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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
