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Costco Copycat Marshmallow Crispy Cookies Recipe

ByMadison
Jump to Recipe· 4.4 from 25 reviews

Okay, friend, if you’re craving that magical mix of chewy, crispy, and buttery sweetness with a marshmallow finish, you’ve GOT to try this Costco Copycat Marshmallow Crispy Cookies Recipe. Seriously, these cookies have been a game-changer in my kitchen—soft and gooey with a little salty crunch that makes you keep going back for more. Trust me, once you make them, there’s no going back to store-bought!

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Why This Recipe Works

  • Brown Butter Magic: Browning the butter adds that irresistible nutty depth unlike regular melted butter.
  • Perfectly Crispy & Chewy Texture: The combo of rice krispies and mini marshmallows brings crunch and gooeyness in every bite.
  • Sweet and Salty Balance: Flaked sea salt sprinkled on top elevates the flavor and keeps it from being too sweet.
  • Simple Ingredients, Big Flavor: Using just a few pantry staples but preparing them just right makes all the difference.
Costco Copycat Marshmallow Crispy Cookies, marshmallow crispy cookie recipe, homemade crispy cookies with marshmallows, easy marshmallow treats, chewy and crispy cookies - The image shows a close-up of eight round cookies laid out on a baking sheet lined with white parchment paper. Each cookie is a golden brown color with a slightly darker edge, and the surface has a mix of soft, bumpy textures with small cracks and visible oat pieces. Some white spots of melted marshmallow peek through the cookies, giving them a soft and chewy appearance. There is also a visible sprinkle of coarse salt flakes on top of each cookie, adding a subtle sparkle. The baking sheet has a dark brown edge and is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let’s talk ingredients for this Costco Copycat Marshmallow Crispy Cookies Recipe. Each one plays a special role, from helping you nail that crispy-chewy texture to giving you maximum flavor without fuss.

Costco Copycat Marshmallow Crispy Cookies, marshmallow crispy cookie recipe, homemade crispy cookies with marshmallows, easy marshmallow treats, chewy and crispy cookies - Flat lay of a small white ceramic bowl of golden browned butter, a small white ceramic bowl filled with light and dark brown sugar crystals, a small white ceramic bowl of fine white granulated sugar, one large whole egg with a clean shell, a small white ceramic bowl with creamy vanilla paste, a small white ceramic bowl of fine white baking soda powder, a small white ceramic bowl of flaky white salt, a small white ceramic bowl heaped with all-purpose flour, a small white ceramic bowl holding light and crispy rice krispie cereal, a small white ceramic bowl filled with soft white mini marshmallows, and a small white ceramic bowl with coarse flaked sea salt, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salted Butter: Browning this releases those lovely toasty flavors, a must-do for richness.
  • Brown Sugar: Adds moisture and chewiness, plus a subtle caramel hint.
  • Granulated Sugar: Keeps the cookie’s edges crisp without making it too sweet.
  • Egg: Binds everything together and helps the cookie rise slightly.
  • Vanilla: I love vanilla paste here for an intense flavor, but extract works fine too.
  • Baking Soda: The secret to slight puff and tenderness.
  • Salt: Enhances all the sweet notes and balances the marshmallows’ sugary blast.
  • All-Purpose Flour: Forms the cookie structure; using the right amount keeps things thin and chewy.
  • Rice Krispie Cereal: This creates the crisp texture that’s totally distinctive.
  • Mini Marshmallows: Melted pockets of soft sweetness nestled inside every bite.
  • Flaked Salt: Garnish that seals the deal with a perfect salty crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making this Costco Copycat Marshmallow Crispy Cookies Recipe your own. Don’t hesitate to play around—this dough is forgiving and fun to customize.

  • Thicker Cookies: I often add an extra 2 tablespoons of flour to get a slightly thicker, chewier cookie—perfect if you like a bit more heft.
  • Extra Marshmallow Love: Tossing in a handful more mini marshmallows amps up the gooey factor, which is dreamy for marshmallow fans.
  • Chocolate Drizzle: Drizzle melted chocolate or fold in some chocolate chips for a luscious twist.
  • Nutty Crunch: Adding chopped toasted pecans or walnuts adds crunch and a toasty flavor that pairs wonderfully.
  • Gluten-Free Option: Swap in a gluten-free all-purpose flour blend if you need to keep it gluten-free—just check the blend includes xanthan gum for texture.

