Marshmallow Crispy Cookies (Costco Copycat) Recipe
Introduction
These Marshmallow Crispy Cookies are a delightful twist on classic chocolate chip cookies, featuring a nutty browned butter base, crunchy rice krispies, and gooey mini marshmallows. Inspired by a popular Costco treat, they offer a delicious balance of textures and sweet flavors.
Ingredients
- ½ cup salted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla (vanilla paste works well)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- Flaked salt for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Brown the butter by melting ½ cup in a medium saucepan over medium heat. Continue cooking past the foaming stage until it turns golden brown and smells nutty. Stir constantly to prevent burning. Pour into a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Step 3: In a medium mixing bowl, combine the cooled brown butter with both brown and granulated sugars. Add the egg and vanilla, then mix on low speed until smooth, about 30 seconds.
- Step 4: Gradually add the salt, baking soda, and flour, mixing carefully to avoid overworking the dough.
- Step 5: Fold in the rice krispie cereal, then gently fold in the mini marshmallows.
- Step 6: Scoop dough into large balls using a 3-tablespoon cookie scoop, placing 4-5 cookies per baking sheet to allow for spreading.
- Step 7: Bake for 10 to 13 minutes, until the edges are lightly golden brown but the centers remain soft. Avoid overbaking to keep the chewy texture.
- Step 8: Remove from the oven and immediately sprinkle with flaked salt. Let cool before serving.
Tips & Variations
- Use vanilla paste for a stronger vanilla flavor without adding extra liquid.
- Chilling the dough longer can help control spreading and improve texture.
- Substitute rice krispies with another crispy cereal for a different crunch.
- Add a handful of chopped nuts for extra texture and flavor.
Storage
Store leftover cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture. For longer storage, freeze cookies in a sealed bag for up to 1 month. To reheat, warm briefly in the microwave or oven to soften marshmallows and butter.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, this recipe calls for salted butter, which adds a nice balance of flavor along with the flaked salt topping.
Will the marshmallows melt completely during baking?
The mini marshmallows soften and partially melt, creating gooey pockets, but they won’t disappear entirely, adding wonderful texture to the cookies.
PrintMarshmallow Crispy Cookies (Costco Copycat) Recipe
These Marshmallow Crispy Cookies are a delightful Costco copycat treat combining the nutty richness of browned butter with the crispy crunch of rice krispies and soft mini marshmallows. Perfectly chewy with a hint of salty flaked salt on top, these cookies offer a unique texture and flavor experience that’s sure to satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 13 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup salted butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla (vanilla paste preferred)
Sugars
- ¾ cup brown sugar
- ½ cup granulated sugar
Dry Ingredients
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup + 2 tbsp all-purpose flour
Add-ins
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- Flaked salt for topping
Instructions
- Preheat oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Brown the butter: Melt ½ cup salted butter in a medium saucepan over medium heat. Continue cooking past boiling, stirring constantly, until the butter turns golden brown and smells nutty. Watch carefully to avoid burning. Once browned, pour into a bowl and cool in the fridge or freezer for about 10 minutes.
- 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 the egg and vanilla paste. Mix on low speed until smooth, about 30 seconds.
- Add dry ingredients: Gradually mix in 1 tsp baking soda, ¾ tsp salt, and 1 cup plus 2 tbsp all-purpose flour. Stir carefully to avoid over-mixing, which can make cookies tough.
- Fold in cereal and marshmallows: Gently fold in 1½ cups rice krispie cereal followed by ⅔ cup mini marshmallows to the dough, ensuring an even distribution without crushing the marshmallows.
- Scoop dough: Use a 3 tablespoon cookie scoop to form large dough balls, placing 4-5 cookies per lined baking sheet to allow space for spreading.
- Bake: Bake in the preheated oven for 10-13 minutes, or until edges are lightly golden brown. Avoid overbaking to keep centers chewy.
- Finish and cool: Immediately after baking, sprinkle cookies generously with flaked salt. Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- Cooling the browned butter before mixing helps prevent the eggs from cooking and ensures better dough texture.
- Use parchment paper for easy cleanup and to prevent sticking.
- Keep a close eye on the browned butter stage to avoid burning, which can impart a bitter flavor.
- Do not overbake to maintain chewy centers; remove when edges just turn golden brown.
- Flaked salt topping contrasts the sweetness and enhances flavors.
- If desired, mini marshmallows can be slightly chilled before folding to reduce melting during baking.
Keywords: Marshmallow Cookies, Rice Krispie Cookies, Browned Butter Cookies, Chewy Cookies, Costco Copycat, Crispy Cookies
