Cookie Dough Rice Krispie Treats Recipe with Brown Butter Cookie Dough
If you're looking for a fun twist on a classic, these Cookie Dough Rice Krispie Treats are calling your name! Imagine the ooey-gooey goodness of Rice Krispie treats combined with rich, nutty brown butter cookie dough — yes, it's as amazing as it sounds. They're easy to make, and so delicious.
Equipment
- Saucepan
- 2 Mixing bowls
- Baking sheet
- Measuring Cups and Spoons
- 9×9 baking pan
- Deep Saucepan
- Parchment paper
- Silicon Spatula
Ingredients
Edible Brown Butter Cookie Dough
- 1/2 cup + 1 tablespoon brown butter (start with about 3/4 cup of butter to brown)
- 2/3 cup superfine sugar (AKA Baker's Sugar or Caster Sugar)
- 1/8 teaspoon salt
- 2 tablespoons warm milk (you may need 3 tablespoons total depending on consistency)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 cup semisweet mini chocolate chips (optional)
Rice Krispie Treats
- 1/3 cup butter
- 10 ounces mini marshmallows (You can buy a bag of marshmallow in this size to make it easy to measure)
- 4 cups Rice Krispies cereal
Instructions
Edible Cookie Dough
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread 1 cup all-purpose flour evenly on a baking sheet and bake for about 10 minutes. This process helps eliminate potential bacteria. Let the flour cool completely before using.
- Prepare the Brown Butter: Start by melting 3/4 cup of unsalted butter in a saucepan over medium heat. Continue to cook, stirring frequently, until the butter foams and begins to turn a rich, golden brown, with a nutty aroma. Look for small brown specks forming on the bottom of the pan. Once browned, remove from heat and allow to cool slightly. Measure out 1/2 cup + 1 tablespoon of the brown butter for the recipe.
- Combine: In a medium-sized bowl, add 1/2 cup + 1 tablespoon brown butter, 2/3 cup superfine sugar, 1/8 teaspoon salt, 1 1/2 teaspoons pure vanilla extract and 2 tablespoons warm milkYou may need another tablespoon of warm milk depending on the cookie dough consistency. Stir until smooth and well incorporated.
- Add the Flour: Gradually add the heat-treated flour to the wet mixture, stirring until the dough comes together. Be careful not to overmix.
- Add Chocolate Chips (optional): Fold in 1 cup semisweet mini chocolate chips, if using. These are optional because the brown butter cookie dough already has such great flavor but the chocolate chips add a great crunch and chocolatey flavor to the dough. I recommend trying it both ways as each version has such a unique flavor. Roll into tablespoon size balls and store them in the fridge while you make your Rice Krispies treats.
Rice Krispie Treats
- Prep: Grease a 9×9 pan with butter and/or line with parchment paper.
- Melt and Mix: Melt 1/3 cup butter in a large, deep pan on low heat along with 10 ounces mini marshmallows stirring occasionally until just melted. Be careful to not overcook the marshmallow mixture or your treats will turn out crunchy or may taste burnt.
- Stir together: Remove from the heat and add 4 cups Rice Krispies cereal and about ⅔ of the cookie dough balls (make sure you reserve enough to put on top) to the melted marshmallow mixture and stir until well combined. You will have to work quickly to make sure all is mixed before the mixture cools down.
Assemble and Serve
- Press and Set: Transfer the mixture to your prepared 9×9 pan. Gently spread the Rice Krispies Treats mixture across the pan. Use a spatula or the bottom of a measuring cup that has been greased with butter to gently flatten the mixture. Add the remaining cookie dough balls on top and gently press together.
- Cool and Serve: Give it a few minutes to cool to room temperature. Cut into squares and dig in! Enjoy!
