Let me be honest—the first time I put sugar cookie mix into a batch of Rice Krispie treats, I did it mostly out of curiosity (and yeah, a bit of panic when I realized I was almost out of marshmallows). My kids still talk about it—like the time I mixed up my left and right shoes at the bus stop, but tastier and much less embarrassing. These are the squares I make when I want cookies but don’t have the patience for chilling dough. Order of operations: melt, mix, taste, repeat (but maybe not too many tastes if you want to actually have something left to share).
If you’re looking for fancy-pants, perfectly smooth treats, well… let’s face it, I’m probably not your gal. But if you want something that’s just as good for a midnight fridge raid as it is for a bake sale, you’re 100% in the right place.
Why I Keep Making These
I make these sugar cookie Rice Krispie treats when my family’s hounding me for dessert but it’s one of those evenings where all I want is to put my feet up and watch an episode of Midsomer Murders. They’re quick, you don’t need to turn on the oven, and—most importantly—I always have at least 80% of the ingredients on hand (swap-ins are absolutely allowed, trust me). Plus, they’re weirdly satisfying; people always ask what’s in them and then nod like I’ve invented fire. My cousin tried one, frowned, and said, “No way these are that easy.” (Except, they are. Ha!)
Stuff You’ll Need (With Substitution Rambles)
- 1 bag (10 oz/280g, about 6 cups) mini marshmallows. Jumbo marshmallows work in a pinch, but you’ll be standing at the stove longer than anyone should.
- 1/4 cup (half a stick) salted butter. I’ve tried margarine and it’s… fine, but butter is better. My granny would haunt me if I didn’t mention that.
- 1 tsp vanilla extract (honestly, I eyeball it half the time)
- 1 box (7 oz/200g, about 1 + 1/4 cups) sugar cookie mix. I’ve grabbed the Betty Crocker pouches because they’re usually on sale, but any will do. Or try homemade mix, you fancy thing you.
- 6 cups Rice Krispies cereal (I don’t bother measuring exactly anymore—somewhere between 5 and 6 cups is perfect)
- Sprinkles, optional but my crew will stage a rebellion if I skip them. Rainbow, chocolate, you name it.
Let’s Actually Make These (Trust the Process!)
- Prep your pan: Line a 9×13 inch dish (or, hey, a smaller pan if you want chunkier squares—I do sometimes) with parchment paper or just grease it up with a bit of butter. Nothing worse than losing a chunk to the pan, am I right?
- In a big pot, melt your butter on low heat. Seriously, keep it low. I’ve burnt the butter and pretended it was “brown butter” before, but that’s a lie I can’t recommend.
- Pour in the marshmallows and stir gently. Don’t crank the heat even though it feels like forever. Patience, grasshopper. When almost all of them are gooey, toss in the vanilla and sugar cookie mix. Stir until you can’t see any more dry mix. This is where I usually sneak a taste. Quality control and all that.
- Add your cereal: Dump in 5 cups, then stir (a wooden spoon is less sticky, but use whatever you’ve got), and if it looks soupier than you remember, add the last bit. Don’t panic if it seems messy—somehow it comes together. (Seriously, it’s like a magic trick.)
- Toss in those sprinkles now if you want them mixed through, or wait and scatter on top for that bakery look. Or both. Live your best life.
- Press into the pan: A bit of butter on your clean hands saves so much hassle here, just press gently so they’re even but not packed down too tight—nobody likes a brick. Actually, some people might. I’m not here to judge.
- Cool: Let them sit for…ehh, 30 minutes. If it’s a humid day, they can be sticky for a while (my bad for making these during a summer thunderstorm once—do not recommend). Cut into squares. Eat immediately or store for later (see below, though “later” doesn’t usually happen in my house).
Tried-and-Sometimes-Failed Discoveries (Notes)
- If your treats come out too hard, it’s probably from squishing them in the pan too much. Trust me, I’ve made doorstops before.
- On second thought, don’t skip the parchment paper if you’re making these for a crowd—it’s just easier to lift and slice, plus less pan-scrubbing later.
- Honestly, I think these taste even better the next day (assuming any survive that long), something about letting the flavors mellow?
- Oh! And if you want extra vanilla goodness, a tiny splash of almond extract is surprisingly delish—but go easy, it can overpower fast.
Other Ways I’ve Tried This (the Good, the Bad, and the Questionable)
- White chocolate chips: Melt and drizzle on top—instant bakery vibes, but really sticky if you pour them in the mix itself (yes, I learned this the hard way).
