Description
Deliciously easy marshmallow crispy cookies made with puffed rice cereal, butter, and mini marshmallows.
Ingredients
Scale
- 4 cups puffed rice cereal
- 1 cup mini marshmallows
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Melt the butter in a large saucepan over medium heat.
- Stir in the granulated sugar and corn syrup, cooking until it comes to a boil, then remove from heat.
- Add vanilla extract and mini marshmallows, stirring until melted and smooth.
- Combine puffed rice cereal with the marshmallow mixture until evenly coated.
- If desired, fold in chocolate chips.
- Press the mixture into a greased 9×13 inch baking pan evenly.
- Allow to cool completely before cutting into squares for serving.
Notes
Store in an airtight container at room temperature for up to a week. Refrigeration extends freshness but may harden cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg