Cookies and Cream Smores Krispie Treats: Easy 5-Step Dessert Recipe

Let me set the scene: the sweet, toasted aroma of marshmallows swirling through my kitchen, mingling with rich chocolate and crushed Oreo cookies—it’s seriously irresistible. The first time I whipped up these Cookies and Cream S’mores Krispie Treats, I remember standing over the pan, eyes wide, watching the marshmallows melt into gooey perfection. It was one of those moments you just have to pause and grin, because you know you’re about to enjoy something truly special.

Honestly, I stumbled on this recipe after a rainy Saturday, searching for a way to combine my childhood favorites: s’mores and cookies and cream. (Let’s face it, we all crave those classic flavors from time to time!) My grandma used to make marshmallow treats when I was knee-high to a grasshopper, and I wanted to give that nostalgia a fun twist. The result? A dangerously easy dessert that feels like a warm hug with every bite.

My family couldn’t keep their hands off the cooling rack—I even caught my youngest sneaking an extra piece before dinner (can’t blame him, really). Friends who tried these at our last potluck asked for the recipe before dessert was finished. These treats are perfect for birthday parties, game nights, or just to brighten up your Pinterest dessert board. If you’re a dessert lover, you’re going to want to bookmark this one. I tested these treats at least five times (in the name of research, of course), and now they’re a staple for family gatherings, teacher gifts, and lazy weekend snacks. Trust me, Cookies and Cream S’mores Krispie Treats are about to become your new favorite.

Why You’ll Love This Recipe

After years of experimenting with marshmallow treats and s’mores-inspired desserts, I can confidently say these Cookies and Cream S’mores Krispie Treats tick all the boxes for a crowd-pleasing, stress-free treat. Here’s why they stand out from the rest:

• Quick & Easy: Comes together in under 20 minutes—no oven required! Perfect for busy weeknights or impromptu get-togethers.
• Simple Ingredients: No fancy grocery trips; you probably have everything on hand already. Pantry staples and a few fun extras make magic happen.
• Perfect for Any Occasion: Ideal for birthday parties, school bake sales, potlucks, cozy movie nights, and holiday gatherings.
• Crowd-Pleaser: Kids and adults alike go wild for the blend of gooey marshmallow, crunchy cereal, and that unmistakable cookies and cream flavor.
• Unbelievably Delicious: The texture is next-level—chewy, crispy, and layered with pockets of chocolate, marshmallow, and cookie bits. It’s comfort food with a playful twist.

What makes this version different? I blend crushed chocolate sandwich cookies right into the cereal base, and toss in mini marshmallows for extra gooeyness. There’s a drizzle of melted chocolate on top, plus actual graham cracker crumbs (not just flavoring), so every bite tastes like a campfire s’more—without the smoke!

This isn’t just another marshmallow bar. It’s the kind that makes you close your eyes after the first bite. I’ve tried other recipes, but this one nails the balance: not too sweet, not too heavy, and the mix of textures is spot on. Whether you’re impressing guests or just turning an ordinary afternoon into dessert heaven, these Cookies and Cream S’mores Krispie Treats are a must-try.

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to deliver bold flavor and that signature s’mores-and-cookies-and-cream combo. Most of these are pantry staples, while a couple are perfect for customizing to your taste.

• For the Base:
  • 6 cups (170g) crispy rice cereal (I love the classic Kellogg’s Rice Krispies)
  • 4 cups (160g) mini marshmallows (plus extra for mixing in)
  • 1/4 cup (60g) unsalted butter, cut into pieces (softened slightly)
• For the Cookies and Cream Layer:
  • 15 chocolate sandwich cookies (Oreos or similar), crushed (I recommend double-stuffed for extra creaminess)
• For the S’mores Flair:
  • 1 cup (100g) graham cracker crumbs (about 8 full sheets, crushed)
  • 1 cup (175g) milk chocolate chips or chopped chocolate bars (Hershey’s or Ghirardelli are great)
  • 1/2 cup (20g) mini marshmallows (for folding in at the end)
• For the Topping:
  • 1/2 cup (90g) white chocolate chips, melted (optional, but adds a lovely drizzle)
  • Extra crushed cookies and graham cracker crumbs (for garnish)

Ingredient Tips: Use gluten-free crispy rice cereal and graham crackers if needed; swap in dairy-free butter and marshmallows for allergies. In summer, try fresh strawberries chopped and folded in for a fruity twist. For best results, pick firm sandwich cookies—not generic brands, which can get soggy. If you only have large marshmallows, just chop them up.

