams mini marshmallows

Beat together the butter and sugars with a mixer on medium-high for 2 minutes. Scrape down the sides as needed, and beat in the egg and vanilla. Beat for 7-8 minutes to get the mixture fluffy.

On low, mix in the flour, baking powder, baking soda, salt, and instant coffee.

I added some of this Trader Joe grinder stuff because it sounded fun.

This should take about a minute. Stir in the chocolate chips and marshmallows, then the cereal crunch.

On prepared baking sheets (I needed 4), scoop the dough into cookies as big as you like. I preferred the smaller ones (about 2 Tablespoons). Cover with plastic wrap and refrigerate overnight (or at least a couple hours).

 

When ready to bake, preheat the oven to 375 degrees. If you are baking the smaller cookies, start checking the cookies around 9 minutes.

The smaller size…

You want them to be lightly browned in the middle, and darker on the edges. Cool them completely before serving.

My first batch overbaked a bit, and I decided I didn’t want them this big.

These smaller ones were much better, and I knew to cook them for less time!

 

Cereal Crunch

• 6 ounces cereal (I used about half each Rice Krispies and Cornflakes, but you can use what you like)
• 45 grams milk powder
• 35 grams sugar
• 1/2 teaspoon salt
• 1 stick butter, melted

Preheat the oven to 275 degrees. Crush the cereal in a bowl to make the pieces Rice Krispie size.

I did half and half–half cornflakes, and half rice krispies.

Toss with the milk powder, sugar, and salt. Then, stir in the butter with your hands.

Spread the clumpy mixture onto a lined baking pan and

bake for about 15-20 minutes (it should smell toasted and buttery, but not be browned). Cool before using/storing.

Directions for Cornflake Rice Krispie Chocolate Chip Marshmallow Cookies (without pictures)

Adapted from  Momofuku Milk Bar cookbook

• 3 cups Cereal Crunch (see recipe below)
• 2 sticks butter, room temperature
• 200 grams granulated sugar
• 200 grams light brown sugar
• 1 egg
• 1 Tablespoon vanilla
• 250 grams flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons instant coffee
• 125 grams mini chocolate chips
• 65 grams mini marshmallows

Beat together the butter and sugars with a mixer on medium-high for 2 minutes. Scrape down the sides as needed, and beat in the egg and vanilla. Beat for 7-8 minutes to get the mixture fluffy. On low, mix in the flour, baking powder, baking soda, salt, and instant coffee. This should take about a minute. Stir in the chocolate chips and marshmallows, then the cereal crunch.

On prepared baking sheets (I needed 4), scoop the dough into cookies as big as you like. I preferred the smaller ones (about 2 Tablespoons). Cover with plastic wrap and refrigerate overnight (or at least a couple hours).

When ready to bake, preheat the oven to 375 degrees. If you are baking the smaller cookies, start checking the cookies around 9 minutes. You want them to be lightly browned in the middle, and darker on the edges. Cool them completely before serving.

Cereal Crunch

• 6 ounces cereal (I used about half each Rice Krispies and Cornflakes, but you can use what you like)
• 45 grams milk powder
• 35 grams sugar
• 1/2 teaspoon salt
• 1 stick butter, melted

Preheat the oven to 275 degrees. Crush the cereal in a bowl to make the pieces Rice Krispie size. Toss with the milk powder, sugar, and salt. Then, stir in the butter with your hands. Spread the clumpy mixture onto a lined baking pan and bake for about 15-20 minutes (it should smell toasted and buttery, but not be browned). Cool before using/storing.