Marshmallow Crispy Cookies (Costco Copycat) Recipe
These Marshmallow Crispy Cookies are a delightful Costco copycat recipe featuring browned butter, crispy rice cereal, and gooey mini marshmallows for a perfect balance of chewy and crunchy textures. Topped with a sprinkle of flaked salt, these cookies offer a sweet and salty flavor combination that’s irresistible.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12-15 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
- 1 teaspoon baking soda
- ¾ teaspoon salt + flaked salt for topping
- 1 cup all-purpose flour
Add-ins
- 1½ cups Rice Krispie cereal
- ⅔ cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Brown Butter: In a medium saucepan over medium heat, melt ½ cup salted butter. Continue cooking past boiling until the butter foams and then turns a golden brown with a nutty aroma, being careful not to burn it. Stir frequently during this process. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes until cooled.
- 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 1 large room-temperature egg and 1 teaspoon vanilla. Mix on low speed about 30 seconds until smooth and well combined.
- Add Dry Ingredients: Slowly add ¾ teaspoon salt, ½ teaspoon baking soda, and 1 cup all-purpose flour to the wet mixture. Mix gently to combine without overmixing to keep the cookies tender.
- Fold in Cereal and Marshmallows: Gently fold in 1½ cups Rice Krispie cereal followed by ⅔ cup mini marshmallows ensuring they are evenly distributed throughout the dough.
- Scoop Cookies: Using a 3 tablespoon cookie scoop, portion the dough into large balls and place 4-5 on each prepared baking sheet, leaving enough room as the cookies spread thin while baking.
- Bake and Finish: Bake for 10-13 minutes until the edges are light golden brown. Be careful not to over bake to preserve the chewy center. Immediately sprinkle the tops with flaked salt once removed from the oven. Let cool slightly before serving.
Notes
- For best texture, use room temperature egg to help mix the dough evenly.
- Keep an eye on the browned butter to avoid burning; remove from heat as soon as nutty aroma develops.
- Don’t overbake—the cookies should be soft in the center when done.
- Flaked salt on top enhances the sweet flavors and adds a pleasant crunch.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can substitute salted butter with unsalted butter plus ¼ teaspoon extra salt if desired.
Keywords: Marshmallow Cookies, Browned Butter Cookies, Rice Krispie Cookies, Costco Copycat Cookies, Chewy Cookies, Crispy Marshmallow Cookies
