My family can’t stop raving about these Marshmallow Crispy Cookies

These crispy cookies with the cozy flavors of brown butter and brown sugar mixed with Rice Krispies with a hidden marshmallow inside are so stinking fun.

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I know the viral Costco Marshmallow Crispy Cookie has been popular for a while, but when I’ve seen videos of them, all I see is an industrial looking cookie mix beefed up with some fun stuff. I’m jaded, I know, but having a Mom who was a pro-baker and has baked my whole life has taught me the difference between good ingredients and fakety fake ones. I make no apologies. I, Elizabeth am a cookie snob, and I care not to admit it.

I do think that the marshmallow crispy cookie is a good idea. Who doesn’t want to eat a mashup of a Rice Krispie treat and a chocolate chip cookie (minus the chocolate)? Obviously that sounds great, and better yet, these are really really satisfying to make. Wrapping up the marshmallows is pure play dough joy.

Let’s get a batch in the oven!

Why these cookies work

1. Heat protection: By wrapping the marshmallow in the dough itself, you protect it from getting too hot too fast. Other marshmallow cookies I’ve made, it can be tricky to gauge when to put the marshmallows in to get the perfect meltiness. We won’t mention the time my students smoked out the kitchen after topping a batch of S’mores brownies with marshmallows! Let just say they got a little too much “campfire essence” under the broiler.
2. Brown butter + marshmallow flavor: The taste of brown butter and the marshmallows is frankly sit-in-an-armchair-reading-Agatha-Christie level cozy. It’s so good!!
3. No chilling: Unlike my high altitude chocolate chip cookies, the rice cereal beefs up the dough, giving it the structure it needs to that you can scoop and bake right away. This is such a great time saver.
4. Pull apart magic: What is most fascinating to me about these cookies is that the gooey stretchy marshmallow keeps on being stretchy after baking. I found it so interesting I pulled apart every single cookie (see the photo above, lol). That makes these cookies alluring at any temp. I actually think they taste better on the second day, probably so that the complex caramelized flavors can settle down like they do in a spice cookies like Pfeffernüsse. I get now why people have swooned over this cookie.

Places you should totally eat your Marshmallow Crispy Cookie

1. Picnics
2. Potlucks: These cookies travel well, making them perfect to pack up in a lidded container off to win hearts and minds at a potluck. On a Superbowl party dessert spread, these cookies are sure to take the sting out of “are you actually blind, Ref?!” calls or missed scoring opportunities.
3. Bake sales: holy cow, these would fly off your table!
4. At a ballgame: These would make amazing post-game snacks for hungry players on your kids’ teams.
5. In your socks in the kitchen right over the pan: I’m not saying this happened, but I’m not not saying it happened.

Process for making Marshmallow Crispy Cookies

1. Stale the marshmallows: Set out the marshmallows on a plate or a sheet pan the day before you want to bake these cookies. If you want to get the best cookies, don’t skip this step. Fresh marshmallows will melt completely by the end of baking, but a stale marshmallow will take a little longer, leaving you with bright white insides instead of holes.
2. Brown: brown the butter until the foam subsides and you can see little flecks of brown on the bottom of your pan. Scrape the butter into a small bowl and chill for 20 minutes in the freezer.
3. Mix: Mix the sugars with the partially cold butter just until it looks like wet sand. Add in the eggs and vanilla until smooth.
4. Stir: Stir the flour with the rice cereal, baking soda, starch, and salt.
5. Mix: Mix the flour into the butter just until the flour disappears.
6. Scoop: Scoop 2 ounce balls of the dough onto a parchment

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   lined baking sheet.
7. Wrap: Flatten a dough ball in your hand and mold it around a jumbo marshmallow.
8. Bake: Bake until the edges of the cookies are set and starting to brown. The marshmallow may inflate in the middle, but it will settle down as the cookies cool.

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