Cookies and Cream Rice Krispie Treats are the ultimate mashup of childhood nostalgia and indulgent flavor. These treats combine the crunchy, airy texture of classic Rice Krispies with the rich, creamy decadence of crushed cookies, creating a dessert that’s both familiar and exciting. In just 15 minutes, you can whip up a batch that’s perfect for sharing or savoring solo. The contrast of smooth chocolate and crispy cereal is pure magic, making every bite a delightful surprise.
With a hint of sweetness and a satisfying chew, these treats are a crowd-pleaser for any occasion. The buttery marshmallow base melds perfectly with the cookie crumbles, offering a balance of flavors that’s irresistible. Whether you’re hosting a party or treating yourself, these treats are a quick, easy, and utterly delicious way to satisfy your sweet tooth. Plus, they’re so simple to make, you’ll want to keep the recipe on repeat!
Ingredients for Cookies and Cream Rice Krispie Treats
- 15 Oreo cookies (broken into pieces, not fully crushed)
- 6 Tablespoons (85 g) salted butter (plus extra for greasing the pan)
- 15 oz (425 g) mini marshmallows (divided into 10 oz and 5 oz portions)
- 1 teaspoon vanilla extract
- 6 cups (175 g) crisped rice cereal
Step-by-Step Instructions
- Prepare the pan: Lightly grease a 9×13” baking pan with butter and set aside.
- Break the Oreos: Place the Oreo cookies in a large Ziploc bag and use a rolling pin to break them into pieces (leave some larger chunks for texture). Optionally, sift out fine crumbs using a mesh strainer to prevent the treats from turning gray.
- Melt the butter and marshmallows: In a large pot, melt the butter over medium-low heat. Add 10 oz (5 cups/285 g) of mini marshmallows and stir frequently until just melted.
- Add vanilla and cereal: Stir in the vanilla extract, then add the crisped rice cereal and mix until fully combined.
- Fold in remaining ingredients: Add the remaining 5 oz (2 ½ cups/140 g) of mini marshmallows and the broken Oreo pieces. Stir briefly until just combined.
- Press into the pan: Immediately pour the mixture into the prepared baking pan. Use a spatula to smooth the top (avoid pressing firmly to keep the treats soft).
- Cool and serve: Allow the treats to cool completely before cutting into squares and serving.
Creative Recipe Variations
Switch up the flavor by using different types of cookies, like chocolate chip or peanut butter cookies, instead of Oreos. For a chocolaty twist, drizzle melted chocolate over the top before cutting. You can also add a sprinkle of sea salt for a sweet-and-salty combo that’s irresistible!
Perfect Serving Suggestions
These treats are great on their own, but you can elevate them by serving with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun party idea, cut them into bite-sized squares and serve on a platter with other dessert options. They’re also perfect for packing in lunchboxes or as a sweet snack on the go!
Storage and Reheating Tips
Store your Rice Krispie treats in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 2 months. To refresh, let them come to room temperature or microwave for a few seconds to soften.
Time-Saving Hacks
Use pre-crushed Oreo pieces to skip the step of breaking them yourself. If you’re in a rush, you can also melt the butter and marshmallows in the microwave instead of on the stovetop—just heat in 30-second intervals, stirring in between, until smooth. This shaves off a few minutes without sacrificing flavor!
Equipment Guidance
A large pot is essential for melting the butter and marshmallows evenly. A silicone spatula works best for stirring and spreading the mixture without sticking. If you’re sifting the Oreo crumbs, a fine mesh strainer is handy, but a simple ziplock bag and rolling pin will do the trick for breaking the cookies!
Cookies and Cream Rice Krispie Treats
Ingredients
- 15 Oreo cookies
- 6 Tablespoons salted butter plus additional for greasing pan
- 15 oz mini marshmallows divided (7 ½ cups)
- 1 teaspoon vanilla extract
- 6 cups crisped rice cereal
Instructions
- Grease a 9×13” baking pan lightly with butter and set aside.
- Place your Oreo cookies in a large Ziploc bag and use a rolling pin to break into pieces (don’t pulverize them completely to crumbs, you want discernible pieces!). If desired, transfer to a fine mesh strainer to sift out any small crumbs (this will keep your rice krispie treats from turning gray from the tiny crumbs and is purely optional and done for aesthetic reasons). Set aside.
- Melt butter in large pot over medium-low heat. Add 10 oz (5 cups/285g) of your mini marshmallows and cook, stirring frequently, until just melted.
- Stir in vanilla extract then add cereal and stir until combined.
- Add remaining 5 oz (2 ½ cups/140g) mini marshmallows and broken Oreos and stir briefly until just-combined.
- Immediately pour into prepared baking pan and smooth the top with a spatula (do not firmly press the cereal into the pan or it will make the treats tough). Allow to cool completely before cutting and serving.