Are you obsessed with those gooey, crunchy marshmallow crispy cookies from Costco but don't want to buy a whole 24-pack? Same! That's why I made this copycat recipe 🍪 I love Costco, but I must say these homemade cookies are so much better than store-bought!
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People went crazy for my Costco copycat raspberry crumble cookies, so I knew I had to make these too! They taste like a Rice Krispie treat turned into your favorite chewy cookie.
Every bite gives you that satisfying crunch from the cereal mixed with pockets of gooey mini marshmallows! Honestly, I'm a cookie monster, so I'll reach for these over Rice Krispies any day 🤪
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Why You'll Love This Recipe
- Better than store-bought - You get all the viral Costco cookie flavors without needing a membership or buying 24 cookies!
- Perfect texture combination - Crispy rice cereal meets chewy cookie meets melty marshmallow in the best way possible
- Small batch friendly - Makes about 10 cookies, but can easily be doubled for more! (I like to double & freeze dough balls for later)
- Quick and easy - Ready in about an hour & a half with only 30-60 minutes of chilling!
Recipe Ingredients
You'll need the following ingredients to make the best rice crispy cookies:
Ingredient Notes:
- Rice Krispies cereal gives you that signature crunch & flavor, but really any crispy rice cereal will work great! I save money and buy the generic cereal.
- Mini marshmallows get evenly folded into the dough and bake into ooey gooey puddles! Make sure to line your baking sheet with parchment paper for easy cleanup, since the marshmallows can stick to the bottom.
- Room temperature ingredients are key here - especially the butter and egg. This helps everything cream together beautifully and creates the perfect cookie texture. If your butter gets too warm & soft before baking, I'd recommend chilling the dough balls a little extra so the cookies don't spread too much!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Mix-ins: Feel free to add chocolate chips, butterscotch chips, or even crushed graham crackers for a s'mores cookie vibe! Just keep the total add-ins to about ½ cup so the cookies hold together.
- Different cereals: While rice cereal is classic, you could try this with other crunchy cereals. My fruity pebble cookies use a similar technique with jumbo marshmallows!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Marshmallow Crispy Cookies
Step 1: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. This ensures everything is evenly distributed before adding to the wet ingredients.
Step 2: In a large bowl, cream the room temperature butter with both sugars until light & fluffy (about 2-3 minutes with an electric mixer). Then, mix in the vanilla extract and egg until well combined.
Step 3: Stir the dry ingredients into the wet ingredients until just a couple small flour streaks remain. Don't over-mix! We want chewy marshmallow cookies, not tough ones 😉
Step 4: Gently fold the crispy rice cereal and mini marshmallows into the dough using a spatula.
Step 5: Press the dough to the sides of the bowl and chill in the refrigerator for 30-60 minutes. This helps firm up the butter in the dough so the cookies don't spread too much while baking!
Step 6: Scoop the dough into balls (I use a 3-tablespoon cookie scoop) and place on a parchment-lined baking sheet. Bake at 350°F for 9-12 minutes until the edges are just set and lightly golden.
Expert Baking Tips
- Don't skip the chilling step! I know it's tempting, but chilling the dough prevents your cookies from spreading too much and helps give them their chewy texture.
- Use parchment paper. Trust me on this one 😅 some marshmallows might leak out of the bottoms…using parchment paper will save you from scraping sticky goo off your cookie sheet!
- Watch the timing carefully. These cookies can go from perfectly chewy to over-baked quickly. Take them out when the edges are just set but the centers still look a little raw (they'll keep baking on the hot pan after you take them out)!
- Let them cool on the pan. Give them 5-10 minutes to firm up before transferring to a cooling rack. This prevents them from falling apart.
- Store them with a slice of bread. Keeping them in an airtight container with a piece of bread prevents them from drying into stale cookies, so they stay soft for days!
Common Questions
Mini marshmallows work best because they can get distributed into the dough evenly. If you only have regular marshmallows, chop them up into smaller pieces or just stuff one into the centers, like with my fruity pebble marshmallow cookies.
Look for edges that are just set and very lightly golden. The centers might still look slightly soft, but they'll continue to bake on the hot pan after you remove them from the oven.
The cookie dough & baked cookies freeze well for a few weeks! You can also make the dough ahead and keep it in the refrigerator for up to 2 days before baking.
This usually happens when the dough isn't chilled long enough or the butter was too warm. Make sure to chill the dough and use a cool room temperature (not melted) butter.
Storage
Room Temperature
Store these crispy marshmallow cookies in an airtight container for up to 5 days. Add a slice of bread to keep them soft and chewy for longer!
Freezing Instructions
Store the baked cookies in a freezer-safe container for up to 2 weeks, then thaw at room temperature.
My preferred method is to freeze the dough balls and bake them straight from frozen (just add 1-2 extra minutes to the baking time). This gives you freshly baked cookies whenever your craving hits!
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Marshmallow Crispy Cookies (Costco Copycat)
Equipment
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Cookie scoop 3-tablespoon size recommended
- Wire cooling rack
Ingredients
- 1¼ cup (156 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup (113 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar packed
- 1½ teaspoons vanilla extract
- 1 large egg room temperature
- 1 cup (27 g) crispy rice cereal
- ½ cup (22 g) mini marshmallows
Instructions
- Preheat your oven to 350°F and line a metal baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.1¼ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder
- In a large bowl, cream the butter and sugars together really well. Mix in the vanilla extract and egg.½ cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar, 1½ teaspoons vanilla extract, 1 large egg
- Mix the dry ingredients into the wet ones just until the flour streaks disappear.
- Gently fold the crispy cereal and marshmallows into the dough.1 cup crispy rice cereal, ½ cup mini marshmallows
- Press the dough to the sides of bowl, and then chill uncovered in the refrigerator for 30-60 minutes.
- Scoop the cold, firm dough into 3-tablespoon balls.Place them about 2 inches apart on your prepared cookie sheet.Bake one sheet at a time (keep the remaining dough in the fridge while the first batch bakes).Bake on the middle rack until the edges are light tan but centers are a tiny bit gooey (about 9-12 minutes).
- Let the cookies cool on the hot baking sheet until they're firm enough to transfer to a cooling rack.
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