Addictive Costco Copycat Marshmallow Crispy Cookies

Name: Marshmallow Rice Crispy Cookies
Prep time: 20 min
Cook time: 10 min
Ingredients: ½ cup (113g) salted butter; ⅔ cup (145g) packed light brown sugar; ¼ cup (50g) granulated sugar; 1 teaspoon (5ml) pure vanilla extract; 1 tsp (5ml) honey; 1 large egg (at room temperature); 1 ¼ cups (180g) all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 tsp (5ml) whole milk; 1 ½ cups (50g) Rice Krispies cereal (or other crispy rice cereal); ¾ cup (38g) mini marshmallows, (plus extra for topping)

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Inspired by the popular Costco cookies, these Marshmallow Rice Crispy Cookies are so delicious and addictive with rich caramel and butterscotch flavor from brown butter and super chewy texture. This is a copycat recipe for Marshmallow Crispy Cookies recently available at Costco stores, except they are even better! There's a salty-sweet flavor that is hard to resist and a unique crisp and chewy texture from Rice Krispies and marshmallows baked right in. They taste just like a really good rice crispy treat in cookie form and they're easy to make with no chill time required. If you love baking with marshmallows, then check out my Toasted S'mores Bars and these Pumpkin S'mores bars too!

marshmallow rice crispy cookies on cooling rack

WHY THIS RECIPE WORKS

Super chewy cookies - these cookies have the perfect thickness with an irresistible chewy texture! The marshmallows are soft and chewy through the middle.
Crisp golden edges - marshmallow crispy cookies bake up beautifully golden brown with crisp crunchy edges. The crispy rice cereal lends such a unique texture.
Gooey marshmallows - mini marshmallows melt gently inside of the dough thanks to a lower baking temperature so they stay gooey while the ones at the surface toast up just slightly.
Brown butter sugar cookies - this dough is a simple sugar cookie base made with salted brown butter which lends a rich toasty caramel flavor.
No chill cookie dough - this recipe is quick and easy to make and you don't need to chill the cookie dough either!

marshmallow rice crispy cookies on baking sheet

INGREDIENTS FOR MARSHMALLOW RICE CRISPY COOKIES

Salted butter - butter is the base of these delicious cookies and you will brown the butter for this recipe. If you use unsalted butter, then increase the added salt by a bit.
Brown sugar - light brown sugar adds molasses flavor and extra softness to these cookies. You can use dark brown sugar, but I think light brown gives the perfect flavor balance so it doesn't overpower the brown butter.
Granulated sugar - some granulated sugar will help with the crisp and caramelized edges.
Honey - honey is a key ingredient to elevate that caramel flavor, promote that golden color/browning and add floral notes that mimic the taste of marshmallow rice crispy treats. It also creates that super chewy texture since it binds moisture. Don't skip it!

marshmallow rice crispy cookies ingredients

close up of marshmallow rice crispy cookies showing marshmallow pull

Pure vanilla extract - vanilla will enhance the flavor of any cookie dough, and these marshmallow rice crispy cookies are no exception. I like this Madagascar Bourbon Vanilla extract.
All purpose flour - regular unbleached all-purpose flour is great for these chewy cookies.
Marshmallows - mini marshmallows work best so they distribute through the cookie dough.
Crispy rice cereal - you can use any puffed rice cereal such as Rice Krispies or any generic brand.

