There’s nothing quite like the delightful aroma of freshly baked cookies wafting through the house, but when I discovered the magic of Marshmallow Crispy Cookies, my taste buds danced with joy. Combining the rich, nutty flavor of brown butter with the satisfying crunch of rice krispies and gooey mini marshmallows, these cookies elevate snack time to a whole new level.
What makes this recipe truly special is its simplicity: no chilling is required, which means you can whip them up in a flash! Perfect for a last-minute treat or to impress friends during a cozy get-together, they rival even the popular Costco version. Plus, with easy gluten-free swaps, everyone can enjoy a bite (or two). Let’s dive into the sweet world of these Marshmallow Crispy Cookies and discover how easy it is to create a batch of happiness at home!
Why are Marshmallow Crispy Cookies unbeatable?
Quick and Easy: This recipe eliminates the wait time—no dough chilling means you can indulge in fresh-baked cookies in just 30 minutes!
Nutty Goodness: The brown butter infuses each bite with an irresistible flavor that elevates your cookie game.
Gluten-Free Options: Easily adapt the recipe to suit dietary needs using gluten-free flour without sacrificing taste or texture.
Crowd-Pleaser: These cookies are perfect for gatherings, delightful enough to impress your guests but simple enough for everyday enjoyment.
Creative Variations: Mix in chocolate chips or nuts for a personalized touch, making each batch uniquely yours!
Marshmallow Crispy Cookies Ingredients
• Curious about what you’ll need?
For the Cookie Base
- Salted Butter – Adds richness and flavor; substitute with 7 tablespoons of melted butter to avoid browning.
- Brown Sugar – Provides moisture and that deep caramel flavor; no substitutions necessary.
- Granulated Sugar – Sweetens the dough and helps create a light texture; can be replaced with coconut sugar for a lower glycemic index.
- Egg – Binds ingredients and adds moisture; use a flax egg for a vegan option.
- Vanilla Extract – Enhances the overall flavor; vanilla paste is an excellent substitution for a richer taste.
- Baking Soda – Acts as a leavening agent, helping your cookies rise; ensure it’s fresh for best results.
- Salt – Balances sweetness; consider using sea salt for a more robust flavor.
- All-Purpose Flour – Provides structure; substitute with a gluten-free 1:1 flour if needed.
For the Crunch
- Rice Krispie Cereal – Delivers that essential crunchiness; ensure to choose gluten-free brands if necessary.
- Mini Marshmallows – Adds chewiness and sweetness to your cookies; can be swapped with chocolate chips if preferred.
For the Finishing Touch
- Flaked Salt – Sprinkled on top to enhance flavor; optional but highly recommended for that extra touch of deliciousness.
How to Make Marshmallow Crispy Cookies
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures easy cleanup and perfectly baked cookies!
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Brown the butter in a medium saucepan over medium heat. Stir until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Let it cool for about 10 minutes.
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Mix together the brown butter, brown sugar, and granulated sugar in a medium bowl. Stir until the mixture is smooth and creamy, creating that delicious base for your cookies.
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Add the egg and vanilla extract to the bowl, mixing on low until fully incorporated. This step adds moisture and enhances flavor.
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Combine the dry ingredients: gently add the baking soda, salt, and flour, mixing just until combined. Take care not to overmix to keep your cookies tender.
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Fold in the rice krispie cereal and mini marshmallows, ensuring they’re evenly distributed throughout the dough. This is where the magic happens with texture and flavor!
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Scoop the dough using a 3-tablespoon scoop, placing 4-5 cookie balls per baking sheet. Give them room to spread; they’ll puff up beautifully while baking.
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Bake for 10-13 minutes until the edges are lightly golden. The centers should be soft to maintain that gooey consistency everyone loves!
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Sprinkle flaked salt over the cookies immediately after pulling them from the oven. This adds a delightful touch of saltiness to balance the sweetness.
Optional: Pair these cookies with a glass of milk for a delightful treat!
Exact quantities are listed in the recipe card below.
Marshmallow Crispy Cookies Variations
Customize your Marshmallow Crispy Cookies with these exciting twists that will make each batch feel like a brand-new adventure!
- Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 flour mix for a chewy, inclusive treat. Everyone deserves a cookie that works for them!
- Vegan Delight: Use a flax egg instead of a regular egg, and replace regular butter with coconut oil for a vegan-friendly version. You’ll be surprised at how well it holds together.
- Nutty Crunch: Add ½ cup of your favorite crushed nuts like pecans, walnuts, or almonds for a delightful texture surprise. The extra crunch will elevate your cookie experience!
- Chocolate Swirl: Mix in ½ cup of semi-sweet or dark chocolate chips in place of mini marshmallows for a deliciously rich twist. Chocolate lovers will swoon with each bite!
- Caramel Bliss: For a decadent treat, incorporate caramel bits along with the marshmallows. These melty morsels add an entirely new layer of flavor that’s simply irresistible.
- Coconut Twist: Fold in toasted coconut flakes to give your cookies a hint of the tropics. The nutty flavor will add a lovely depth to your delightful cookies.
- Spicy Surprise: Sprinkle in a dash of cinnamon or even a pinch of cayenne pepper for a warm kick that perfectly complements the sweetness. It’s unexpected but oh-so-delicious!
- Fruit Fusion: Mix in some dried cranberries or cherries for a sweet and tart contrast. These fruity additions will brighten up every number in the batch!
Storage Tips for Marshmallow Crispy Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy.
