Marshmallow 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
Scale
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