Step-by-Step: How I Make Costco Copycat Marshmallow Crispy Cookies Recipe

Step 1: Brown the Butter to Perfection

This step is where the magic starts. Melt your butter over medium heat, and keep stirring as it foams up and then turns a beautiful golden brown. You’ll smell a nutty aroma—that’s your cue! Be careful not to let it burn; I usually pull it from heat just before it goes too dark and transfer it to a bowl to cool in the fridge for about 10 minutes.

Step 2: Mix Sugars and Browned Butter

Once your brown butter is cool but still soft, combine it with the brown sugar and granulated sugar. I like using a hand mixer to get a smooth, creamy blend. This is the base that brings all that sweetness and chewiness.

Step 3: Add Egg and Vanilla for Extra Flavor

Beat in the egg and vanilla on low speed until the whole mixture is smooth and glossy. Using vanilla paste here really boosts that warm, aromatic note, but extract works just fine if that’s what you have.

Step 4: Fold in Dry Ingredients Gently

Slowly add your salt, baking soda, and flour, mixing carefully to avoid overworking the dough. Over-mixing can lead to tougher cookies, and we want tender, right? Once it’s just combined, fold in those crunchy rice krispies and mini marshmallows, giving you the perfect balance of texture and gooey melty pockets.

Step 5: Scoop Generously and Bake

I like to use a 3-tablespoon cookie scoop to make nice big cookies. Place about 4-5 per parchment-lined baking sheet—it’s key to give them some breathing room since they spread thin. Bake at 350°F (175°C) for 10-13 minutes. You’re looking for edges that are lightly golden but centers still soft. Pull them out just before they look done to keep that chewy texture.

Step 6: Finish with Flaked Salt

As soon as your cookies come out of the oven, sprinkle a little flaked sea salt on top. It’s a small step but a total flavor game-changer—it brings out the sweetness and adds a satisfying crunch.

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Pro Tips for Making Costco Copycat Marshmallow Crispy Cookies Recipe

  • Watch Your Butter Close: Browned butter changes quickly—stay attentive so it doesn’t burn and become bitter.
  • Don’t Overmix the Dough: Mix just enough to combine dry ingredients to keep cookies tender and soft.
  • Space Out Your Cookies: They spread quite a bit, so fewer per sheet ensures they bake evenly without merging.
  • Use Fresh Marshmallows: Old marshmallows can lose their fluffiness, so fresh mini marshmallows melt beautifully inside each cookie.

How to Serve Costco Copycat Marshmallow Crispy Cookies Recipe

Costco Copycat Marshmallow Crispy Cookies, marshmallow crispy cookie recipe, homemade crispy cookies with marshmallows, easy marshmallow treats, chewy and crispy cookies - A broken round cookie with a rough, golden brown outer edge and a softer, chewy center is shown on a white marbled surface. The cookie is split into two pieces pulled apart, revealing stretchy melted white cheese strands connecting the halves. The cookie’s top is sprinkled with coarse salt flakes, adding texture and shine to the warm and inviting baked treat photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always reach for flaky sea salt as the ultimate garnish—it really elevates the flavor experience. Sometimes, I’ll add a tiny drizzle of melted chocolate on top for an extra indulgent touch, especially if I’m serving these at a party or special occasion.

Side Dishes

These cookies are a dream alongside a steaming cup of coffee or a cold glass of milk. For a fun twist, try pairing them with some fruity yogurt or even a scoop of vanilla ice cream for a simple yet delicious dessert plate.

Creative Ways to Present

When serving at gatherings, I love stacking these cookies with parchment paper in between on a rustic wooden board, sprinkled with extra rice krispies around for that playful look. You can also package them in cute clear bags with ribbon for gifting—everyone always asks for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper between them to avoid sticking. They stay chewy and fresh for about 3-4 days, which barely lasts in my house!

Freezing

If you want to stash some away, these cookies freeze beautifully. I freeze the baked cookies individually on a tray first, then transfer them to a sealed freezer bag. When you’re ready, just thaw them at room temp for 30-60 minutes.

Reheating

To freshen up chilled or frozen cookies, pop them in a 300°F oven for about 5 minutes or microwave for 10-15 seconds. This brings back their just-baked softness and melty marshmallow goodness.