Freezer: For longer storage, freeze cookies in a single layer, then transfer to a freezer bag for up to 2-3 months. This preserves the delightful flavor of your Marshmallow Crispy Cookies.
Reheating: To enjoy cookies warm, microwave them for about 10-15 seconds until heated through, reviving their gooey texture.
Make-Ahead: You can prepare the dough in advance and refrigerate for up to a week before baking for a quick treat whenever you need it.
Tips for the Best Marshmallow Crispy Cookies
- Butter Browning: Ensure your butter is properly browned for that rich, nutty flavor. Watch carefully; too far can lead to bitterness.
- Measure Carefully: Accurate flour measurements are crucial; use the spoon-and-level method to avoid dense cookies.
- Gentle Mixing: Avoid overmixing after adding flour to keep your cookies tender. They should be soft and pillowy, not tough.
- Oven Watch: Monitor baking times closely. A few extra minutes can turn soft centers into overly crispy cookies.
- Storage Strategy: Store cookies in an airtight container to maintain chewiness. For longer freshness, freeze them and simply thaw before enjoying!
Make Ahead Options
These Marshmallow Crispy Cookies are a game-changer for meal prep enthusiasts! You can prepare the cookie dough up to 3 days in advance, storing it tightly covered in the refrigerator to keep it fresh and flavorful. When you’re ready to bake, simply scoop the dough onto your baking sheet and follow the original baking instructions. Alternatively, you can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 3 months. Just let them thaw at room temperature for a delightful treat that’s just as delicious as fresh-baked!
What to Serve with Marshmallow Crispy Cookies?
Elevate your cookie experience by pairing these delightful treats with some delicious accompaniments!
- Cold Glass of Milk: The classic pairing enhances sweetness and balances the cookie’s chewy texture perfectly.
- Coffee or Espresso: The robust flavor of coffee complements the sweetness, creating a delightful contrast for adults.
- Vanilla Ice Cream: Top your warm cookies with a scoop of ice cream for a glorious dessert that melts in your mouth.
- Fruit Salad: The fresh, juicy flavors of fruit bring brightness to your dessert spread, making it refreshing and vibrant.
- Chocolate Sauce: A drizzle adds indulgence, turning each bite into a decadent experience that’s hard to resist.
- Nutty Trail Mix: Serve alongside for a crunchy contrast, offering a healthy option to balance the sweetness of the cookies.
- Hot Chocolate: For a cozy treat, pairing with rich hot chocolate creates a warm, comforting moment on chilly days.
- Dairy-Free Alternatives: Offer almond or oat milk for a lighter option, accommodating guests with dietary restrictions and preferences.
- S’mores Platter: Add graham crackers and chocolate for a cozy evening treat, inviting everyone to create their own delightful combinations!
Marshmallow Crispy Cookies Recipe FAQs
What type of butter is best for Marshmallow Crispy Cookies?
For the best flavor, I recommend using salted butter to add richness and enhance the overall taste of your cookies. If you prefer to avoid browning, you can also use 7 tablespoons of melted butter instead of browning it. Just be sure to keep a watchful eye on the heat to prevent burning!
How should I store my cookies once baked?
Absolutely! To keep your Marshmallow Crispy Cookies fresh and chewy, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, consider freezing them, which can preserve their delightful flavor and texture for up to 2-3 months. Place cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer bag for storage.
Can I freeze the cookie dough before baking?
Yes, you can! To freeze your cookie dough, scoop it into individual balls using a 3-tablespoon scoop and place them on a baking sheet. Freeze the balls until solid, about 1-2 hours, then transfer them to a freezer bag. When you’re ready to bake, add a couple of extra minutes to the baking time directly from the freezer for deliciously fresh cookies!
What can I substitute for mini marshmallows?
If you’re not a fan of marshmallows or if you want to try something different, you can easily substitute mini marshmallows with chocolate chips, peanut butter chips, or even chunks of caramel for a delightful alternative. This flexibility adds a fun twist, and makes these cookies even more versatile to your taste!
How do I know if my cookies are done baking?
Watch your cookies closely! They’re done when the edges are lightly golden, but the centers should still look soft and slightly underbaked—this will give you that chewy texture you crave. Usually, this takes about 10–13 minutes in the oven. If you see any dark spots or the edges are browning too quickly, it’s best to take them out immediately to prevent burning.
Are these cookies gluten-free?
Yes! You can easily make these Marshmallow Crispy Cookies gluten-free by substituting all-purpose flour with a gluten-free 1:1 flour blend. Be sure to check that your rice krispie cereal is gluten-free as well. This way, everyone can enjoy these delightful treats without worry!
Irresistible Marshmallow Crispy Cookies in 30 Minutes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Brown the butter in a medium saucepan over medium heat, stirring until golden brown and nutty, about 5-7 minutes. Let it cool for about 10 minutes.
- Mix together the brown butter, brown sugar, and granulated sugar in a medium bowl until smooth and creamy.
- Add the egg and vanilla extract, mixing on low until fully incorporated.
- Combine the dry ingredients: gently add the baking soda, salt, and flour, mixing just until combined.
- Fold in the rice krispie cereal and mini marshmallows, ensuring they’re evenly distributed throughout the dough.
- Scoop the dough using a 3-tablespoon scoop, placing 4-5 cookie balls per baking sheet.
- Bake for 10-13 minutes until the edges are lightly golden and the centers are soft.
- Sprinkle flaked salt over the cookies immediately after pulling them from the oven.