Half and Half Cookies (Rice Treat + Sugar Cookie)

Have you ever had to decide whether to bake cookies or rice treats? Well, I have! These are the perfect treats that are the best of both worlds! One side is a gooey marshmallow while the other side is a soft cookie. You got this, bake on!

Rice Side:

1. Butter: 3 tablespoons (unsalted is standard)
2. Marshmallows: 1 package (10 oz, about 4 cups) of miniature marshmallows or 1 package (10 oz) of regular marshmallows
3. Rice Cereal: 6 cups of crisp rice cereal
4. Optional Enhancements: 1 teaspoon vanilla extract and a pinch of salt

Cookie Side:

1. 2 ¼ cups all-purpose flour
2. 1 tsp baking soda & 1 tsp salt
3. 1 cup (2 sticks) butter, softened
4. ¾ cup granulated sugar & ¾ cup packed brown sugar
5. 1 tsp vanilla extract
6. 2 large eggs
7. 2 cups semi-sweet chocolate chips

1. 1 Melt the butter in a large pot over low heat. Do not let it brown.
2. 2 Add marshmallows and stir until just melted. Remove from heat immediately.
3. 3 Fold in the cereal gently until evenly coated.
4. 4 Transfer to a greased or parchment-lined pan. Do not pack it down tightly; press gently with buttered fingers to keep them light and airy.
5. 5 Let cool at room temperature. Do not refrigerate, as it dries them out.

1. Preheat oven to 375°F (190°C).
2. Mix Dry: Combine flour, baking soda, and salt in a small bowl.
3. Cream Wet: Beat softened butter, sugars, and vanilla in a large bowl until creamy. Add eggs one at a time, beating well.
4. Combine: Gradually beat in the flour mixture, then stir in chocolate chips.
5. Mold: Make the cookies into a half circle shape.
6. Bake: Drop rounded tablespoons onto baking sheets with no grease. Bake for 9–11 minutes until golden brown

I burnt mine. ):

Mold the rice treat side into a half circle shape. Then add the two sides of the cookie together and push them together so that they stick. After that let them cool for a bit, and then chow down or you can read on how to decorate them!

There are many ways to decorate these cookies. I chose not to decorate but here are some techniques and different types of frosting to help you!

Techniques .

1. Outlining and Flooding: Use a thicker "piping" consistency to draw a border around the cookie. Once set, fill the center with a thinner "flood" consistency icing to create a smooth, solid base.
2. Wet-on-Wet: While the flood icing is still wet, add drops or lines of a contrasting color. Use a toothpick to drag through the wet colors to create swirls, hearts, or marbled patterns.
3. Layering (Wet-on-Dry): Allow the first layer of icing to dry for 1–2 hours (or up to 24 for full hardness) before piping details like dots, stripes, or writing on top for a 3D effect.
4. Sectioning: Pipe and flood non-adjacent sections of a design (like parts of a pumpkin) and let them dry before filling the remaining areas to create defined "puffy" segments.

Icing Types

1. Royal Icing: Dries hard and glossy, making it ideal for stacking and intricate details.
2. Buttercream: Soft and creamy; great for "crusted" floral designs and a richer flavor, though harder to stack.
3. Glaze Icing: A simple mixture of powdered sugar and milk/water that dries with a slight sheen but doesn't get as hard as royal icing.
4. Fondant: A pliable dough-like icing rolled out and cut into shapes to fit perfectly over the cookie.

Thanks for baking with Jolly Bean! Hope you like the cookies. Have a great day!