why make this recipe
Marshmallow Crispy Cookies are a lovely treat that brings back childhood memories. They combine the classic flavors of cookies with the delightful chewiness of marshmallows and the crunch of Rice Krispies. This recipe is a copycat of a popular treat found at Costco, making it easy to enjoy a beloved snack in the comfort of your home. Plus, who doesn’t love a warm, gooey cookie fresh out of the oven?
how to make Marshmallow Crispy Cookies
Ingredients :
- ½ cup salted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla (this is a good time to use vanilla paste if you have it)
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup all-purpose flour
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- flaked salt for topping
Directions :
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Start by browning the butter. Melt the ½ cup of butter in a medium saucepan. Keep cooking it over medium heat past the boiling point. Stir it carefully until it turns a nice golden brown and gives off a nutty smell. Watch it closely to avoid burning.
- Once the butter is browned, pour it into a bowl and let it cool in the fridge or freezer for about 10 minutes.
- In a medium mixing bowl, mix the brown butter with both sugars. Add the egg and vanilla, then mix on low until smooth, about 30 seconds.
- Gradually mix in the salt, baking soda, and flour, being careful not to over mix.
- Fold in the Rice Krispies and mini marshmallows gently.
- Scoop the dough into large balls. A 3-tablespoon cookie scoop works well for this. Place 4-5 cookies on the baking sheet as they will spread thin.
- Bake the cookies for 10-13 minutes. Look for a light golden brown around the edges. Be careful not to over bake, or the center will lose its chewiness. Sprinkle with flaked salt.
how to serve Marshmallow Crispy Cookies
Serve these cookies warm for the best experience. They go wonderfully with a glass of milk or a cup of coffee. You can also share them as a sweet treat at parties or gatherings, as they are sure to be a hit with both kids and adults alike.
how to store Marshmallow Crispy Cookies
To store your cookies, place them in an airtight container. They can last about 3-5 days at room temperature. If you want to keep them fresh longer, consider putting them in the fridge, where they can last up to a week. You can also freeze them for a treat later; just make sure to seal them well.
tips to make Marshmallow Crispy Cookies
- Make sure your butter is browned but not burnt. The nutty flavor is key!
- Use room temperature eggs to help the dough mix evenly.
- Don’t over mix after adding the flour; this will keep your cookies soft.
- For extra chewiness, add more mini marshmallows.
- Experiment with different chocolate chips or nuts for fun variations.
variation
If you want to change things up, consider adding chocolate chips or swapping the Rice Krispies for another cereal. You could also sprinkle some mini chocolate chips on top before baking for an added treat.
FAQs
1. Can I use unsalted butter instead of salted?
Yes, but if you do, add a pinch of salt to the recipe to balance the flavors.
2. How can I prevent my cookies from spreading too much?
Make sure you chill the dough before baking if you find them spreading too thin in the oven.
3. Can I use regular marshmallows instead of mini marshmallows?
Yes, you can chop regular marshmallows into smaller pieces if you prefer. Just be mindful of how they are mixed in to keep the cookie structure.
Marshmallow Crispy Cookies
- Total Time: 28 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful treat combining the classic flavors of cookies with the chewiness of marshmallows and the crunch of Rice Krispies, reminiscent of a popular Costco snack.
Ingredients
- ½ cup salted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup all-purpose flour
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- Flaked salt for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Melt the ½ cup of butter in a medium saucepan, cooking it over medium heat until it turns golden brown and smells nutty. Remove from heat and let cool for about 10 minutes.
- In a mixing bowl, combine the brown butter with both sugars, the egg, and vanilla, mixing on low until smooth.
- Gradually incorporate the salt, baking soda, and flour, taking care not to over mix.
- Gently fold in the Rice Krispies and mini marshmallows.
- Scoop the dough into large balls and place 4-5 on the baking sheet to allow for spreading.
- Bake for 10-13 minutes until edges are lightly golden. Sprinkle with flaked salt.
Notes
Serve cookies warm for the best experience. These cookies can be stored in an airtight container for 3-5 days at room temperature or kept in the fridge for up to a week. They can also be frozen for later.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, marshmallow, Rice Krispies, dessert, treat, baking