If you're craving a cookie that's irresistibly chewy with a fun twist, this Marshmallow Crispy Cookies Recipe might just become your new favorite. Perfect for when you want a quick sweet treat that combines the toasty warmth of browned butter with the playful crunch of crispy rice cereal and the gooey charm of mini marshmallows, these cookies are a joy to make and even better to eat.
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In the Kitchen
What I love most about this Marshmallow Crispy Cookies Recipe is how it balances textures and flavors so effortlessly. The browned butter gives this cookie a rich, nutty base that smells downright heavenly as it cooks, while the mini marshmallows add little pockets of melty sweetness contrasting with the crispy cereal bits.
- Juicy and Tender Every Time: Browning the butter adds such depth and ensures the cookies stay chewy and moist inside.
- Golden, Satisfying Finish: A light sprinkle of flaked salt at the end brings out the sweetness and rounds out each bite perfectly.
- Simple Ingredients, Big Impact: You don’t need anything fancy to make these spectacular—just pantry basics with a few twists.
- Weeknight to Weekend Ready: Quick to prepare and bake, these cookies suit last-minute cravings as well as casual get-togethers.
Ingredients at a Glance
For the best results in this Marshmallow Crispy Cookies Recipe, I always recommend using fresh, quality ingredients—you'll notice the difference in flavor and texture, especially with the butter and marshmallows.
- Salted Butter: Opt for a good-quality butter with a high-fat content to ensure rich browning and flavor.
- Brown and Granulated Sugar: Using both balances moisture and sweetness perfectly.
- Egg (Room Temperature): This helps the dough mix more evenly and gives the cookies a tender crumb.
- Vanilla Extract or Paste: Vanilla paste packs a punch, but extract works great too—choose based on what you have.
- Baking Soda: Don’t skip this—it helps the cookies rise just enough for soft edges.
- All-Purpose Flour: Sift it or stir well to avoid lumps and ensure a smooth dough.
- Rice Krispie Cereal: Adds delightful crispness without overpowering the cookie.
- Mini Marshmallows: Melting little pockets of sweetness that create a unique texture contrast.
- Flaked Salt: A sprinkle on top intensifies all the flavors harmoniously.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Marshmallow Crispy Cookies Recipe
Step 1 — Brown the Butter Just Right
Start by melting your butter in a medium saucepan over medium heat. Keep a close eye and stir often because the butter will foam up and then begin to turn golden brown. When it smells toasty and nutty and you see those beautiful amber flecks forming, it’s time to take it off the heat. This part is where the cookie gets its signature depth of flavor—I’ve had batches where I pulled it off too early and missed that richness, so patience really pays off here. Pour it into a bowl and pop it in the fridge or freezer for about 10 minutes to cool slightly but not harden.
Step 2 — Mix Sugars and Eggs to Creamy Perfection
Once your browned butter has cooled just a bit, whisk in both the brown sugar and granulated sugar until everything’s smooth and slightly fluffy—about 30 seconds on low speed if using a mixer. Then add your room temperature egg and vanilla, continuing to mix until it’s fully combined. You'll notice this mixture becomes beautifully glossy and thick, the perfect canvas for the next ingredients.
Step 3 — Combine Dry Ingredients, Then Fold in Crispy and Marshmallow Goodness
In a small bowl, mix your all-purpose flour, baking soda, and salt together. Gradually add these dry ingredients to your wet mixture, stirring gently to avoid overmixing—think just until combined, or the cookies might get tough. Then it’s time for the fun part: gently fold in the rice krispie cereal for that lovely crunch, followed by the mini marshmallows. These will melt slightly during baking and add soft, gooey bursts that contrast with the cereal’s crispness. I love how this combo creates cookies that are anything but ordinary.
Step 4 — Scoop, Bake, and Salt the Top for That Perfect Finish
Using a 3-tablespoon scoop or a generous spoonful, portion the dough onto parchment-lined baking sheets spaced well apart (4-5 cookies per sheet works best). These cookies spread thin, so you want to give them some breathing room. Bake at 350°F (175°C) for 10-13 minutes until the edges turn a light golden brown while the centers stay soft and tender. As soon as they come out of the oven, sprinkle each cookie with a pinch of flaked salt. This last touch beautifully elevates the sweetness and creates a balance that keeps you reaching for “just one more.”
Things to Remember
This Marshmallow Crispy Cookies Recipe has a few little tricks to make sure you nail the chewy texture and toasty flavors that make it special.
- Doneness Cue: Look for lightly golden edges but still soft centers; the cookies firm up as they cool.
- Temperature Trick: Make sure the browned butter isn’t too hot when mixing with eggs to avoid scrambling.
- Make-Ahead Move: Dough can chill in the fridge for up to 24 hours for deeper flavor and sturdier cookies.
- Common Pitfall: Avoid overbaking or stirring the dough too much to keep the tender, chewy texture.
