Marshmallow Rice Crispy Cookies
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!
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!
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!
- 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.
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.
RECIPE FAQ
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.
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.
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.
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
These cookies are best stored at room temperature in an airtight container for up to 5 days. They stay nice and chewy!
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.
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
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.
Delicious, recommend vegan marshmallows as even “frozen” marshmallows thawed as l mixed ingredients together. Also flatten cookies a bit BEFORE freezing scoops- l also found flattening marshmallows on the top just prior to cooking kept them from rolling off.
Not as v pretty as in the photo- but definitely a keeper!
Thanks Barbara!
Can this be adapted into cookie bars? So I can bake in a baking sheet and cut after?
Hi Terianne! I wouldn't recommend using this recipe to make bars as they will be too raw in the middle.
This cookie recipe is definitely the delicious love child of a savory browned butter cookie and a classic rice crispy treat. I did freeze the dough balls to reduce the spread and I like the thicker-style of cookie. I do recommend carefully reshaping the cookie and gently tucking back some of the gooey marshmallow that inevitably oozes onto the pan as it bakes; it is quite molten hot and likely to pull the soft dough, so be careful.
I am also tempted to finish with a little hit of flakey salt after it comes out of the oven, but I will have to wait until next time to try that addition (and there will most DEFINITELY be a next time!)
Thank you! I'm glad you enjoyed the recipe 🙂
Thanks for the feedback Shauna! Yes, the rice cereal provides a chewy texture rather than a crisp texture due to the moisture in the dough.
The taste is very good but I understand the comment below that says the Rice Krispies have a stale texture to them when chewing. Other than that they’re delicious and my daughter loved them.
Thank you Aria! Yes, they lend more of a chewy texture to the cookies.
Oh I want to make these today! I have everything on hand except whole milk. Can I sub half and half or 2% fairlife milk?
Hi Anita! 2% milk should work just fine. Happy baking!
My colleagues loved it so much, i didnt even have leftover crumbs in the box i took these to work in 😁😁😁
Thanks Taz! I'm so glad everyone enjoyed the cookies!
This is the first time I’ve made cookies with marshmallow, and I would say it was a success! I would opt to have them a bit thicker next time, as I found they spread a bit - so I would likely refrigerate them first, which was stated as an option under the baking instructions. Either way, it’s a great flavor combination - will definitely make again!
Thanks Denise!
The cookies taste fabulous, but unfortunately my rice krispies lost their crunch and became soft and difficult to chew. Do you have that problem? I’m not sure if it’s because of the brand of cereal i used or the storage conditions. Climate here is tropical and very humid. Thanks!
Thanks Sharon! The rice cereal will not stay crisp because of the moisture in the cookie. It doesn't have anything to do with the brand of cereal or storage. It is meant to be chewy.
The flavour and chewiness were amazing but some of the rice cereal became tough inside the cookie. Any tips on how to avoid this?
Hi Erin! Yes the rice cereal will not be crisp because of the moisture in the cookie dough. It is meant to have a chewy texture.
That cookie was fantastic! I just crushed 2! I don’t mess with mass produced cookies, but I’ll mess with these all day! Another trust worthy recipe. Thanks!
You are welcome Brit! I'm so glad the recipe was a success!
I think the flavor of these cookies is very good. Mine just came out of the oven and I tried one still slightly warm. The texture of the Rice Krispies is a bit stale, but perhaps they will crisp up more after they are fully cooled. I did make a double batch and I let my browned butter cool to 78° and that took 40 minutes. I thought freezing. The marshmallows was a bit of a waste because by the time you bake the cookies, they are not frozen any longer. Out of curiosity I googled how Costco makes theirs and they do use shortening and corn syrup. I may try to make a couple of modifications using those ingredients next time just to see what happens. Do you let them cool for more than a minute on the cookie sheet or they will fall apart when transferring them to an Do you let them cool for more than a minute on the cookie sheet or they will fall apart when transferring them to a wire rack. All in all these are good and I think my husband will enjoy them.
Thanks Kathy! For any cookie I would not transfer when they are hot as they will break apart.
SO good!
10/10 no notes will recommend to all friends.
I used vegan marshmallows and about 2T extra flour as my mixture was looking wetter than in the video (butter was perhaps still too warm). They're thick and chewy and picture perfect.
Thank you Kay! Glad to know it worked with the vegan marshmallows!
Can I use gluten free flour for this recipe?
Hi Sylvia! Sorry this recipe has only been tested with AP flour, but it might work.
Delicious! The browned butter is so flavorful. The cookies are the perfect soft texture with crispy edges.
Thank you much Claudia! I'm so glad you enjoyed them!
I tried these at Costco a few weeks ago and then tried this recipe and I can safely say these are even better! Thanks for all the thought you put into your recipes Christina.
You're welcome Lisa! Thanks for the feedback!
Thanks Christina for another incredible recipe. These cookies were like no other cookie I have ever tasted. We do not have these cookies in the U.K Costco but I can imagine your recipe would be far superior. Also the brown butter was so easy to make and your instructions were very clear. Thank you.
You're welcome Andrea! So glad you enjoyed the recipe. They looked perfect!
Made these last night and there are none left this afternoon. Seriously so good. I went with 325 degrees and they were nice and soft inside.
Thanks Amanda! Glad you enjoyed them!
Followed exact directions but the cookies spread out and the marshmallow melted. I tried a 2nd batch after refrigeration and lowered the oven temp and time and they still melted completely. Not sure why they didn't come out right and I'm a very experienced baker.
Hi Ellen, you can try a few things: check the temperature of the butter because if it is too hot, then the dough will spread a lot; measure the honey accurately - too much will make them spread; ensure the weight of the flour and rice cereal is accurate; try another brand of marshmallows; bake at 350 or even 375 if your oven runs low.
I have the best luck with vegan marshmallows not melting!
This is correct. Vegan marshmallows are based on carageenan or agar agar, not gelatin, and resist melting better as indicated in the Expert Baking Tips section.
Can you double this recipe?
Hi Chip! Yes you can.
Just want to say how obsessed I am with this cookie! It tastes EXACTLY like the costco ones!
Thank you so much Christy! I'm so glad you enjoyed the recipe!
Thank you for sharing these recipes!
You are very welcome Pam!
Hi There, is the dough supposed to be so dry and crumbly?
Hi Shannon! Did you use a scale to weight the flour? Also ensure your brown butter isn't too hot when you add it. It should not be crumbly, but it is a stiffer cookie dough. Please refer to the video to see the dough consistency.