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Marshmallow Crispy Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/marshmallow-crispy-cookies-recipe/