Description
Deliciously thin and buttery Marshmallow Crispy Cookies inspired by Costco’s famous treat. These cookies feature browned butter for a rich, nutty flavor, crispy rice cereal for crunch, and mini marshmallows for a gooey texture, topped with a sprinkle of flaked salt for the perfect balance.
Ingredients
Units
Scale
Cookies
- 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 (preferably vanilla paste)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (158 g) + 2 tablespoon 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 Oven: Preheat your oven to 350 F and line a baking sheet with parchment paper to prepare for baking.
- Brown the Butter: Melt ½ cup of 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 frequently to prevent burning. Pour browned butter into a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Mix Sugars and Brown Butter: In a medium mixing bowl, combine the cooled browned butter with both brown sugar and granulated sugar. Add the egg and vanilla, mixing on low speed until smooth, about 30 seconds.
- Add Dry Ingredients: Gradually mix in the salt, baking soda, and flour, being careful not to over mix to maintain the cookie’s texture.
- Fold in Crunch and Marshmallows: Gently fold in the rice krispies cereal followed by the mini marshmallows to evenly distribute them throughout the dough.
- Scoop Dough: Use a 3 tablespoon cookie scoop to portion large balls of dough onto the prepared baking sheets, spacing 4-5 cookies per sheet to allow for spreading.
- Bake Cookies: Bake for 13 minutes until the edges turn a light golden brown. Avoid overbaking to keep a chewy center. After baking, sprinkle the cookies with flaked salt to enhance flavor.
Notes
- For thicker cookies, add an extra 2 tablespoons of flour to the dough.
- Use a kitchen scale to measure flour accurately; if unavailable, spoon flour lightly into the measuring cup without packing.
- Browned butter adds a rich nutty flavor, so watch carefully during browning to avoid burning.
- Space cookies well on the baking sheet as the dough spreads thin during baking.
- Do not overbake to preserve the chewy texture in the center of the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
