Name: Marshmallow Crispy Cookies (Costco Copycat) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 36 min
Cuisine: American
Ingredients: ½ cup salted butter; 1 large egg (room temperature); 1 teaspoon vanilla extract or vanilla paste; ¾ cup brown sugar; ½ cup granulated sugar; 1 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 sprinkling

I am absolutely thrilled to share this Marshmallow Crispy Cookies (Costco Copycat) Recipe with you—it's one of my all-time favorite treats that combines crispy cereal, gooey marshmallows, and that irresistible homemade cookie vibe. Right from the first bite, you get this perfect balance of chewy, crunchy, sweet, and salty that I haven't been able to stop baking since discovering it. If you love a playful twist on classic cookies that feel both nostalgic and surprisingly sophisticated, this recipe will totally win your heart like it did mine.

Why You'll Love This Marshmallow Crispy Cookies (Costco Copycat) Recipe

What makes this recipe so special for me is its incredible flavor profile that perfectly blends the nutty richness of browned butter with the sweet crunch of rice krispies and the melty bursts of mini marshmallows. It’s such a joyful mix of textures and flavors! The little sprinkle of flaked salt on top simply elevates it to another level by balancing all that sugary goodness, making each bite a little party in your mouth.

Another thing I adore about this Marshmallow Crispy Cookies (Costco Copycat) Recipe is how approachable it is. Despite its gourmet taste, it comes together with simple pantry staples and doesn’t demand any fancy equipment or techniques. Browning the butter is the star move here—it adds such depth and warmth without any extra fuss. Honestly, I love pulling these cookies out of the oven when I want something impressive but don’t want to spend hours baking.

This cookie is perfect for so many occasions. Whether I’m hosting a casual weekend get-together, sending treats off to school lunches, or just craving a cozy dessert after a long day, these cookies hit the spot. They stand out because they’re not your average chocolate chip cookie—they offer that playful, crispy marshmallow goodness that makes every bite exciting. Once you try this Marshmallow Crispy Cookies (Costco Copycat) Recipe, I’m sure you’ll be reaching for it again and again!

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface, filled with a crumbly light brown dough that has a rough texture and small white chunks mixed throughout. The dough looks thick and slightly sticky, with uneven pieces clumped together in the bowl. The inside of the bowl shows faint streaks from mixing, and the background is simple and clean. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are wonderfully straightforward, yet each plays a vital role in creating the perfect cookie experience. From the browned butter that gives a toasty depth, to the rice krispies adding a satisfying crunch, every ingredient contributes something special.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Salted butter: Browning it adds a rich, nutty flavor that makes the cookies unforgettable.
Brown sugar: Provides moisture and caramel notes that give chewiness and depth.
Granulated sugar: Adds sweetness and contributes to cookie structure and crisp edges.
Egg: Binds everything and adds tenderness to the dough.
Vanilla extract (or paste): Boosts flavor and adds warmth with its aromatic notes.
Baking soda: Gives a subtle lift to keep cookies from turning too dense.
Salt: Essential for balancing sweetness and enhancing flavor.
All-purpose flour: The cookie’s base, providing structure and chew.
Rice krispie cereal: Adds the signature crispy crunch that sets this cookie apart.
Mini marshmallows: Melt just enough to create gooey pockets of sweetness inside.
Flaked salt (for topping): A finishing touch that cuts through sweetness and highlights all the other flavors.

Directions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps keep your cookies from sticking and makes cleanup a breeze.

Step 2: Brown the butter by melting ½ cup of salted butter in a medium saucepan over medium heat. Keep stirring as it melts and goes past boiling, watching closely. Once it turns a golden brown color and smells nutty, remove it quickly from the heat to avoid burning. Pour the browned butter into a bowl and chill it in the fridge or freezer for about 10 minutes to cool down.

Step 3: In a mixing bowl, combine the cooled browned butter with ¾ cup brown sugar and ½ cup granulated sugar. Beat in one large room-temperature egg and 1 teaspoon of vanilla extract (or vanilla paste if you have it). Mix on low speed for about 30 seconds until everything is smooth and well incorporated.

Step 4: Slowly add ½ teaspoon baking soda, ¾ teaspoon salt, and 1 cup plus 2 tablespoons of all-purpose flour to the butter mixture. Stir gently to combine, but be careful not to overmix—you want the dough just blended.

Step 5: Fold in 1½ cups of rice krispie cereal, then gently fold in ⅔ cup mini marshmallows. This part is so fun because you start seeing the textures come together in the dough.

Step 6: Using a 3-tablespoon cookie scoop (or a couple of spoons), scoop the dough into large balls onto your prepared baking sheet, spacing 4 to 5 cookies per sheet. These cookies spread thin, so giving them plenty of room is key.

Step 7: Bake the cookies for 10 to 13 minutes, keeping an eye on them. They should have a light golden brown edge but still look soft in the center. This is crucial for that chewy texture I love. Once out of the oven, immediately sprinkle with flaked salt while still warm.

