Marshmallow Crispy Cookies Copycat (Print version)

Buttery cookies loaded with gooey marshmallows and crispy rice cereal for a crunchy, chewy treat.

# What you'll 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

# Method:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar 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.
07 - Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10–12 minutes, or until edges are golden and centers are just set.
09 - Allow cookies to cool on trays for 5 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • The way the marshmallows create these gooey little pockets while the crispy rice stays perfectly crunchy
  • They taste exactly like that bakery version but cost about a quarter of the price to make at home
02 -
  • Underbaking by about 1 minute is the secret to that bakery-style soft center
  • Press a few extra marshmallows on top right after baking for that professional look
03 -
  • Use a kitchen scale for the flour, too much and these become cakey instead of chewy
  • Let your eggs come to room temperature before starting, they'll incorporate better

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