Ingredients

The following ingredients have 36 Servings
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk, room temperature
  • 1 ½ teaspoons vanilla
  • 1 teaspoon molasses
  • 2 cups plus 3 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups Rice Krispies cereal
  • 1 cup bittersweet chocolate chips
  • ¾ cup mini marshmallows

Instruction

  • Preheat oven to 350°F.
  • In a large mixing bowl with an electric mixer cream together butter and sugars. Scrape down sides of the bowl and mix in the eggs, one at a time.
  • Add vanilla and molasses and continue to beat together.
  • In another bowl whisk together the flour, baking soda and salt. Add flour mixture to the butter mixture and stir together until completely mixed together, but do not overmix.
  • Fold in the cereal, chocolate chips and marshmallows until fully incorporated. Refrigerate for 30 minutes to an hour.
  • Drop 2 ½ tablespoon sized dollops onto a baking sheet lined with parchment, about 1 inch apart from one another (the cookies will spread).
  • Bake for 10 to 12 minutes or until cookies have just begun to brown.
  • Allow cookies to cool for at least 5 minutes before serving. Store in an airtight container for up to 5 days.