Marshmallow Crispy Cookies

I’ve never met a Rice Krispies treat I didn’t like. I have fond memories of my mom prepping batches, and of childhood me taking it upon myself to throw all the ingredients together to make a quick sweet treat when I was left to my own devices. These marshmallow crispy cookies provide such a fun and playful twist.

Kerry Cook’s winning recipe from Taste of Home’s 2025 Cookie Exchange turned heads for good reason. It combines layers of flavor with brown butter, brown sugar, Rice Krispies cereal, toffee bits and melty mini marshmallows for the ultimate sweet-and-salty dessert. Each cookie has a unique chewy texture with pockets of melty sweetness and a touch of crunch—just the thing for bake sales, cookie exchanges, or any time you’re looking for a buttery, sweet taste of nostalgia.

Ingredients for Marshmallow Crispy Cookies

• Butter: Unsalted butter plays an important role in flavor and texture here. You don’t need to soften it first since you’ll turn it into brown butter.
• Sugars: Using granulated and brown sugar is essential for the sweet backbone and chewy texture of these cookies. Light or dark brown sugar works equally well, though dark brown sugar will have a stronger molasses flavor.
• Egg: Use room-temperature eggs for baking for the easiest incorporation.
• Vanilla extract: A splash of the best vanilla extract enhances the flavor of these cookies.
• All-purpose flour: Properly measured flour provides the right ideal structure for the dough.
• Salt: Salt balances the sweetness of the cookie dough. Although optional, a sprinkle of flaky sea salt when the cookies come out of the oven takes them to another level of sweet-savory.
• Baking soda: As a leavening agent, baking soda plays an important role in producing the best cookie texture and shape.
• Rice Krispies cereal: These cookies get their name from the addition of Rice Krispies cereal. You can use any brand of crispy rice cereal, however.
• Mini marshmallows: Mini marshmallows add gooey texture and amp up the cookies’ flavor.
• Toffee bits: Toffee and brown butter are a wonderful match. Stir toffee bits into the cookie dough for depth of flavor and texture.

Directions

Step 1: Brown the butter

Place the butter in a small heavy saucepan. Cook it over medium heat until it’s golden brown, five to seven minutes, then let it cool.

Editor’s Tip: Keep an eye on the pan while browning butter, but don’t worry if you have a few burnt bits at the bottom. Those bits make your cookies taste even better.

Step 2: Start the cookie dough

Beat the brown sugar, sugar and brown butter in a large bowl until they’re blended. Beat in the egg and vanilla on low speed.

Step 3: Add the dry ingredients

In another bowl, combine the flour, salt and baking soda. Gradually add the dry mixture to the brown sugar mixture, mixing well.

Stir in the crispy rice cereal, marshmallows and toffee bits.

Step 4: Bake the cookies

Drop the dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake them in a preheated 350°F oven until they’re golden brown, 10 to 12 minutes. Transfer them to wire racks to cool. If desired, sprinkle them with flaky sea salt.

Marshmallow Crispy Cookies Variations

• Add chocolate: Rich brown butter and toffee notes pair wonderfully with a bit of chocolate. Consider using Cocoa Krispies cereal instead of the plain Rice Krispies, or stir 1/2 cup of mini chocolate chips into the dough.
• Spice it up: Enhance the flavor of these cookies with a touch of warm spice. Add 1/2 teaspoon of cinnamon to the dry ingredients when prepping the dough.
• Make them salty: Flaky sea salt is listed as an optional ingredient because it pairs well with brown sugar. Add flaky sea salt on top of the cookies right when they come out of the oven to make it stick easier. For saltier cookies, use salted butter.

How to Store Marshmallow Crispy Cookies

These marshmallow crispy cookies have a fun chewy texture with a touch of crunch. Maintain that texture by storing cookies in an airtight container or a zip-top bag. They’ll last for two to three weeks at room temperature, or for two to three months in the refrigerator.

Can you freeze marshmallow crispy cookies?

Freezing cookies lets you keep a sweet snack on hand at any time. Freeze marshmallow crispy cookies in an airtight container or a freezer bag. To help prevent sticking, add a piece of parchment paper in between layers. Store the cookies in the freezer for 8 to 12 months. Let them thaw at room temperature until they’re soft before eating them.

Marshmallow Crispy Cookies Tips

What’s the best way to prep a baking sheet for marshmallow crispy cookies?

With most cookie recipes, you can choose to grease the baking sheet with cooking spray or line it with parchment paper. For marshmallow crispy cookies, it’s best to stick with parchment paper. It makes clean-up much easier if any mini marshmallows or toffee bits melt onto the pan while the cookies are baking.

Why did my cookies spread too much in the oven?

This recipe doesn’t call for chilling the cookie dough, especially because it calls for brown butter (which is already melted). However, it is still possible for cookies to go flat and spread in the oven if the dough is too warm or flattened. When scooping the dough by the tablespoon onto the baking sheet, leave the dough balls as-is rather than flattening them. If the first batch you bake spreads in the oven, try chilling the dough in the refrigerator for 30 minutes before baking the next dozen.

How do I make sure marshmallows don’t melt in my marshmallow crispy cookies?

When making these cookies, it’s important to keep the marshmallows tucked into the dough. Otherwise, they’ll melt out and onto the parchment paper. Make sure to incorporate the mini marshmallows well into the dough before baking.