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–+ servings
Marshmallow Crispy Cookies

Irresistible Marshmallow Crispy Cookies in 30 Minutes

Delight in the crunchy and gooey goodness of Marshmallow Crispy Cookies, ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 7 tablespoons Salted Butter Substitute with melted butter to avoid browning.
  • 1 cup Brown Sugar No substitutions necessary.
  • 1/2 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1 large Egg Use a flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Vanilla paste is a great substitution.
  • 1 teaspoon Baking Soda Ensure it’s fresh for best results.
  • 1/2 teaspoon Salt Consider using sea salt for a robust flavor.
  • 1 1/2 cups All-Purpose Flour Substitute with gluten-free 1:1 flour if needed.
For the Crunch
  • 5 cups Rice Krispie Cereal Ensure to choose gluten-free brands if necessary.
  • 2 cups Mini Marshmallows Can be swapped with chocolate chips if preferred.
For the Finishing Touch
  • 1 teaspoon Flaked Salt Optional but highly recommended.

Equipment

  • medium saucepan
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • 3-tablespoon scoop

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Mix together the brown butter, brown sugar, and granulated sugar in a medium bowl until smooth and creamy.
  4. Add the egg and vanilla extract, mixing on low until fully incorporated.
  5. Combine the dry ingredients: gently add the baking soda, salt, and flour, mixing just until combined.
  6. Fold in the rice krispie cereal and mini marshmallows, ensuring they’re evenly distributed throughout the dough.
  7. Scoop the dough using a 3-tablespoon scoop, placing 4-5 cookie balls per baking sheet.
  8. Bake for 10-13 minutes until the edges are lightly golden and the centers are soft.
  9. Sprinkle flaked salt over the cookies immediately after pulling them from the oven.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 90mgPotassium: 20mgSugar: 10gVitamin A: 50IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer for up to 2-3 months.

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