Marshmallow Crispy Cookies Copycat (Print Version)

Buttery vanilla dough loaded with mini marshmallows and crispy rice cereal for a soft, chewy treat with crunchy texture.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/2 tsp sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 tsp pure vanilla extract

→ Mix-Ins

09 - 1 1/2 cups mini marshmallows
10 - 1 1/2 cups crispy rice cereal
11 - 1 cup white chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Fold in mini marshmallows, crispy rice cereal, and white chocolate chips if using.
07 - Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are golden and centers are just set.
09 - Allow cookies to cool on trays for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • These cookies capture that perfect texture contrast we all crave but rarely find in homemade treats
  • The recipe comes together quickly without any fancy techniques or hard to find ingredients
  • They freeze beautifully so you can have freshly baked cookies on demand for unexpected guests
02 -
  • Overbaking is the enemy here because the marshmallows keep cooking after you pull them from the oven
  • If your kitchen is warm the dough might become too sticky so chill it for 15 minutes before scooping
  • The cereal will soften over time so these are best eaten within 2 days for that signature crunch
03 -
  • Use a cookie scoop for uniform portions so they all bake at the same rate
  • Rotate the baking sheets halfway through baking because most ovens have hot spots

Go Back