Ingredients
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 Tbsp vanilla extract
- 3/4 tsp salt
- 3/4 tsp baking soda
- 2 cups all-purpose flour
- 1 cup cereal marshmallows
- 1 cup cooked Riceland long grain white rice
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In large bowl with hand mixer or in a stand mixer, cream butter with granulated sugar and brown sugar until light and fluffy.
- Add egg and vanilla, mix until fully combined.
- Add salt, baking soda, and flour. Mix until dough forms and is an even texture.
- Stir in marshmallows and cooked rice.
- Using a cookie scoop or large spoon, scoop out approximately 1 1/2 - 2 Tbsp dough and place on cookie sheet 3-4 inches apart.
- Bake for 8-11 minutes, until edges are set and slight browning is seen around the base of cookie.
- Let cool 5 minutes before transferring to cooling rack to cool completely.
