Irresistible Marshmallow Crispy Cookies are a nostalgic treat that combines the sweet, gooey goodness of marshmallows with a delightful crunch from crispy rice cereal. These tempting marshmallow rice cookies are perfect for any occasion and are a quick and easy dessert that the whole family will love. Whether you’re enjoying them at a summer picnic or cozying up at home, these delicious marshmallow and crispy rice cookies will surely bring joy to your day.
Why You’ll Love This Irresistible Marshmallow Crispy Cookies
This dessert is not only quick to make but also brings back fond childhood memories with every bite. Here are a few reasons to love these delectable marshmallow crispy cookies:
- They are incredibly easy to whip up, taking only about 27 minutes from start to finish.
- The combination of chewy marshmallow treat cookies and crunchy cereal creates a delightful texture.
- These cookies can be customized with fun toppings like chocolate chips or nuts, making them versatile.
- Perfect for sharing at parties or family gatherings, they always impress guests.
- They can satisfy your sweet tooth without the fuss of complicated baking.
- As a homemade marshmallow crispy cookie inspiration, the flavor possibilities are endless!
Ingredients for Irresistible Marshmallow Crispy Cookies
Gather these items:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup mini marshmallows
- 2 cups crispy rice cereal
How to Make Irresistible Marshmallow Crispy Cookies Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the egg and vanilla extract until smooth.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt; then gradually mix this into the wet ingredients until just combined.
- Step 5: Gently fold in the mini marshmallows and crispy rice cereal until evenly distributed.
- Step 6: Drop spoonfuls of dough onto prepared baking sheets about 2 inches apart.
- Step 7: Bake for 10-12 minutes until golden around the edges but soft in the center. Allow cooling slightly before serving.
Pro Tips for the Best Irresistible Marshmallow Crispy Cookies
Keep these in mind:
- Customize with chocolate chips or nuts for an extra twist.
- For the perfect texture, do not overmix the cookie dough.
- Use fresh mini marshmallows for the best flavor and chewiness.
Best Ways to Serve Irresistible Marshmallow Crispy Cookies
Here are a few ideas to enjoy your cookies:
- Serve warm with a glass of milk for a classic treat.
- Pair with vanilla ice cream for a delicious dessert.
- Top with a drizzle of chocolate for an extra sweet touch.
How to Store and Reheat Irresistible Marshmallow Crispy Cookies
To store your cookies, place them in an airtight container at room temperature. They can last for up to a week. If you want to reheat them, pop them in the microwave for a few seconds to restore their softness. This is also an excellent option for meal prep, as they can be made ahead of time!
Frequently Asked Questions About Irresistible Marshmallow Crispy Cookies
What’s the secret to perfect Irresistible Marshmallow Crispy Cookies?
The secret lies in not overbaking them; they should be golden around the edges but soft in the middle. This ensures a chewy texture that is simply delightful.
Can I make Irresistible Marshmallow Crispy Cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and chill it in the refrigerator for up to 24 hours. Just scoop and bake when you’re ready!
How do I avoid common mistakes with Irresistible Marshmallow Crispy Cookies?
To avoid mistakes, measure your ingredients accurately and do not skip the chilling step if you find the dough is too soft. This will help you create perfect cookies every time!
Variations of Irresistible Marshmallow Crispy Cookies You Can Try
Here are some unique marshmallow cookie ideas to explore:
- Add crushed graham crackers for a s’mores flavor.
- Incorporate peanut butter chips for a nutty twist.
- Experiment with different flavored marshmallows, like strawberry or chocolate.
For more delicious dessert ideas, check out our dessert recipes or try making easy cinnamon rolls for a delightful breakfast treat!
For more information on the benefits of marshmallows, you can visit Healthline.
To learn about different types of cookies, check out our article on cinnamon orange jam linzer cookies!
Print
Irresistible Marshmallow Crispy Cookies: 24 Sweet Delights
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Marshmallow Crispy Cookies are a nostalgic treat that combines the sweet, gooey goodness of marshmallows with a delightful crunch from crispy rice cereal.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup mini marshmallows
- 2 cups crispy rice cereal
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt; then gradually mix this into the wet ingredients until just combined.
- Gently fold in the mini marshmallows and crispy rice cereal until evenly distributed.
- Drop spoonfuls of dough onto prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until golden around the edges but soft in the center. Allow cooling slightly before serving.
Notes
- Customize with chocolate chips or nuts for an extra twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
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