Marshmallow Crispy Cookies (Costco Copycat) Recipe
These Marshmallow Crispy Cookies are a delightful Costco copycat treat featuring brown butter, chewy marshmallows, and crunchy rice krispie cereal. With a perfect balance of sweet, salty, and buttery flavors, these cookies bake up crispy on the edges and soft in the center, making them an irresistible snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 36 minutes
- Yield: 13 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
Additional Ingredients
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- Flaked salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Bake Brown Butter: Melt ½ cup salted butter in a medium saucepan over medium heat. Continue cooking past boiling and foaming until the butter turns a golden brown color and emits a nutty aroma. Stir constantly 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. Mix well until combined. Add the egg and vanilla extract, mixing on low speed until smooth, about 30 seconds.
- Add Dry Ingredients: Gradually add ½ teaspoon baking soda, ¾ teaspoon salt, and 1 cup plus 2 tablespoons all-purpose flour to the wet mixture. Mix gently and slowly to avoid overmixing, just until the flour is incorporated.
- Incorporate Rice Krispies and Marshmallows: Fold in 1½ cups rice krispie cereal to the batter, followed by ⅔ cup mini marshmallows. Ensure these are evenly distributed through the dough.
- Scoop Dough: Using a 3 tablespoon cookie scoop, scoop dough into large balls. Place 4 to 5 cookies spaced apart on the prepared baking sheet as they will spread thinly during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 13 minutes, until the edges are lightly golden brown but the centers remain soft and chewy. Avoid overbaking to maintain the chewy texture.
- Finish and Serve: Immediately after removing from the oven, sprinkle cookies with flaked salt. Allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Cooling the browned butter before mixing helps prevent cooking the egg when added.
- Use room temperature eggs for best mixing results.
- Do not overbake to keep the centers chewy and marshmallows soft.
- Flaked salt on top enhances the flavor with a subtle savory contrast.
- Store cookies in an airtight container for up to 5 days to maintain freshness.