close up of marshmallow rice crispy cookie broken in half stacked on top

STEP BY STEP INSTRUCTIONS

STEP 1). First brown the butter. Follow the instructions in this post here to learn how to brown butter. It's easy! Melt it in a medium saucepan and continue to cook allowing it to gently boil over medium heat. It will start foaming and turn golden brown with a nutty aroma. Make sure you are stirring and watching closely so it doesn't burn. Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl and let it cool for 20-30 minutes until it reaches room temperature and is fluid but no longer hot.
STEP 2). Mix in sugar. Add brown sugar, granulated sugar, honey and vanilla to the cooled brown butter and mix with a spatula until it is combined and starts to look a little fluffy. I prefer not to use a whisk at this point because if you incorporate too much air or cool the brown butter too much, the mixture will stiffen up.
STEP 3). Mix in egg. Add the egg and mix well until evenly incorporated and the mixture looks smooth and sort of syrupy.
STEP 4). Add dry ingredients. Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add this to the brown butter mixture and fold it in. When most of the flour is incorporated, it will look a bit dry and now you can add the teaspoon of milk. Continue folding the dough until the ingredients are evenly combined.
STEP 5). Fold in cereal and marshmallows. Add crispy rice cereal and ¾ cup (38g) of frozen marshmallows, then fold them through so they are evenly distributed.
STEP 6). Scoop the dough. Use a 1.5-oz cookie scoop to portion dough and then roll into balls. Place them onto prepared baking sheets spacing them 3 inches apart. Press 2 more frozen marshmallows on top of each ball, but tuck them in under the dough or push some cookie dough up around them so they don't burn and ooze out of the cookie. Flatten dough balls slightly so they spread evenly.
STEP 7). Bake for 9-11 minutes until lightly golden all over and still soft in the middle. Let cookies cool for 1 minute on the baking sheet then transfer to a wire rack to finish cooling.

EXPERT BAKING TIPS

Do not reduce the sugar. The right amount of sugar will make these cookies soft and chewy because it binds water so that it stays tightly in the cookie dough and doesn't evaporate excessively during baking.
Bake at a lower temperature. This recipe calls for a 325 degrees F oven as opposed to the common 350. That will help the cookies spread more evenly with all the chunky inclusions and it will also prevent the marshmallows from over-heating and browning which means they will stay soft and gooey inside to better resemble Costco's version. I also baked some at 350 degrees F and loved the thickness, browning and more substantial chewy texture.
Use vegan marshmallows. If you have issues with marshmallows disappearing into a sugary puddle in your cookies, try using vegan marshmallows which are based on plant based hydrocolloids like pectin, carageenan or agar agar and starches instead of gelatin. They will resist melting a little better.
Freeze the dough balls. Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 30-60 minutes. This hardens the marshmallows so they hold their shape better during baking.
Do not over-bake. These cookies brown evenly and quite quickly thanks to the honey so it is difficult to over-bake them which is great! They will be golden all over and still soft and chewy inside. Keep an eye on the baking time.
Shape the cookies while still warm. Just after the cookies are baked and while still warm, the sugar will be malleable and you will be able to gently tuck and nudge any oozing marshmallow into place with a large round cookie cutter or a spatula for neatly round cookies if you want to.

stack of marshmallow rice crispy cookies on cooling rack

RECIPE FAQ

Do I need to chill the cookie dough?

No, this marshmallow rice crispy cookie dough does not need to be refrigerated before baking. You can make the dough and bake it right away.

Why did my cookies spread too much?

If your cookies spread a lot, then it could be that there was too much honey added, too much baking soda, or you did not add the right amount of flour. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. The best way to measure the flour is using a scale to ensure you use the right amount. Too much will make the cookies thick and less chewy, but too little will mean they will be crispy and thin.

Why did my marshmallows melt in these cookies?

If you have issues with marshmallows disappearing into a sugary puddle in your cookies, try using vegan marshmallows which are made with plant-based hydrocolloids like pectin, carageenan or agar agar and starches instead of gelatin. They will resist melting a little better.

What is a substitute for honey?

If you don't have honey or you don't like the taste of honey, you can use an equal amount of corn syrup. Honey is important for the soft texture of these cookies and also to mimic the flavor of graham crackers so I wouldn't recommend leaving it out.

STORAGE AND FREEZING

How do I store marshmallow rice crispy cookies?

These cookies are best stored at room temperature in an airtight container for up to 5 days. They stay nice and chewy!

How do I freeze marshmallow rice crispy cookie dough?

