I still remember the first time I bit into a Marshmallow Rice Krispie Cookies Recipe from Costco, and I could not stop thinking about it. So I made my own marshmallow rice krispie cookies at home, and honestly, I think they turned out even better.
The brown butter gives them a deep caramel flavor, and the marshmallows stay soft and gooey in the middle. The crispy rice cereal adds a light crunch that tastes just like a classic rice krispie treat. If you want a Costco marshmallow crispy cookie recipe you can make in your own kitchen, this is the one I keep coming back to.
Cooking Time
Here is how long this recipe takes from start to finish. It is quicker than you would expect for a brown butter cookie.
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes (plus extra time for the browned butter to cool and the marshmallows and dough to freeze)
Ingredients for Marshmallow Rice Krispie Cookies
Everything here is simple pantry stuff, but each ingredient has a job. I have added a quick tip beside each one so you get the best results.
- 1/2 cup (113g) salted butter: Browned for a toasty, caramel base; add a pinch more salt if you use unsalted.
- 2/3 cup (145g) packed light brown sugar: Adds molasses flavor and keeps the cookies soft.
- 1/4 cup (50g) granulated sugar: Helps the edges turn crisp and golden.
- 1 teaspoon (5ml) pure vanilla extract: Rounds out the flavor of the dough.
- 1 teaspoon (5ml) honey: Boosts caramel notes and chewiness, so please do not skip it.
- 1 large egg, at room temperature: Binds the dough and gives a smooth, syrupy mix.
- 1 1/4 cups (180g) all-purpose flour: Gives structure; weigh it on a scale for the best texture.
- 1/2 teaspoon baking soda: Helps the cookies rise and brown evenly.
- 1/2 teaspoon salt: Balances the sweetness for that salty-sweet bite.
- 1 teaspoon (5ml) whole milk: Loosens the dry-looking dough just enough.
- 1 1/2 cups (50g) Rice Krispies cereal: Any crispy rice cereal works and adds the crunch.
- 3/4 cup (38g) mini marshmallows, plus extra for topping: Mini ones spread evenly through the dough.
Note: serves several, makes about 14 cookies.
Equipment You Need
You do not need anything fancy for this recipe. These basics make the job easy.
- Medium saucepan: Used to brown the butter.
- Large mixing bowl: Holds the dough while you mix everything together.
- Spatula: Folds the dough gently so the cereal does not crush.
- Kitchen scale: Measures flour accurately so the cookies do not spread too much.
- Cookie scoop (1.35 oz): Portions even dough balls for uniform baking.
- Baking sheets with parchment paper: Prevent sticking and make cleanup simple.
- Wire cooling rack: Lets the cookies cool without getting soggy underneath.
How to Make Marshmallow Rice Krispie Cookies Recipe?
These cookies take a few small steps, but none of them are hard. Follow the order below and you will get chewy centers and golden edges. I like to read through the steps once before I start.
Freeze the Marshmallows
Spread the mini marshmallows on a parchment-lined sheet and freeze them for about 20 minutes. Cold marshmallows melt slower in the oven. That keeps them puffy instead of vanishing.
Brown the Butter
Melt the butter in a medium saucepan over medium heat until it foams, turns golden, and smells nutty. This takes around 8 to 10 minutes, so stir often. Pour it into a large bowl and cool it for 20 to 30 minutes.
Mix in the Sugars, Honey, Vanilla and Egg
Add both sugars, the honey, and the vanilla to the cooled butter. Stir with a spatula until it looks a little fluffy, then mix in the egg until smooth and syrupy. I skip the whisk because too much air makes the mix stiffen.
Fold in the Dry Ingredients
Whisk the flour, baking soda, and salt together, then fold them into the butter mixture. When the dough looks a little dry, add the teaspoon of milk. Keep folding until it comes together.
Fold in the Cereal and Marshmallows
Add the Rice Krispies and the frozen marshmallows. Fold gently so everything spreads out evenly. Try not to crush the cereal, because that crunch makes these cookies special.
