If you’re craving a treat that’s crisp on the edges, chewy in the middle, and bursting with that nostalgic marshmallow and cereal crunch, you’re in for a real delight with this Marshmallow Crispy Cookies (Costco Copycat) Recipe. These cookies are perfect for cozy afternoons, lunchbox surprises, or whenever you want a sweet that feels both indulgent and a bit playful. I love how they combine the best of buttery cookie goodness with the toasty snap of rice krispies and gooey marshmallows in every bite.
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In the Kitchen
This Marshmallow Crispy Cookies (Costco Copycat) Recipe captures that perfect combo of chewy, crunchy, and sweet with a rich brown butter base. I find that browning the butter is the secret to a deep, toasty flavor that really sets these cookies apart from any ordinary batch.
- Juicy and Tender Every Time: Browning butter brings nutty warmth that makes the cookie interiors buttery soft and tender, with a subtle caramel note.
- Golden, Satisfying Finish: Toasted rice krispies add just the right crispiness, keeping the edges golden and crunchy while the centers stay chewy.
- Simple Ingredients, Big Impact: A small handful of mini marshmallows creates gooey pockets that melt delightfully throughout the cookie.
- Weeknight to Weekend Ready: Quick to mix and bake, these cookies shine whether you’re baking a batch after work or prepping for a special gathering.
Ingredients at a Glance
I always recommend using the best quality ingredients you can find, especially for the butter and vanilla, because those small differences really come through in the final flavor of this Marshmallow Crispy Cookies (Costco Copycat) Recipe.
- Salted Butter: Use high-quality butter for the best brown butter flavor and texture—European-style butter works wonders if you have it.
- Brown Sugar: I prefer dark brown sugar for richer molasses notes, but light brown sugar works well too.
- Granulated Sugar: Adds balance and helps with the cookie’s crisp edges.
- Vanilla (paste or extract): Vanilla paste boosts those vanilla notes without watering down the dough.
- Rice Krispie Cereal: Make sure it’s fresh to preserve that crisp snap inside the cookie.
- Mini Marshmallows: Provides mini gooey bursts in every bite; fresh marshmallows melt best.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Marshmallow Crispy Cookies (Costco Copycat) Recipe
Step 1 — Brown the Butter to Perfection
Start by melting ½ cup salted butter in a medium saucepan over medium heat. Stir gently and watch closely as it melts, then foams, and finally transforms into a beautiful golden brown liquid with a nutty aroma. This step is key—it adds that magical depth to your cookies. Be ready to pull it off the heat right before it starts to burn. Pour it into a bowl and pop it in the fridge or freezer for 10 minutes so it cools but stays pourable.
Step 2 — Mix Sugars, Egg, and Vanilla into Brown Butter
Once your butter is slightly cool, stir in ¾ cup brown sugar and ½ cup granulated sugar until fully combined. Crack in one room-temperature egg along with a teaspoon of vanilla paste or extract. Blend everything on low speed or stir vigorously until smooth and shiny—it usually takes about 30 seconds. This method prevents scrambling the egg and helps build a smooth dough.
Step 3 — Incorporate Dry Ingredients and Fold in Crunchy Goodness
Sprinkle in ½ teaspoon baking soda, ¾ teaspoon salt, and 1 cup all-purpose flour. Gently fold or mix just until the flour disappears—over-mixing will toughen your cookies. Next, fold in 1½ cups of rice krispie cereal for that iconic crispy texture, followed by ⅔ cup mini marshmallows for gooey sweet pockets. These final mixes need to be gentle to keep the marshmallows intact just right.
Step 4 — Scoop and Bake to Golden Perfection
Use a 3-tablespoon cookie scoop to portion the dough into large balls. Place 4–5 cookies per parchment-lined baking sheet, giving them plenty of elbow room since they spread thin while baking. Pop them in a preheated 350°F oven for 10 to 13 minutes. You’ll want to catch that moment when the edges turn a light golden brown, signaling they’re ready but still perfectly chewy in the middle. Right after removing from the oven, sprinkle a touch of flaked salt on top for a little salty crunch surprise.
Things to Remember
Baking these Marshmallow Crispy Cookies (Costco Copycat) Recipe calls for a bit of attention to detail, especially around the browning of butter and timing in the oven. Don’t rush the butter step, and keep a close eye on your baking time to lock in that perfect texture.
- Doneness Cue: Look for lightly golden edges with the middle still soft to the touch—this means chewy perfection.
- Temperature Trick: Letting your egg come to room temp ensures smooth mixing and consistent dough texture.
- Make-Ahead Move: The dough freezes beautifully if shaped into balls first. Bake straight from frozen, adding a couple of minutes to the bake time.
- Common Pitfall: Over-baking dries out the cookies, so pull them a little early—they continue cooking on the hot sheet.
Ways to Serve It
Finishing Touches
Right after baking, I love sprinkling these cookies with flaked sea salt. The contrast between sweet and salty elevates every bite of this Marshmallow Crispy Cookies (Costco Copycat) Recipe, making the flavors pop. For a fun twist, try drizzling with a little melted dark chocolate or adding a sprinkle of cinnamon before baking for warm spice notes.
Plays Well With
These cookies pair delightfully with a cold glass of milk or a creamy coffee. For something a bit more indulgent, serve alongside vanilla ice cream or a scoop of marshmallow fluff for dipping. The textural contrast of soft ice cream melting into crunch is a game changer.
