Chocolate Crispy Rice Cookies

From the cookbook Mug Meals by Dina Cheney.

Chocolate Crispy Rice Cookies
Prep 10 mins Chill 30 mins


  • 1 tablespoon unsalted butter
  • Nonstick cooking spray
  • 3/4 cup chocolate crispy rice cereal
  • 1/4 cup mini marshmallows
  • 1 tablespoon chocolate fudge sauce

Make It

1. Place the butter in a 12-oz. mug, cover, and microwave until melted, about 40 seconds.

2. Spray the inside of the mug with cooking spray. Stir in the cereal, marshmallows, and fudge sauce, mixing well. Cover and microwave until the marshmallows have fully melted, about 1 minute (check after 40 seconds).

3. Divide into two piles on a piece of waxed paper or parchment. Form into 2-inch-diameter cookie shapes and refrigerate until cool and solid, about 30 minutes.