FAQs

  1. Can I substitute butter for margarine or oil in this recipe?

    Butter is key here because browning it adds the signature nutty flavor that margarine or oil just can’t replicate. I wouldn’t recommend substituting if you want the authentic Costco Copycat Marshmallow Crispy Cookies Recipe taste and texture.

  2. Can I make these cookies gluten-free?

    Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum to maintain the right texture. Just be sure the rice krispies and marshmallows are gluten-free brands for the safest results.

  3. Why do my cookies spread too much?

    If your cookies are spreading excessively, it’s often because the dough is too warm or you’re using too little flour. Make sure to chill the browned butter before mixing and measure flour carefully without packing it.

  4. Can I use regular marshmallows instead of mini ones?

    Mini marshmallows work best because they melt evenly, creating gooey pockets. You can chop larger marshmallows into small pieces, but be aware that they might not distribute as consistently.

Final Thoughts

I can’t tell you how many times I’ve whipped up this Costco Copycat Marshmallow Crispy Cookies Recipe when friends come over—they’re always a hit! The mix of textures plus that buttery, marshmallow-y flavor is just something special. Honestly, it feels like you’re sneaking in a little gourmet bakery magic without leaving your kitchen. So go ahead, give these cookies a try—you’ll be so glad you did. Happy baking!

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Costco Copycat Marshmallow Crispy Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 25 reviews
  • Author: Madison
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Total Time: 38 minutes
  • Yield: 13 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Marshmallow Crispy Cookies are a delightful copycat of the popular Costco treat. Featuring browned butter for a rich, nutty flavor and a perfect balance of chewy and crispy textures from the rice krispies and mini marshmallows, these thin, buttery cookies are an irresistible indulgence topped with flaked salt for a touch of savory contrast.

Ingredients

Units Scale

Main Ingredients

  • 1/2 cup (113.5 g) salted butter
  • 3/4 cup (165 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract or vanilla paste
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (158 g) all-purpose flour plus 2 tablespoons
  • 1 1/2 cups (43 g) rice krispie cereal
  • 2/3 cup (30 g) mini marshmallows
  • Flaked salt for topping

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Brown the butter: Melt the ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past the boiling point until the butter turns a golden brown color and emits a nutty aroma, stirring constantly to avoid burning. Once browned, transfer the butter to a bowl and chill it in the refrigerator or freezer for about 10 minutes to cool.
  3. Mix sugars and browned butter: In a medium mixing bowl, combine the cooled browned butter with both the brown sugar and granulated sugar. Mix well until incorporated.
  4. Add egg and vanilla: Add the large egg and vanilla paste or extract to the sugar-butter mixture. Mix on low speed for about 30 seconds until the mixture is smooth.
  5. Add dry ingredients: Slowly mix in the salt, baking soda, and the flour (including the extra 2 tablespoons). Mix carefully to avoid overmixing which can toughen the cookies.
  6. Fold in crispy cereal and marshmallows: Gently fold the rice krispie cereal into the dough, followed by the mini marshmallows, distributing them evenly without crushing.
  7. Scoop dough and arrange on baking sheet: Using a 3-tablespoon cookie scoop or similar, scoop large balls of dough and place 4 to 5 cookies onto each prepared baking sheet, spacing them adequately as they will spread thin during baking.
  8. Bake the cookies: Bake in the preheated oven for 13 minutes. Watch for the edges to turn a light golden brown while keeping the centers chewy. Avoid overbaking to maintain softness.
  9. Add flaked salt topping: Immediately after removing from the oven, sprinkle flaked salt on top of each cookie for a savory contrast to the sweetness.

Notes

  • For thicker cookies, add an extra 2 tablespoons of flour to the dough.
  • Using a kitchen scale for the flour ensures more accurate measurement and consistent results; if you don’t have one, spoon flour lightly into the measuring cup without packing.
  • Browned butter adds a nutty depth to the cookies, so be attentive when cooking to avoid burning.
  • Do not overbake these cookies; they are meant to be thin and chewy with slight crisp edges.
  • Flaked salt topping enhances the flavor by providing a subtle salty balance to the sweetness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 80 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 0.5 g
  • Protein: 1.5 g
  • Cholesterol: 25 mg

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