Introduction

These Marshmallow Crispy Cookies are a delightful twist on classic treats, blending the chewy sweetness of marshmallows with the crunch of rice krispies. Perfectly golden and slightly salted on top, they offer a wonderful balance of textures and flavors that are sure to satisfy any sweet tooth.

The image shows a close-up of four round oatmeal cookies on a white parchment paper lined old baking tray with dark browned edges. Each cookie has a rough, bumpy texture with visible oats and light-colored melted marshmallow spots in the center. The cookies are golden brown with slightly darker edges and sprinkled with small salt flakes adding contrast. The tray sits on a white marbled surface that brightens the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup salted butter
¾ cup brown sugar
½ cup granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla (vanilla paste recommended if available)
½ teaspoon baking soda
¾ teaspoon salt
1 cup all-purpose flour
1½ cups rice krispie cereal
⅔ cup mini marshmallows
Flaked salt for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Brown the butter by melting it in a medium saucepan over medium heat. Continue cooking past the boiling point until the butter turns a golden brown color and smells nutty, stirring constantly to avoid burning. Once browned, pour the butter into a bowl and chill in the fridge or freezer for about 10 minutes to cool.
Step 3: In a medium mixing bowl, combine the cooled browned butter with brown sugar and granulated sugar. Add the egg and vanilla, mixing on low speed until smooth, about 30 seconds.
Step 4: Gradually add the salt, baking soda, and flour to the wet ingredients, mixing carefully to avoid overworking the dough.
Step 5: Gently fold in the rice krispie cereal, followed by the mini marshmallows, ensuring they are evenly distributed.
Step 6: Scoop the dough into large balls using a 3-tablespoon cookie scoop. Place 4-5 cookies per baking sheet, leaving ample space as they will spread thinly.
Step 7: Bake for 10 to 13 minutes until the edges are lightly golden brown. Avoid overbaking to keep the centers chewy.
Step 8: Remove the cookies from the oven and immediately sprinkle with flaked salt. Let cool on the baking sheet before transferring to a wire rack.

Tips & Variations

Using vanilla paste instead of extract adds a richer, more intense vanilla flavor.
For extra gooey marshmallows, add a few more on top of each cookie just before baking.
Try substituting half the rice krispies with cornflakes for a different crunch.
Chilling the dough before baking can help control spreading if needed.

Storage

Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture. For longer storage, freeze in a sealed container for up to 2 months. To reheat, warm individual cookies briefly in the microwave (10-15 seconds) to soften marshmallows and refresh their gooeyness.

How to Serve

The image shows a close-up view of two large oatmeal cookies on a baking tray lined with white parchment paper. Each cookie is golden brown with a slightly crispy edge and a softer center that has visible pieces of melted white marshmallow, giving a creamy texture with a light caramelized color. The cookies have small bits of salt flakes sprinkled on top, adding a subtle white contrast. The baking tray is dark and rustic with a worn, textured look. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add an extra ¼ teaspoon of salt to the dough to compensate for the missing saltiness.

Will the marshmallows melt completely during baking?

The mini marshmallows soften and melt slightly, creating pockets of gooey sweetness without completely losing their shape, which adds to the cookie’s texture and flavor.