Baking Instructions

• Preheat oven to 350°F. Line sheet pans with parchment paper or a silicone baking mat.
• With an electric mixer, beat butter with brown sugar and granulated sugar for several minutes until pale and creamy, scraping down the bowl at least once.
• Add eggs one at a time, followed by the vanilla, mixing and scraping the bowl after each.
• Add the flour, baking soda, and salt and mix just until the dough starts to come together.
• Add the crispy rice cereal and the chocolate chips and mix until combined.
• Portion dough into large 3 tablespoon rounds.
• Use a sharp knife or kitchen shears to cut marshmallows in half crosswise. Place a half into the center of each cookie dough portion. Use your hands to work the dough around the marshmallow so that the marshmallow is completely concealed inside.
• Bake for 8-10 minutes, just until cookie edges start to turn golden brown and the marshmallow has just puffed up through the center.
• Let cookies cool on the sheet pan for 1-2 minutes, then transfer to a cooling rack to cool completely.
• Enjoy these cookies the day they are baked.