Marshmallow Crispy Cookies (Costco Copycat) Recipe

I absolutely love sharing this Marshmallow Crispy Cookies (Costco Copycat) Recipe with you because it perfectly captures that magical combination of crunchy and chewy textures with a rich, caramel-like flavor from brown butter that’s just irresistible. When I bite into these cookies, the crispy rice krispies and tender mini marshmallows dance beautifully on my tongue, while the subtle salt topping ties everything together in the most delightful way. These cookies are so easy to make, and honestly, I think they even rival the original Costco version in taste and texture!

Why You’ll Love This Marshmallow Crispy Cookies (Costco Copycat) Recipe

What I find truly special about this recipe is the caramelized depth that the brown butter brings to the dough. It’s more than just sweet cookies – there’s a nutty richness that complements the crisp snap of the rice krispies and the gooey pockets of chewy mini marshmallows. Every bite feels like a perfect balance of textures and flavors, which I think sets this cookie apart from your average treat.

Another thing I adore about this Marshmallow Crispy Cookies (Costco Copycat) Recipe is how straightforward the process is. No chilling required, no complicated steps — just a little browning of butter to unlock amazing flavor, and then everything comes together quickly. I often make these for casual get-togethers or holiday cookie swaps because they’re always a hit, and honestly, who doesn’t love a cookie that tastes phenomenal but doesn’t take hours to prepare?

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in building the perfect cookie. They’re simple pantry staples but together, they create a complex, irresistible texture and flavor profile. From the depth of browned butter to the satisfying crunch of rice krispies and the chewiness of mini marshmallows, every component matters.

• Salted butter: Browning the butter brings a nutty, caramel flavor that is the cookie’s secret weapon.
• Brown sugar: Adds moisture and richness for a tender, chewy bite.
• Granulated sugar: Balances sweetness and helps with slight crispness around the edges.
• Egg: Provides structure and binds everything together.
• Vanilla: Use vanilla paste or extract to enhance all the other flavors.
• Baking soda: Gives just enough leavening to keep the cookie light and slightly puffy.
• Salt: Not only essential for flavor balance but also enhances the sweetness.
• All-purpose flour: The backbone of the cookie dough, it provides the right amount of structure.
• Rice krispie cereal: Adds a clean, crispy crunch that contrasts wonderfully with chewy bits.
• Mini marshmallows: Melt slightly in the oven and add sweet, chewy bursts that I can’t get enough of.
• Flaked salt (for topping): A finishing touch that elevates the flavor and gives just a hint of saltiness in every bite.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make clean-up easy.

Step 2: Start by browning the butter. Melt ½ cup of salted butter in a medium saucepan over medium heat, stirring constantly. Keep cooking past the point of boiling until the butter foams, then watch carefully as it turns a golden brown color and fills your kitchen with a nutty aroma. Don’t walk away because it can quickly go from perfect to burnt. Once done, pour it into a bowl and chill it in the fridge or freezer for about 10 minutes to cool.

Step 3: In a medium mixing bowl, combine the cooled brown butter with the brown and granulated sugars. Mix until well incorporated and smooth. Next, add the egg and vanilla, mixing on low speed for about 30 seconds until everything comes together nicely.

Step 4: Gradually add the salt, baking soda, and flour to the wet mixture. Stir carefully to avoid overmixing the dough, which helps keep the cookies tender.

Step 5: Fold in the rice krispie cereal first so the crunch is evenly distributed, then gently fold in the mini marshmallows. You want to keep the marshmallows whole for those delightful chewy bites.

Step 6: Scoop large balls of dough using a 3-tablespoon cookie scoop or by hand. Space about 4-5 cookies on each baking sheet since they spread thin while baking.

Step 7: Bake the cookies in the preheated oven for 10-13 minutes. Watch for a light golden brown edge but avoid overbaking so the centers stay chewy. As soon as they come out, sprinkle a little flaked salt on top for that perfect sweet-salty finish.

Servings and Timing

This recipe yields about 13 generously sized cookies — perfect for sharing or keeping all to yourself, no judgment here! Prep time is roughly 25 minutes, which includes making and cooling the browned butter. The cookies bake quickly, in about 11 minutes, so the total time from start to finish clocks in around 36 minutes. There’s just a short cooling period after baking before you can indulge, so you’re not waiting long to enjoy these gems.

