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Marshmallow Crispy Cookies Recipe

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★★★★★

4.8 from 90 reviews

Marshmallow Crispy Cookies are a delightful blend of thin, buttery cookies filled with crunchy Rice Krispie cereal and chewy mini marshmallows. Featuring browned butter for a rich, nutty flavor and a sprinkle of flaked salt on top, these cookies offer a perfect balance of crispy edges and gooey centers. They’re inspired by Costco’s popular version but made at home for a fun and delicious treat.

Ingredients

Scale

Butter and Sugars

  • ½ cup (113.5 g) salted butter
  • ¾ cup (165 g) brown sugar
  • ½ cup (100 g) granulated sugar

Wet Ingredients

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Brown the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past the melting point, stirring occasionally, until the butter foams and then turns a golden brown color with a nutty aroma. Watch carefully as it can burn quickly. Once browned, pour the butter into a bowl and chill in the fridge or freezer for about 10 minutes to cool slightly.
  3. Mix Sugars and Butter: In a medium mixing bowl, combine the cooled browned butter with brown sugar and granulated sugar. Mix well until smooth and 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, ensuring everything is fully incorporated.
  5. Add Dry Ingredients: Gradually mix in the salt, baking soda, and the flour. Stir carefully to combine, avoiding overmixing to keep the cookies tender.
  6. Fold in Cereal and Marshmallows: Gently fold in the Rice Krispie cereal followed by the mini marshmallows to ensure even distribution without crushing the cereal or melting the marshmallows.
  7. Shape Cookies: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place 4-5 cookies per baking sheet to allow room for spreading as these cookies are thin and will spread quite a bit during baking.
  8. Bake: Bake the cookies in the preheated oven for 10 to 13 minutes, or until the edges are lightly golden brown. Be careful not to overbake to preserve the chewy centers.
  9. Finish and Cool: Immediately after removing from the oven, sprinkle flaked salt on top of the cookies for a balance of sweet and salty flavors. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

Notes

  • For thicker cookies, add an additional 2 tablespoons of flour to the dough.
  • Measuring flour by weight (grams) is more precise; if using cups, lightly spoon flour into the cup rather than packing it.
  • Chilling the dough for 1 hour before baking can help reduce spreading and yield a chewier cookie.
  • Cookies can be frozen before or after baking, whichever is more convenient.
  • Browned butter enhances the flavor with a nutty richness that elevates this cookie beyond the ordinary.

Keywords: marshmallow cookies, rice krispie cookies, browned butter cookies, chewy cookies, crispy cookies, homemade copycat Costco cookies

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