Welcome to the ultimate solution for your sweet cravings! These no-bake marshmallow cookies are the perfect blend of simplicity and deliciousness. If you’re looking for a quick, foolproof treat that everyone will love, you’ve found it. Using just three essential ingredients and about 10 minutes of your time, you can whip up a batch of these chewy, gooey, and utterly irresistible cookies. They’re perfect for last-minute parties, after-school snacks, or whenever you need a sugar fix without turning on the oven.
This recipe is a classic for a reason. It’s incredibly versatile, wonderfully nostalgic, and requires zero baking skills. We’ll walk you through every step to ensure your cookies come out perfectly every single time. Get ready to fall in love with your new go-to dessert!
Why You’ll Love These 3-Ingredient No-Bake Marshmallow Cookies
There are countless reasons to adore this simple recipe, but here are a few of our favorites:
Incredibly Easy: With no oven required and just a few simple steps, it’s a perfect recipe for beginner cooks and kids.
Super Fast: From start to finish, you can have these treats ready in under 15 minutes. It’s the ideal solution for unexpected guests or sudden cravings.
Minimal Ingredients: You only need butter, marshmallows, and your favorite cereal. It’s budget-friendly and uses pantry staples.
Endlessly Customizable: While the base recipe is fantastic, you can easily add your own creative twists. Think sprinkles, chocolate chips, or different extracts. For another incredibly simple treat, check out these easy Rolo Pretzel Turtles.
The Core Ingredients: What You’ll Need
The beauty of this recipe lies in its simplicity. Let’s break down the three core components that create these magical no-bake marshmallow cookies.
The Magic of Marshmallows
Marshmallows are the star of the show. When melted, they create the sweet, gooey binder that holds everything together. For the best results, use fresh marshmallows. They melt more smoothly and provide a better texture. Mini marshmallows are preferred as they melt faster and more evenly than the large ones, but either will work in a pinch.
Butter: The Golden Rule
Butter adds richness, flavor, and helps prevent the marshmallows from sticking to the pot. We recommend using salted butter to balance the sweetness of the marshmallows, but unsalted butter works perfectly well too. Just add a small pinch of salt if you use unsalted.
Choosing Your Cereal
The classic choice is crisp rice cereal, which gives the cookies their signature light, airy crunch. However, you don’t have to stop there! Corn flakes, puffed wheat, or even colorful fruity cereals can be used for fun and delicious variations. The key is to use a sturdy cereal that won’t get soggy when mixed with the melted marshmallow.
Look at that perfect chewy texture! Time to dig in.
How to Make No-Bake Marshmallow Cookies Step-by-Step
Ready to see how easy it is? Follow these simple steps for perfect cookies.
Prep Your Pan: Grease a 9×13 inch baking pan or line it with parchment paper, leaving some overhang to easily lift the treats out later.
Melt Butter: In a large saucepan or Dutch oven, melt the butter over low heat.
Melt Marshmallows: Add the mini marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and the mixture is smooth. Remove from heat immediately to prevent it from becoming stiff.
Add Vanilla: Stir in the vanilla extract.
Combine with Cereal: Add the cereal to the marshmallow mixture. Gently fold everything together with a greased spatula until the cereal is evenly coated.
Press into Pan: Transfer the mixture to your prepared pan. Using the greased spatula or a piece of wax paper, gently press the mixture into an even layer. Don’t press too hard, as this can make the final treats tough.
Cool and Set: Let the cookies cool at room temperature for at least 30 minutes to an hour to set completely before cutting into squares.
Pro Tips for Perfect Marshmallow Cookies
Keep these simple tips in mind to guarantee success.
Use Low Heat: Melting the butter and marshmallows over low heat is crucial. High heat can scorch the sugar, making the treats hard and brittle.
Don’t Over-Stir: Once the marshmallows are just melted, take them off the heat. Overcooking the marshmallow mixture will result in hard, dry cookies.
Grease Your Utensils: The marshmallow mixture is incredibly sticky! Grease your spatula and your hands (if needed) with butter or non-stick spray to make handling and pressing a breeze.
Don’t Compact Too Firmly: When pressing the mixture into the pan, be gentle. Compacting it too much will result in dense, hard cookies instead of light and chewy ones.
