Costco Copycat Rice Krispie Cookies
Big, chewy rice krispie cookies are dotted with melted mini marshmallows, bringing all of the flavors of the beloved rice krispie treat into a classic cookie form.
Servings 12 cookies
Ingredients
- ½ cup unsalted butter
- ¾ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 ¾ cups Rice Krispies cereal
- 1 cup mini marshmallows
- Flaky sea salt for topping (optional)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment; set aside.
- Brown the butter: In a medium, light-colored, heavy-bottomed saucepan, melt the butter over medium heat, stirring frequently. Once melted, allow the butter to continue cooking over medium heat, stirring or gently swirling the pan frequently. As it cooks, the butter will begin to foam and then subside. Brown specks will begin to form at the bottom of the pan and the butter will take on a nutty aroma.½ cup unsalted butter
- Once the butter starts to brown, watch it very carefully — it will go from brown to burnt very quickly. As soon as the butter reaches your desired color, immediately remove it from the heat and pour it into a heatproof bowl to stop the browning process. Place in the refrigerator to chill for 15 minutes.
- In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix cooled brown butter and sugars together until well combined. Add the egg and beat at medium speed for 1-2 minutes, until smooth, lightened in color, and slightly thickened. Add the vanilla and mix to combine. Scrape the sides and bottom of the bowl with a rubber spatula as needed.3/4 cup firmly packed light brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture, mixing until just combined. Stir in Rice Krispies and mini marshmallows just until evenly incorporated.1 cup plus 2 tablespoons all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon fine sea salt, 1 ¾ cups Rice Krispies cereal, 1 cup mini marshmallows
- Use a large (3 tablespoons) cookie scoop to drop 5 dough balls onto the prepared baking sheet. Do not overcrowd the pan as the cookies will spread quite a bit. If desired, sprinkle a bit of flaky sea salt on top of each cookie.Flaky sea salt
- Bake for 12-14 minutes, or until cookies are golden at the edges and the tops no longer appear wet.
- Allow cookies to cool on the pan for a few minutes before moving them to a cooling rack to cool completely.
Notes
Marshmallows at the edges of the cookies may spread out a bit beyond the edges of the cookies as they melt. As soon as the cookies come out of the oven, you can use a 4-inch ring mold or large overturned coffee mug to bring those melted portions back to the cookies. For more information, check out how to make perfectly round cookies.
Storage
- Store in an airtight container at room temperature for 4-5 days.
- If you would like to freeze the dough balls for baking later, check out how to freeze cookie dough.