How to Serve This Marshmallow Crispy Cookies (Costco Copycat) Recipe

When I serve these cookies, I love pairing them with a cold glass of milk because the rich brown butter sweetness and the chewy marshmallows taste even better when washed down with something creamy and cooling. For a grown-up twist, I’ve also enjoyed them alongside a cup of strong coffee or even a light dessert wine like Moscato, which complements the caramel and marshmallow notes beautifully.

Presentation-wise, these cookies look so inviting right off the baking sheet, but if I want to make them extra special, I’ll arrange them on a pretty platter topped with a few extra mini marshmallows and a sprinkle of flaked sea salt. They’re perfect for holiday parties, casual weekend baking, or as a sweet end to dinner when you want something that feels homemade but a bit more special.

I find these cookies are best served at room temperature, which helps keep the chewy marshmallows soft and the rice krispies crunchy without becoming too hard. If you have leftovers (though rarely), they still taste great warmed slightly in the microwave for a few seconds to revive that gooey marshmallow magic.

Variations

I love getting creative with this Marshmallow Crispy Cookies (Costco Copycat) Recipe depending on my mood or dietary needs. For example, swapping out the all-purpose flour for a gluten-free blend works like a charm and keeps these accessible without losing their charm. Just be sure your gluten-free flour includes xanthan gum or a similar binder.

If you’re vegan or avoiding dairy, I’ve had success using a plant-based butter substitute that browns nicely—just keep an eye on it as it may behave differently when melting. I also swap out the egg for a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, let sit until gelled) for a vegan-friendly version, though the chewiness is slightly different but still delicious.

Flavor-wise, mixing in a handful of chopped toasted pecans or walnuts adds a fantastic nutty crunch that pairs well with the brown butter. You can also experiment with swapping vanilla for a touch of cinnamon or espresso powder to deepen the complexity. Sometimes, I reduce the marshmallows slightly if I want a crunch-forward cookie or double them for a softer, gooier bite. Baking on a silicone mat instead of parchment gives a slightly different bottom texture too if you want to play around.

Storage and Reheating

Storing Leftovers

I store leftover Marshmallow Crispy Cookies (Costco Copycat) in an airtight container at room temperature to keep their crisp and chewy balance intact. Using a container with a tight seal is essential so moisture doesn’t make the cookies soggy. They stay fresh this way for up to 4 days, which is usually enough since they’re often eaten quickly!

Freezing

You can absolutely freeze these cookies if you want to save some for later. I like to freeze them individually on a baking sheet first, then transfer them to a freezer-safe zip-top bag or container. This prevents the cookies from sticking together. They keep well frozen for up to 3 months. When you’re ready to enjoy, just thaw at room temperature or warm briefly in the microwave.

Reheating

To reheat these cookies, I recommend warming them in the microwave for about 10-15 seconds to soften the marshmallows and revive the chewy texture. Avoid reheating in the oven for too long as it can dry them out and make the cookies hard. If you want to retain some crispness, a quick 3-5 minute warm-up in a 300-degree oven works, but watch them closely.

FAQs

Can I use regular butter instead of salted butter?

Yes, you can use unsalted butter if you prefer. Just be sure to add a little extra salt to the dough (about ¼ teaspoon more) to balance the sweetness since salted butter contributes both fat and seasoning.

Do I need to chill the dough before baking?

No chilling is required with this recipe, which I love because it saves time. The browned butter dough comes together smoothly and bakes great right away, spreading thin for that classic crispy edge and chewy center.

Will the mini marshmallows melt completely during baking?

The mini marshmallows soften and become gooey but don’t fully melt away in the oven. This gives you those delightful chewy pockets throughout the cookie, adding wonderful texture and sweetness without disappearing.

Can I substitute something else for rice krispies?

I recommend sticking with rice krispies or a similar plain crispy cereal to keep the texture light and crunchy. Other cereals can work but might change the flavor and texture significantly.

How can I make these cookies chewier?

To increase chewiness, slightly underbake the cookies by removing them from the oven when the edges are set but the centers still look soft. Also, make sure not to overmix the dough, which can make cookies tough.

Conclusion

If you’re searching for a cookie that’s bursting with flavor, texture, and that nostalgic vibe of your favorite Costco treat, you have to try this Marshmallow Crispy Cookies (Costco Copycat) Recipe. It’s simple, fun, and unbelievably tasty. I promise once you make these, they’ll become your go-to for sharing sweet moments with family and friends — and your secret weapon for impressing any cookie lover!

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