If you are looking for a cookie that perfectly blends chewy, crispy, and chocolatey delights all in one bite, this Marshmallow Crispy Cookies Recipe is calling your name. Imagine soft and buttery cookie dough studded with crunchy rice cereal, pockets of gooey mini marshmallows, and bursts of semi-sweet chocolate chips—this recipe is pure bliss baked into every batch. Whether for a cozy afternoon snack, a festive treat, or a sweet surprise for your loved ones, these cookies deliver fun texture and mouthwatering flavor that will keep everyone coming back for more.
Ingredients You’ll Need
These ingredients are simple pantry staples but work together like magic in this Marshmallow Crispy Cookies Recipe. Each one plays a crucial role—whether it’s the creamy butter for richness, the rice cereal for that perfect crunch, or the marshmallows adding that irresistible softness and sweetness.
- 1 cup unsalted butter, softened: Provides a rich, creamy base that keeps cookies tender.
- 1 cup granulated sugar: Adds sweetness and helps cookies brown beautifully.
- 1 cup brown sugar, packed: Brings moisture and a deep, caramel flavor.
- 2 large eggs: Bind ingredients together and add structure.
- 2 teaspoons vanilla extract: Infuses warmth and enhances all other flavors.
- 2 ½ cups all-purpose flour: Creates the sturdy cookie foundation.
- 1 teaspoon baking soda: Leavens the cookies for lightness.
- ½ teaspoon baking powder: Gives additional lift and softness.
- ½ teaspoon salt: Balances sweetness, amplifying flavor depth.
- 1 ½ cups crispy rice cereal: Adds the signature crunchy snap.
- 1 ½ cups mini marshmallows: Melts into squishy, sweet pockets inside each cookie.
- 1 cup semi-sweet chocolate chips: Sprinkles chocolate bliss throughout every bite.
How to Make Marshmallow Crispy Cookies Recipe
Step 1: Prepare Your Workspace
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This simple step ensures your cookies bake evenly and won’t stick, making clean-up a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This might take a few minutes, but it’s essential for creating that soft, tender crumb we all love in cookies.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract. These ingredients add flavor and help bind the dough.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking these helps distribute the rising agents evenly throughout your dough.
Step 5: Mix Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix to keep the cookies tender and soft.
Step 6: Fold in Crispy Rice Cereal, Marshmallows, and Chocolate Chips
Gently fold in the crispy rice cereal, mini marshmallows, and chocolate chips, spreading all the amazing textures and flavors evenly into the dough.
Step 7: Scoop and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until edges turn a lovely light golden and the centers set. Resist the urge to overbake—soft and slightly gooey centers are the goal!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up without losing their chewy marshmallow goodness.
How to Serve Marshmallow Crispy Cookies Recipe
Garnishes
For an extra special touch, sprinkle a few extra mini marshmallows or some crushed crispy rice cereal on top right after baking. A light dusting of powdered sugar also adds a pretty snowy effect that’s perfect for celebrations.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a warm cup of coffee, or even hot chocolate for a cozy indulgence. If serving at a party, complement with fresh fruit or vanilla ice cream for a delightful dessert experience.
Creative Ways to Present
Try stacking the cookies with a scoop of vanilla or chocolate ice cream sandwiched in between for homemade ice cream sandwiches. You could also break them into chunks and mix them into yogurt or sprinkle over a dessert parfait to add fun texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover Marshmallow Crispy Cookies Recipe treats in an airtight container at room temperature for up to five days. This keeps them fresh and retains their perfect chewy-crispy balance.
Freezing
If you want to save cookies for later, freeze them in a single layer on a baking sheet first, then transfer to a resealable freezer bag. They’ll keep well for up to three months and thaw quickly at room temperature.
Reheating
To bring back that fresh-baked feel, warm the cookies in the microwave for about 10 seconds or pop them in a 300°F oven for 5 minutes. The marshmallows will soften beautifully, and the chocolate will become wonderfully melty.
FAQs
Can I use large marshmallows instead of mini marshmallows?
While mini marshmallows distribute evenly and melt perfectly into the dough, you can chop larger marshmallows into smaller pieces as a substitute. Just keep in mind larger chunks might cause uneven melting.
What if my cookies spread too much during baking?
If you notice your cookies flatten out too much, try chilling the dough in the refrigerator for about 30 minutes before baking. This helps the dough firm up so the cookies keep their shape better.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, so it is not gluten-free as written. However, you can experiment with a gluten-free flour blend for baking, but results might vary slightly in texture.
Can I make this recipe vegan?
This Marshmallow Crispy Cookies Recipe uses butter, eggs, and traditional marshmallows, which contain gelatin. For a vegan version, substitute vegan butter, egg replacers, and vegan marshmallows specifically labeled as gelatin-free.
How do I prevent marshmallows from burning on top?
To avoid marshmallows turning too dark or hard on top, you can lightly press just a few extra marshmallows into the tops at the end of baking or briefly broil the cookies for a golden sprinkle finish, watching carefully to avoid burning.
Final Thoughts
This Marshmallow Crispy Cookies Recipe is pure joy to bake and share, offering a delightful mix of textures and flavors that feel comforting and celebratory all at once. Once you try this recipe, you might find it quickly becomes your go-to for warm hugs in cookie form. So warm up your oven, gather your ingredients, and treat yourself and those you love to these scrumptious, chewy, crispy, chocolatey cookies today!
Print
Marshmallow Crispy Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Marshmallow Crispy Cookies blend the classic chewiness of marshmallows with the delightful crunch of crispy rice cereal and melty chocolate chips. They are easy to prepare, perfectly sweet, and offer a fun twist on traditional chocolate chip cookies, making them an irresistible dessert for all ages.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 1 ½ cups crispy rice cereal
- 1 ½ cups mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps incorporate air for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure even distribution. Then, stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Fold in Mix-ins: Gently fold in the crispy rice cereal, mini marshmallows, and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Portion Dough on Baking Sheets: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture and to avoid breaking.
Notes
- For extra gooey marshmallow pockets, press a few additional mini marshmallows on top of each dough ball before baking.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking to help maintain their shape.
