RICE KRISPIES TREAT COOKIES

RICE KRISPIES TREAT COOKIES // The Kitchy Kitchen

One of my laziest, easiest tricks for creating a recipe, is to take two recipes, and smoosh them together. In today’s case, it’s ANZAC biscuits + Rice Krispies Treats. These are both nostalgic sweets for me, and it makes perfect sense to put them together. ANZAC biscuits are chewy with a toffee flavor, which comes from the golden syrup; and rice krispies are the perfect blend of crunchy and chewy. When combined, the marshmallows melt and caramelize, creating a super crispy edge with an intensely chewy center on these cookies. It’s wonderful.

NOTE: I sprinkled a few extra marshmallows on top of the cookies halfway through the baking process, otherwise the marshmallows will melt entirely. You still get the same amazing flavor and texture, but if you want the visual cue of “marshmallow,” sprinkling them on halfway through baking will do the trick.

RICE KRISPIES TREAT COOKIES // The Kitchy Kitchen

RICE KRISPIES TREAT COOKIES // The Kitchy Kitchen

RICE KRISPIES TREAT COOKIES // The Kitchy Kitchen

For 18 cookies

INGREDIENTS

1 1/2 cup all-purpose flour

1 cup white sugar

1 1/2 cup Rice Krispies

1 cup mini marshmallows

4 ounces unsalted butter

1 tablespoon golden syrup

It’s a British ingredient, you can find it here.

3 tablespoons boiling water

1 teaspoon baking soda

DIRECTIONS

Line a cookie sheet with greased parchment paper and pre-heat oven to 350 F.

In a medium bowl, stir together the flour, sugar, rice krispies, and marshmallows. In a small bowl over medium heat, melt together butter and golden syrup. Combine water and baking soda, and add to butter mixture. Stir together (it should froth up a little). Add the butter mixture to the dry ingredients and mix together. Add more water if necessary, the dough should have a sheen and clump together. Drop tablespoons of dough onto tray, allowing room for spreading – a lot of room, like no more than 6 cookies to a tray. Bake for 10 to 12 minutes or until golden. Allow to cool on the cookie sheet for a few minutes before transferring to cooling racks.

26 thoughts on “RICE KRISPIES TREAT COOKIES

  1. Vanessa

    I just gave these a whirl. The recipe was a little abnormal but I went with it! What a brilliant twist on a traditional classic!! Definitely a new addition to my Christmas baking schedule!! Why were these not thought of sooner!!

    Reply
    1. Emily

      Light corn syrup is a good sub. Lyle’s is amazing and there is definitely a subtle, wonderful taste difference, but my guess it would be slight here.

      Reply
  2. Pascale

    DON’T skip the golden syrup… Such a crazy rich flavor! Cost plus world market has it and you can order it from amazon. Corn syrup is not nearly as good.

    Just made them… They look great!

    Reply
  3. Jessica

    I made these to give out as Christmas gifts to my neighbors and they turned out great. They were easy and fast to whip up. I was worried that the syrup was going to be difficult to find but i did some searching and fount out that my local Cost Plus World Market has it. Thanks for the wonderful recipe.

    Reply
  4. Francesca

    I only found this recipe this morning, but I wanted to make them straight away. As soon as I got home, that what I did!! Lovely cookies, thank you so much Claire. My cookies do not quite look the same, I think I did them a bit ‘thicker’ but they smell DELICIOUS. The rice krispy pieces disintegrated into the dough, and lost their shape, is this correct, or should I have let the butter/golden syrup mixture cool further before combining the wet with the dry? Either way, I think I will be making again. I am sure they won’t last long :) Thank you. xx

    Reply
    1. TheKitchyKitchen Post author

      Hey Francesca, I always make it when the butter and golden syrup are still hot (I’m obsessed with the warm dough), so I’m curious what you mean by “lost their shape.” Do you mean they spread on got thin? That’s normal. Just let them cool for minute before moving them to a cooling rack so they hold their shape a bit. Hope this helps!

      Reply
  5. Francesca

    Oh no, not the cookies, they are perfectly round, but the rice krispy cereal, the little ‘snap crackle and pops’ lots their shape in the dough? Is this normal? Thank you for your reply :)

    Reply
    1. TheKitchyKitchen Post author

      I noticed mine didn’t lose their shape, but they’re definitely not as crunchy as out of the box. The cookies are more chewy…hope this helps!

      Reply
  6. Livi

    This recipe looks super good! I’m definitely making this! The only thing I don’t have is the golden syrup. Does anyone know if maple syrup would be a good substitute or of any other good substitutes? I don’t think there are any places that sell it near me.

    Reply
    1. Alex

      Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.)

      Reply
    1. TheKitchyKitchen Post author

      I haven’t tried it, so I’m not sure. It’s worth a shot, though they may be sticker/sweeter tasting than the original recipe. xo

      Reply
  7. Martha

    I am allergic to chocolate so am always searching for great alternative recipes. These cookies look amazing in your photos, sort of reminiscent of lace cookies. I looked at Amazon and can buy the golden syrup, but I want to try to avoid shipping. I read all the comments, and have a World Market not too far away. So I will be trying these by the weekend. As all good cooks like to change the original recipe in some way ( to give it a twist), I plan to add toffee bits and chopped nuts to mine, maybe 1/2 cup of each. Thanks for sharing.

    Sending blessings, Martha

    Reply
    1. Wendy Thornton

      I made these cookies yesterday followed the recipe but the cookies seemed to stick so much to the parchment paper even after I greased it any suggestions they were delious and a definite keeper. Please help

      Reply

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