These Marshmallow Rice Crispy Cookies are my egg-free take on the famous Costco treat—chewy, gooey, and packed with crispy rice cereal and melty marshmallows in every bite. As an allergy mom with over 12 years of experience baking without eggs, I’ve tested and perfected this recipe so it works beautifully in any kitchen with simple, everyday ingredients. The best part? These cookies taste just as indulgent as the original but are safe, inclusive, and guaranteed to disappear fast.
Oriana’s Thoughts On The Recipe
The first time I tried Costco’s giant marshmallow rice crispy cookies, I knew I had to make an egg-free version my whole family could enjoy. After plenty of testing, this Egg-Free Marshmallow Rice Crispy Cookies recipe is now a household favorite—soft, chewy, gooey, and totally safe for those with egg allergies. Made with brown butter for a nutty flavor, crispy rice cereal for crunch, and melty marshmallow pockets in every bite, they’re bakery-style thick yet easy to whip up with simple pantry ingredients. Perfect for school lunches, parties, or just because—fair warning, they disappear fast, so you might want to double the batch!
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Salted Butter: Gives richness and flavor. Browning adds that nutty depth Costco-style cookies are known for. If making dairy-free, use vegan butter sticks.
- Light Brown Sugar: Adds sweetness, chewiness, and a hint of molasses flavor.
- Granulated Sugar: Helps with structure and sweetness balance.
- Pure Vanilla Extract: Rounds out the flavor.
- Milk: Adds moisture since we aren’t using eggs. Use dairy-free milk if needed.
- All-Purpose Flour: The base of the cookie dough. Use a good 1:1 gluten-free flour blend if needed.
- Cornstarch: Helps make the cookies soft and thick.
- Baking Powder & Baking Soda: Work together to give the right lift and texture.
- Salt: Balances sweetness and enhances flavor.
- Rice Krispies Cereal (or other crispy rice cereal): Adds crunch and that signature texture.
- Mini Marshmallows: The gooey pockets of sweetness! Use allergy-safe marshmallows if needed.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a certified gluten-free crispy rice cereal and a 1:1 gluten-free flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Recipe is naturally nut-free as written, but always check labels on marshmallows and cereal to be safe.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Freeze the Mini Marshmallows
Pop your mini marshmallows in the freezer for about 10 minutes. This little trick helps them hold their shape while baking, so you get those gooey pockets instead of everything melting away.
Step 2 – Brown the Butter
Melt your butter in a saucepan over medium heat and let it cook until it turns golden brown and smells nutty. Keep an eye on it—it goes from perfect to burnt quickly. Once ready, set it aside to cool slightly.
Step 3 – Make the Egg-Free Cookie Dough
Mix the browned butter with both sugars, vanilla, and milk until smooth. Then stir in your dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—just until combined. Gently fold in the crispy rice cereal and frozen marshmallows.
Mix the browned butter with both sugars, vanilla, and milk until smooth. Then stir in your dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—just until combined. Add rice cereal and frozen marshmallows. Gently fold them in until evenly distributed.
Step 4 – Scoop the Cookies
Use a cookie scoop (or spoon) to portion out dough balls onto a lined baking sheet. For that bakery-style look, press a few extra marshmallows and cereal bits on top of each ball. Lightly flatten the dough balls with your hand so they spread nicely.
Step 5 – Bake
Bake until the cookies are golden around the edges but still soft in the center. Let them cool for a few minutes on the tray—they’ll set up as they rest—then dig in and enjoy that gooey, chewy magic.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Marshmallows Melting Too Much: Sometimes marshmallows can melt too quickly and disappear into the dough. Pro Tip: Freeze the mini marshmallows for about 10 – 15 minutes before mixing them in. This helps them hold their shape better while baking.
- Cookies Spreading Too Thin: Without eggs, cookies can sometimes spread too much. Pro Tip: Chill the dough for at least 30 minutes before baking to keep them thick and chewy.
- Uneven Baking: These cookies could potentially bake unevenly. Pro Tip: Bake one tray at a time in the center of your oven, and don’t forget to rotate the pan halfway through, if necessary.
➤ Extra Tips:
- Don’t skip browning the butter—it makes a huge difference in flavor.