Substitutions: Almond flour graham crackers work for gluten-free, dark chocolate for less sweetness, or vegan marshmallows for plant-based eaters. Honestly, you can mix and match—these treats are forgiving!

Equipment Needed

• Large mixing bowl: For combining cereal, cookies, and marshmallows. I use a big glass bowl; easy to clean and see what’s happening.
• Medium saucepan: For melting butter and marshmallows. Nonstick is best (less mess later).
• Sturdy spatula or wooden spoon: For stirring together the hot mixture and folding in extras. Silicone spatulas are ideal—they don’t stick as much!
• 9×13-inch (23x33cm) baking pan: For pressing the mixture in. Metal or glass works; I usually line with parchment for easy removal.
• Measuring cups and spoons: For accuracy. I’ve tried “eyeballing it”—but trust me, measuring is worth it.
• Plastic wrap or parchment paper: To prevent sticking when pressing down the mixture.

If you don’t have a baking pan, you can use a rimmed cookie sheet or even a casserole dish. For melting chocolate, a microwave-safe bowl works fine—just zap in short bursts. And if you’re on a budget, dollar-store spatulas and bowls do the trick (I’ve broken a few expensive ones with sticky marshmallow, ha!).

Maintenance tip: Soak pans and utensils in warm water right after use. Sticky marshmallow washes off much easier!

Preparation Method

1. Prep the Pan: Line a 9×13-inch (23x33cm) pan with parchment paper, leaving a little overhang for easy removal. Lightly grease or spray with nonstick spray. (Trust me, you do not want to be scraping these treats out later!)
2. Melt the Marshmallows: In a medium saucepan over low heat, melt 1/4 cup (60g) unsalted butter. Add 4 cups (160g) mini marshmallows and stir constantly until smooth and gooey—about 3-5 minutes. Watch for the marshmallows to turn glossy and lump-free. If it starts to brown, lower the heat immediately!
3. Mix the Base: Pour the melted marshmallow mixture into a large mixing bowl with 6 cups (170g) crispy rice cereal. Add 1 cup (100g) graham cracker crumbs and 1 cup (175g) milk chocolate chips. Quickly stir to combine while it’s still warm. If the mixture gets too stiff, warm it in the microwave for 20 seconds.
4. Add Cookies and Marshmallows: Gently fold in 15 crushed chocolate sandwich cookies and 1/2 cup (20g) mini marshmallows. (Don’t overmix, or the cookies will disappear!) The mixture should be sticky, chunky, and dotted with gooey bits. If it seems dry, add another handful of marshmallows.
5. Press into Pan and Finish: Transfer mixture to the prepared pan. Press down firmly with a spatula, plastic wrap, or parchment paper—aim for even thickness. Let cool for at least 30 minutes. Meanwhile, melt 1/2 cup (90g) white chocolate chips (microwave in 15-second bursts, stirring in between). Drizzle melted chocolate over the top, then sprinkle with extra crushed cookies and graham cracker crumbs.
6. Slice and Serve: Once set, lift out using the parchment overhang. Slice into bars—big squares for parties, or thin strips for snacking. If the treats stick, run a butter knife along the sides.

Prep Notes: Work quickly after melting the marshmallows—the mixture sets fast. If your kitchen is chilly, the treats may harden sooner, so have everything ready before you start. For gooier bars, add extra marshmallows at the end. For chewier texture, press lightly in the pan instead of compacting firmly.

Sensory cues: The mixture should smell buttery and sweet, with pockets of chocolate and cookie bits visible throughout. If you hear a crunch as you press, you’ve hit the texture jackpot!

Troubleshooting: If the bars turn out too hard, you probably overcooked the marshmallows—next time, melt gently and remove from heat as soon as everything is smooth. If too soft, add a bit more cereal.

Cooking Tips & Techniques

Here’s what I’ve learned over years of making marshmallow treats and plenty of kitchen mishaps (yes, I’ve scorched my share of marshmallows):

• Low and Slow: Melt butter and marshmallows over low heat. Rushing it can lead to tough, rubbery bars.
• Prep Ingredients First: Measure and set everything out before you begin. Once the marshmallows melt, you only have a short window to mix and press.
• Don’t Overmix: Fold in cookies and extras gently. Overmixing breaks down the cookies and makes the bars dense.
• Use Parchment Paper: Pressing down with parchment prevents sticking and gives a smooth finish. No parchment? Use a lightly greased spatula.
• Chocolate Drizzle: For neat lines, use a zip-top bag with the corner snipped off. Or just let the kids go wild with a spoon!

Common mistakes? I’ve burned marshmallows by cranking the heat too high (they seize up and taste bitter—yuck). I’ve also let the mixture sit too long, which makes pressing it into the pan a wrestling match. Timing is everything—get it into the pan while it’s still warm and sticky.

