Marshmallow Crispy Cookies (Costco Copycat)

Steps

1. 1

   Preheat oven to 350°F (180 °C) (175°C (350 °F)). Line a baking sheet with parchment paper.

2. 2

   Place your mini marshmallows in the freezer while you prep the dough so they won't melt as much while baking.

3. 3

   Start by browning the butter. Melt 1/2 cup of butter in a medium saucepan over medium heat.

4. 4

   Continue to cook the butter past the point of boiling and foaming, until it turns a nice golden brown and has a nutty smell. Stir and watch closely, as it can burn quickly.

5. 5

   Once browned, pour the butter into a bowl and place it in the fridge or freezer for about 10 minutes to cool.

   Start 10-minute timer
6. 6

   In a medium mixing bowl, mix together the cooled brown butter, brown sugar, and granulated sugar.

7. 7

   Add the egg and vanilla and mix on low until smooth, about 30 seconds.

   Start 30-second timer
8. 8

   Slowly mix in the salt, baking soda, and flour, being careful not to over-mix.

9. 9

   Fold in the rice krispies, followed by the frozen mini marshmallows.

10. 10

    Scoop the dough into large balls using a 3 TBSP cookie scoop. Place 4-5 cookies per cookie sheet, as they spread thin and need space.

11. 11

    Bake the cookies for 10-13 minutes until they are a light golden brown around the edges. Be careful not to over-bake to preserve the chewy center.

    Start 10-minute timer
12. 12

    Remove from the oven and immediately sprinkle with flaked salt.