Scoop and Freeze the Dough
Scoop the dough, roll it into balls, and place them on a parchment-lined sheet. Freeze them, uncovered, for 30 to 60 minutes. This firms up the marshmallows so they hold their shape.
Preheat and Add Marshmallow Toppers
Heat your oven to 325°F and line two cookie sheets with parchment. Place the dough balls 3 inches apart. Press two extra frozen marshmallows into each one, tucking them in so they do not burn or ooze out.
Bake Until Golden
Bake for 9 to 11 minutes, until lightly golden all over but still soft in the middle. For thicker cookies, bake at 350°F for 8 to 10 minutes instead. Do not wait for them to look fully set, or they will turn hard.
Cool and Shape
Let the cookies rest on the pan for 1 minute, then move them to a wire rack. While warm, nudge any oozing marshmallow back into place with a spatula.
Additional Tips for Making This Recipe Better
These small tricks came from my own kitchen and made a big difference in how my cookies turned out.
- I always weigh my flour. A little too much makes the cookies thick and dry, and too little makes them flat and crisp.
- I bake at 325°F because the lower heat keeps the marshmallows gooey instead of browned.
- I freeze the dough balls every time. It helps the marshmallows stay in place and controls spreading.
- I tuck the topping of marshmallows under the dough. Exposed ones tend to leak and burn on the pan.
- If my marshmallows keep melting into sugary puddles, I switch to vegan marshmallows, which hold up a little better.
Common Mistakes to Avoid
Here are a few slip-ups I have seen (and made myself) with these marshmallow crispy cookies.
- Using hot brown butter: I once mixed it too warm and the dough turned greasy, so I now cool it fully first.
- Cutting back on sugar: I tried it once, and the cookies dried out fast because sugar holds in moisture.
- Skipping the honey: I left it out by accident, and the chew and caramel flavor were both missing.
- Over-mixing the cereal: I crushed the Rice Krispies once, and the cookies lost their crunch.
- Leaving marshmallows on top: Exposed ones burned on my pan, so I always press them in and cover them lightly.
How to Serve Marshmallow Rice Krispie Cookies?
These cookies are great on their own, but a little presentation makes them feel special. Here are my favorite ways to serve them.
Stack three or four cookies on a wooden board or a cake stand for a bakery-style look. Serve them slightly warm so the marshmallow center stays soft and stretchy. A tall glass of cold milk is the classic partner, and a cup of hot coffee works beautifully too.
For parties, I scatter a few extra Rice Krispies around the cookies on a platter. A light dusting of flaky sea salt on top looks pretty and brings out the salty-sweet flavor. If you also love crunchy cereal snacks, my Gluten Free Halloween Puppy Chow Recipe is a fun match on the same dessert table
Once you master the base recipe, it is easy to change things up. Here are a few options I like to try.
- Chocolate chip version: Fold in up to 1/3 cup of chocolate chips for a richer bite.
- Honey swap: Use the same amount of corn syrup if you do not have honey.
- Unsalted butter: Use it if you prefer, but add a little extra salt to the dough.
- Vegan marshmallows: Choose these if regular marshmallows melt too fast in your oven.
- Plant-based butter: Some bakers have made these with it and still loved the taste.
- Thicker cookies: Bake at 350°F for a taller, chewier cookie.
- Nutty twist: Pair the same brown butter idea with my Brown Butter Pecan Cookies Recipe for another chewy favorite
Nutritional Information
Here is a rough estimate for one cookie, based on a batch of 14. Numbers can vary by brand and portion size.
- Calories: about 190
- Protein: about 2g
- Carbohydrates: about 31g
- Fat: about 7g
Make Ahead and Storage
This recipe is very friendly if you like to bake ahead. Here is how I store and reuse everything.
Storage
Keep the baked cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If they feel firm, a few seconds in the microwave warms them back up.
Freezing the Dough
Freeze the dough wrapped in a block, or as scooped balls, for up to 3 months. Freeze balls on a tray first, then move them to a freezer bag. Bake from frozen and add 2 to 3 extra minutes.
