Let's Chat About Sugar Cookie Rice Krispie Treats (and Why They're My Go-To)
I don't know about you, but there is just something about the combo of marshmallow-y Rice Krispie treats and that unmistakable buttery sugar cookie flavor. The first time I made these, I was honestly just hunting for a way to use up half a bag of cereal and the odds and ends in my baking cabinet (and maybe put off cleaning the kitchen). Spoiler: this became the treat my kids now beg for every birthday. And I’ve burned a marshmallow or two along the way, so you know this isn’t some perfect, fuss-free recipe — but man, it’s fun.
Why I Keep Reaching for This Recipe (Even When I Should be Doing Laundry)
Look, I make these when we all need a pick-me-up or when my niece decides marshmallows are more important than vegetables. My family loses their minds (in a good way) when they spot these in the kitchen. Plus, if you remember those grocery store frosted sugar cookies from your childhood, that’s basically the vibe but with less mess (unless you count the melted marshmallow strands stuck to my elbow last Tuesday). Not gonna lie, I’ve tried skipping the sprinkles — but it’s just sad without them.
What Goes Into These Treats? Here Are the Ingredients (Sub-ins Welcome!)
- 3 tablespoons unsalted butter (though I swear my aunt uses salted, and it's fine, just skip a pinch of salt later)
- 1 (10 oz) bag mini marshmallows (if you only have big ones, cut 'em up — or don't, you'll just have chunky spots!)
- 1 teaspoon vanilla extract (sometimes I add ¼ teaspoon almond, but that's just me being fancy)
- ½ cup sugar cookie mix, dry (I reach for Betty Crocker or whatever's on sale, honestly)
- 6 cups Rice Krispies cereal (store brand works — my grandma would insist on Kellogg's but I can’t always justify it)
- ⅓ cup rainbow sprinkles (optional, but in my house they're required for maximum joy)
- Pinch of salt (unless you’ve gone salt-crazy already)
How I Actually Make Sugar Cookie Rice Krispie treats (And You Can, Too)
- Line a 13x9 inch pan with parchment (or just butter it. Or do nothing and regret it when you try to pry out the corners... your call).
- In a big saucepan or Dutch oven, melt butter over low heat. Just let it happen, don’t blast it — trust me, burnt butter = no bueno for this one. Add marshmallows, stirring until they’re about halfway melted. (Here’s where I usually sneak a taste, which sometimes ends in sticky disaster.)
- Stir in vanilla extract and dry sugar cookie mix. It’ll look lumpy and weird, but honestly it smooths out later.
- Quickly (seriously, don’t wait), fold in all the cereal and a pinch of salt until it’s mostly coated. Some dry patches are fine. On second thought, really mix it so you don’t get sad, flavorless bites at the end.
- Toss in sprinkles. I sprinkle some on top too. If the mixture’s a bit warm still, they might melt a tiny bit — which, honestly, looks kind of cool.
- Dump it all into your prepped pan and, using greased hands or a spatula (or an old measuring cup — works great!), press it down gently. Don’t smoosh it like a pancake or your treats will be, well, too dense. And slightly tragic.
- Let it cool at least 30 min. Or don’t wait and just embrace super-gooey squares.
Stuff I’ve Learned (Sometimes the Hard Way)
- If you forget to grease your hands, you may emerge looking like you lost a fight with a pantomime marshmallow.
- I think these get even dreamier after a night in the fridge — but my kids say that's crazy talk, because they want them warm and fresh. Clearly there are two camps.
- Sugar cookie mix brands taste a little different. That’s part of the fun? Just don’t use any with extra add-ins or flavorings already mixed in. One time I tried something with mini chips, and it was confusing.
Variations I’ve Tried (Some Better Than Others...)
- Chocolate chips instead of sprinkles — good, but a bit rich for breakfast (not that I'd do that—except I did).
- Folded in crushed freeze-dried strawberries once. Made it tart and pretty, but the color went all funky — not sure I'd repeat.
- Tried a pumpkin spice sugar cookie mix one fall. It was... ambitious, but tasted like holiday air freshener. Would NOT recommend.
What I Use in the Kitchen (And What Happens When I Can’t Find It)
- Big saucepan or Dutch oven (sometimes, when that's being washed, I just use a regular soup pot... it works, but you might have to stir more carefully)
- Rubber spatula — if you don't have one, use the back of a damp metal spoon or even your hands (greased up with a bit of butter) and hope for the best
- 9x13” pan, or honestly, even a cookie sheet lined with parchment in a pinch. I've free-formed these right on wax paper when nothing else was clean (not my proudest moment, but hey... they tasted the same!)
How Do I Store 'Em? And, Uh, Do I Ever Have Leftovers?
You should store these in an airtight container at room temp, up to 4 days. They freeze alright, just wrap 'em up tightly. But, truly — these vanish within 24 hours in my house. Maybe your house has more willpower! If you’re feeling brave, here are some more storage tips I’ve actually tried.
This is How I Serve Sugar Cookie Rice Krispie Treats (Traditions Optional)
Cut into squares, triangles, or use a cookie cutter for hearts (which is what we do every Valentine’s). For birthday parties, I top 'em with a tiny squiggle of icing — which my husband says is overkill, but I say live a little, right? Try pairing with a cold glass of milk, or, for grownups, coffee with a splash of sugar cookie syrup.
Things I Learned the Hard Way (My Pro Tips, Kind Of)
- I once rushed the mixing, didn't get all the cereal coated, and had sad, chewy bites. Slow(ish) and steady, folks.
- Pressing too firmly into the pan makes them hard as rocks. I've done it (twice, embarrassingly). Gentle wins.
- If the mixture cools too much before you press it, just microwave it for 10 seconds. Or, actually, just embrace lumpy bits — they're fun to eat.
Frequently Asked Questions (With My Usual Candid Answers)
- "Can I make these with gluten-free cereal?" Definitely! Just double-check your sugar cookie mix too, but otherwise, go for it. Tastes about the same; maybe a smidge less crunchy.
- "Do I have to use sprinkles?" Technically no, but, well... what's life without a little color? (My youngest says it's non-negotiable.)
- "Help — my marshmallows are stale!" Happened to me last summer. They melt (sort of), but you’ll get weird lumps. Maybe time for a grocery run, or check this trick for softening them.
- "Can I microwave the mix instead?" Sure! I've done it once or twice. Use a huge bowl (trust me), do 30-sec bursts stirring in between — don't walk away or you'll have a marshmallow volcano and, well, it's a real drag to clean.
- "How do I keep them from sticking to the pan?" Grease, parchment, or those silicone reusable sheets. If they still stick, just scrape them out and call it rustic — it's fine, really!
Ingredients
- 4 cups Rice Krispies cereal
- ½ cup unsalted butter
- 1 (10 oz) bag mini marshmallows
- ½ cup sugar cookie mix
- ½ teaspoon vanilla extract
- ¼ cup rainbow sprinkles
- ¼ teaspoon salt
- ½ cup white chocolate chips
Instructions
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1Grease a 9x9-inch baking pan with nonstick spray or butter and set aside.
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2In a large pot over medium-low heat, melt the unsalted butter. Add the mini marshmallows and stir until completely melted and smooth.
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3Stir in the sugar cookie mix, vanilla extract, and salt until well incorporated and smooth.
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4Remove from heat and quickly fold in the Rice Krispies cereal and half of the sprinkles until evenly coated.
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5Press the mixture evenly into the prepared baking pan using a greased spatula. Sprinkle white chocolate chips and the remaining sprinkles evenly on top, gently pressing them in.
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6Allow to cool for at least 30 minutes, then cut into bars and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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