As the warmth of the oven fills my kitchen, I’m reminded of cozy afternoons spent in the comforting embrace of sweet indulgences. You know those moments when you crave a nostalgic treat that not only satisfies your sweet tooth but also wraps you in a blanket of joy? That’s exactly how I feel about Marshmallow Crispy Cookies, reminiscent of the delightful treats from Costco that I savored during many leisurely shopping trips. Today, I’m thrilled to share a homemade version that’s just as delightful and incredibly easy to whip up!
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 10-13 minutes
- Total Duration: 25-30 minutes
- Portion Size: Makes about 12 large cookies
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 150 calories
- Protein: 1.5 grams per serving
- Carbs: 24 grams per serving
- Fats: 6 grams per serving
- Fiber: 0.2 grams per serving
- Sugars: 10 grams per serving
- Sodium: 150 mg per serving
Why You’ll Love This Marshmallow Crispy Cookies (Costco Copycat)
Imagine biting into a cookie with a crispy exterior that gives way to a delightful chewiness, interspersed with little pockets of gooey marshmallow. These Marshmallow Crispy Cookies are a tribute to bliss and childhood memories. With the nutty aroma of browned butter and the playful crunch of Rice Krispies, each bite takes you on a journey down memory lane. They are perfect for bringing a smile to loved ones and elevating any gathering!
The Complete Cooking Journey
Let’s take a step-by-step journey through the gentle art of cookie-making. With a little patience and a dash of love, you’ll have a batch of blissfully chewy, crispy cookies.
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
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (158 g) plus 2 tablespoons all-purpose flour
- 1 1/2 cups (43 g) Rice Krispie cereal
- 2/3 cup (30 g) mini marshmallows
- Flaked salt for topping
Method:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cleanup and perfectly baked cookies.
Step 2: Brown the Butter
In a medium saucepan over medium heat, melt the salted butter. Allow it to simmer until it turns golden brown and emits a nutty aroma, stirring frequently. When ready, pour the brown butter into a bowl and cool in the fridge or freezer for about 10 minutes.
Step 3: Combine Sugars
In a medium mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Stir gently until smooth. Add in the room temperature egg and vanilla extract, blending thoroughly.
Step 4: Add Dry Ingredients
Carefully mix in the baking soda and salt, followed by the all-purpose flour. Take care not to overmix; just blend until you see no flour streaks!
Step 5: Fold in Rice Krispies and Marshmallows
Using a spatula, gently fold in the Rice Krispie cereal and mini marshmallows into the dough. This is where the magic happens—get ready for delightful textures!
Step 6: Scoop the Dough
Scoop generous portions of dough, about 3 tablespoons each, and drop them onto the lined baking sheet, leaving enough space between each cookie (4-5 cookies per sheet).
Step 7: Bake to Perfection
Pop the cookies into the oven and bake for 10-13 minutes until they are light golden brown around the edges. Once they’re perfectly baked, sprinkle them with flaked salt while they’re still warm.
Serving Suggestions & Pairings
These cookies are divine on their own, but they also shine when paired with a glass of cold milk or hot cocoa. Consider serving them at picnics, birthday parties, or cozy family gatherings. They also make for an exciting treat during movie marathon nights!
Storage & Leftovers Guide
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to two months in a well-sealed bag. Just pop them in the microwave for a few seconds to rejuvenate their delightful gooiness!
Kitchen Wisdom & Success Tips
- Brown Butter Technique: Watch your butter closely as it browns to prevent burning. The right color and smell can make all the difference in flavor.
- Chill Dough for Richer Flavor: If you have time, chilling your dough for a couple of hours can enhance the flavor and texture of your cookies.
- Use a Cookie Scoop: A cookie scoop helps ensure consistent sizing, leading to evenly baked cookies.
- Experiment with Mix-Ins: Try adding nuts, chocolate chips, or even peanut butter for fun variations!
Flavor Variations & Adaptations
Feel free to unleash creativity by adding different mix-ins. Want a chocolatey twist? Swap in mini chocolate chips for half of the marshmallows! Craving a little fruity flavor? Try tossing in dried cranberries or cherries.
Reader Questions & Solutions
- Q: What if my cookies come out too flat?
- A: Ensure your butter isn’t too warm during mixing. Also, check that you’re using enough flour.
- Q: Can I use unsalted butter?
- A: Absolutely! Just adjust the salt in the recipe to taste.
- Q: What can I substitute for Rice Krispies?
- A: Any crispy cereal will work! Just make sure it has a similar texture.
- Q: How do I make cookies chewier?
- A: Try using more brown sugar than granulated sugar and ensure not to overbake them!
- Q: Can I make the dough ahead of time?
- A: Yes! You can make it a day in advance and keep it in the fridge before baking.
Wrapping Up
With their incredible texture and sweet, nostalgic flavor, these Marshmallow Crispy Cookies are sure to become a cherished recipe in your home. Each bite is a reminder of the joy that simple ingredients can bring. So gather your loved ones, make memories in the kitchen, and celebrate the sweet moments of life with these delightful cookies. Happy baking!
Print
Marshmallow Crispy Cookies
- Total Time: 30 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
Delightful homemade cookies with a crispy exterior and chewy marshmallow pockets, reminiscent of Costco’s famous treat.
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
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (158 g) plus 2 tablespoons all-purpose flour
- 1 1/2 cups (43 g) Rice Krispie cereal
- 2/3 cup (30 g) mini marshmallows
- Flaked salt for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, melt the salted butter and simmer until golden brown, then cool.
- Combine brown butter, brown sugar, and granulated sugar in a bowl; stir in egg and vanilla until smooth.
- Mix in baking soda and salt, then add flour gently, taking care not to overmix.
- Fold in Rice Krispies and mini marshmallows until evenly combined.
- Scoop about 3 tablespoons of dough onto the lined baking sheet, leaving space between each cookie.
- Bake for 10-13 minutes, until light golden brown. Sprinkle with flaked salt while warm.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.2g
- Protein: 1.5g
- Cholesterol: 30mg
