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The ratio of cereal to marshmallow makes or breaks a rice krispie treat… literally! For extra gooey and butteryrice krispie treats, use this recipe. The addition of a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt, makes all the difference. I originally published this recipe in 2019and have since added new photos, a video tutorial, and helpful success tips. I wasn’t going to publish this recipe because, really, how many ways can one make a rice krispie treat? (Hello,cake batter rice krispie treats,pumpkin pie rice krispie treats, ands’mores rice krispie treatsfrom forever ago!) The internet is flooded with these classic marshmallow-cereal squares, but I figured you might like to know how I’ve been making them over the years…? Maybe? Hopefully? This is, without question,the best way to make rice krispie treatsand I have a few tricks up my sleeve to guarantee that the treats are extra marshmallow-y, extra gooey, extra buttery, extra flavorful, and extra AWESOME. I make these whenever I need a quick and guaranteed crowd-friendlydessert. In fact, I just served a double batch at a big cookout over the weekend. Not a single square left. They are also the perfect treat to include in our list ofback to school recipes. Crispy rice treats are a totally retro dessert (just like a nostalgicchocolate cake roll!) and once you take that first bite, you’re instantly reminded why they’re a staple. So good!!

Baking cookies at home is a fun and rewarding experience! Here's a simple recipe for classic chocolate chip cookies: Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups chocolate chips (semisweet or milk chocolate) Instructions: Preheat the oven: Preheat your oven to 350°F (175°C). Mix the wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the eggs one at a time, then add the vanilla extract. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix everything together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Scoop the dough: Drop rounded spoonfuls of dough onto ungreased baking sheets. Leave space between each cookie for spreading. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Serve: Enjoy your homemade cookies with a glass of milk or your favorite beverage! Tips: For softer cookies, slightly underbake them and let them cool on the baking sheet. You can add nuts, like walnuts or pecans, to the dough for extra crunch. If you prefer, substitute the chocolate chips with white chocolate, butterscotch chips, or even raisins. Enjoy your baking!