- Let the butter cool slightly before mixing with sugar so it doesn’t melt everything.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Storage and Freezing Instructions
Room Temperature: Store in an airtight container for up to 4 days.
Freezer (Baked): Freeze cooled cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature.
Freezer (Unbaked): Scoop cookie dough balls and freeze them. Bake from frozen, adding 2–3 extra minutes.
Frequently Asked Questions
Recipe Card
Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free)
These Marshmallow Rice Crispy Cookies are my egg-free take on the famous Costco treat—chewy, gooey, and loaded with crispy cereal and melty marshmallows. Tested and perfected with simple ingredients, they’re just as indulgent as the original but safe, inclusive, and guaranteed to disappear fast.
Equipment
Ingredients
- ½ cup (115 g) salted butter
- ⅔ cup (134 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 cup (60 ml) milk
- 1 1/2 cups (210 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (50 g) Rice Krispies cereal (or other crispy rice cereal)
- 1 cup (55 g) mini marshmallows, divided
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Freeze the Mini Marshmallows
- Spread them out on a parchment-lined baking sheet and pop them in the freezer for about 20 minutes while you make the cookie dough.
Preheat the Oven
- Set your oven to 325º F (165º C) and line two large baking sheets with parchment paper.
Brown the Butter
- In a small saucepan, melt the butter over medium-low heat. Keep cooking, swirling the pan occasionally, until it turns golden brown and smells nutty. Immediately pour the browned butter into a small bowl and set aside to cool to room temperature.Pro Tip: Keep a close eye—the butter can go from beautifully brown to burned in seconds.
Make the Egg-Free Cookie Dough
- Once the butter has cooled, stir in the brown sugar, granulated sugar, and vanilla with a spatula until everything comes together and looks a little fluffy. Add the milk and mix until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture and fold until most of the flour is incorporated. Keep folding until everything is evenly combined. Stir in the crispy rice cereal and ¾ cup (38 g) of the frozen marshmallows, making sure they’re well distributed.
Scoop the Cookies
- Use a 3 tablespoons (1 ½-oz) cookie scoop to portion the dough. Roll each portion into a ball, then place them on the prepared baking sheets about 3 inches apart. Gently press two more frozen marshmallows on top of each dough ball, tucking them slightly under the dough or pushing the dough up around them to prevent burning or oozing.
- Lightly flatten the dough balls with your hand so they spread nicely.
Bake
- Bake for 10–12 minutes, until lightly golden around the edges but still soft in the middle. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to finish cooling.
Oriana’s Notes
Store baked cookies in an airtight container for up to 4 days.
Freezer (Baked): Freeze cooled cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature.
Freezer (Unbaked): Scoop cookie dough balls and freeze them. Bake from frozen, adding 2–3 extra minutes.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a certified gluten-free crispy rice cereal and a 1:1 gluten-free flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Recipe is naturally nut-free as written, but always check labels on marshmallows and cereal to be safe.
- Marshmallows Melting Too Much: Sometimes, marshmallows can melt too quickly and disappear into the dough. Pro Tip: Freeze the mini marshmallows for about 10 – 15 minutes before mixing them in. This helps them hold their shape better while baking.
- Cookies Spreading Too Thin: Without eggs, cookies can sometimes spread too much. Pro Tip: Chill the dough for at least 30 minutes before baking to keep it thick and chewy.
- Uneven Baking: These cookies could potentially bake unevenly. Pro Tip: Bake one tray at a time in the center of your oven, and don’t forget to rotate the pan halfway through, if necessary.
- Don’t skip browning the butter—it makes a huge difference in flavor.
- Let the butter cool slightly before mixing with sugar so it doesn’t melt everything.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 221kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 249mgPotassium: 48mgFiber: 0.4gSugar: 19gVitamin A: 445IUVitamin C: 2mgCalcium: 32mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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These cookies are just pure fun in every bite. Soft, chewy, and loaded with that nostalgic marshmallow crunch — they remind us of childhood treats but feel extra special in cookie form. And the fact that they’re egg-free makes them even better for our family. Simple, sweet, and always a hit around here.
Hello Victor! That makes me so happy to hear! 🍪 I love that these cookies bring back those nostalgic flavors while still being safe for your family to enjoy. Soft, chewy, and a little bit fun—that’s exactly what I was going for!