Marshmallow Rice Krispie Cookies
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These marshmallow rice krispie cookies are my take on the Costco cookie you can buy – but way better because they are homemade! Browned butter cookies made with lots of rice krispies, and stuffed with mini marshmallows.
If your childhood Rice Krispie treats ran off to Cookie Land and grew up a little? This is what they’d become. Think soft-chewy cookie centers, toasted caramel-like browned butter edges, pockets of gooey marshmallow, and crunchy cereal bits throughout. It’s nostalgic comfort food disguised as bakery-style cookies — and they’re dangerously easy to fall in love with.
The cookie recipe comes together quickly made without a mixer. You’ll start by making browned butter on the stovetop and then adding that to the other cookie ingredients. The rest of the ingredients are pretty standard pantry staples.
And then you’ll stir in some rice krispies and mini marshmallows. You will chill the cookies for a little bit before baking. And before you know it you’ll have this ooey, gooey cookie with a gorgeous marshmallow center.
Ingredients You’ll Need
- Salted butter – I used salted butter but unsalted butter works too. You will start by browning the butter. Here is my full tutorial on how to brown butter.
- All-purpose flour
- Baking powder
- Baking soda
- Cornstarch
- Salt
- Light brown sugar – Use my homemade brown sugar recipe.
- Granulated sugar
- Eggs – Use room temperature eggs.
- Vanilla extract
- Rice Krispies cereal
- Mini marshmallows– Large marshmallows won’t work and will melt into the cookie dough.
No fancy ingredients — just pantry staples plus two fun add-ins that give these cookies that classic marshmallow cereal treat vibe.
How to Make Browned Butter Marshmallow Rice Krispie Cookies
Let’s walk through it! This recipe comes together quickly, but there are a couple of key steps that make these cookies extra amazing.
Step 1: Brown that butter
Melt your butter over medium heat, then let it come to a gentle boil. Swirl the pan often — the butter will foam, then deepen to a golden amber color with toasty bits on the bottom. That’s when it’s ready. Transfer it to a large bowl so it cools and stops cooking. This adds a rich, caramelized flavor you just can’t fake.
Step 2: Mix the dry ingredients
Whisk flour, cornstarch, baking powder, baking soda, and salt together. Set aside so you’re ready to bring everything together without overmixing later.
Step 3: Build your dough base
To the cooled browned butter, whisk in brown sugar and granulated sugar.
Follow with the eggs and vanilla until smooth. The aroma already gives bakery vibes.
Stir in the dry ingredients along with the Rice Krispies and mini marshmallows. The cereal stays crunchy inside the dough, giving bites that classic “crackle” texture. And the marshmallows get all ooey gooey. Literal cookie perfection.
Step 5: Chill the dough
Scoop generous cookie dough balls — about 2 heaping tablespoons each. Pop them onto a parchment-lined baking sheet and refrigerate at least 30 minutes. This helps the cookies bake thicker and prevents spreading — especially since marshmallow likes to get wild in the oven. I just cover the cookie sheet with plastic wrap so they don’t dry out.
Step 6: Bake to gold perfection
Bake at 350°F for 10–12 minutes until lightly golden at the edges and just set on top.
Pro tip: As soon as you take them out, use a round cookie cutter to gently swirl around each cookie — it reshapes into perfect bakery rounds and gives a thicker look.
Cool for 5 minutes on the sheet, then transfer to a rack to cool completely.
The marshmallow set just enough while staying gooey, and the cereal bits give texture all the way through.
Storing Your Cookies
These keep best in an airtight container at room temperature for up to 3 days. If you want the centers extra gooey again, microwave for 5–10 seconds.
I haven’t tried freezing them baked and they may become overly chewy because of the marshmallows. If you want to freeze them unbaked, then scoop and freeze first. Then transfer the cookie dough balls to a freezer safe bag. Bake frozen (no need to thaw) and add on a few extra minutes of baking time. They may not spread as much as fresh so you may want to lower the oven temp to 325oF.
More Cookie Recipes To Try
If you want to bake more cookies try my super popular lemon cookies with lemon icing! They are a crowd favorite. Or my easy chocolate dipped coconut macaroons!
And if you love a stuffed cookie then try my strawberry cheesecake cookies with a sweet cream cheese filling.
Marshmallow rice krispie treat cookies
Ingredients
- 1 cup (2 sticks, 226 g) salted butter
- 2 ¾ cups (340 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (213 g) packed light brown sugar
- ⅔ cup (167 g) granulated sugar
- 2 large eggs room temperature, whisked
- 2 teaspoons vanilla extract
- 1 ½ cups rice krispies
- 1 ½ cup mini marshmallows
Instructions
- In a medium saucepan, melt the butter over medium heat. Allow the butter to come to a boil. The butter will become foamy. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Use a spatula to stir and keep an eye on the color. Once browned in color, remove from the heat, and transfer to a large bowl to stop the cooking and to cool slightly. 1 cup (2 sticks, 226 g) salted butter
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside. 2 ¾ cups (340 g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt
- To the browned butter, add the brown sugar, granulated sugar and whisk to combine. 1 cup (213 g) packed light brown sugar ⅔ cup (167 g) granulated sugar
- Whisk in the eggs, and vanilla and whisk to combine. 2 large eggs 2 teaspoons vanilla extract
- Add the flour mixture, rice krispies, and mini marshmallows and stir using a wooden spoon or spatula until the dough comes together and the ingredients are evenly incorporated. 1 ½ cups rice krispies 1 ½ cup mini marshmallows
- Scoop cookie dough into each 2 heaping tablespoons (about 50 g each). Place on a parchment lined baking sheet, cover and refrigerate for at least 30 minutes. 1 ½ cup mini marshmallows
- When ready to bake, position a rack in the center of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Place cookie dough balls 2 inches apart on the baking sheet. Bake 8 at a time as they are larger cookies. Bake for 10 to 12 minutes until the edges are lightly golden and the tops are set and dry. Remove from the oven. I like to take a large round cookie cutter and immediately when I take them out place the cookie cutter around each cookie and rotate gently to reshape the cookies into perfect rounds (this also helps make for thicker cookies).
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store airtight at room temperature for up to 3 days
Notes
- Storage: These keep best in an airtight container at room temperature for up to 3 days. If you want the centers extra gooey again, microwave for 5–10 seconds.
- Freezing: I haven’t tried freezing them baked and they may become overly chewy because of the marshmallows. If you want to freeze them unbaked, then scoop and freeze first. Then transfer the cookie dough balls to a freezer safe bag. Bake frozen (no need to thaw) and add on a few extra minutes of baking time. They may not spread as much as fresh so you may want to lower the oven temp to 325oF.
- Salted butter – I used salted butter but unsalted butter works too.
- Mini marshmallows– Large marshmallows won’t work and will melt into the cookie dough.
Oh my goodness these cookies are so yummy!! I almost immediately had to make a second batch after the first because everyone wanted more. They are a perfect blend of caramel-y, salty, sweet, and crunch!
This makes me so happy to hear! Needing a second batch immediately is the best compliment ever. 😄 Thank you for making them and sharing your wonderful feedback!