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Marshmallow Rice Krispie Cookies Recipe
Ash Tyrrell

Marshmallow Rice Krispie Cookies Recipe

I still remember the first time I bit into a marshmallow crispy cookie 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.
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Prep Time 20 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.