Marshmallow Crispy Cookies (Costco Copycat) Recipe
These Marshmallow Crispy Cookies are a delightful Costco copycat recipe featuring browned butter, crispy rice cereal, and gooey mini marshmallows. Perfectly chewy with a hint of caramelized flavor and a flaky salt topping, these cookies balance sweet and salty beautifully for a unique and addictive treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup all-purpose flour
Add-ins and Toppings
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- Flaked salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Brownbutter: In a medium saucepan over medium heat, melt ½ cup salted butter. Continue cooking past the point of melting and foaming until the butter turns a golden brown color and develops a nutty aroma. Stir constantly to prevent burning. Once browned, pour the butter into a bowl and chill in the refrigerator or freezer for about 10 minutes to cool.
- Mix Butter and Sugars: In a medium mixing bowl, combine the cooled browned butter with ¾ cup brown sugar and ½ cup granulated sugar. Mix well until fully blended. Add the large egg and 1 teaspoon vanilla extract or paste and mix on low speed until smooth, about 30 seconds.
- Add Dry Ingredients: Gradually incorporate ¾ teaspoon salt, ½ teaspoon baking soda, and 1 cup all-purpose flour into the wet mixture, stirring carefully to avoid over-mixing which can toughen the cookies.
- Fold in Rice Krispies and Marshmallows: Gently fold in 1½ cups rice krispie cereal first to maintain their crispiness, then carefully fold in ⅔ cup mini marshmallows so they are distributed without melting.
- Scoop Dough: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Space about 4-5 dough balls per baking sheet as the cookies will spread thinly during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 13 minutes. Watch for a light golden brown color on the edges. Do not overbake in order to keep the chewy center.
- Add Flaked Salt: Immediately after baking, sprinkle the warm cookies with flaked salt to enhance flavor contrasts and add a gourmet touch.
Notes
- Make sure to watch the butter carefully while browning to prevent burning, which will result in a bitter taste.
- Cooling the browned butter before adding to the sugar and egg mixture helps prevent cooking the egg prematurely.
- Do not overbake; the cookies should look slightly underdone in the middle for a chewy texture.
- The flaked salt adds a nice balance to the sweetness and enhances the overall flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Keywords: Marshmallow Cookies, Crispy Rice Cookies, Costco Copycat, Brown Butter Cookies, Chewy Cookies, Sweet and Salty Cookies
