If you’re looking for a delightful twist on the classic Rice Krispies treats, these M&M Rice Krispies Cookies are about to become your new favorite sweet indulgence. The familiar crunch of Rice Krispies cereal combined with the colorful candy-coated chocolate pieces creates a treat that’s as fun to look at as it is to eat.
These cookies strike the perfect balance between chewy and crispy, with pops of chocolate in every bite. They’re simple enough for a weeknight treat but special enough to bring to potlucks and parties where they’re guaranteed to disappear quickly!
Why You’ll Love This
- No baking required – perfect for hot summer days or when you don’t want to turn on the oven
- Kid-friendly recipe that little ones can help make
- Colorful and festive appearance makes them perfect for parties
- Quick prep time – ready in under 45 minutes including setting time
- Easily customizable with seasonal M&M colors for holidays
Ingredients
- 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
- 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
Instructions
- 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.
- While the butter cools, preheat oven to 350°F (175°C). Sift together the dry ingredients: flour, baking soda, and salt.
- In a large bowl, combine the cooled brown butter, brown sugar, granulated sugar, room temperature egg, and vanilla extract. Whisk until thoroughly combined.
- Add the sifted dry ingredients to the wet mixture and fold gently until just combined. Be careful not to overmix.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Allow the cookies to cool completely on the baking sheet before serving.
Tips & Variations
- Use holiday-colored M&M’s to match any occasion (red and green for Christmas, pastel for Easter)
- For a more decadent treat, drizzle with melted chocolate after the cookies have set
- Add 1/4 cup of peanut butter to the marshmallow mixture for a nutty flavor
- If your mixture is too sticky to handle, slightly wet your hands with cold water
- For a firmer cookie, refrigerate for 15 minutes after forming
- Try using Cocoa Krispies for a double-chocolate version
Serving Suggestions
These M&M Rice Krispies Cookies are perfect on their own as an after-school snack or lunchbox treat. For a special dessert, serve them alongside a scoop of vanilla ice cream or with a cold glass of milk.
They also make a colorful addition to dessert platters or cookie exchanges, especially when paired with other no-bake treats like chocolate-dipped pretzels or fruit skewers.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- To prevent sticking, place a sheet of wax paper between layers when storing.
- For the best texture, don’t compress the mixture too firmly when forming the cookies.
- Work quickly once the marshmallows are melted as the mixture becomes harder to shape as it cools.
FAQs
Can I freeze these cookies?
Yes, you can freeze them for up to 6 weeks. Place in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Thaw at room temperature before serving.
Why did my M&M’s crack or melt?
If your marshmallow mixture is too hot when you add the M&M’s, they might crack or melt. Let the mixture cool for 2-3 minutes before folding them in.
Can I make these in a pan instead of individual cookies?
Absolutely! Press the mixture into a greased 9×13 inch pan, sprinkle M&M’s on top, and cut into squares after cooling.
Are these gluten-free?
Check your specific cereal brand, but traditional Rice Krispies contain malt which contains gluten. Look for certified gluten-free rice cereal if needed.
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