What do you bring to a Birthday Bake Off when you’re gluten-free and you really want to win? You bring these gluten-free marshmallow crispy cookies.
Costco knew what they were doing when they released these in-store a few weeks ago, and I was so mad that I would never be able to try them because I have celiac disease. I spent an entire day trying to figure out how to make these, and not only did they come out PERFECT, I won the bake off. These are the ultimate Costco marshmallow crispy cookie dupe and they were really easy to make gluten free.
These gluten-free marshmallow crispy cookies are everything you want in a dessert – crispy rice cereal for crunch, gooey melted marshmallows, and a buttery, chewy cookie base. They taste just like Costco’s viral bakery version, but are safe for people with celiac disease or anyone avoiding gluten.
Here’s the recipe:
Gluten-Free Marshmallow Crispy Cookies (Costco Dupe)
Makes: 18 large cookies
Prep Time: 20 min
Cook Time: 10–12 min
Ingredients
- 1 cup (227g) unsalted butter, divided (½ cup for browning, ½ cup softened)
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, room temp
- 1½ tsp vanilla extract
- 2 cups (260g) gluten-free 1:1 all-purpose flour blend (I used King Arthur from Costco)
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp kosher salt
- 2 cups gluten-free crispy rice cereal (generic store crispies are often GF!)
- 2 cups mini marshmallows (freeze at least 1hr before baking)
Instructions
1 | Brown the butter
Melt half of the butter (½ cup) in a light-colored saucepan over medium heat, stirring often with a spatula, until the bits are golden brown and have a rich smell. Pour into a heatproof bowl and cool until solid.
2 | Cream the butter and sugars
In a large bowl (or stand mixer), beat the remaining ½ cup softened butter with both sugars until fluffy, 2–3 min. Mix in the cooled brown butter.
3 | Add wet ingredients
Beat in egg, yolk, and vanilla until smooth.
4 | Add dry ingredients
In a separate bowl, combine flour blend, baking soda, baking powder, and salt. Gradually mix into wet ingredients until just combined.
5 | Fold in cereal
Gently stir in crispy rice cereal until evenly distributed.
6 | Portion dough and add marshmallows
Scoop ~2½ Tbsp dough (about a large cookie scoop) into your hand and flatten it out. Press 3-4 frozen mini marshmallows into the center and cover them up with the dough like a filled meatball. Pres 3 more marshmallows on the top of the closed ball.
Place on a silicon-lined baking sheet, 2-3 inches apart. The marshmallows will gently melt and spread and make crispy edges!
7 | Bake & pan-bang
Bake at 350°F (175°C) for 7 minutes.
Remove the pan from the oven and bang it on the oven rack or stovetop to flatten the cookies and make them crunchy.
Return to oven for 1-2 more minutes until edges are set and golden but centers look slightly underdone.
Cool on the sheet for 5 min, then transfer to a rack. Cool completely before storing in an airtight container. Lasts 2 days on the counter.
Whether you’re baking for a bake off, a birthday, or just because, these gluten-free marshmallow crispy cookies will impress everyone. Try them once, and you’ll see why they won me the bake-off.
