Description
These Marshmallow Crispy Cookies are a delightful Costco copycat recipe featuring browned butter, a chewy center, and crispy rice cereal with mini marshmallows. The combination creates a sweet, nutty cookie with a perfect balance of textures and a sprinkle of flaked salt to enhance the flavors.
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
- 1 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 Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Browning the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past melting as the butter foams; stir constantly until the butter turns a golden brown color and emits a nutty aroma. Watch carefully to avoid burning. Once browned, pour the butter into a bowl and chill in the fridge or freezer for about 10 minutes to cool slightly.
- Combine Butter and Sugars: In a medium mixing bowl, mix the cooled browned butter with ¾ cup brown sugar and ½ cup granulated sugar. Add the room temperature egg and 1 teaspoon vanilla extract or paste, mixing on low speed until smooth, about 30 seconds.
- Add Dry Ingredients: Gradually add ¾ teaspoon salt, ½ teaspoon baking soda, and 1 cup plus 2 tablespoons all-purpose flour to the wet mixture. Mix carefully and slowly to avoid overmixing, which can toughen the cookies.
- Fold in Cereal and Marshmallows: Gently fold in 1½ cups rice krispie cereal, followed by ⅔ cup mini marshmallows to maintain their shape within the cookie dough.
- Scoop Cookie Dough: Using a 3 tablespoon cookie scoop, portion out large balls of dough onto the prepared baking sheet, placing 4-5 cookies per sheet. Leave space between cookies as they will spread thinly while baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 13 minutes, watching for a light golden brown edge. Avoid overbaking to maintain a chewy center.
- Finishing Touch: After removing from the oven, immediately sprinkle the tops with flaked salt to complement the sweetness and add a subtle crunch. Allow cookies to cool slightly before transferring them to a wire rack.
Notes
- Use room temperature egg for better mixing and texture.
- Browning the butter adds a rich, nutty flavor that elevates the cookie taste.
- Do not overbake to keep cookies chewy and soft in the center.
- If you can’t find flaked salt, coarse sea salt can be a good substitute.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Chilling the dough briefly can help maintain the shape and prevent excessive spreading.
