Marshmallow Crispy Cookies Recipe
These Marshmallow Crispy Cookies combine the buttery chew of a classic cookie with crispy rice cereal, gooey mini marshmallows, and sweet toffee bits. A sprinkle of flaky sea salt balances the sweetness and adds a little extra crunch.
With their mix of chewy, crisp, and caramelized textures, these cookies are a fun choice for cookie exchanges, bake sales, or an everyday treat. Serve them with a glass of milk or enjoy one while it’s still a little warm and gooey.
Why You’ll Love These Marshmallow Crispy Cookies
- A fun mix of textures: Crispy rice cereal adds crunch, while marshmallows and toffee bits bring chewy, caramelized bites.
- Buttery flavor: Lightly browned butter gives the dough a warm, nutty taste.
- Sweet with a salty finish: Optional flaky sea salt helps balance the sweetness of the marshmallows and toffee.
- Easy to make: The dough comes together with simple ingredients and no complicated shaping.
- Great for sharing: These cookies are a playful addition to cookie platters, bake sales, and holiday gatherings.
- Delicious warm or cooled: Enjoy them slightly warm for gooey marshmallow pockets or fully cooled for a firmer cookie.
Baker’s Tip: Let the browned butter cool until it is no longer hot before mixing it with the egg and sugars. This helps keep the egg from cooking and makes the dough easier to combine.
Marshmallow Crispy Cookies
Equipment
- Large mixing bowl
- Medium Saucepan
- Rubber spatula
- Cookie Scoop
- Wire Cooling Rack
Ingredients
- 1½ cups crispy rice cereal
- ½ cup unsalted butter
- 1 large egg room temperature
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ⅔ cup miniature marshmallows
- ½ cup toffee bits
- ¾ tsp salt
- ½ tsp baking soda
- Flaky sea salt optional, for topping
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Melt the butter in a medium saucepan over medium heat. Continue cooking until the butter is fragrant and lightly browned, stirring frequently. Remove from the heat and let it cool slightly.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, whisk the cooled butter, brown sugar, granulated sugar, egg, and vanilla until smooth and well combined.
- Add the wet mixture to the dry ingredients and stir with a spatula until a soft cookie dough forms.
- Gently fold in the crispy rice cereal, miniature marshmallows, and toffee bits, taking care not to crush the cereal.
- Scoop the dough into portions and place them several inches apart on the prepared baking sheets.
- Bake for about 10 minutes per batch, or until the cookies are lightly golden around the edges and still slightly soft in the centers.
- Immediately sprinkle the warm cookies with a little flaky sea salt, if desired.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overmix the dough once the flour is added.
- Fold in the crispy rice cereal gently to preserve its crunch.
- A few marshmallows may melt around the edges during baking; this adds to the chewy, caramelized texture.
- Allow the cookies to cool slightly on the baking sheet before moving them because they will be delicate while warm.
- For the best texture, store completely cooled cookies in an airtight container.
Nutrition Information
Estimated per cookie · About 30 cookies
| Nutrient | Amount |
|---|---|
| Calories | 103 kcal |
| Carbohydrates | 15g |
| Protein | 1g |
| Fat | 4g |
| Fiber | 0g |
| Sugar | 9g |
Nutrition is estimated and may vary depending on the brands used and the final cookie size.
Tips
- Cereal loses its crunch: Fold it into the dough gently and avoid crushing it while mixing.
- Cookies spread too much: Make sure the browned butter has cooled slightly before mixing, and leave several inches between dough portions on the baking sheet.
- Cookies fall apart while warm: Let them rest on the baking sheet for several minutes before moving them to a cooling rack.
- Marshmallows melt around the edges: This can happen during baking and adds a chewy, caramelized texture. If they spread too much, try keeping the marshmallows tucked inside the dough.
- Cookies turn dry: Avoid overbaking. Remove them when the edges are lightly golden and the centers still look slightly soft.
- Dough becomes tough: Mix only until the flour is incorporated, then fold in the cereal and other additions.
Variations to Try
- Chocolate Chip Marshmallow Crispy Cookies: Add a handful of semisweet chocolate chips along with the cereal and marshmallows.
- Peanut Butter Crispy Cookies: Replace a small portion of the butter with creamy peanut butter for a nutty flavor.
- Chocolate Toffee Cookies: Use chocolate-covered toffee bits or add a little chopped chocolate.
- S’mores Crispy Cookies: Add a few graham cracker pieces and chocolate chips for a s’mores-inspired version.
- White Chocolate Crispy Cookies: Fold in white chocolate chips for a sweeter, creamy contrast.
- Extra-Salty Toffee Cookies: Finish with a little flaky sea salt to balance the buttery toffee flavor.
More Cookie Recipes to Try
- Strawberry Cheesecake Cookie
- Cookies and Cream Cookie
- Caramel Choco Chip Cookie
- Gingerbread Cookies
- Pumpkin Cookies
How to Store Marshmallow Crispy Cookies
- Cool completely: Let the cookies cool before storing so trapped steam does not soften them.
- Room-temperature storage: Keep them in an airtight container at room temperature.
- Separate layers: If stacking cookies, place parchment paper between layers to help prevent sticking.
- Keep them covered: Marshmallows can become sticky when exposed to air, so seal the container between servings.
- Enjoy for best texture: These cookies are best soon after baking, while the cereal is still crisp.
Frequently Asked Questions
1. Can I use regular marshmallows instead of mini marshmallows?
Yes. Cut regular marshmallows into smaller pieces so they distribute more evenly through the dough.
2. Do I have to brown the butter?
Browning the butter adds a nutty, toasted flavor. You can use melted butter instead, but the cookies will have a milder flavor.
3. Why are my cookies delicate when they first come out of the oven?
The marshmallows and warm dough make the cookies soft straight from the oven. Let them rest on the baking sheet for several minutes so they can firm up before transferring.
4. Can I use a different crispy rice cereal?
Yes. A similar crisp rice cereal should work. Choose one that is dry and crunchy rather than a sweetened or coated cereal.
5. Can I leave out the toffee bits?
Yes. You can omit them or replace them with chocolate chips, chopped nuts, or another mix-in.
6. How do I keep the cereal from getting crushed?
Fold the cereal in gently with a rubber spatula after the dough is mixed. Avoid stirring aggressively.
7. Can I make these cookies without flaky sea salt?
Yes. The topping is optional. The recipe already includes salt in the dough, so the cookies will still have flavor without the finishing salt.
8. How do I know when the cookies are done?
Look for lightly golden edges and centers that still appear slightly soft. They will continue to set as they cool.