Ways to Serve It
Finishing Touches
I love sprinkling these cookies with flaky sea salt right as they come out of the oven—that little contrast against the sweetness brightens every bite. If you want to get creative, a quick drizzle of melted dark chocolate adds a luxe element without too much fuss. Whipped cream or a scoop of vanilla ice cream on the side will elevate these to a weekend treat, especially when still slightly warm.
Plays Well With
These cookies pair wonderfully with a cup of rich coffee or a cold glass of milk—you’ll appreciate how the creamy drink complements that toasty butter flavor and melts the marshmallow sweetness just right. For a snack board, try serving with salted nuts or some fresh berries for a refreshing balance.
Simple Plating Upgrades
For casual days, a rustic stack on a pretty plate is charming enough. When hosting, try arranging the cookies on a wooden board with sprigs of fresh mint or edible flowers for an elegant touch. Wrap a few in wax paper tied with twine if you want to gift them—friends always appreciate these homemade delights!
Make-Ahead & Keeping Fresh
Storing Leftovers
Store your marshmallow crispy cookies in an airtight container at room temperature for up to 3 days. If you like them soft, add a slice of bread inside the container—the cookies will absorb moisture and stay tender. Refrigeration is optional but can make the marshmallows firm up a bit.
Freezing Tips
These cookies freeze beautifully! Freeze baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature before enjoying—avoid microwaving frozen marshmallows directly as they can get chewy or tough.
Reheating Marshmallow Crispy Cookies Recipe Without Drying Out
To reheat and bring back that freshly baked vibe, warm cookies briefly in a 300°F oven for 3–5 minutes. This melts the marshmallows lightly while keeping the cookie soft. Alternatively, zap in the microwave for 10 seconds but watch that they don’t get overly soft or gummy. If using an air fryer, go low and short—around 320°F for 2-3 minutes works well.
Frequently Asked Questions
Yes! If you use unsalted butter, just add an extra pinch of salt to the dough to keep that balance of flavors.
The heat causes the mini marshmallows to soften and partially melt, which creates delightful gooey pockets inside the cookie while still maintaining some chewiness.
Rice Krispies are ideal for their light crisp texture. Substituting with puffed rice or another crispy cereal is possible but may change the texture slightly.
Make sure your baking sheet is fully chilled or use parchment paper. Also, avoid over-mixing the dough and keep the dough balls spaced widely on the tray.
Final Thoughts
This Marshmallow Crispy Cookies Recipe never fails to impress me and my family. It's one of those simple-yet-satisfying bakes that feels a bit special because of the browned butter and marshmallows playing off each other. Whether you’re baking for yourself or for guests, these cookies bring warmth and joy in every bite. I can’t wait for you to try making them—you’ll love how they look on your cookie platter and even more how they taste fresh from the oven.
PrintFull Printable Recipe
Marshmallow Crispy Cookies Recipe
These Marshmallow Crispy Cookies feature a rich browned butter base combined with crispy rice cereal and gooey mini marshmallows, creating a delightful chewy texture with a hint of salty crunch from the flaked salt topping. Perfect for those who love a chewy, crispy, and sweet cookie with a unique twist.
- Total Time: 36 minutes
- Yield: 12 cookies
Ingredients
Wet Ingredients
- ½ cup (113.5 g) salted butter
- ¾ cup (165 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla paste or vanilla extract
Dry Ingredients
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (140 g) all-purpose flour
Add-ins
- 1½ cups (43 g) rice krispie cereal
- ⅔ cup (30 g) mini marshmallows
Topping
- Flaked salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking.
- Brown the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past the boiling point, stirring constantly, until the butter turns a golden brown color and develops a nutty aroma. Be vigilant 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 Browned Butter: In a medium mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix well until creamy and smooth.
- Add Egg and Vanilla: Add the room temperature egg and vanilla paste or extract to the sugar mixture. Mix on low speed for about 30 seconds until fully incorporated and smooth.
- Incorporate Dry Ingredients: Slowly add the salt, baking soda, and all-purpose flour to the wet mixture. Mix carefully without overworking the dough to maintain tenderness.
- Fold in Rice Cereal and Marshmallows: Gently fold in the rice krispie cereal and mini marshmallows, ensuring they are evenly distributed without crushing them.
- Scoop Cookies: Using a 3 tablespoon cookie scoop, form large dough balls and place 4-5 on each prepared cookie sheet, leaving ample space as they will spread thin.
- Bake: Bake the cookies in the preheated oven for 11 minutes, or until the edges are lightly golden brown but the centers remain chewy. Avoid overbaking to preserve the chewy texture.
- Add Topping: Immediately after removing from the oven, sprinkle the cookies with flaked salt to enhance flavor and texture.
Notes
- Brown the butter carefully and watch closely as it can quickly turn from perfect to burnt.
- Chill the browned butter before mixing to prevent the eggs from cooking and to help dough consistency.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Do not overmix the dough to maintain a soft and chewy texture.
- Space cookies well on the baking sheet to allow spreading without merging.
- Flaked salt topping enhances the flavor by balancing sweetness and adding crunch.
- Allow cookies to cool slightly on the baking sheet before transferring to prevent breaking.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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