Rice Krispie Cookies (Costco Copycat)
These Rice Krispie Cookies are my copycat of the viral Costco cookie. The recipe makes just under 2 dozen big, soft, and chewy, with crisp rice cereal in the dough and toasty mini marshmallows on top. They're made with the same ingredients as Rice Krispie treats and take just 10 minutes to prep, with a quick microwave trick that softens the butter in seconds.
Servings: 22 large cookies (or 33 regular sized cookies)
Calories: 1large cookie
Equipment
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted butter softened
- ⅔ cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups crisp rice cereal such as Rice Krispies
- About 1 cup mini marshmallows
Instructions
- Preheat oven to 350F. Gather your ingredients.
- Line two large baking sheets with parchment paper or lightly grease them.
- Combine the flour, baking soda and salt in a medium size bowl.
- In a mixing bowl, beat the butter, granulated sugar and brown sugar with an electric mixer until light and fluffy (about 2 minutes), scraping down sides.
- Add the eggs, one at a time, beating well after each one and scraping down sides. Add vanilla and beat just until incorporated.
- Stir in the crisp rice cereal.
- Spoon the cookie dough onto the prepared pans in about 3 tablespoons each of dough placed about 2 inches apart. I like to use a #20 cookie scoop which holds 3 tablespoons for large cookies.Note: I can get 6 large cookies on a half sheet pan and 9 regular size cookies on a half sheet pan.
- Arrange 3 mini marshmallows on top of each cookie dough ball, gently pressing them in.
- You can bake the cookies right now, or you can refrigerate the baking sheets of cookie dough balls for 15 minutes for a thicker cookie.
- Bake for 10 to 11 minutes or just until the center is almost set. They will look not quite done in the middle, but that’s perfect if you love soft and chewy cookies.
- Let the cookies cool 2 minutes on the pan, then transfer to wire racks to cool completely. Yield: 22 large cookies or 33 regular size cookies -2 tablespoons each.
Notes
- Soften butter fast: Microwave two sticks of butter on HIGH (1100 watts) for 8 seconds, turn them over, and microwave another 8 to 9 seconds. The butter should be soft but not too soft.
- Yield: Scooping 3 tablespoons (a #20 cookie scoop) makes 22 large cookies. Using 2 tablespoons makes about 33 regular-size cookies.
- Pan capacity: A half sheet pan fits 6 large cookies or 9 regular-size cookies, spaced about 2 inches apart.
- Marshmallows: Use mini marshmallows, 3 per cookie, and gently press them into the dough so they stay put.
- Thicker cookies: Refrigerate the pans of scooped dough for 15 minutes before baking.
- Bake one pan at a time: Keep the second pan in the fridge or at room temperature while the first one bakes. Two racks at once won't give you the same results.
- Don't overbake: The centers should look almost set but not quite done. That's what makes them soft and chewy.
- Reshape cookies that spread together: Right out of the oven, use a table knife or offset spatula to pull the soft cookie toward its center, away from its neighbor. For smaller cookies, you can also circle a round cutter or glass around each hot cookie to make it round.
