Marshmallow Crispy Cookies Copycat (Printer-friendly)
Buttery cookies with melted marshmallows and crispy rice cereal for the perfect sweet crunch.
# What You'll 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
# How To Make It:
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.
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 give you that perfect texture contrast, crispy and chewy in every single bite
- The marshmallows get all toasty and create these little pockets of gooey happiness that bakery cookies just cant replicate
02 -
- Overbaking is the enemy of marshmallow cookies, pull them out when edges are set but centers still look soft
- Room temperature ingredients make all the difference in achieving that bakery texture
03 -
- Measure your flour by spooning it into the measuring cup and leveling off, never scoop directly or youll end up with dry cookies
- Rotate your baking sheets halfway through baking so everything cooks evenly