Bring back those nostalgic childhood memories with these delightful Rice Krispies Treats Cookies!
While growing up, I proudly considered myself a breakfast cereal connoisseur. I memorized every catchy cereal commercial jingle and even penned a heartfelt essay reviewing Cap’n Crunch in third grade. Fridays were my favorite because grocery shopping with my mom meant first stopping at the cereal aisle, which, to me, seemed to go on for mile after glorious mile. Oh, how I loved those brightly colored boxes that beckoned with promises of crispy, sugary deliciousness (and the hidden trinkets buried deep inside).
Naturally, I had my favorites: Cap’n Crunch, Fruity Pebbles, Lucky Charms, and Rice Krispies. I must admit, though, Rice Krispies weren’t a favorite for their flavor—I found them rather bland—but because of the treats my mom would make with them. Rice Krispies Treats were the quintessential all-American snack in my childhood, and their charm hasn’t faded. Over time, they’ve inspired endless upgrades, with ingredients like chocolate, pretzels, caramelized brown butter, sprinkles, and peanut butter, transforming them into gourmet delights.
Though my passion for breakfast cereals has waned over the years (especially with the knowledge of what goes into them), I occasionally indulge in a box. Most times, it goes stale after two bowls—but not Rice Krispies! I love whipping up the classic treats for my nieces and nephews when they visit. Better yet, ever since I created these Rice Krispies Treats cookies, that box disappears in no time. Unlike their sugary cousins, these crispy cookies are made with wholesome ingredients. My favorite part? Sinking my teeth into the gooey marshmallow center and being transported back to my childhood. Nostalgic food with a healthy twist—what could be better?
Are These Rice Krispies Treats Cookies Healthy?
These delicious little cookies are made with relatively wholesome ingredients like whole-wheat flour, mashed avocado, and natural peanut butter. The recipe does call for marshmallows, but instead of refined sugar, it uses Splenda, which won’t spike your blood sugar and has zero calories. While they’re undoubtedly a better choice than many traditional cookies, they’re still cookies—not health food. In fact, just two could pack as many calories as a light breakfast or lunch. As with any sweet treat, enjoy, but do so in moderation.
A Short History of Rice Krispies
Made from puffed, crispy rice, sugar, and salt, Rice Krispies was introduced by Kellogg’s in 1928 and quickly became one of the most popular breakfast cereals. Everyone loves the “snap, crackle, and pop” sound it makes when milk is added, and the fun characters, named after the sound, went on to establish the brand’s identity. Snap, Crackle, and Pop were the brainchild of illustrator Vernon Grant and were first introduced in print ads in 1933. By 1955, they were appearing in TV commercials, including one featuring dolls that could be ordered by mail by sending in the tops of the cereal box and 15 cents. Over the years, Snap, Crackle, and Pop have undergone several redesigns to keep up with the times, and the cereal itself has expanded to include a variety of flavors, such as strawberry, chocolate, and frosted versions.
In 1939, the breakfast cereal’s iconic status extended beyond the bowl with the creation of Rice Krispies Treats, a snack made by binding the cereal with melted marshmallows.
How To Make Ahead and Store
The cookies can be stored in a cookie jar or airtight container at room temperature for up to 1 week. They can also be stored in a Ziploc bag and frozen for up to 2 months.
Serving Suggestions
Who doesn’t love being transported back to the good ol’ days of their youth? Luckily, food can turn back the clock, taking our taste buds back a few decades! In the mood for a little nostalgia? Sink your teeth into these Healthy Homemade Pop Tarts or try these chocolaty Oreo Balls. Rather have something savory? This Air-Fryer Grilled Cheese sandwich might just take you back to your elementary school cafeteria!
Ingredients
- 1 cup whole-wheat pastry flour
- 1 cup brown rice cereal Rice Krispies
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup Splenda
- 3 tablespoons natural peanut butter
- 3 tablespoons avocado mashed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter extract optional
- 6 large marshmallows cut in half
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix together the whole-wheat pastry flour, Rice Krispies, baking powder, salt, and baking soda.
- In a separate medium bowl, cream together the Splenda, peanut butter, mashed avocado, egg, vanilla, and butter extract with an electric hand mixer until light and fluffy
- Slowly stir the flour mixture into the avocado-peanut butter mixture.
- Scoop out 1 1/2-tablespoon sized balls of dough and flatten them with your hands. Note that if the dough is too sticky, you can pop it in the freezer for a few minutes. Place a marshmallow half in the center and mold the dough over to cover. Flatten slightly and place on a cookie sheet lined with parchment paper.
- Bake the cookies for 10 minutes.
- Transfer to a wire rack to cool.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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