- Swap the cereal: Used Cocoa Pebbles once… nobody complained, but the sugar cookie flavor mostly vanished. Bit of a bummer, honestly.
- Lemon zest: Actually surprisingly awesome; adds a little zing if you’re feeling fancy.
You Don’t Need Fancy Tools (But They Help)
One of those nonstick spatulas is handy for stirring—if you’ve only got a big spoon, it’s fine. No parchment paper? Butter the pan well, and maybe resign yourself to a little elbow grease later scraping out the last squares (totally worth it though). If you don’t have a proper 9×13, use two loaf tins; weird shapes but no one has ever complained in my house.
Keeping ‘Em Fresh (Or, a Lesson in Futility)
Store these in an airtight container at room temp for up to 3 days, but…in all honesty, they’ve never lasted more than 24 hours around here. If you want to make them ahead, wrapping in clingfilm helps, but then you risk that slightly plasticky taste if you leave them for too long (not that I mind when I’m up late with a mug of tea).
How We Serve Sugar Cookie Rice Krispie Treats Around Here
Big squares if it’s just family; smaller ones if people are visiting and I want to seem like I have it all together. Sometimes we make a mess of an ice cream sundae bar and crumble these on top—highly recommended. Oh, and if you’re making them for a bake sale, a little cellophane bag and a ribbon works magic, even if you had to cut them into wonky rectangles.
Tales of Triumph and Woe: My Pro Tips
- Don’t rush the marshmallow melting, no matter how hungry you are—I once scorched a batch and the whole house smelled like burnt sugar for ages.
- If you forget the vanilla, don’t sweat it; just pretend it’s a “pure” recipe. Or, add sprinkles and nobody will even notice.
- The mix will look too stiff to combine, but keep folding—it turns out, perseverance pays off in baking, too.
FAQ (Real Questions from Real Life, or My Group Chat)
- Can I use regular marshmallows instead of mini?
Yeah, absolutely. Cut them up for faster melting, or just cook a bit longer. Just don’t wander off or you’ll have a gooey pot monster. - Do they freeze well?
Hmm, you can freeze them, but they get a little weird when thawed (texture gets sort of chewy-cold, if that makes sense). I just make a fresh batch. - Is pre-made sugar cookie dough the same thing?
Not really—it’s heavier and won’t mix in as well. I’ve tried it, made a sticky mess, and ended up eating it with a spoon. Not my proudest moment, but hey. - Are these gluten free?
Er, depends on your sugar cookie mix and cereal. Double check the brands—some are, some are not. I usually go with Kellogg’s Gluten Free Rice Krispies if someone’s coming who needs them. - What if I don’t have a stove?
You actually can do this in the microwave in a big bowl; just zap the butter and marshmallows till melty, go in 30 second bursts, then stir in the rest. (I think it tastes the same, but my aunt swears the stovetop is “the only right way.” Families!) - Do I have to use sprinkles?
Nah! Sometimes I’m out and nobody even comments—until I add them again, then it’s a party. If you want grown-up vibes (whatever that means), skip ‘em!
By the by, if you’re hunting for more clever cereal-based treats, I really love the ideas over at Sally’s Baking Addiction—like her s’mores version. And if these prompts set off a baking mood, you should try homemade marshmallows one day (not as scary as you’d think, honest), but that’s a story for another time…
Ingredients
- 5 cups crispy rice cereal
- 1 package (16 oz) sugar cookie mix
- 5 tablespoons unsalted butter
- 1 bag (10 oz) mini marshmallows
- 1 teaspoon vanilla extract
- 1/4 cup sprinkles, plus extra for topping
- Pinch of salt
- Nonstick cooking spray
Instructions
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1Prepare a 9×13-inch baking dish by lining with parchment paper and spraying with nonstick cooking spray.
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2In a large pot over medium heat, melt butter. Add mini marshmallows and a pinch of salt, stirring until completely melted and smooth.
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3Add the sugar cookie mix to the melted marshmallow mixture and stir until fully combined.
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4Remove from heat and stir in vanilla extract. Carefully fold in the crispy rice cereal and 1/4 cup sprinkles until everything is evenly coated.
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5Press the mixture evenly into the prepared baking dish. Top with extra sprinkles and let cool for at least 30 minutes.
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6Cut into squares and serve. Store any leftovers in an airtight container.
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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