Description
These Marshmallow Crispy Cookies are a delightful copycat of the popular Costco treat, featuring a thin, buttery base with crispy rice cereal and sweet mini marshmallows. Browned butter adds a rich, nutty flavor, and a sprinkle of flaked salt on top perfectly balances the sweetness. These cookies are crispy around the edges and chewy in the center, making them an irresistible snack or dessert.
Ingredients
Units
Scale
Wet 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 (preferably vanilla paste)
Dry Ingredients
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (158 g) + 2 tablespoon all-purpose flour
Add-ins & Toppings
- 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: In a medium saucepan over medium heat, melt ½ cup salted butter and cook past boiling until it turns golden brown and emits a nutty aroma. Stir continuously to prevent burning. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Mix Sugars and Butter: In a medium mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Add the egg and vanilla, then mix on low speed until the batter is smooth, about 30 seconds.
- Add Dry Ingredients: Gradually mix in the salt, baking soda, and flour, stirring carefully to avoid overmixing.
- Fold in Cereal and Marshmallows: Gently fold the Rice Krispie cereal into the dough followed by the mini marshmallows, ensuring even distribution without crushing them.
- Scoop the Dough: Use a 3 tablespoon cookie scoop to portion the dough into large balls. Place 4 to 5 cookies per baking sheet, leaving ample space as they will spread thin during baking.
- Bake: Bake the cookies for 13 minutes or until the edges turn light golden brown. Avoid overbaking to maintain a chewy center.
- Finish with Salt: Immediately after removing from the oven, sprinkle the cookies with flaked salt for a perfect contrast of flavors.
Notes
- If you prefer thicker cookies, add an extra 2 tablespoons of flour to the dough.
- Use grams for measuring flour if possible for accuracy, but if not, spoon flour lightly into the measuring cup without packing.
- Watch the browned butter carefully; it can burn quickly once it reaches the golden stage.
- Space cookies adequately on the baking sheet as they spread out thinly.
- Flaked salt topping enhances the flavor by balancing sweetness with a touch of saltiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 25 mg