Servings and Timing

This recipe yields about 13 generously sized cookies, perfect for sharing or indulging throughout the week. The prep time is around 15 minutes, mostly spent browning butter and mixing ingredients, followed by 10 to 13 minutes of bake time. Including the cooling of browned butter and baking, the total time comes to roughly 36 minutes. These cookies don’t require additional resting, so you can enjoy them warm or at room temperature with ease.

How to Serve This Marshmallow Crispy Cookies (Costco Copycat) Recipe

Four round cookies sit on white parchment paper on a dark metal baking tray. Each cookie is golden brown with a slightly uneven surface showing soft, crumbly texture and small scattered white chunks inside. Coarse salt flakes are lightly sprinkled across the tops, adding contrast against the warm cookie color. The edges of the cookies are slightly darker, showing a crisp finish, while the centers look softer and more chewy. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I love to keep things simple and joyful. They are wonderful on their own with a glass of cold milk or a rich cup of coffee. Their sweet, salty, and crispy-chewy texture really shines alongside classic beverages and makes snack time feel special.

For a fun twist, try plating them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a quick dessert that feels indulgent but effortless. To impress guests at a party or holiday gathering, I sometimes stack them on a decorative platter with small bowls of extra flaked salt and mini marshmallows, encouraging a playful mix-and-match experience.

These cookies are best served at room temperature or slightly warm to maximize that melty marshmallow softness. If you’re serving them at a casual family dinner or festive occasion, pair them with a light sparkling wine or a creative mocktail like a citrusy spritz for adults and kids alike—it elevates the experience without overpowering the delicate flavors.

Variations

I love how adaptable this Marshmallow Crispy Cookies (Costco Copycat) Recipe is, so I often experiment with substitutions and tweaks depending on what I have on hand or special dietary needs. For example, swapping out the rice krispies for gluten-free crispy cereal works beautifully for those gluten sensitivities without compromising the texture.

If you want to make these cookies vegan, try using vegan butter instead of salted butter and a flax egg in place of the regular egg. You can also swap regular mini marshmallows for vegan marshmallows—just be mindful their melting behavior can vary slightly but still delicious! Another variation I enjoy is adding a handful of chopped nuts or chocolate chips for an extra layer of flavor and crunch.

For a flavor twist, I sometimes add a pinch of cinnamon or even a hint of espresso powder to the dough—it’s a subtle but delightful addition that enhances the nutty browned butter taste. And if you’re short on time, you can skip the browning and use softened butter instead, though I do recommend browning for the most authentic and rich flavor.

Storage and Reheating

Storing Leftovers

After baking, these cookies keep wonderfully when stored in an airtight container at room temperature. I usually layer them with parchment paper to prevent sticking, and they stay fresh for up to 4 days without losing their crisp-chewy charm. This makes them perfect for making ahead for busy weeks or events.

Freezing

If you want to stash some away for later, freezing the baked cookies is a great option. Place them in a freezer-safe container or zip-top bag with sheets of parchment paper between layers to avoid clumping. They freeze well for up to 3 months. When you’re ready to enjoy, just thaw at room temperature—this keeps the texture closest to fresh.

Reheating

To bring back that just-baked warmth and softness, I gently reheat cookies in a microwave for about 10 seconds or in a 300°F oven for 3-5 minutes. I avoid reheating too long as that can dry them out or melt the marshmallows too much. A quick warm-up really revives the melty center and enhances the browned butter aroma, making it feel like you just baked them fresh.

FAQs

Can I use salted or unsalted butter for this recipe?

I prefer using salted butter because it adds a subtle saltiness that balances the sweetness, but if you have unsalted butter on hand, you can absolutely use it—just add a little extra salt to the dough to compensate.

Will the mini marshmallows melt completely during baking?

The mini marshmallows soften and partially melt, creating gooey pockets throughout the cookie, but they don’t disappear entirely. This gives the cookies delightful chewy bites which are part of their charm.

Can I make these cookies smaller or larger than the recipe suggests?

Yes! You can adjust the size easily. Using a smaller scoop will yield more cookies, but remember they bake faster, so reduce baking time accordingly. Larger cookies take a bit longer and offer a chewier center, which I personally love.

Do I need to brown the butter, or can I skip that step?

Browning the butter is really what makes these cookies special with their nutty depth and rich flavor. While you can skip it, I highly recommend giving it a try—it only takes a few extra minutes but changes the cookie completely.

Are these cookies gluten-free?

The recipe as written is not gluten-free because of the all-purpose flour, but you can substitute a gluten-free flour blend that measures 1:1 for flour and use gluten-free rice krispies to make them safely gluten-free while keeping the same delicious texture.

Conclusion

I truly hope you give this Marshmallow Crispy Cookies (Costco Copycat) Recipe a try because it’s one of those rare treats that feels both nostalgic and refreshingly unique. Every time I make them, they brighten the day and bring smiles all around. Once you taste these, I know they’ll become a beloved fixture in your baking repertoire, just like they are in mine!