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Close-up of four Marshmallow Crispy Cookies, two stacked as sandwiches with white filling and topped with colorful sprinkles.

Marshmallow Crispy Cookies

Chewy, gooey cookies packed with crispy rice cereal and melty marshmallows — a fun twist on the classic crispy treat!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Add-ins
  • 1 cup crispy rice cereal
  • 1 cup mini marshmallows
  • 1/2 cup white chocolate chips optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
  5. Fold in crispy rice cereal, mini marshmallows, and white chocolate chips.
  6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 9–11 minutes, until edges are lightly golden and centers are soft. Cool on the baking sheet for 5 minutes before transferring to a rack.

Notes

For an extra gooey texture, press a few extra marshmallows into the tops of the cookies before baking. Store in an airtight container for up to 4 days.