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Marshmallow Crispy Cookies

Marshmallow Crispy Cookies
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Marshmallow Crispy Cookies combine the soft, gooey texture of marshmallows with the delightful crunch of crispy rice cereal and bits of cookie for a perfect sweet treat. Easy to make with basic pantry ingredients, customizable with chocolate, nuts, or fruit, and ready in under 30 minutes, these cookies are crowd-pleasers perfect for parties, lunchboxes, or cozy nights.

Ingredients

Scale

Base Ingredients

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (or gluten-free flour for variation)
  • 1 teaspoon baking powder
  • 2 cups marshmallows (regular or mini)
  • 2 cups crispy rice cereal (or gluten-free rice cereal for variation)

Optional Mix-ins

  • 1/4 cup chocolate chips
  • 1/4 cup chopped nuts (e.g. walnuts)
  • 1/4 cup dried cranberries
  • 2 tablespoons cocoa powder (for chocolate twist)
  • 1/4 cup creamy peanut butter (for peanut butter delight)
  • 1/2 teaspoon cinnamon or pumpkin spice (for spiced variation)

Instructions

  1. Prepare Your Ingredients: Measure all ingredients accurately. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
  2. Mix the Wet Ingredients: In a medium bowl, melt the butter and combine it with sugar and vanilla extract. Stir until the mixture is smooth and slightly creamy, ensuring a well-blended base.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agent throughout the dough. If using optional cocoa powder or spices, add them now.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring continuously until fully combined. Gently fold in marshmallows and crispy rice cereal, taking care not to crush the cereal. Fold in any optional mix-ins such as chocolate chips, nuts, or dried fruits.
  5. Shape and Bake: Using a spoon or cookie scoop, drop dough portions onto the prepared baking sheet spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges turn golden brown but centers remain soft.
  6. 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 helps the marshmallows set and prevents the cookies from breaking.

Notes

  • Use fresh marshmallows for the best melt and gooey texture.
  • Fold ingredients gently to keep cereal crunchy and cookies tender; avoid overmixing.
  • Remove cookies from the oven as soon as edges turn golden to retain soft marshmallow centers.
  • Line baking sheets with parchment paper to prevent sticking and ease cleanup.
  • Cool cookies completely to firm up marshmallows without making cookies chewy or soggy.

Nutrition

Keywords: Marshmallow Cookies, Crispy Cookies, Sweet Treats, Easy Cookies, Gluten-Free Cookies, Kid-Friendly Cookies, Party Snacks

Find it online: https://marygourmet.com/marshmallow-crispy-cookies/