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Marshmallow Crispy Cookies

Marshmallow Crispy Cookies: A Chewy Delight You’ll Love

Enjoy the nostalgic flavors of Marshmallow Crispy Cookies that combine crispy rice cereal and gooey marshmallows in a delicious chewy dough.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Can use unsalted butter, adjust salt to taste
  • 1 cup Brown Sugar No direct substitution recommended
  • 1 cup Granulated Sugar Coconut sugar is a lower GI alternative
  • 1 large Egg Flax egg for vegan option
  • 2 teaspoons Vanilla Vanilla paste for bolder flavor
  • 1 teaspoon Baking Soda Avoid substitutions
  • 1 teaspoon Salt Reduce if using salted butter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
For the Crunch
  • 4 cups Rice Krispie Cereal Use a gluten-free alternative if needed
  • 2 cups Mini Marshmallows Can swap for chocolate chips
For the Finish
  • 1 teaspoon Flaked Salt Optional, highly recommended

Equipment

  • Medium saucepan
  • large mixing bowl
  • electric mixer
  • Cookie Scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt the salted butter in a medium saucepan over medium heat until it turns golden and develops a nutty aroma (about 5-7 minutes). Let cool.
  3. In a large bowl, combine the cooled brown butter with brown and granulated sugars, mixing until smooth and creamy (2-3 minutes).
  4. Add the egg and vanilla to the sugar mixture, mixing until well integrated (1-2 minutes).
  5. Gradually mix in the baking soda, salt, and all-purpose flour until just combined. Do not overmix.
  6. Fold in the Rice Krispie cereal and mini marshmallows gently using a spatula until evenly distributed.
  7. Using a large scoop, drop cookie dough balls onto the prepared baking sheet, leaving 2 inches of space between each.
  8. Bake for 10-13 minutes until lightly golden at the edges and slightly underbaked in the center.
  9. Remove from the oven and sprinkle flaked salt on top. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For thicker cookies, consider chilling the dough for an hour before baking.

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