Go Back
–+ servings
Marshmallow Crispy Cookies

Decadent Marshmallow Crispy Cookies That Surprise and Delight

Marshmallow Crispy Cookies are a delightful blend of textures and flavors, featuring brown butter, crispy rice cereal, and gooey mini marshmallows.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Salted Butter Unsalted butter can be used with added salt.
  • 1 cup Brown Sugar Can substitute with coconut sugar.
  • 1/2 cup Granulated Sugar Consider reducing for less sweetness.
  • 1 large Egg Room temperature works best.
  • 2 teaspoons Vanilla Extract Vanilla paste can be used for richer flavor.
  • 1 teaspoon Baking Soda Essential for rising.
  • 1/2 teaspoon Salt
  • 2 cups All-Purpose Flour Gluten-free 1:1 blend can be used.
For the Crunch
  • 3 cups Rice Krispie Cereal Check for gluten-free options.
  • 2 cups Mini Marshmallows Can substitute with mini chocolate chips.
  • 1 teaspoon Flaked Salt Optional but recommended.

Equipment

  • Oven
  • Medium saucepan
  • large mixing bowl
  • cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, melt ½ cup of salted butter over medium heat and stir until golden brown, about 5-7 minutes. Let cool for 10 minutes.
  3. In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Mix until smooth and creamy, about 2-3 minutes. Add egg and vanilla extract, and mix until well blended.
  4. Gradually stir in salt, baking soda, and flour until just combined.
  5. Gently fold in rice krispie cereal and mini marshmallows until evenly distributed.
  6. Scoop the dough into balls using a cookie scoop, approximately 3 tablespoons each, and place on the prepared baking sheet.
  7. Bake for 10-13 minutes until edges are golden and centers are soft. Avoid overbaking.
  8. Sprinkle with flaked salt immediately after baking and allow cookies to cool on the baking sheet.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 75mgPotassium: 30mgSugar: 9gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

Cookies can be stored in an airtight container for up to 2-3 days at room temperature or refrigerated for up to a week. For freezing, shape dough into balls and freeze until solid, then transfer to a resealable freezer bag for up to 2-3 months.

Tried this recipe?

Let us know how it was!