Marshmallow Crispy Cookies Copycat (Printable Version)

Buttery, soft cookies filled with gooey marshmallows and crispy rice cereal for that perfect bakery-style crunch.

# What You 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 (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl 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 if using.
07 - Drop dough onto prepared baking sheets using a cookie scoop, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden and centers are just set.
09 - Let cookies cool on trays for 5 minutes before transferring to a wire rack.

# Helpful Hints:

01 -
  • That perfect crackle crunch when you bite through the crispy rice bits
  • Marshmallows that get all toasty and gooey in the oven while staying soft inside
  • A bakery style texture that feels indulgent but comes together in under 30 minutes
02 -
  • Underbaking by just one minute makes all the difference between soft and tough cookies
  • The marshmallows will puff up dramatically in the oven and then settle into gooey pockets as they cool
  • Fold the crispy rice in gently at the very end so it stays crunchy and does not turn to mush
03 -
  • Press a few extra marshmallows on top of each scoop before baking for that gorgeous bakery look
  • Freeze scooped dough balls on a tray then transfer to a bag for fresh baked cookies anytime

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