Marshmallow Crispy Cookies

These thin and chewy Marshmallow Crispy Cookies are made with rich brown butter, crispy Rice Krispies cereal, and gooey marshmallows for an irresistible cookie everyone will love!

If you love cookies with a little something extra, you are going to LOVE these Marshmallow Crispy Cookies! These cookies are thin, chewy, crispy, and loaded with gooey marshmallows in every bite. They are made with rich, nutty brown butter and Rice Krispies cereal, which gives them the perfect crispy texture.

The best part is the marshmallows! Frozen mini marshmallows are tucked inside each cookie before baking, creating delicious pockets of gooey, toasted marshmallow throughout. A sprinkle of flaky sea salt on top makes all of those buttery, sweet flavors even better.

These cookies are easy to make and perfect for cookie exchanges, parties, holidays, after-school treats, or whenever you are craving something a little different. If you love a thin and chewy cookie with gooey marshmallow centers, these are definitely for you!

Looking for more delicious cookie recipes? Find all of my favorite cookie recipes here.

MARSHMALLOW CRISPY COOKIES

These Marshmallow Crispy Cookies are a fun twist on a classic chewy cookie. Browned butter adds a rich, nutty flavor to the dough, while Rice Krispies cereal adds a light, crispy texture throughout each bite.

The cookie dough is scooped and wrapped around frozen mini marshmallows, leaving a small opening at the top so the marshmallows can peek through as they bake. Chilling the assembled cookie dough balls helps the cookies hold their shape and keeps the marshmallows nice and cold before they go into the oven.

The result is a thin and chewy cookie with golden edges, crispy Rice Krispies, and gooey marshmallow in the center. A little flaky sea salt sprinkled over the top is the perfect finishing touch!

Find my expert tips on how to make the best Marshmallow Crispy Cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love These Marshmallow Crispy Cookies

Thin & Chewy: These are not thick cookies! They bake up thin with chewy centers, lightly crisp edges, and the perfect amount of crunch from the Rice Krispies.

Brown Butter Flavor: Browning the butter gives these cookies an irresistible rich and nutty flavor that takes them to the next level.

Gooey Marshmallow: Frozen mini marshmallows are tucked inside the cookie dough, creating delicious pockets of gooey marshmallow as they bake.

Crispy Texture: Rice Krispies cereal adds a fun little crunch throughout the cookies without taking away from their chewy texture.

Ingredients

• 1 cup salted butter, browned and slightly cooled
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla paste (vanilla extract is fine, too)
• 2 ¼ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt
• 1 ½ cups Rice Krispies cereal
• 1 cup mini marshmallows, frozen

Instructions

Brown the butter: Cut the butter into pieces and place it in a light-colored skillet or saucepan over medium heat. As the butter melts, it will begin to bubble and foam. Continue cooking, stirring frequently, as the foam starts to subside and golden-brown specks begin to form on the bottom of the pan.

Keep stirring the butter and watch closely as the butter can go from perfectly browned to burnt quickly. Once the butter is golden brown and smells rich and nutty, immediately remove it from the heat and pour it, including all of the browned bits, into a large heatproof mixing bowl. Let the butter cool slightly for about 15 minutes before continuing with the recipe.

Make the cookie dough: Add the brown sugar, granulated sugar, eggs, and vanilla to the slightly cooled brown butter. Whisk until smooth and well combined.

Add the flour, baking soda, cornstarch, and salt. Mix just until the dry ingredients are incorporated. Gently fold in the Rice Krispies cereal, being careful not to crush them.

Scoop and add the marshmallows: Using a 2-Tablespoon cookie scoop, scoop the dough and flatten it slightly. Place about 5 frozen mini marshmallows in the center of each piece of dough. Wrap the dough around the marshmallows, leaving a small opening at the top so the marshmallows can peek through as they bake. Place the cookie dough balls on a parchment-lined baking sheet or plate.

Keep the marshmallows in the freezer between batches so they stay completely frozen. This helps them hold their shape while the cookies bake.

Chill the cookie dough balls: Once all of the cookies have been assembled, refrigerate the cookie dough balls for at least 2 hours. You can also chill them overnight.

Bake: When ready to bake, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats and place only 6 chilled cookie dough balls on the prepared sheets, leaving lots of space between each cookie.

