{"id":7065129,"date":"2026-09-23T20:41:06","date_gmt":"2026-09-23T20:41:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/marshmallow-crispy-cookies\/"},"modified":"2026-09-23T20:41:06","modified_gmt":"2026-09-23T20:41:06","slug":"marshmallow-crispy-cookies","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7065129","title":{"rendered":"Marshmallow Crispy Cookies"},"content":{"rendered":"


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These marshmallow crispy cookies <\/strong>take everything you love about a classic Rice Krispies treat and turn it into a thick, chewy cookie. Crispy rice cereal and mini marshmallows get folded into a buttery brown sugar dough, so every bite has that signature snap, crackle, pop—plus soft, gooey pockets of melted marshmallow. If you’ve had the Costco marshmallow crispy cookie, these will look (and taste) very familiar.<\/em><\/p>\n

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Copycat Costco Rice Krispie Cookies<\/h2>\n

If you’ve wandered through the bakery section of Costco recently, you’ve probably seen the Kirkland Signature Marshmallow Crispy Cookies<\/a>. They blew up all over social media in summer 2025<\/a>, and for good reason: they taste like a cookie and a cereal bar<\/a> had a baby. My homemade version gives you that same crispy-gone-gooey texture, minus the drive to the warehouse.<\/p>\n

Part of what makes this cookie so good is the sugar combo. Using both granulated and brown sugar instead of just one or the other creates a base that’s closer to a chocolate chip cookie<\/a>. The granulated sugar gives you crispy edges and a great spread, while the molasses in the brown sugar adds moisture, chew, and a deeper caramel flavor. It’s the same reason my cinnamon brown sugar cookies<\/a> are so soft and rich.<\/p>\n

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Freeze Your Marshmallows to Prevent Spreading<\/h2>\n

If you prefer gooey pockets of marshmallows rather than slightly crisp puddles, freeze your mini marshmallows for 15-20 minutes before folding them into the dough. They’ll melt more slowly and stay more intact.<\/p>\n

Love marshmallows in cookies? Check out my <\/em>fluffernutter cookies<\/em><\/a> for a PB take!<\/em><\/p>\n<\/div>\n

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How to Make Marshmallow Crispy Cookies<\/h2>\n

The dough for these cookies comes together just like a classic chocolate chip cookie, with a couple of fun mix-ins at the end. Whisk your dry ingredients (flour, salt, baking soda, baking powder, and cornstarch) together in one bowl. In a separate bowl, cream the butter and both sugars until light and fluffy, then beat in the vanilla bean paste and egg. <\/p>\n

Add the dry ingredients to the wet in 2–3 batches, then fold in the crispy rice cereal and mini marshmallows by hand, taking care not to crush them. Chill the dough for 30 minutes (don’t skip this step, or your cookies will turn out thin and lacy!), then scoop and bake. They should look done on the edges, but still quite soft in the center; they’ll continue to firm up as they cool.<\/p>\n

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✨ Click to see the recipe card below for exact measurements & instructions ✨<\/a><\/div>\n<\/div>\n
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Why does this recipe use both baking soda and baking powder?<\/h2>\n

I know many cookies opt for one or the other, but these cookies really need both. The baking soda<\/strong> helps them spread and brown, while the baking powder<\/strong> gives them a little extra lift so they stay thick instead of turning out flat and crispy. <\/p>\n

Alongside those two leaveners, cornstarch<\/strong> helps keep these cookies soft and tender in the middle rather than dense. Don’t skip it either!<\/p>\n<\/div>\n

Swaps and Substitutions<\/h2>\n

While I think these cookies are perfect as is, there are a few small adjustments you can make to suit your personal preferences and what you have on hand:<\/p>\n