Marshmallow Crispy Cookies Recipe

Introduction

These Marshmallow Crispy Cookies combine the nutty flavor of browned butter with the crunchy texture of rice krispies and the gooey sweetness of mini marshmallows. They’re chewy, crispy, and sprinkled with a touch of flaked salt for the perfect balance. A fun twist on classic cookies that’s sure to delight both kids and adults.

Ingredients

• ½ cup salted butter
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla (vanilla paste works great)
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup all-purpose flour
• 1½ cups rice krispie cereal
• ⅔ cup mini marshmallows
• Flaked salt for topping

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Step 2: Brown the butter in a medium saucepan over medium heat. Melt the butter, and continue cooking past the boiling point until it becomes golden brown and smells nutty. Stir constantly to prevent burning. Once browned, pour into a bowl and chill in the fridge or freezer for about 10 minutes to cool.
3. Step 3: In a mixing bowl, combine the cooled brown butter and both sugars. Add the egg and vanilla, then mix on low speed until smooth, about 30 seconds.
4. Step 4: Gradually add the salt, baking soda, and flour, mixing gently to avoid overworking the dough.
5. Step 5: Fold in the rice krispie cereal, then carefully fold in the mini marshmallows.
6. Step 6: Using a 3-tablespoon scoop or spoon, form large dough balls and place 4-5 cookies per baking sheet, leaving space for spreading.
7. Step 7: Bake for 10-13 minutes, watching for a light golden brown around the edges. Avoid overbaking to keep a chewy center. Remove from the oven and sprinkle with flaked salt immediately.

Tips & Variations

• Using vanilla paste instead of extract boosts the flavor with little extra effort.
• Chilling the dough slightly before baking can help the cookies hold their shape better.
• Swap mini marshmallows with chopped regular marshmallows for a gooier texture.
• Add chopped nuts like pecans or walnuts for extra crunch and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture. If you need to keep them longer, freeze the baked cookies in a sealed container for up to 1 month. To reheat, warm briefly in a low oven or microwave to soften the marshmallows and refresh the chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a pinch of extra salt to the dough to compensate for the missing saltiness.

Will the marshmallows melt completely during baking?

The mini marshmallows soften and become gooey but generally hold some shape, adding a lovely chewy texture. Larger marshmallows may melt more fully and create a different texture.

Marshmallow Crispy Cookies Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

These Marshmallow Crispy Cookies combine the rich nuttiness of browned butter with the delightful crunch of Rice Krispies cereal and gooey mini marshmallows. Finished with a sprinkle of flaked salt, these cookies offer a perfect balance of sweet, salty, chewy, and crispy textures—ideal for a fun and tasty treat any time.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 12 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup salted butter
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract or vanilla paste

Sugars

• ¾ cup brown sugar
• ½ cup granulated sugar

Dry Ingredients

• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup all-purpose flour

Add-ins

• 1½ cups Rice Krispie cereal
• ⅔ cup mini marshmallows

Topping

• Flaked salt for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Brown the Butter: In a medium saucepan, melt the ½ cup salted butter over medium heat. Continue cooking past the boiling point while stirring frequently, until the butter turns a golden brown color and gives off a nutty aroma. Be vigilant as browned butter can quickly turn from perfect to burnt. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
3. Mix Butter and Sugars: In a medium mixing bowl, combine the cooled browned butter with both brown sugar and granulated sugar. Add the egg and vanilla, then mix on low speed until the mixture is smooth and uniformly combined, approximately 30 seconds.
4. Add Dry Ingredients: Gradually incorporate the salt, baking soda, and all-purpose flour into the wet ingredients, stirring gently to avoid overmixing the dough.
5. Fold in Cereals and Marshmallows: Gently fold in the Rice Krispie cereal first, followed by the mini marshmallows to distribute them evenly throughout the dough.
6. Scoop Dough: Using a 3-tablespoon cookie scoop, portion out the dough into large balls. Place 4 to 5 cookie dough balls per baking sheet, ensuring ample space between them since they will spread thin during baking.
7. Bake: Bake the cookies for 10 to 13 minutes, watching for a light golden brown color around the edges. Be careful not to overbake to maintain a soft and chewy center.
8. Add Flaked Salt: Immediately after removing the cookies from the oven, sprinkle them with flaked salt to enhance their flavor.

Notes

• Ensure the butter is browned carefully; it can burn quickly if left unattended.
• Cooling the browned butter before mixing prevents cooking the egg prematurely.
• The cookies spread thin, so leave enough space on the baking sheet between cookie dough scoops.
• Use flaked salt for a crunchy, flavorful topping rather than regular fine salt.
• Store cookies in an airtight container to maintain freshness and chewiness.

Keywords: marshmallow cookies, crispy cookies, rice krispie cookies, browned butter cookies, chewy cookies, sweet and salty cookies