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Marshmallow Crispy Cookies

Irresistible Marshmallow Crispy Cookies You’ll Love to Bake

These Marshmallow Crispy Cookies combine crispy rice cereal and gooey marshmallows in a rich dough, perfect for any sweet craving.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • ½ cup Salted Butter can be replaced with 7 tablespoons of melted butter if preferred
  • ¾ cup Brown Sugar provides moisture and deep caramel flavor
  • ¼ cup Granulated Sugar adds sweetness and helps achieve a golden-brown color
  • 1 large Egg at room temperature for optimal mixing
  • 1 teaspoon Vanilla Extract feel free to substitute with vanilla paste for a richer taste
  • ½ teaspoon Baking Soda acts as a leavening agent
  • ¼ teaspoon Salt balances sweetness
  • 1½ cups All-Purpose Flour may substitute with gluten-free flour
For the Crunch
  • 3 cups Rice Krispie Cereal adds delightful crunch
  • 2 cups Mini Marshmallows freeze beforehand to prevent melting during baking
For Garnish
  • to taste Flaked Salt sprinkled on top for flavor boost

Equipment

  • Medium Saucepan
  • large mixing bowl
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Freeze the mini marshmallows.
  2. In a medium saucepan, melt ½ cup of salted butter over medium heat until it turns golden brown.
  3. Combine the browned butter with ¾ cup of brown sugar and ¼ cup of granulated sugar until smooth and creamy.
  4. Add one large egg and 1 teaspoon of vanilla extract, mixing until fully combined.
  5. Gradually add ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1½ cups of all-purpose flour, stirring gently.
  6. Fold in 3 cups of Rice Krispie cereal and the frozen mini marshmallows until evenly mixed.
  7. Drop heaping portions of dough, about 3 tablespoons each, onto the prepared baking sheet, spaced 2 inches apart.
  8. Bake for 10–13 minutes until light golden at the edges and soft in the center.
  9. Let them cool for 5 minutes, then sprinkle with flaked salt before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 90mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For thicker cookies, add 2 extra tablespoons of flour. Freezing mini marshmallows helps maintain their shape while baking.

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