Marshmallow Crispy Cookies Copycat (Printer-Friendly)

Buttery, soft cookies featuring gooey 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 until evenly distributed.
03 - In a large bowl, beat 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 until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Avoid overmixing.
06 - Gently fold in mini marshmallows, crispy rice cereal, and white chocolate chips until evenly distributed.
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 Advice:

01 -
  • The texture is absolutely incredible soft chewy cookie with pockets of melted marshmallows and crispy rice bits that add this amazing crunch
  • They taste exactly like those fancy bakery cookies but come together in under 30 minutes with simple ingredients you probably have
02 -
  • Overbaking will turn those marshmallows into hard little nuggets so pull them out when the edges are barely golden
  • Room temperature ingredients are non negotiable here cold butter will give you flat cookies that spread too much
03 -
  • Press a few extra marshmallows on top of each cookie before baking for those gorgeous gooey pools on top
  • Use a cookie scoop for uniform size so they all bake at the same rate and look professional

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