Marshmallow Crispy Cookies (Costco Copycat) Recipe
These Marshmallow Crispy Cookies are a delightful Costco copycat recipe featuring a rich brown butter base mixed with brown and granulated sugars, rice krispie cereal for a crunchy texture, and mini marshmallows for a gooey, sweet surprise. Finished with a sprinkle of flaked salt, these cookies are perfectly chewy with a hint of salty balance, ideal for a cozy treat or sharing at gatherings.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 36 minutes
- Yield: 13 large cookies 1x
- Category: Baking
- 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
- ⅔ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
Add-ins
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
Topping
- Flaked salt for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Brown the butter: In a medium saucepan over medium heat, melt ½ cup salted butter. Continue cooking past the boiling point while stirring frequently until the butter turns a golden brown color and emits 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 butter and sugars: In a medium mixing bowl, combine the cooled brown butter with ¾ cup brown sugar and ½ cup granulated sugar. Add the egg and 1 teaspoon vanilla, mixing on low speed until the mixture is smooth, about 30 seconds.
- Add dry ingredients: Gradually incorporate ¾ teaspoon salt, ⅔ teaspoon baking soda, and 1 cup plus 2 tablespoons all-purpose flour into the wet mixture. Mix slowly to avoid overworking the dough.
- Fold in crispy and marshmallows: Gently fold in 1½ cups rice krispie cereal followed by ⅔ cup mini marshmallows, ensuring even distribution without crushing the cereal.
- Scoop the dough: Using a 3-tablespoon cookie scoop, form large dough balls. Place 4-5 cookies on the prepared baking sheet, allowing ample space as they will spread thin during baking.
- Bake the cookies: Bake for 10 to 13 minutes until the edges turn a light golden brown. Avoid overbaking to keep the centers chewy. Immediately after baking, sprinkle the cookies with flaked salt to enhance flavor.
Notes
- Using room temperature egg helps achieve better mixing and texture.
- Brown butter adds a rich, nutty flavor but requires close attention to prevent burning.
- Chilling the browned butter slightly before mixing prevents cooking the egg prematurely.
- Do not overmix the flour to keep the cookies tender.
- Baking time may vary slightly depending on your oven; watch for light golden edges.
- Flaked salt topping adds contrast to the sweetness and enhances flavor complexity.
- These cookies spread thin; spacing on the baking sheet is important to prevent merging.
Keywords: Marshmallow Cookies, Crispy Cookies, Brown Butter Cookies, Rice Krispie Cookies, Costco Copycat, Chewy Cookies, Sweet and Salty Cookies