Marshmallow Crispy Cookies Recipe

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Welcome the Flavors of Marshmallow Crispy Cookies Recipe

When I first stumbled upon this Marshmallow Crispy Cookies Recipe, I was instantly charmed by the playful combination of soft marshmallows and the familiar crunch of rice krispies mingling in a chewy cookie. It’s like the best of a childhood treat and a grown-up dessert all rolled into one delightful bite. Whether you’re craving a fun afternoon snack or want to impress the kids (and yourself!) with an easy dessert, these cookies deliver that bubbly, nostalgic magic.

You’ll enjoy how the browned butter adds a rich, toasty depth that pairs perfectly with the subtle sweetness of marshmallows. Baking these golden crisp beauties fills your kitchen with a warm, fragrant aroma that’s utterly inviting. Trust me, they disappear fast after coming out of the oven—warm, tender, and topped with a sprinkle of flaked salt that pops against the sweet.

This recipe also feels wonderfully flexible for any weeknight or weekend baking mood. I love making a batch to share during cozy family movie nights or when friends drop by unexpectedly. It’s quick enough to whip up even on busy days but delicious enough to feel special. Let me walk you through the whole process with some tips along the way!

Market Basket & Pantry Picks

Before diving into the Marshmallow Crispy Cookies Recipe, gathering the freshest ingredients will make all the difference. The salted butter is key here—not just for richness but also for that perfect balance of sweet and salty. If you prefer unsalted, no worries; just add a pinch more salt to the dough. Brown sugar amps up the cookie’s moist chew, while granulated sugar keeps the edges crisp.

Vanilla paste adds a wonderful depth, but you can always opt for vanilla extract if that’s what’s on hand. When picking rice krispies, the classic brand works perfectly, and mini marshmallows bring that gooey, melty charm. Always choose fresh baking soda to get the best rise and texture. And don’t skip the flaked salt on top—it elevates these cookies from good to irresistible.

• ½ cup (113.5 g) salted butter – for that nutty brown butter base
• ¾ cup (165 g) brown sugar – packs moisture and flavor
• ½ cup (100 g) granulated sugar – crisp edges
• 1 large egg, room temperature – binds and enriches
• 1 teaspoon vanilla (paste preferred) – aromatic sweet magic
• ½ teaspoon baking soda – leavens the dough
• ¾ teaspoon salt – balances sweetness
• 1 cup (140 g) all-purpose flour – the sturdy base
• 1½ cups (43 g) rice krispie cereal – for light crispy crunch
• ⅔ cup (30 g) mini marshmallows – melty, sweet pockets
• Flaked salt – finishing touch for big flavor

Cook Marshmallow Crispy Cookies Recipe Step by Step

Now comes the fun part—transforming these ingredients into warm, bubbly cookies you’ll want to share (or maybe hide!). Follow these steps closely and you’ll nail the perfect chewy centers with golden edges that give a delightful crunch.

1. Preheat & Prep: Set your oven to 350°F and line a baking sheet with parchment paper. This small step saves big cleanup later and helps cookies bake evenly.
2. Browns Butter Magic: Melt ½ cup salted butter in a medium saucepan over medium heat. Watch carefully as it foams and slowly turns golden brown with a nutty fragrance. Stir constantly to prevent burning—this takes about 6-8 minutes. Pour browned butter into a bowl and chill in the fridge or freezer for 10 minutes to firm up.
3. Mix Sugars & Butter: In a medium bowl, blend the cooled browned butter with brown sugar and granulated sugar until velvety smooth. Add the room temperature egg and vanilla, mixing on low for about 30 seconds until fully incorporated.
4. Add Dry Ingredients: Gradually sprinkle in salt, baking soda, and flour. Mix gently—over mixing can lead to tougher cookies. Stop once the dough just comes together.
5. Fold in Crunch & Gooey: Stir in the rice krispie cereal for crisp bursts and then carefully fold in mini marshmallows for sweet pockets that melt just right.
6. Scoop & Space: Use a 3-tablespoon cookie scoop to form large dough balls. Place only 4-5 per baking sheet, leaving enough room to spread thin and crisp up perfectly.
7. Bake to Perfection: Slide trays into the oven and bake for 10-13 minutes. Watch for a light golden brown around the edges but still soft centers—avoid overbaking or you’ll lose that chewy magic.
8. Finish with Flaked Salt: Right after removing from oven, sprinkle with flaked salt while warm to boost flavor contrast and add a delicate crunch.

Serving the Dish with Flair

I love to serve these Marshmallow Crispy Cookies fresh from the oven with a cold glass of milk or even alongside a scoop of vanilla ice cream for a decadent treat. Their bubbly marshmallow bites and crispy cereal crunch make each bite an exciting texture adventure. Spread them out on a pretty platter to share at your next gathering—you’ll instantly brighten the mood and spark happy conversations!

Fun Variations with Marshmallow Crispy Cookies Recipe

• Swap rice krispies for crispy cornflakes or gluten-free cereal blends for a twist.
• Mix in mini chocolate chips or chunks for extra melty pockets alongside marshmallows.
• Add a sprinkle of cinnamon or pumpkin spice for cozy seasonal vibes.
• Fold in chopped toasted nuts like pecans or walnuts for toasty texture contrasts.
• Use flavored marshmallows (strawberry, caramel) to give interesting layers of sweetness.
• Drizzle cooled cookies with melted white or dark chocolate for a pretty, festive finish.

Make-Ahead & Storage Tips

• Refrigerate: Keep cookies airtight in the fridge to extend freshness up to a week.
• Freeze: Freeze unbaked dough balls on a sheet pan, then transfer to a zip bag. Bake from frozen, adding 1–2 minutes to baking time.
• Reheat: Warm cookies briefly in the microwave (10-15 seconds) or in a low oven for a freshly-baked feel.
• Storage: Store cookies away from humidity to keep the rice krispies crispy and marshmallows soft, avoiding sogginess.

Marshmallow Crispy Cookies Recipe FAQs

• Can I use unsalted butter instead of salted?
  Yes! Just add an extra ¼ teaspoon of salt to balance the sweetness.
• Do the marshmallows melt completely?
  The mini marshmallows soften and partially melt inside the cookie, creating those lovely gooey pockets throughout without running everywhere.
• Can I make these gluten-free?
  Yes! Substitute all-purpose flour with a gluten-free 1:1 baking flour blend and choose gluten-free rice krispie cereal.
• Why do I brown the butter?
  Browning the butter adds a rich, nutty flavor that elevates the cookie beyond ordinary. It also gives a subtle caramel touch.
• How do I prevent the cookies from spreading too thin?
  Use chilled dough and space them out well on the baking sheet. Using a larger scoop helps keep them nice and thick.

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