In my opinion, you cant go wrong with gifting food. My husband, Davie, is super hard to buy for…. so this year for his birthday I did something a bit different. I made him his very own cookie recipe made with his favourite desserts: Tiramisu and Rice Krispie Treats! Its quiet the combo!
The cookie has all the things… a tiny bit bitter from the added coffee, vanilla and gooey-ness from the marshmallow, crunch from the Rice Krispies and off course some mini chocolate chips so you get a bit of chocolate in each bite! I even added a tiny bit of rum to replace the vanilla extract to really channel the tiramisu flavours.
So, every year I have vowed to make Davies Tiramisu Rice Krispie cookies for him on his birthday with this special recipe. Happy Birthday Davie!
If you give these cookies a try make sure to read my notes below for cooking – When the marshmallows cook, the bottom turns almost caramelly and the cookies will easily spread. To fix this, I simply use a rubber spatula when they immediately come out of the oven to reshape the cookies. They turn out perfectly round and have such a yummy texture by doing this! It is also very important to use parchment paper or the marshmallow will stick!
Ingredients
Donia Farms Unsalted Butter, softened
White sugar
Egg
Rum, (option to sub for vanilla extract)
Instant Coffee
All purpose flour
Baking powder
Salt
Rice Krispies
Mini marshmallows
Mini chocolate chips
Instructions
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In the bowl of a stand mixer add your butter. Beat for 30 seconds, then add the sugar. Beat for another 3 minutes, scraping down the sides of the bowl with a spatula when needed.
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Next, Add in the egg and rum. Beat for an additional 6 minutes, make sure to scrape down the sides of the bowl to incorporate all the butter and sugar mixture.
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In a separate bowl, whisk together the flour, baking powder and salt. Add this to the creamed mixture and mix slowly until just incorporated. Next add in the marshmallows and chocolate chips. Pulse the mixer until they are combined. Lastly add in the rice krispies and stir slowly until just combined again.
It is important you do not over mix the rice krispies or they will break down and cause a crumbly dough.
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Using a large cookie scoop or 1/3 cup measuring cup make your dough balls. You want to place them on a parchment lined plate or cookie sheet and cover, then refrigerate for 1 hour.
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After chilling, preheat your oven to 375. Bake the cookies for 11 minutes on a parchment lined cookie tray. (MUST HAVE PARCHMENT!) Allow for ample spreading – these are large cookies! IMPORTANT: Because of the marshmallows cooking and turning caramel like, the cookies will easily spread. To fix this, use a rubber spatula immediately when you take the cookies out of the oven to push the sides in and make your cookies perfectly round. I do this mostly every time and they always turn out perfectly round and delicious!
Let the cookies cool on the pan for a few minutes to set before moving to a cooling rack.
