Introduction

These Marshmallow Crispy Cookies combine the buttery richness of browned butter with the satisfying crunch of Rice Krispies and the chewy sweetness of mini marshmallows. Inspired by a popular store-bought treat, this homemade version is crispy, chewy, and delightfully flavorful.

The image shows three oatmeal cookies on a white parchment paper that covers a well-used metal baking tray with darkened edges. The cookies are golden brown with a slightly rough texture, showing oats and some melted marshmallows on the top layer, which adds a soft white and slightly toasted look. The cookies are round and thick with a slightly raised edge. The background features a white marbled texture beneath the tray. photo taken with an iphone --ar 4:5 --v 7

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 Krispies cereal
⅔ cup (30 g) mini marshmallows
Flaked salt for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Brown the butter by melting ½ cup in a medium saucepan over medium heat. Stir constantly as it foams and watch closely until it turns a golden brown color and smells nutty. Be careful not to burn it. Once browned, pour into a bowl and chill in the fridge or freezer for about 10 minutes to cool.
Step 3: In a medium mixing bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Add the egg and vanilla, then mix on low speed until smooth, about 30 seconds.
Step 4: Gradually stir in the salt, baking soda, and flour. Mix gently to avoid overmixing the dough.
Step 5: Fold in the Rice Krispies cereal followed by the mini marshmallows, ensuring they are evenly distributed.
Step 6: Using a 3-tablespoon cookie scoop, form large balls of dough and place 4-5 on each prepared baking sheet, leaving plenty of space as the cookies will spread thin.
Step 7: Bake for 10-13 minutes or until the edges are lightly golden brown. Avoid overbaking to keep the centers chewy.
Step 8: Remove from the oven and immediately sprinkle with flaked salt. Let the cookies cool on the baking sheet before transferring to a wire rack.

Tips & Variations

If you prefer a thicker cookie, add an extra 2 tablespoons of flour to the dough.
For more precise measurements, use grams especially for flour. Lightly spoon flour into the measuring cup to avoid packing it.
Chilling the dough for an hour before baking can help prevent excessive spreading and yield chewier cookies.
Try using vanilla paste instead of extract for a more pronounced vanilla flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container or bag for up to 3 months. You can freeze dough balls as well and bake them fresh by adding a few extra minutes to the baking time. To reheat, warm the cookies in a low oven (300°F / 150°C) for 5-7 minutes to restore softness.

How to Serve

The image shows a close-up view of four round oatmeal cookies on a baking tray lined with white parchment paper. Each cookie is golden brown with a slightly rough, crumbly texture and has patches of melted white marshmallow embedded on top, giving them a soft, gooey look. The baking tray has a dark, worn metal frame with scratches and discoloration. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do my cookies spread too much and become very thin?

These cookies are naturally thin due to the marshmallows and browned butter. To reduce spreading, chill the dough for at least an hour before baking and consider adding 2-3 tablespoons more flour. Using a smaller scoop can also help manage cookie size and thickness.

Can I make these cookies dairy-free or vegan?

While the original recipe uses salted butter, you can try substituting with margarine or a vegan butter alternative. The texture and flavor might vary slightly, but many have found this substitution works well for a dairy-free version.