M&M Rice Krispies Cookies

M&M Rice Krispies Cookies are six oversized brown-butter cookies with crisp cereal, semisweet chocolate, colorful candy pieces, and one gooey marshmallow center apiece. Careful portioning protects the exact yield, while a brief bake leaves the tops slightly underdone. The verified American recipe records 25 minutes preparation, 10 minutes baking, and 35 minutes total.

M&M Rice Krispies Cookies Ingredients

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For the Cookie Dough: 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.

For the Mix-ins and Toppings: 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.

If you enjoy this recipe, you may also like Fried Strawberry Cheesecake Sandwiches.

How to Make M&M Rice Krispies Cookies

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1. Brown the butter: Cut the butter into cubes. In a heavy saucepan, heat the butter over medium heat. Stir constantly until the butter begins to turn golden brown. It will get foamy, which is normal. Once it reaches a beautiful golden brown color, remove from heat and transfer to a heat-safe bowl to cool.
2. Preheat and prepare: While the butter cools, preheat oven to 350°F (175°C). Sift together the dry ingredients: flour, baking soda, and salt.
3. Mix the wet ingredients: In a large bowl, combine the cooled brown butter, brown sugar, granulated sugar, room temperature egg, and vanilla extract. Whisk until thoroughly combined.
4. Combine dry and wet ingredients: Add the sifted dry ingredients to the wet mixture and fold gently until just combined. Be careful not to overmix.
5. Add mix-ins: Fold in the mini M&M's, chocolate chips, and 1/4 cup of Rice Krispies cereal until evenly distributed throughout the dough. Again, avoid overmixing.
6. Shape the cookies: Scoop the dough using a 1/3 cup measure or standard ice cream scoop to form 6 equal cookie dough balls. Flatten each ball with the palm of your hand.
7. Add marshmallows: Place a marshmallow in the center of each flattened cookie dough. Enclose the marshmallow with the cookie dough, leaving just the top of the marshmallow exposed.
8. Add Rice Krispies topping: Place the reserved 1/3 cup of Rice Krispies cereal in a small bowl. Dip the top of each cookie (the part with the exposed marshmallow) into the cereal to coat.
9. Prepare for baking: Place the cookies on a large baking sheet, leaving ample space between them as they will spread. Add a few more chocolate chips on top if desired.
10. Bake: Bake for 10 minutes, or until the cookies are golden brown on the bottom but still look slightly underdone on top. The marshmallow will be puffy and lightly golden.
11. Shape and garnish: If needed, use a large round cookie cutter or measuring cup to carefully reshape the cookies while still warm. If desired, flip the marshmallow and spread the gooey center around the middle of the cookie. Sprinkle additional M&M's and Rice Krispies cereal on top while the cookies are still warm.
12. Cool and serve: Allow the cookies to cool completely on the baking sheet before serving.

For storage details after serving, the USDA leftovers and food safety guidance.

Why the Order Matters

Cube and brown 1/2 cup unsalted butter over medium heat in a heavy saucepan, stirring constantly until foamy and golden, then transfer to a heat-safe bowl to cool. Heat the oven to 350°F and sift 1 1/3 cups spooned-and-leveled flour with 1/2 teaspoon baking soda and 1/4 teaspoon salt. Whisk cooled brown butter with 1/2 cup plus 2 tablespoons packed brown sugar, 2 tablespoons granulated sugar, 1 room-temperature egg, and 1 teaspoon vanilla. Fold in the dry mixture just until combined. Gently fold in 2/3 cup mini M&M's, 1/3 cup semisweet chocolate chips, and 1/4 cup Rice Krispies. Use a 1/3-cup measure or standard ice-cream scoop to form exactly 6 equal balls and flatten them. Put one of the 6 marshmallows in each center, wrap dough around it while leaving only the top exposed, then dip that top in the separately reserved 1/3 cup cereal. Space all six widely on a large baking sheet and add optional chocolate chips. Bake exactly 10 minutes, until bottoms are golden while tops remain slightly underdone and marshmallows are puffy and lightly golden. Reshape warm cookies if needed, garnish while warm, and cool completely on the sheet.

If you enjoy this recipe, you may also like Swirled Blueberry Cream Cheese Danish.

Critical Visual and Timing Cues

Brown butter must be golden rather than dark or burned, and it needs to cool before meeting the egg. Room-temperature egg helps the dough combine. Once flour is added, overmixing works against a tender cookie, so use gentle folds for both dry ingredients and mix-ins. A 1/3-cup portion creates the intended six large cookies; smaller scoops change both yield and timing. Each flattened portion receives exactly one marshmallow, enclosed everywhere except its exposed crown. Keep generous space between cookies because they spread. The 10-minute endpoint is deliberately early-looking: bottoms should be golden, tops slightly underdone, and centers puffed with light marshmallow color. Leave them on the baking sheet through complete cooling so their fragile centers and edges set before lifting.

Serving and Storage

Serve only after the six cookies have cooled completely on their baking sheet. While still warm, an optional large round cutter or measuring cup can neaten the edges. The source also permits flipping the marshmallow and spreading its gooey center, plus adding more M&M's and Rice Krispies as garnish. Those extras should be modest and do not replace the measured dough quantities. The recipe makes six large cookies. Each is estimated at 385 calories, 54 grams carbohydrate, 18 grams fat, and five grams protein. They are vegetarian but contain dairy, egg, gluten, and potentially soy from chocolate and candies; they are not vegan, dairy-free, gluten-free, or low-carb. Bake the dough immediately because its specific butter-to-sugar ratio does not store well.

Practical Kitchen Notes

Cereal has two distinct measures: 1/4 cup folds into dough and a separate 1/3 cup coats the exposed tops. The 2/3 cup mini candies and 1/3 cup chocolate chips are mix-ins, with only optional additional pieces used for garnish. Count exactly six marshmallows. Sugar totals must not be simplified: packed brown sugar is 1/2 cup plus 2 tablespoons, while granulated sugar is 2 tablespoons. Use one room-temperature egg and 1 teaspoon vanilla. Required tools include the heavy saucepan, heat-safe bowl, mixing bowls, whisk, sifter, scoop or 1/3-cup measure, large baking sheet, and optional round cutter. Do not chill or save the raw dough.

Details Worth Preserving

Fold gently once flour enters. Distribute candies, chips, and the smaller cereal portion before dividing six equal masses. Flatten each, center one marshmallow, and leave its top visible. Dip that side into the larger cereal portion. Space cookies widely, bake exactly 10 minutes, garnish while warm, and cool completely on the sheet.

Recorded Recipe Tips

• This recipe makes 6 large cookies with a gooey marshmallow center and crispy Rice Krispies texture.
• The dough should be baked immediately after mixing due to the specific butter and sugar ratio. It doesn't store well.
• Make sure your egg is at room temperature to ensure the dough comes together properly.

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Conclusion

M&M Rice Krispies Cookies makes 6 large cookies in 35 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.

Frequently Asked Questions

→ How many servings does M&M Rice Krispies Cookies make?

It makes 6 large cookies and serves 6.

→ How long does M&M Rice Krispies Cookies take?

The recipe records 25 minutes of preparation, 10 minutes of cooking, and 35 minutes total.

→ Why do these cookies still look slightly underdone after baking?

That is the correct 10-minute cue: the bottoms should be golden while the tops stay slightly underdone, then the cookies finish setting as they cool on the sheet.

→ How much Rice Krispies cereal goes inside and on top?

Fold 1/4 cup into the dough and reserve a separate 1/3 cup for dipping the exposed marshmallow tops.