Line a baking sheet with parchment or coat it lightly with nonstick spray—this speeds up cleanup.

In a medium saucepan over low heat, stir the butter until it’s just melted (no browning). Keeping heat low prevents scorching.

Toss in the mini marshmallows and stir constantly; remove from heat when only a few small marshmallow bits remain (they’ll finish melting off the heat).

Stir in vanilla and a pinch of salt—this little extra makes all the difference.

Pour both cereals into the pot and fold gently with a silicone spatula until every grain is coated in gooey marshmallow.

Let the mixture cool for 1–2 minutes so it’s still pliable but not scorching. Use a 2-Tbsp cookie scoop or your hands (greased or wearing food-safe gloves) to form rounds, placing them on the sheet about 1 inch apart.

Pop the tray into the fridge for 15–20 minutes. This firms the cookies and gives them that chewy-crunch balance we love.

Once set, they’re ready! Transfer to a plate for immediate munching or follow the storage tips below.