You can freeze the cookie dough two ways:
1) Wrap all of the dough (or any leftover dough) in plastic wrap, then place it in a freezer bag and freeze for up to 3 months. When ready to bake, thaw the dough and bake as directed.
2) Scoop and portion the dough into balls, then place them on a parchment-lined baking sheet and freeze individually. Once frozen, place them in a freezer bag and keep frozen for up to 3 months. You can bake from frozen and add another 2-3 minutes to the baking time.

Can I freeze marshmallow rice crispy cookies after baking?

Just place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. They just need 5-10 minutes to thaw.

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Video

Marshmallow Rice Crispy Cookies

Christina Marsigliese

These Marshmallow Rice Crispy Cookies have rich caramel and butterscotch flavor from brown butter and a touch of honey. This is a copycat recipe for Marshmallow Crispy Cookies at Costco stores, except they are even better with a super chewy texture salty-sweet flavor that is hard to resist. They're packed with Rice Krispies cereal and marshmallows, so they taste just like a really good rice crispy treat in cookie form. Plus they're easy to make with no chill time required!

4.79 from 19 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Servings 14 cookies

Ingredients

½ cup (113g) salted butter
⅔ cup (145g) packed light brown sugar
¼ cup (50g) granulated sugar
1 teaspoon (5ml) pure vanilla extract
1 teaspoon (5ml) honey
1 large egg at room temperature
1 ¼ cups (180g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon (5ml) whole milk
1 ½ cups (50g) Rice Krispies cereal (or other crispy rice cereal)
¾ cup (38g) mini marshmallows, plus extra for topping

For best results, use a kitchen scale to weigh the ingredients.

Instructions

Freeze the marshmallows. Spread them out on a parchment lined baking sheet and place it in the freezer for 20 minutes while you make the cookie dough.
First brown the butter. Follow the instructions in this post here to learn how to brown butter. It's easy! Melt it in a medium saucepan and continue to cook allowing it to gently boil over medium heat. It will start foaming and turn golden brown with a nutty aroma. Make sure you are stirring and watching closely so it doesn't burn. Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl and let it cool for 20-30 minutes until it reaches room temperature and is fluid but no longer hot.
Add brown sugar, granulated sugar, honey and vanilla to the cooled brown butter and mix with a spatula until it is combined and starts to look a little fluffy. I prefer not to use a whisk at this point because if you incorporate too much air or cool the brown butter too much, the mixture will stiffen up.
Add the egg and mix well until evenly incorporated and the mixture looks smooth and sort of syrupy.
Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add this to the brown butter mixture and fold it in. When most of the flour is incorporated, it will look a bit dry and now you can add the teaspoon of milk. Continue folding the dough until the ingredients are evenly combined. Add crispy rice cereal and ¾ cup (38g) of frozen marshmallows, then fold them through so they are evenly distributed.
Use a 1.35-oz cookie scoop to portion dough and then roll into balls. Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 30-60 minutes. This hardens the marshmallows so they hold their shape better during baking.
Preheat oven to 325°F (or 350°F if you prefer thicker cookies as described in the EXPERT BAKING TIPS above). Line two large cookie sheets with parchment paper.
When ready to bake, place dough balls onto prepared baking sheets spacing them 3 inches apart. Press 2 more frozen marshmallows on top of each ball, but tuck them in under the dough or push some cookie dough up around them so they don't burn and ooze out of the cookie. Flatten dough balls slightly so they spread evenly if you prefer thinner cookies. Bake for 9-11 minutes until lightly golden all over and still soft in the middle. If you bake at 350°F, then you'll need 8-10 minutes. Let cookies cool for 1 minute on the baking sheet then transfer to a wire rack to finish cooling.

NOTE: I don't always have to freeze my dough to get the desired results, but it can help control how much the cookies spread. I find that it really depends on the brand of marshmallows that you use since some varieties can melt into sugar puddles very quickly.