Marshmallow Crispy Cookies Copycat (Print Version)

Buttery, soft cookies with gooey marshmallows and crunchy crispy rice cereal.

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 tsp baking soda

03 - 1/2 tsp sea salt

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

09 - 1 1/2 cups mini marshmallows

10 - 1 1/2 cups crispy rice cereal

11 - 1 cup white chocolate chips

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 if using.

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.

01 -

The marshmallows turn into gooey pockets that stay soft even after the cookies cool completely
Crispy rice cereal adds this incredible crunch that contrasts perfectly with the chewy cookie base
They taste exactly like those expensive bakery versions but take about 20 minutes to throw together

02 -

Marshmallows expand like crazy in the oven so do not be alarmed when they puff up and get all bubbly
Underbaking by just one minute makes these stay chewy for days instead of getting hard
The cereal softens over time so these are best eaten within the first 24 to 48 hours

03 -

Chill your dough for 30 minutes if it feels too sticky or warm to work with
Press a few extra marshmallows on top right after baking for that professional bakery look