The secret to perfect cookies is gentle folding, not vigorous stirring.
Fun Variations to Try
This simple no-bake marshmallow cookies recipe is a fantastic canvas for your creativity. Here are a few ideas to get you started:
Chocolate Lover’s Edition
Melt 1 cup of chocolate chips with a teaspoon of coconut oil and drizzle it over the top of the set treats. Or, mix in a half cup of mini chocolate chips with the cereal for a chocolatey bite throughout. For a truly decadent experience, check out these Turtle Brownie Bites.
Peanut Butter Power
Add 1/4 cup of creamy peanut butter to the melting marshmallows. This creates a wonderfully nutty and rich flavor profile that pairs perfectly with the sweet base.
Sprinkles and Spice
Mix in a handful of colorful sprinkles with the cereal for a festive touch, perfect for birthdays or holidays. During the fall, a pinch of cinnamon or pumpkin pie spice can add a warm, cozy flavor. These Snickerdoodle Blondies offer a similar cozy spice flavor.
Storage and Make-Ahead Instructions
Proper storage is key to keeping your no-bake marshmallow cookies fresh and chewy. Store them in an airtight container at room temperature for up to three days. To prevent them from sticking together, place a layer of wax paper between each layer.
We do not recommend refrigerating them, as this can make them hard and dry. You can, however, freeze them for up to 6 weeks. Thaw at room temperature before enjoying.
The key is to use low heat when melting the marshmallows and to remove them from the heat as soon as they are smooth. Overcooking the marshmallow sugar is the primary cause of hard treats. Also, be gentle when pressing them into the pan.
For the best results, we highly recommend using fresh marshmallows. Stale marshmallows can be dry and don’t melt as smoothly, which can result in a less-than-ideal texture for your cookies.
Absolutely! You can substitute crisp rice cereal with many other types. Corn flakes, Cheerios, or even Chex work great. For a fun, colorful twist, try a fruity pebble-style cereal.
Yes, these are great for making ahead. You can store them in an airtight container at room temperature for up to 3 days. We don’t recommend refrigerating them as it can make them hard.
Stickiness can be caused by a slight imbalance in the marshmallow-to-cereal ratio. If your batch feels too sticky, you can try adding a little more cereal next time. Also, ensure they have cooled completely before cutting.
More Easy Dessert Recipes You’ll Love
And there you have it – the easiest and most delicious no-bake marshmallow cookies! This recipe is a true crowd-pleaser and a lifesaver when you need a dessert in a hurry. We hope you and your family enjoy making and eating these simple treats as much as we do. If you make this recipe, don’t forget to share your creations and tag us on Pinterest!
You only need 3 ingredients for these amazing no-bake cookies!
No-Bake Marshmallow Cookies Recipe
FL Recipes
No-Bake Marshmallow Cookies: The Easiest Treat You’ll Ever Make!
These quick and easy no-bake marshmallow cookies require only 3 ingredients and 10 minutes to make! A foolproof recipe for chewy, gooey, and delicious cereal treats that everyone will love.
3tbspsalted butterIf using unsalted, add a pinch of salt.
1package (10 oz)mini marshmallowsFresh marshmallows work best.
1tspvanilla extract
6cupscrisp rice cerealOr other cereal of your choice.
Equipment
1 Large Saucepan
1 9x13 inch Baking Pan
1 Spatula Grease it well!
Method
Grease a 9x13 inch baking pan or line it with parchment paper, leaving some overhang to easily lift the treats out later.
In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir continuously until completely melted and smooth. Remove from heat.
Stir in the vanilla extract. Add the crisp rice cereal and gently fold with a greased spatula until the cereal is evenly coated.
Transfer the mixture to the prepared pan. Using the greased spatula, gently press the mixture into an even layer. Let cool at room temperature for at least 30 minutes to set before cutting.
Nutrition
Calories: 110kcalProtein: 1gFat: 2g
Notes
Tip 1: Use fresh marshmallows for the best texture and melting. Tip 2: Don't press the mixture too firmly into the pan to keep the cookies light and chewy. Tip 3: Grease your spatula and any other utensils to prevent sticking.
Keyword easy dessert,marshmallow treats,no-bake cookies
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
