Desserts Recipe

Prepare and preheat

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Combine dry ingredients

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Set aside.

Cream butter and sugars

In a large mixing bowl, beat 1 cup softened unsalted butter with 0.75 cup granulated sugar and 0.75 cup packed brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Add eggs and vanilla

Beat in the 2 large eggs one at a time, scraping down the bowl after each addition. Mix in 2 tsp vanilla extract until incorporated.

Combine wet and dry

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Add mix-ins

Fold in 2 cups semi-sweet chocolate chips and optional 0.5 cup chopped nuts with a spatula so they are evenly distributed.

Portion cookies

Using a cookie scoop or tablespoon, portion dough into 1.5 tablespoon-sized balls (about 1.5 tbsp each) and arrange on prepared baking sheets about 2 inches apart. For larger cookies use 2 tbsp scoops and slightly increase baking time.

Bake

Bake in the preheated oven for 9–11 minutes, or until edges are lightly golden and centers still look slightly soft. Rotate sheets halfway through baking for even color.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm up as they cool.

Prepare pan

Lightly grease a 9x13-inch baking pan or line it with parchment paper leaving an overhang for easy removal.

Melt butter and marshmallows

In a large saucepan over low heat (or in a microwave-safe bowl in 30-second intervals), melt 3 tbsp unsalted butter. Add 10 oz mini marshmallows and stir constantly until fully melted and smooth. If using microwave, heat, stirring between intervals until smooth.

Add flavor

Remove the melted marshmallow mixture from heat. Stir in 1 tsp vanilla extract and 0.25 tsp salt until combined.

Combine with cereal

Immediately add 6 cups rice cereal to the marshmallow mixture and gently fold with a spatula until the cereal is evenly coated. Work quickly before the mixture sets.

Press into pan

Transfer the mixture to the prepared 9x13-inch pan. Using a piece of parchment paper or a buttered spatula, press the mixture evenly into the pan to the desired thickness (about 3/4 to 1 inch thick). Avoid compacting too tightly to keep treats light and chewy.

Optional topping: Drizzle 0.25 cup melted chocolate over the top or sprinkle with decorations while still warm. Let set.

Cool and cut

Allow the treats to cool at room temperature for at least 30 minutes. Use the parchment overhang to lift from the pan and cut into squares with a sharp knife. Store in an airtight container at room temperature for up to 3 days.