Marshmallow Crispy Cookies (Costco Copycat)
Ingredients
- ½ csalted butter
- ¾ cbrown sugar
- ½ cgranulated sugar
- 1 largeegg
room temperature
- 1 tspvanilla
this is a good time to use vanilla paste if you have it
- ½ tspbaking soda
- ¾ tspsalt
- 1 call-purpose flour
- 1 ½ crice krispie cereal
- ⅝ cmini marshmallows
- flaked salt for topping
Directions
- 1
Preheat oven to 350 F. Line a baking sheet with parchment paper.
- 2
Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and throw in the fridge or freezer for about 10 minutes to cool.
- 3
In a medium mixing bowl mix together brown butter and both sugars. Add the egg and vanilla and mix on low until smooth, about 30 seconds.
- 4
Slowly mix in the salt, baking soda and flour being careful not to over mix.
- 5
Fold in the rice krispies, followed by the mini marshmallows.
- 6
Scoop the dough into large balls, I like to use a 3 TBSP cookie scoop for these. Place 4-5 cookies per cookie sheet as they spread thin and you'll need space.
- 7
Bake the cookies for 10-13 minutes. You're looking for a light golden brown around the edges. Be careful not to over bake, or you will lose the chewy center. Sprinkle with flaked salt.
Marshmallow Crispy Cookies (Costco Copycat)
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About this Recipe
Craving that irresistible combination of crispy, chewy, and sweet found in your favorite bakery treat? These Marshmallow Crispy Cookies are your answer, delivering all the nostalgic deliciousness with a homemade touch that you'll adore.
What makes these cookies truly shine is the brown butter base, which infuses the dough with a deep, nutty, and caramel-like flavor, elevating it beyond a standard cookie. This simple yet transformative technique, combined with the delightful crunch of rice krispies and pockets of melted mini marshmallows, creates a multi-textured experience. Plus, there's no chilling required, making them surprisingly quick to bring together for a truly satisfying dessert that, dare we say, tastes even better than the famous Costco version.
Prepare for a cookie that hits all the right notes: a golden-brown edge with a soft, chewy center, studded with gooey marshmallow pockets and an abundance of crispy rice cereal. Each bite offers a harmonious blend of rich, caramelized sweetness from the brown butter and brown sugar, balanced by a hint of salt. The texture journey is truly delightful, moving from a subtle crispness to a tender chew, all complemented by the airy, light crunch of the rice krispies. These cookies are a celebration of comfort and simple indulgence, perfect for sharing or a quiet moment of bliss.
For an extra layer of gourmet flavor, consider using vanilla paste instead of extract—it provides a more intense and visible fleck of vanilla. While the recipe uses salted butter, you can achieve a similar effect with unsalted butter by slightly increasing the added salt in the dough. Don't forget a sprinkle of flaked salt on top before baking to enhance all those sweet and buttery notes with a bright counterpoint.
These Marshmallow Crispy Cookies are a fantastic dessert for any occasion, from casual weeknight treats to impressive potluck contributions. They are best enjoyed fresh, perhaps with a glass of cold milk, and are sure to be a crowd-pleaser for anyone who appreciates a unique and delicious cookie.