Marshmallow Crispy Cookies – Soft, Chewy, and Delightfully Crunchy

Why You’ll Love This Recipe

Marshmallow Crispy Cookies combine the nostalgic charm of classic crispy treats with the comfort of a soft, bakery-style cookie. These cookies deliver the best of both worlds: a chewy cookie base studded with gooey marshmallows and light, crunchy cereal. They are sweet without being overwhelming and have a texture that keeps every bite interesting.

What makes this recipe especially appealing is how easy it is to prepare while still feeling unique. I tested these cookies multiple times to achieve a balance where the marshmallows melt slightly without disappearing and the cereal stays crisp inside the dough. They bake quickly and are ideal for sharing, gifting, or enjoying as an after-school treat. If you enjoy playful desserts with familiar flavors and comforting texture, these Marshmallow Crispy Cookies are a must-try.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
All-purpose flour provides structure for the cookies while keeping them soft and tender when baked.

Baking soda
Baking soda helps the cookies rise slightly and creates a soft, chewy interior.

Salt
Salt balances the sweetness and enhances the overall flavor.

Butter
Butter adds richness and contributes to the cookies’ soft texture and buttery flavor.

Granulated sugar
Granulated sugar adds sweetness and helps create lightly crisp edges.

Brown sugar
Brown sugar adds moisture and a subtle caramel note, contributing to chewiness.

Eggs
Eggs bind the dough and help create a smooth, cohesive cookie texture.

Vanilla extract
Vanilla adds warmth and depth, enhancing the sweetness of the cookies.

Crispy rice cereal
Crispy rice cereal adds light crunch and gives these cookies their signature texture.

Mini marshmallows
Mini marshmallows melt gently during baking, creating gooey pockets throughout the cookies.

Directions

Preheat the oven to 180°C and line baking sheets with parchment paper. In a bowl, whisk together the flour, baking soda, and salt.

In a separate bowl, cream the butter with granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients until a soft dough forms.

Gently fold in the crispy rice cereal and mini marshmallows, taking care not to crush the cereal. Scoop portions of dough onto the prepared baking sheets, leaving space between each cookie.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe makes approximately 18 to 20 cookies. Preparation time is about 15 minutes, with a baking time of 12 minutes per batch. Total time required is roughly 30 minutes.

Storage/reheating

Store Marshmallow Crispy Cookies in an airtight container at room temperature for up to three days. For longer storage, they can be frozen and thawed at room temperature before serving.

Variations and Customizations

These cookies are easy to customize. For extra sweetness, white chocolate chips can be added alongside the marshmallows. If you prefer a richer flavor, browned butter adds depth and a subtle nutty note.

You can also experiment with different cereals, though light, crispy varieties work best. For a festive version, add colorful marshmallows or mix in seasonal sprinkles. Slightly underbaking the cookies results in a softer, gooier center, while baking a minute longer creates a firmer texture with crisp edges.

FAQs

Do marshmallows melt completely in cookies?

They soften and partially melt, creating gooey pockets rather than fully dissolving.

Can I use large marshmallows?

Mini marshmallows work best, but large ones can be chopped.

How do I keep the cereal from going stale?

Fold it in gently and avoid overmixing to preserve crunch.

Can I freeze the cookie dough?

Yes, dough can be frozen and baked later with slight time adjustment.

Why are my cookies spreading too much?

Ensure butter is not overly warm and chill dough if needed.

Can I make these gluten-free?

Yes, use a suitable gluten-free flour blend and cereal.

Are these cookies very sweet?

They are balanced but sweet; sugar can be slightly reduced.

Can I add chocolate?

Chocolate chips or drizzle pair very well with this recipe.

How do I get softer cookies?

Slightly underbake and store in an airtight container.

Are these good for kids?

Yes, they are very kid-friendly and fun to eat.

Conclusion

Marshmallow Crispy Cookies are a playful, comforting dessert that blends soft cookie texture with gooey marshmallows and light crunch. Easy to prepare and endlessly customizable, they are perfect for casual baking, sharing with friends, or enjoying as a nostalgic treat. This recipe proves that simple ingredients can come together to create something truly memorable.

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