Irresistible Marshmallow Crispy Cookies (Costco Copycat)

The sweet aroma of melted marshmallows and buttery goodness wafts through the kitchen, creating a nostalgic vibe that instantly transports you back to childhood. delightful cherry cheesecake fluff Marshmallow Crispy Cookies (Costco Copycat) are the perfect blend of chewy and crunchy, making each bite a delightful surprise. homemade Samoas recipe no bake carrot cake bites. For more inspiration, check out this Irresistible Lemon Cheesecake Squares recipe.

Picture yourself munching on these cookies during a sunny picnic or cozy family gathering, where laughter fills the air and everyone is stealing bites when they think no one is watching. The anticipation builds as you take the first bite, revealing layers of flavor that balance perfectly with sweetness and a hint of salt.

I remember baking these gems for my niece’s birthday party, and the look on her face when she took a bite was priceless.

Essential Ingredients

Here’s what you’ll need to make these delicious cookies: quick English muffin pizzas.

• Butter: Use unsalted butter for better control over the sweetness and creaminess in your cookies.

• Granulated Sugar: This adds sweetness that balances perfectly with the chewy textures of marshmallows.

• Brown Sugar: Dark brown sugar brings rich caramel notes, enhancing the overall flavor profile.

• Eggs: Ensure your eggs are at room temperature to help everything mix together smoothly.

• Vanilla Extract: A splash of pure vanilla extract elevates the flavors and adds warmth.

• All-Purpose Flour: Use regular all-purpose flour for a sturdy base that holds everything together without being too dense.

• Baking Powder: This helps the cookies rise slightly and achieve a fluffy texture in every bite. For more inspiration, check out this Delightful Lemon Lavender Cookies recipe.

• Salt: Just a pinch enhances all other flavors beautifully in this sweet treat.

• Marshmallows: Mini marshmallows work best as they melt into gooey pockets throughout the cookie.

• Crispy Rice Cereal: This gives crunchiness to our cookies, providing contrast against the soft marshmallow centers.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup later.

Mix the Butter and Sugars: In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. You want it to look like clouds dancing in your bowl.

Add Eggs and Vanilla: Beat in eggs one at a time followed by vanilla extract until well combined. The mixture will become smooth and creamy—like a warm hug from your grandma.

Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt until evenly mixed. This ensures every cookie has just the right balance of flavors without surprises lurking in your batter.

Add Dry Ingredients to Wet: Gradually mix dry ingredients into wet until just combined; be careful not to overmix! You want fluffy clouds—not dense bricks!

Add Marshmallows and Crispy Rice Cereal: Gently fold in mini marshmallows and crispy rice cereal until evenly distributed throughout the dough. The mixture should resemble a glorious confetti party ready for baking!

Bake: Drop spoonfuls of dough onto prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until golden brown around edges but soft in center; they’ll firm up as they cool. Your kitchen will smell heavenly!

Let them cool slightly before devouring these delectable Marshmallow Crispy Cookies (Costco Copycat), because trust me—you won’t want to burn your tongue on that gooey goodness!

Perfecting the Cooking Process

Melt the butter first, then mix in marshmallows until gooey before combining with cereal for even distribution.

Add Your Touch

Feel free to add chocolate chips, sprinkles, or nuts for extra flavor and crunch that makes each bite unique.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to a week; reheat briefly in the microwave if needed.

When I first made these Marshmallow Crispy Cookies, my friends devoured them within minutes, leaving me wondering if I actually made enough!

FAQ

Can I use different cereals for Marshmallow Crispy Cookies?

Absolutely! Any puffed cereal works great for unique flavors and textures.

How do I make these cookies gluten-free?

Use gluten-free rice cereal instead of traditional varieties for a tasty alternative.

What can I substitute for butter in this recipe?

Coconut oil or margarine is a suitable butter substitute that retains sweetness and moisture.

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Marshmallow Crispy Cookies

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• Author: Larissa W.
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Marshmallow Crispy Cookies are a nostalgic treat that combines the sweet, gooey goodness of marshmallows with a delightful crunch from crispy rice cereal. Perfect for any occasion, these cookies are quick to make and sure to impress family and friends. Whether you enjoy them at a picnic or during cozy evenings at home, each bite will bring back fond childhood memories. Customize them with chocolate chips or nuts for an extra twist!

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Ingredients

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• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup mini marshmallows
• 2 cups crispy rice cereal

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt; then gradually mix this into the wet ingredients until just combined.
5. Gently fold in the mini marshmallows and crispy rice cereal until evenly distributed.
6. Drop spoonfuls of dough onto prepared baking sheets about 2 inches apart.
7. Bake for 10-12 minutes until golden around the edges but soft in the center. Allow cooling slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 15mg