Simple Plating Upgrades
Layer these cookies on a rustic wooden board with fresh berries or sprigs of mint to brighten presentation. For special occasions, stack them into cookie sandwiches with a marshmallow or chocolate spread filling and wrap in parchment tied with twine—instantly gift-worthy!
Make-Ahead & Keeping Fresh
Storing Leftovers
Store your Marshmallow Crispy Cookies (Costco Copycat) Recipe in an airtight container at room temperature for up to 4 days. They keep a lovely balance of chewy and crisp if given a little space to breathe but try not to stack them too tightly to avoid flattening. If you notice softness, a quick 5-minute toast in the oven refreshes their crispness.
Freezing Tips
This dough freezes well as individual scoops. Freeze them spread apart on parchment, then transfer to a sealed bag or container. Bake straight from frozen—baking time increases by about 2–3 minutes. Baked cookies freeze well too; thaw at room temp and optionally warm to revive that fresh-baked feel.
Reheating Marshmallow Crispy Cookies (Costco Copycat) Recipe Without Drying Out
To warm leftovers, use a 300°F oven for 3 to 5 minutes or a 20-second zap in the microwave. Avoid overheating to keep marshmallows soft, not melting entirely or drying out the cookie. An air fryer at low temp also does a wonderful job of crispening edges while keeping the middle luscious.
Frequently Asked Questions
Yes, but I recommend chopping regular marshmallows into smaller pieces to mimic the mini ones. This ensures even distribution and helps them melt into perfectly gooey pockets rather than big gooey blobs.
You could try other puffed cereals like corn puffs or even crushed crispy granola bars, but the classic rice krispie crunch is unique. The texture may differ slightly but it’ll still be delicious.
Keep an eye on the baking time—stick to 10 to 13 minutes at 350°F. Marshmallows melt quickly and can brown if overexposed to heat, so don’t extend baking beyond golden edges. You want soft, melty pockets, not burnt bits.
For dairy-free, swap butter with a vegan butter alternative and use dairy-free marshmallows (available at specialty stores). Make sure your sugar and cereal are vegan-friendly too. The texture and flavor might vary slightly but it’s definitely doable!
Final Thoughts
I can’t recommend this Marshmallow Crispy Cookies (Costco Copycat) Recipe enough for when you want a cookie that’s a little different but still classic and totally comforting. The browned butter and marshmallow combo makes these cookies stand out every time I bake them, delighting friends and family alike. Give these a try—you'll love the way the simple ingredients come together in such a memorable, crave-worthy cookie.
PrintFull Printable Recipe
Marshmallow Crispy Cookies (Costco Copycat) Recipe
These Marshmallow Crispy Cookies are a delightful Costco copycat treat featuring browned butter, crispy Rice Krispie cereal, and gooey mini marshmallows. With a perfect balance of sweet, salty, and chewy textures, these cookies promise a crowd-pleasing snack or dessert experience.
- Total Time: 28 minutes
- Yield: 12 cookies
Ingredients
Wet Ingredients
- 0.5 cup (113.5 g) salted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract or vanilla paste
Dry Ingredients
- 0.75 cup (165 g) brown sugar
- 0.5 cup (100 g) granulated sugar
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 1 cup (140 g) all-purpose flour
Add-ins
- 1.5 cups (43 g) Rice Krispie cereal
- 0.66 cup (30 g) mini marshmallows
- Flaked salt for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Browning the Butter: Melt 0.5 cup of salted butter in a medium saucepan over medium heat. Continue cooking past the boiling point while stirring constantly until the butter turns a golden brown color and gives off a nutty aroma. Be attentive to avoid burning. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Mix Sugars and Butter: In a medium mixing bowl, combine the cooled browned butter with 0.75 cup brown sugar and 0.5 cup granulated sugar. Mix until well incorporated. Add the egg and 1 teaspoon vanilla extract, mixing on low speed until smooth, about 30 seconds.
- Add Dry Ingredients: Gradually add 0.75 teaspoon salt, 0.5 teaspoon baking soda, and 1 cup all-purpose flour to the wet mixture. Mix carefully to avoid overmixing, just until combined.
- Fold in Cereal and Marshmallows: Gently fold 1.5 cups Rice Krispie cereal into the dough, followed by 0.66 cup mini marshmallows, ensuring an even distribution without crushing the marshmallows.
- Scoop the Cookies: Use a 3-tablespoon cookie scoop to portion out large dough balls. Place 4 to 5 cookies per lined baking sheet, leaving enough space as they will spread thin during baking.
- Bake the Cookies: Bake in the preheated oven for 13 minutes or until the edges turn a light golden brown. Be careful not to overbake to maintain a chewy center.
- Finish with Flaked Salt: Remove the cookies from the oven and immediately sprinkle with flaked salt for a perfect sweet and salty finish. Allow cookies to cool slightly before serving.
Notes
- Using vanilla paste instead of extract can enhance the vanilla flavor.
- Browning the butter adds a rich, nutty flavor; watch closely to prevent burning.
- Chilling the browned butter helps prevent the egg from cooking when combined.
- Do not overmix the dough to keep cookies tender and chewy.
- Use parchment paper for easy cleanup and to prevent sticking.
- Allow cookies to cool on the baking sheet before transferring to a wire rack for best texture.
- Flaked salt adds a lovely contrast; adjust amount to taste.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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