Marshmallow Crispy Cookies (Costco Copycat) Recipe
These Marshmallow Crispy Cookies are a delicious copycat of the popular Costco treat. Featuring a thin, buttery cookie base loaded with crispy rice cereal and mini marshmallows, they offer a perfect balance of chewy centers and slightly crisp, golden edges topped with flaked salt for a touch of savory contrast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup (113.5 g) salted butter
- ¾ cup (165 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla (vanilla paste recommended if available)
Dry Ingredients
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (158 g) + 2 tablespoon all-purpose flour
Mix-ins and Toppings
- 1½ cups (43 g) rice krispie cereal
- ⅔ cup (30 g) mini marshmallows
- Flaked salt for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Browning the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past the boiling point while stirring frequently until the butter turns a rich golden brown and develops a nutty aroma. This process requires close attention to prevent burning. Once browned, transfer the butter to a bowl and refrigerate or freeze for about 10 minutes to cool.
- Mix Wet Ingredients: In a medium mixing bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Add the egg and vanilla, mixing on low speed for about 30 seconds until the mixture is smooth and well incorporated.
- Add Dry Ingredients: Gradually add the salt, baking soda, and all-purpose flour to the wet mixture, stirring gently to combine. Be careful not to overmix to maintain a tender texture.
- Fold in Cereals and Marshmallows: Gently fold in the rice krispie cereal followed by the mini marshmallows to evenly distribute them throughout the dough.
- Portion the Dough: Using a 3-tablespoon cookie scoop or spoon, form large balls of dough and place 4-5 on each prepared baking sheet, spacing them out because the cookies will spread thin during baking.
- Bake and Finish: Bake in the preheated oven for 10-13 minutes until the edges turn light golden brown. Avoid overbaking to keep the centers chewy. After removing from oven, immediately sprinkle the cookies with flaked salt for a subtle savory contrast.
Notes
- This recipe is a personal copycat version of the famous Costco Marshmallow Crispy Cookies, designed to replicate their unique texture and flavor.
- If you prefer thicker cookies, consider adding an extra 2 tablespoons of all-purpose flour to the dough.
- Using grams for ingredients measurement provides more accuracy, especially with flour. If you don’t have a kitchen scale, spoon flour lightly into your measuring cup to avoid packing it down.
- Watching the butter closely during browning is essential because it can quickly go from browned to burnt.
Keywords: Marshmallow Crispy Cookies, Costco copycat cookies, Brown butter cookies, Rice krispie cookies, Mini marshmallow cookies, Thin buttery cookies, Homemade crispy cookies
