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Marshmallow Crispy Cookies

Irresistibly Chewy Marshmallow Crispy Cookies Recipe

These Marshmallow Crispy Cookies are a delightful blend of crispy Rice Krispies and gooey marshmallows, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • ½ cup Salted Butter can substitute with unsalted butter and a pinch of salt
  • ½ cup Brown Sugar both light and dark brown sugar work well
  • ¼ cup Granulated Sugar no substitutions recommended
  • 1 large Egg (Room Temperature) consider a flax egg for a vegan alternative
  • 1 teaspoon Vanilla Extract using vanilla paste can elevate the taste
  • 1 teaspoon Baking Soda acts as a leavening agent for a soft texture
  • ¼ teaspoon Salt can reduce or omit for low-sodium diets
  • 1½ cups All-Purpose Flour can substitute with gluten-free flour in a 1:1 ratio
For the Crunch and Chew
  • 3 cups Rice Krispies Cereal choose gluten-free varieties if needed
  • 1½ cups Mini Marshmallows swap with chocolate chips for a tasty variation
  • Flaked Salt for Topping optional, but enhances flavor

Equipment

  • medium saucepan
  • Mixing Bowl
  • Hand Mixer or Whisk
  • Cookie Scoop
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt ½ cup of salted butter in a medium saucepan over medium heat until golden brown.
  3. Combine the browned butter with ½ cup of brown sugar and ¼ cup of granulated sugar until smooth and creamy.
  4. Add 1 large room temperature egg and 1 teaspoon of vanilla extract, mixing until incorporated.
  5. Whisk together 1 teaspoon of baking soda, ¼ teaspoon of salt, and 1½ cups of flour, then fold into the wet ingredients.
  6. Fold in 3 cups of Rice Krispies cereal and 1½ cups of mini marshmallows until evenly distributed.
  7. Using a 3-tablespoon scoop, portion the dough into balls on the baking sheet, spaced 2 inches apart.
  8. Bake for 10-13 minutes until edges are lightly golden and centers are soft.
  9. Sprinkle with flaked salt, let cool on the baking sheet for a few minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 30mgSugar: 10gVitamin A: 2IUCalcium: 1mgIron: 3mg

Notes

These cookies are best served fresh but can be stored in an airtight container for up to 3 days or frozen for 2-3 months.

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