For consistency, use fresh marshmallows (stale ones don’t melt well). Multi-task by crushing cookies and measuring cereal while the marshmallows melt. And don’t stress about perfection—these treats are supposed to look a little rustic!

Variations & Adaptations

Cookies and Cream S’mores Krispie Treats are endlessly customizable. Here are a few fun ideas:

• Gluten-Free: Use gluten-free crispy rice cereal, gluten-free sandwich cookies, and graham crackers. (I’ve made this version for my niece, and it’s just as delicious!)
• Vegan: Swap in dairy-free butter, vegan marshmallows, and plant-based chocolate. Lots of options are available now at most stores.
• Seasonal Twist: In fall, add a sprinkle of cinnamon and use pumpkin-flavored sandwich cookies. For summer, fold in chopped fresh strawberries or raspberries.
• Flavor Customization: Try mint chocolate sandwich cookies, or use dark chocolate chips for a richer treat. Peanut butter chips add another layer of flavor!
• Different Cooking Methods: If you don’t have a stove, melt butter and marshmallows in the microwave (in 30-second bursts, stirring in between).
• Nut-Free: Double-check your cookie and chocolate brands for nut-free certification.

I once tried swapping half the chocolate chips for caramel bits—wow, what a gooey surprise! Honestly, just have fun with it. These treats are super forgiving, and experimenting leads to new favorites.

Serving & Storage Suggestions

For best results, serve Cookies and Cream S’mores Krispie Treats at room temperature. They slice more easily and the flavors are at their peak. Arrange them in a single layer on a pretty platter for parties, or stack in cupcake liners for grab-and-go snacks.

Serving Pairings: These bars pair perfectly with cold milk, hot cocoa, or even coffee for grown-up dessert lovers. Try with a scoop of vanilla ice cream for an indulgent treat!

Storage: Store in an airtight container at room temperature for up to 4 days. To keep them extra chewy, add a slice of bread (it works, I promise). For longer storage, wrap tightly and freeze for up to 1 month—thaw at room temperature before serving.

Reheating: If the treats get too firm, zap in the microwave for 10 seconds. The chocolate and marshmallows will soften up nicely. Over time, flavors meld and deepen, so they’re even better the next day.

Nutritional Information & Benefits

Here’s an estimate for each bar (assuming 24 bars per batch):

• Calories: ~160 per bar
• Fat: ~6g
• Carbohydrates: ~26g
• Sugar: ~15g
• Protein: ~2g

Health Benefits: The crispy rice cereal adds some whole grain, and using dark chocolate brings antioxidants. You can lighten the recipe by using reduced-fat cookies or swapping half the butter for coconut oil. Gluten-free and vegan adaptations are easy, making this dessert more inclusive.

Allergen Notes: Contains dairy, gluten, and soy (from most chocolate and cookies). Always double-check ingredient labels if serving to those with allergies. From a wellness perspective, these treats are a fun, portion-controlled way to satisfy your sweet tooth (moderation, right?).

Conclusion

Cookies and Cream S’mores Krispie Treats aren’t just another dessert—they’re a playful, nostalgic bite of childhood mixed with campfire magic. If you’re looking for a treat that’s easy, crowd-pleasing, and totally Pinterest-worthy, this is it. Customize with your favorite cookies, chocolates, or dietary swaps—there’s no wrong way to enjoy them.

Personally, I love these bars for their balance of chewy, crunchy, and gooey goodness. They make ordinary days a little sweeter and special occasions unforgettable. Give them a try, and don’t forget to share your twists and photos! Leave a comment below if you bake these up, or tag me with your own creative version. Happy snacking, dessert lovers—you’re in for a treat that just feels like home.

Frequently Asked Questions

Can I make Cookies and Cream S’mores Krispie Treats ahead of time?

Absolutely! They keep well for up to 4 days in an airtight container. You can even freeze them for longer storage—just thaw at room temp before serving.

What if I don’t have graham crackers?

No problem—substitute with digestive biscuits, vanilla wafers, or even extra crispy rice cereal for a different texture. The s’mores flavor will still shine through.

Can I use regular-sized marshmallows instead of mini?

Yes! Just chop them into small pieces so they melt evenly. Mini marshmallows are easier, but both work great.

How do I keep the bars from sticking to the pan?

Line your pan with parchment paper and grease it lightly. This makes removal super easy and keeps cleanup simple.

Are these treats gluten-free?

They can be! Use gluten-free crispy rice cereal, cookies, and graham crackers. Always check labels to be sure.

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