Marshmallow Crispy Cookies (Costco Copycat)
These brown butter marshmallow crispy cookies are a crispy cookie loaded with rice krispies and chewy mini marshmallows with a caramel tasting brown butter dough. They are simple to make, no chilling required and taste better than Costco's (yep! I said it)!
Ingredients
- ½ cupsalted butter
- ¾ cupbrown sugar
- ½ cupgranulated sugar
- 1 largeegg (room temperature)
- 1 teaspoonvanilla (this is a good time to use vanilla paste if you have it)
- ½ tspbaking soda
- ¾ tspsalt
- 1 cupall-purpose flour
- 1 ½ cupsrice krispie cereal
- ⅝ cupmini 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.