Marshmallow Crispy Cookies
These Marshmallow Crispy Cookies combine the buttery chew of a classic cookie with the irresistible crunch of crispy rice cereal, gooey mini marshmallows, and sweet toffee bits. A touch of flaky sea salt balances the sweetness, making these cookies a fun treat for cookie exchanges, bake sales, or everyday snacking.
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Servings: 30 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.