Marshmallow Crispy Cookies
These easy Marshmallow Crispy Cookies combine crispy rice cereal and gooey mini marshmallows for a delightful treat that's quick to make and loved by all.
Ingredients
Main Ingredients
- 2 cups crispy rice cereal You can use gluten-free cereal if needed.
- 1 cup mini marshmallows Use fresh marshmallows for optimal texture.
- ½ cup butter Can be substituted with coconut oil for a vegan version.
- ½ cup sugar Granulated white sugar.
- ¼ cup brown sugar Packed.
- 1 teaspoon vanilla extract For flavor enhancement.
- ¼ teaspoon salt Balances sweetness.
Instructions
Preparation
- Gather all your ingredients on the counter.
- Preheat your oven to 350°F (175°C).
Cooking
- In a medium saucepan over medium heat, melt the butter while stirring gently.
- Add the granulated sugar and brown sugar to the melted butter and stir until dissolved (about 2-3 minutes).
- Remove from heat and stir in the vanilla extract and salt.
- In a large bowl, combine the crispy rice cereal and mini marshmallows.
- Pour the melted butter mixture over the cereal and marshmallows, mixing gently until evenly coated.
- Drop spoonfuls of the mixture onto a lined baking sheet, leaving space between each scoop.
- Bake in the preheated oven for 10-12 minutes or until lightly golden.
- Allow to cool on the baking sheet for a few minutes before serving.
Notes
For added flavor, a pinch of cinnamon can be incorporated into the butter mixture. Letting the cookies cool on the sheet helps achieve the perfect texture.