Description
Delightfully thin and buttery Marshmallow Crispy Cookies inspired by Costco’s popular treat. These cookies feature browned butter for a nutty depth, crispy rice cereal for crunch, and mini marshmallows for a gooey surprise, topped with a sprinkle of flaked salt to balance the sweetness.
Ingredients
Units
Scale
Cookie Dough
- 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 or 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
Topping
- Flaked salt for sprinkling
Instructions
- Preheat the oven. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Browning the butter. Melt ½ cup salted butter in a medium saucepan over medium heat. Continue cooking past boiling, stirring constantly, until the butter turns a golden brown color and emits a nutty aroma. Be vigilant to prevent burning. Once browned, transfer the butter to a bowl and chill it in the fridge or freezer for about 10 minutes to cool.
- Mix sugars and browned butter. In a medium mixing bowl, combine the cooled browned butter with ¾ cup brown sugar and ½ cup granulated sugar. Mix well until incorporated.
- Add egg and vanilla. Add 1 large room temperature egg and 1 teaspoon vanilla extract or vanilla paste to the sugar mixture. Mix on low speed until the batter is smooth, about 30 seconds.
- Add dry ingredients. Gradually add ½ teaspoon baking soda, ¾ teaspoon salt, and 1 cup plus 2 tablespoons all-purpose flour to the batter. Mix gently to combine, ensuring not to overmix to keep the cookies tender.
- Fold in cereal and marshmallows. Gently fold in 1½ cups rice krispie cereal followed by ⅔ cup mini marshmallows until evenly distributed throughout the dough.
- Scoop the dough. Using a 3-tablespoon cookie scoop or a large spoon, scoop dough balls onto the prepared baking sheet, placing 4-5 cookies per sheet to allow space for spreading as they bake thin.
- Bake the cookies. Bake the cookies for 13 minutes or until the edges turn a light golden brown. Avoid overbaking to maintain a chewy center.
- Add flaked salt and cool. Immediately after removing from the oven, sprinkle cookies with flaked salt. Let them cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For thicker cookies, add an extra 2 tablespoons of flour to the dough.
- Use grams when measuring flour for more accuracy, but spoons and cups work fine if you spoon the flour lightly to avoid packing.
- Browning the butter adds delicious depth but requires close attention to avoid burning.
- Use parchment paper or a silicone mat to prevent sticking and promote even baking.
- Adjust mini marshmallows quantity slightly if you prefer more gooeyness.
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
