Marshmallow Crispy Cookies (Costco Copycat) Recipe
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4.9 from 7 reviews
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.
