Description
Deliciously thin and buttery Marshmallow Crispy Cookies inspired by Costco’s favorite treat. These cookies offer a perfect chewy center with crispy edges and delightful marshmallow bits, enhanced by browned butter and a touch of flaked salt.
Ingredients
Units
Scale
Main Ingredients
- 1/2 cup (113.5 g) salted butter
- 3/4 cup (165 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract or vanilla paste
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (158 g) all-purpose flour plus 2 tablespoons
- 1 1/2 cups (43 g) rice krispie cereal
- 2/3 cup (30 g) mini marshmallows
- Flaked salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper to prepare for baking.
- Brown the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past boiling until the butter foams and turns a golden brown color with a nutty aroma. Stir constantly to prevent burning. Once browned, pour the butter into a bowl and chill in the refrigerator or freezer for about 10 minutes until cool.
- Mix Sugars and Butter: In a medium mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Add the egg and vanilla, mixing on low speed until smooth, about 30 seconds.
- Add Dry Ingredients: Gradually mix in the baking soda, salt, and flour carefully to avoid overmixing.
- Fold in Cereal and Marshmallows: Gently fold in the rice krispie cereal followed by the mini marshmallows, ensuring even distribution without crushing.
- Scoop Dough: Using a 3-tablespoon cookie scoop or large spoon, scoop dough balls onto the prepared baking sheet, spacing 4-5 cookies per sheet to allow for spreading.
- Bake: Bake the cookies for 13 minutes or until the edges are light golden brown. Avoid overbaking to maintain a chewy center.
- Finish with Flaked Salt: Immediately after baking, sprinkle the cookies with flaked salt while still warm. Allow the cookies to cool on the baking sheet before transferring.
Notes
- If you prefer thicker cookies, add an extra 2 tablespoons of all-purpose flour to the dough.
- Use a kitchen scale for precise measurement, especially with flour. Spoon flour lightly into measuring cups to prevent packing.
- Browned butter adds a rich, nutty flavor but watch carefully while browning to prevent burning.
- Cookie dough will spread thin; spacing cookies properly on the baking sheet is essential to prevent sticking.
- Use flaked salt for a nice finishing touch and to enhance the flavor contrast.
- Room temperature egg helps with proper mixing and texture of the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
