Description
This recipe for Delicious Crispy Cookies is a perfect copycat of the popular Costco treat, combining the nutty flavor of browned butter with a delightful crunch from rice krispies and a chewy touch of mini marshmallows. Finished with a sprinkle of flaky salt, these cookies balance sweetness and saltiness for an irresistible snack or dessert.
Ingredients
Wet Ingredients
- ½ cup salted butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract (vanilla paste recommended if available)
Dry Ingredients
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup + 2 tbsp all-purpose flour
Add-ins & Topping
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- Flaked salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: In a medium saucepan over medium heat, melt ½ cup of salted butter. Continue cooking past the boiling point while stirring regularly until the butter foams and turns a golden brown color with a nutty aroma. Watch closely to avoid burning. Remove from heat and pour into a bowl. Chill in the fridge or freezer for about 10 minutes to cool.
- Mix Butter and Sugars: In a medium mixing bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Add the egg and vanilla and mix on low speed until smooth, about 30 seconds. Avoid overmixing.
- Add Dry Ingredients: Gradually mix in the salt, baking soda, and all-purpose flour. Stir slowly and carefully to avoid overmixing, which can make the cookies tough.
- Fold in Rice Krispies and Marshmallows: Gently fold in 1½ cups of rice krispie cereal and ⅔ cup of mini marshmallows until evenly distributed throughout the dough.
- Scoop the Dough: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place 4 to 5 balls on the prepared baking sheet, spacing them well as the cookies will spread thin during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 13 minutes, or until the edges are lightly golden brown. Be careful not to overbake to maintain a chewy center. Once baked, immediately sprinkle with flaked salt to finish.
Notes
- Use vanilla paste for more intense vanilla flavor if available.
- Watch the butter carefully while browning to prevent burning and bitterness.
- Allowing the browned butter to cool slightly before mixing prevents cooking the egg prematurely.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- Spacing cookies well on the baking sheet prevents them from merging into one another.
- Sprinkling flaked salt after baking enhances the sweet and salty flavor balance.
