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Baked rice krispie cookie cut into two halves.
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Rice Krispie Cookies (Costco Copycat)

These Rice Krispie Cookies are soft, chewy, and buttery, with the perfect hint of crunch. These Costco copycat cookies bring all that magic of the famous cookies right straight to your kitchen with no membership card required!
Course Dessert
Cuisine American
Keyword rice krispie cookies
Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 28 minutes
Servings 26 cookies
Calories 167kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 cup unsalted butter browned and slightly cooled
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 2 ¼ cups all-purpose flour spooned and leveled
  • 1 ½ cups Rice Krispie Cereal
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1 tsp cornstarch
  • 1 cup mini marshmallows I like Jet-Puffed for best results
US Customary - Metric

Instructions

  • Brown the butter: For a detailed tutorial, see this post on how to brown butter. Pour the butter into a large mixing bowl and allow the butter to cool slightly, ~15 minutes.
    1 cup unsalted butter
    Brown butter in a small saucepan.
  • Add the wet ingredients: Add the sugars, eggs, and vanilla. Whisk together until incorporated.
    1 cup light brown sugar, 1/2 cup granulated sugar, 2 eggs, 2 tsp vanilla extract
    Side-by-side image of adding wet ingredients to brown butter and mixing until combined.
  • Add dry ingredients: Add the flour, Rice Krispies, baking soda, salt, and cornstarch. Mix just until incorporated.
    2 ¼ cups all-purpose flour, 1 ½ cups Rice Krispie Cereal, 1 tsp baking soda, 1 tsp fine salt, 1 tsp cornstarch
    Side-by-side image of adding dry ingredients to wet ingredients and mixing until just combined.
  • Chill: Cover and chill the cookie dough for 1 hour or up to 24 hours. Also, at this time, place the marshmallows in the freezer. This will help them keep their shape when they bake instead of oozing everywhere. Start Timer
  • Preheat and prep: When ready to bake, preheat the oven to 325°F and line a few baking sheets with parchment paper or silicone baking mats. Note: if your cookie dough is very cold and hard to scoop, allow it to sit on the counter for ~10-20 minutes so you can scoop easily.
  • Scoop and roll: Using a 2 Tbsp. cookie scoop, scoop the cookie dough and flatten it out slightly. Place about 5 mini marshmallows in the center of the dough and wrap the dough around the marshmallows. Leave a small pocket at the top of the cookie dough for the marshmallow to peak through. Place on the prepared baking sheets. Note: keep the marshmallows in the freezer between batches so they don’t thaw at all, we want them really cold!
    1 cup mini marshmallows
    Side-by-side image of adding marshmallows into cookie dough and wrapping dough around them then adding to prepared baking sheet.
  • You can also prepare the cookie dough balls with the marshmallows in the center and then chill, if that’s an easier method for you!
  • Bake: Bake for ~10-12 minutes or just until the edges start to turn golden. Keep an eye on them, all ovens will vary. Centers may look a little underbaked, but that’s perfectly fine; they’ll set up on the baking sheet as they cool. Start Timer
    Six rice krispie cookies baked on baking sheet lined with parchment paper.
  • Cookie scoot: if needed to make perfectly circular cookies, use a round cookie cutter to scoot the cookie edges back into a circle while warm. Cool for ~5 minutes, then transfer to a wire cooling rack.
  • Garnish: Top with flaky sea salt and ENJOYYY!
    Baked rice krispie cookies on serving platter.

Notes

  • Chill the dough: Chilling the dough is key to preventing spreading and holding the marshmallows in their place.
  • Don't over-bake: Bake cookies until the edges start to turn golden. Keep an eye on them, as all ovens will vary. Centers may look a little underbaked, but that’s perfectly fine; they’ll set up on the baking sheet as they cool.
  • Perfectly round cookies: Use any round object slightly larger than the cookies, like a large round cookie cutter, biscuit cutter, or even the open top of a wide glass or mug. Place the ring around the warm cookie and gently swirl or “scoot” the cookie in small circles. The edges will nudge into a perfect round shape. Be sure to do this while the cookies are still hot and pliable, usually within the first 30 seconds of coming out of the oven!
  • To store: Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
  • Freeze baked cookies: Let cookies cool completely. Then freeze in an airtight container for up to 3 months.
  • Freeze cookie dough: To freeze the cookie dough, scoop the dough into 2 tablespoon-sized balls, add the mini marshmallows, and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer, just add an extra minute or so to your bake time. Ovens may vary. 

Nutrition

Serving: 1cookie | Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg