Marshmallow Crispy Cookies (Costco Copycat) Recipe
These Marshmallow Crispy Cookies are a delightful Costco copycat treat combining the rich nuttiness of browned butter with the crunch of rice krispie cereal and the sweet chewiness of mini marshmallows. Perfectly golden with a salty finish, these cookies offer a unique texture and flavor experience that’s irresistible for any sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 13 servings (approximately 13 cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup salted butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract or vanilla paste
Dry Ingredients
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
Mix-ins and Toppings
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- Flaked salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Bread the Butter: In a medium saucepan over medium heat, melt ½ cup salted butter. Continue cooking past the boiling stage until the butter foams and then turns a golden brown with a nutty aroma. Stir constantly to avoid burning. Immediately remove from heat and transfer to a bowl. Chill in the fridge or freezer for about 10 minutes to cool.
- Mix Butter and Sugars: In a medium mixing bowl, combine the cooled browned butter with ¾ cup brown sugar and ½ cup granulated sugar. Add in the egg and vanilla extract, and mix on low speed until the batter is smooth—about 30 seconds.
- Add Dry Ingredients: Gradually incorporate ¾ teaspoon salt, ½ teaspoon baking soda, and 1 cup plus 2 tablespoons all-purpose flour into the wet mixture. Mix gently to combine, being careful not to overwork the dough.
- Fold in Cereal and Marshmallows: Gently fold 1½ cups of rice krispie cereal into the dough, followed by ⅔ cup mini marshmallows, ensuring they are evenly distributed without crushing the cereal.
- Scoop Dough: Using a 3-tablespoon cookie scoop or a large spoon, portion the dough into balls. Place 4 to 5 cookies on each prepared baking sheet, spacing them out as they will spread thinly during baking.
- Bake and Finish: Bake the cookies in the preheated oven for 10 to 13 minutes until the edges are lightly golden brown. Avoid overbaking to keep a chewy center. Once out of the oven, immediately sprinkle with flaked salt to enhance the flavor.
Notes
- Ensure the butter is browned properly without burning for the best nutty flavor.
- Chilling the browned butter before mixing prevents it from cooking the egg when incorporated.
- Use a large cookie scoop to maintain consistent cookie sizes and even baking.
- Do not overbake; the cookies should be lightly browned on the edges but still soft in the center.
- Flaked salt on top adds a flavorful contrast that complements the sweet marshmallows.
Keywords: marshmallow cookies, crispy cookies, Costco copycat, rice krispie cookies, browned butter cookies, chewy cookies, easy dessert