Freezing Baked Cookies
Place fully cooled cookies in a freezer bag and freeze for up to 3 months. They only need 5 to 10 minutes on the counter to thaw.
Why You’ll Love This Recipe?
There are plenty of reasons this cookie has become a regular in my kitchen. Here are my top picks.
- Chewy and crisp in one bite: The centers stay soft while the edges turn golden and crunchy. The cereal adds a fun snap.
- No chilling needed: You can bake the dough right away if you are short on time. Freezing the balls is optional but helps the shape.
- Gooey marshmallows: A lower oven temperature keeps them soft inside. The ones on top toast just a little.
- Rich brown butter flavor: Browned butter brings caramel and butterscotch notes. It makes a simple cookie taste like a bakery treat.
- Costco copycat taste: If you love the Costco marshmallow cookies, this gets you very close. You can bake a batch whenever the craving hits.
FAQs
Do I need to chill the cookie dough?
No, this dough does not need to rest in the fridge. You can mix it and bake it right away. Freezing the shaped balls just helps the marshmallows stay put.
Are these no-bake rice krispie cookies with marshmallows?
No, these are baked cookies, not the no-bake kind. They taste like rice krispie treats, but the brown butter dough gives them a real cookie texture.
Why did my cookies spread too much?
Too much honey, too much baking soda, or too little flour can cause extra spreading. Weighing your flour on a kitchen scale is the easiest fix. Freezing the dough balls before baking also helps.
What can I use instead of honey?
You can use the same amount of corn syrup. Honey adds softness and a light graham-cracker-like flavor, so I would not leave it out completely.
Why did my marshmallows melt into puddles?
Some marshmallow brands melt faster than others. Try vegan marshmallows, freeze the marshmallows before mixing, and bake at 325°F.
Marshmallow Rice Krispie Cookies Recipe
Ingredients
Method
- Spread the mini marshmallows on a parchment-lined sheet and freeze them for about 20 minutes. Cold marshmallows melt slower in the oven. That keeps them puffy instead of vanishing.
- Melt the butter in a medium saucepan over medium heat until it foams, turns golden, and smells nutty. This takes around 8 to 10 minutes, so stir often. Pour it into a large bowl and cool it for 20 to 30 minutes.
- Add both sugars, the honey, and the vanilla to the cooled butter. Stir with a spatula until it looks a little fluffy, then mix in the egg until smooth and syrupy. I skip the whisk because too much air makes the mix stiffen.
- Whisk the flour, baking soda, and salt together, then fold them into the butter mixture. When the dough looks a little dry, add the teaspoon of milk. Keep folding until it comes together.
- Add the Rice Krispies and the frozen marshmallows. Fold gently so everything spreads out evenly. Try not to crush the cereal, because that crunch makes these cookies special.
- Scoop the dough, roll it into balls, and place them on a parchment-lined sheet. Freeze them, uncovered, for 30 to 60 minutes. This firms up the marshmallows so they hold their shape.
- Heat your oven to 325°F and line two cookie sheets with parchment. Place the dough balls 3 inches apart. Press two extra frozen marshmallows into each one, tucking them in so they do not burn or ooze out.
- Bake for 9 to 11 minutes, until lightly golden all over but still soft in the middle. For thicker cookies, bake at 350°F for 8 to 10 minutes instead. Do not wait for them to look fully set, or they will turn hard.
- Let the cookies rest on the pan for 1 minute, then move them to a wire rack. While warm, nudge any oozing marshmallow back into place with a spatula.
Notes
- I always weigh my flour. A little too much makes the cookies thick and dry, and too little makes them flat and crisp.
- I bake at 325°F because the lower heat keeps the marshmallows gooey instead of browned.
- I freeze the dough balls every time. It helps the marshmallows stay in place and controls spreading.
- I tuck the topping of marshmallows under the dough. Exposed ones tend to leak and burn on the pan.
- If my marshmallows keep melting into sugary puddles, I switch to vegan marshmallows, which hold up a little better.
