Marshmallow Krispies Cookies Inspired by Costco
Chewy, sweet, buttery Rice Krispies Treats flavored cookies inspired by Costco.
Servings 18 cookies
Cost 5
Ingredients
- ⅔ cup marshmallows (35 grams)
- 1 ¾ cups all-purpose flour such as King Arthur (230 grams)
- ½ cup quick oats (40 grams)
- 2 tablespoons plain non-dairy coffee creamer powder (15 grams)
- ¾ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¾ teaspoon salt
- ½ cup unsalted butter, cut into chunks at room temp. (114 grams)
- ⅓ cup granulated sugar (65 grams)
- ½ cup light brown sugar, tightly packed (100 grams)
- 2 tablespoons beaten egg (25 grams)
- 2 tablespoons corn syrup (40 grams)
- ⅓ cup plus a teaspoon neutral oil (68 grams) -- go by weight
- 1 teaspoon vanilla extract
- ½ teaspoon butter flavoring
- ½ cup Rice Krispies
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Squish the marshmallows flat, lay them on a small tray or plate and put in the freezer for at least 30 minutes while you make the cookie dough. Alternatively, dehydrate some marshmallows ahead of time.
- Combine flour, oats, non-dairy creamer, baking soda, cream of tartar and salt. Whisk until evenly blended
- Beat butter and both sugars with the paddle attachment of a stand mixer until creamy and light (2 minutes). Stir in the egg, corn syrup and flavorings, scrape the bowl, then beat for another two minutes, scraping side of the bowl again.
- Add the oil and stir with a scraper until it is "mostly" blended, then beat with the paddle attachment on medium for about a minute until it is completely emulsified and you have a shiny batter.
- Add flour mixture and mix on low with the paddle just until blended, then mix in cereal, white chips and frozen marshmallows.
- Scoop dough using a generously rounded medium size cookie scoop (about 40 grams each) onto a parchment lined insulated baking sheet, spacing 3 inches apart. For thicker, better looking cookies, scoop the balls onto a tray and chill for 3 hours. Or do a combo -- bake a few right away and chill the rest of the dough.
- Bake cookies one sheet at a time for about 15 minutes (check at 12) or until edges are browned and centers appear set. Slide parchment onto the counter and let the cookies cool for about 10 minutes, then transfer to wire racks to cool completely. Their texture improves quite a bit when completely cool.
Notes
**If using salted butter, decrease salt to ½ teaspoon