Enter gourmet cookie delivery. And no, I don’t mean panic-ordering a dozen via DoorDash or Uber Eats (though, no judgment). I’m talking next-level cookies: bakery-quality treats shipped straight to your door.

The best part? No pressure to eat them all in one sitting. These cookies keep for weeks—and even longer in the freezer—so future, hangry you is covered.

To get the full scoop, I roped in our Deputy Editor and resident cookie connoisseur Katie Bandurski for an honest, every-bite-counts Last Crumb cookie review.

We Tried It

Last Crumb Cookies

Handmade, artisan cookies shipped to your front door

Shop on Last Crumb

What are Last Crumb cookies?

Before we dive in, here’s the lowdown on Last Crumb. The brand ships handmade, artisan cookies straight from its NYC kitchen to your doorstep in just a few days.

The flavors lean classic but with clever twists. Think chocolate chip with caramelized butter and a hint of coffee, and macadamia nut with salted caramel and Maldon Sea Salt. Each cookie comes with a quirky name and a poetic description that makes every bite feel super indulgent. Pop one in the microwave for about 15 seconds, and it tastes like it just came out of the oven—not like it took a cross-country journey.

Then there’s the packaging, which is top tier. Every cookie is individually wrapped, making it easy to enjoy one at a time or stash a few in the freezer for later. They’re also gift-ready and easy to pluck out and pack into a care package—the perfect warm, gooey hug for a friend.

Everything arrives in a large, artful box (usually matte black) that feels like unwrapping a high-end present. Add in the witty, informative cookie booklet, and it’s a solid 10/10 for design and presentation.

Last Crumb also keeps things interesting with frequent brand collaborations and limited-edition, seasonal drops, like a special collab with beloved beer brand Guinness or a festive holiday dozen.

How We Tested

I tested my first Last Crumb box earlier this year—The Core Collection—and my verdict? Fantastic. The cookies were fresh, beautifully packaged and dangerously delicious. Almost too good to be true.

Naturally, I had to bring in backup. I tapped Katie, who’s an excellent home baker and unapologetic Guinness superfan, to help taste-test the Last Crumb x Guinness box. I also tested the Naughty List to see how a second limited-edition drop stacked up.

For me, the holiday box didn’t quite live up to the first. A few things missed the mark, and I’m not sure if it was a new launch hiccup or something else, but here’s the honest breakdown. About three or four cookies fell flat. Literally. They didn’t seem to rise properly and arrived a bit smooshed and underbaked. I love gooey, but there was visible moisture inside some of the packaging, which isn’t ideal. That said, standout flavors like Après Spice (spiced ginger raspberry) and Forbidden Fruit (oatmeal pear fig) were festive, fresh and absolutely mouthwatering.

It’s also possible that shipping played a role. A few cookies appeared to have been exposed to heat, possibly resulting in partial melting. