Marshmallow Crispy Cookies Recipe

Introduction

These Marshmallow Crispy Cookies are a delightful twist on the classic crispy cookie, packed with gooey mini marshmallows and crunchy rice krispies. With browned butter adding a rich, nutty flavor, these thin, chewy treats are perfect for anyone looking for a fun and tasty snack.

Ingredients

• ½ cup (113.5 g) salted butter
• ¾ cup (165 g) brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla (vanilla paste recommended if available)
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (158 g) + 2 tablespoons all-purpose flour
• 1½ cups (43 g) rice krispie cereal
• ⅔ cup (30 g) mini marshmallows
• Flaked salt for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: Brown the butter by melting ½ cup in a medium saucepan over medium heat. Continue cooking past boiling until it turns golden brown and smells nutty, stirring constantly to prevent burning. Once browned, pour into a bowl and chill in the fridge or freezer for about 10 minutes to cool.
3. Step 3: In a medium mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Add the egg and vanilla, mixing on low speed until smooth, about 30 seconds.
4. Step 4: Gradually add salt, baking soda, and flour, mixing carefully to avoid overworking the dough.
5. Step 5: Fold in the rice krispie cereal, followed by the mini marshmallows.
6. Step 6: Scoop the dough into large balls using a 3-tablespoon cookie scoop. Place 4-5 cookies per baking sheet, leaving enough space as they will spread thin.
7. Step 7: Bake for 10-13 minutes until the edges are lightly golden brown. Avoid overbaking to keep the centers chewy. Remove from oven and sprinkle with flaked salt while hot.

Tips & Variations

• If you prefer thicker cookies, add an extra 2 tablespoons of flour to the dough.
• Use vanilla paste instead of vanilla extract for a more intense flavor.
• Lightly spoon flour into your measuring cup without packing it for more accurate measurement, especially if you don’t have a kitchen scale.
• Keep a close watch when browning butter to prevent it from burning—it can go from perfect to burnt quickly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm them briefly in a low oven or microwave to regain their chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted or unsalted butter for this recipe?

Salted butter is recommended to enhance the flavor, but if you use unsalted butter, add an extra ¼ teaspoon of salt to the dough.

Will the marshmallows melt completely while baking?

The mini marshmallows soften and become gooey but do not completely melt, giving the cookies a chewy, sweet texture with marshmallow pockets.

Marshmallow Crispy Cookies Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

These Marshmallow Crispy Cookies are a delightful twist on classic crispy cookies, featuring browned butter for a rich, nutty flavor and the crunch of Rice Krispies cereal combined with gooey mini marshmallows. Lightly salted on top for the perfect balance, these thin, chewy cookies offer a unique texture and irresistibly buttery taste, reminiscent of popular bakery-style treats.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup (113.5 g) salted butter
• ¾ cup (165 g) brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract or vanilla paste

Dry Ingredients

• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (158 g) + 2 tablespoons all-purpose flour

Add-ins

• 1½ cups (43 g) Rice Krispies cereal
• ⅔ cup (30 g) mini marshmallows

Topping

• Flaked salt for sprinkling

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Browning the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Stir consistently as it melts, continuing past melting until it foams and then turns a golden brown color with a nutty aroma. Be vigilant as it can burn quickly. Pour the browned butter into a bowl and chill in the fridge or freezer for about 10 minutes to cool.
3. Mix Sugars and Butter: In a medium mixing bowl, combine the cooled browned butter with brown sugar and granulated sugar. Mix until well combined.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the sugar and butter mixture. Mix on low speed until smooth, approximately 30 seconds.
5. Incorporate Dry Ingredients: Gradually add baking soda, salt, and the all-purpose flour to the wet mixture. Stir gently to combine, being careful not to overmix to maintain cookie tenderness.
6. Fold in Rice Krispies and Marshmallows: Gently fold in the Rice Krispies cereal followed by the mini marshmallows to preserve their shapes and texture.
7. Shape the Cookies: Using a 3-tablespoon cookie scoop or large spoon, form dough balls and place 4-5 per prepared baking sheet, spacing them out to allow spreading.
8. Bake to Perfection: Bake in the preheated oven for 10-13 minutes, until the edges turn lightly golden. Avoid over-baking to keep the centers chewy and soft.
9. Finish and Serve: Immediately after removing from the oven, sprinkle the cookies with flaked salt for a perfect sweet-salty contrast. Allow to cool before serving.

Notes

• This recipe was developed in response to popular demand to recreate Costco-style marshmallow crispy cookies at home.
• These cookies are intentionally thin and buttery. For a thicker cookie, add an extra 2 tablespoons of flour when mixing the dry ingredients.
• Using grams instead of cups for flour measurement yields more precise results for consistent cookie texture.
• If you don’t have a kitchen scale, spoon the flour lightly into the measuring cup instead of packing it to keep the cookies tender.

Keywords: marshmallow cookies, crispy cookies, browned butter cookies, Rice Krispies cookies, chewy cookies, homemade crispy cookies