Bake for 12 minutes, or just until the edges begin to turn golden. The centers may look slightly underbaked and that is fine. The cookies will continue to set as they cool on the baking sheet. Keep in mind that oven temperatures can vary, so watch them closely.

Shape the cookies: If needed, use a round cookie cutter or biscuit cutter to gently scoot the edges of the warm cookies into a perfect circle. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack.

Garnish: Sprinkle the warm cookies with flaky sea salt, then serve and enjoy!

Servings

Makes about 24 cookies.

Storage

Store Marshmallow Crispy Cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if stacking the cookies to keep them from sticking together.

For the best texture, allow the cookies to cool completely before storing.

Holly’s Tips for the Best Marshmallow Crispy Cookies

Use a Light-Colored Pan for Browning Butter: A light-colored skillet makes it much easier to see the butter change color as it browns. Watch it closely once the golden-brown specks begin to appear because brown butter can burn quickly.

Don’t Skip Freezing the Marshmallows: Keeping the mini marshmallows frozen helps them hold their shape better as the cookies bake. Keep them in the freezer between batches so they stay as cold as possible.

Chill the Assembled Cookie Dough Balls: Don’t chill the dough before adding the marshmallows. Scoop and assemble the cookies first, then refrigerate the cookie dough balls for at least 2 hours. This helps the thin cookies bake up with the right texture and keeps them from spreading too much.

Give Them Plenty of Room: These cookies are meant to be thin and chewy, so they spread as they bake. Place only 6 chilled cookie dough balls on each baking sheet and leave plenty of space between them.

Don’t Over-Bake: The centers may look slightly underbaked when you take the cookies out of the oven, but that’s exactly what you want. They will continue to set as they cool, keeping the cookies soft and chewy.

Use a Large Cookie Cutter to Shape Them: For perfectly round cookies, gently scoot the edges with a round cookie cutter or biscuit cutter while the baked cookies are still warm.

Don’t Skip the Flaky Sea Salt: A little flaky sea salt on top balances the sweetness of the marshmallows and brown sugar and makes the brown butter flavor really shine.

Frequently Asked Questions

Are these thick or thin cookies? These are thin and chewy cookies, not thick bakery-style cookies. They spread while baking and have chewy centers, lightly crisp edges, and crispy Rice Krispies throughout.

Why do I need to freeze the marshmallows? Freezing the marshmallows helps them stay cold while you assemble the cookies and helps them hold their shape better in the oven. Keep the marshmallows in the freezer between batches so they don’t have a chance to thaw.

Why do I need to chill the cookie dough balls? Chilling the assembled cookie dough balls helps prevent the cookies from spreading too quickly in the oven. It also gives the frozen marshmallows more time to stay cold before baking, which helps create those delicious gooey marshmallow pockets.

Can I make the cookie dough ahead of time? Yes! Assemble the cookie dough balls with the frozen marshmallows inside and refrigerate them for up to 24 hours before baking. When you’re ready to bake, simply place the chilled cookies on a prepared baking sheet and bake as directed.

Can I freeze the cookie dough? Yes. Assemble the cookie dough balls with the marshmallows inside, then place them in a freezer-safe container or bag and freeze. When ready to bake, you can bake them from frozen, adding a little extra baking time as needed. Keep in mind that baking times may vary depending on your oven.

Can I use vanilla extract instead of vanilla paste? Absolutely! Vanilla paste adds a little extra vanilla flavor and those pretty vanilla bean specks, but vanilla extract works perfectly in this recipe.

Why do my cookies look underbaked when I take them out of the oven? That’s okay! The centers should look slightly underbaked when you remove the cookies from the oven. They will continue to cook and set on the hot baking sheet as they cool. Overbaking will make these thin cookies less chewy.

Similar Recipes

Love chewy cookies with a fun twist? Try my Cadbury Egg Chocolate Chip Cookies for another crispy and delicious cookie.

If you’re a marshmallow lover, don’t miss The BEST Rice Krispies Treats for another classic combination of crispy cereal and gooey marshmallows.

Looking for more cookie recipes? Try The Best Sugar Cookies, Chocolate Chip Pudding Cookies, and these amazing Brookies!

Have You Made These Marshmallow Crispy Cookies? 💛

Leave a review below, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse #MarshmallowCrispyCookies #LifeInTheLofthouse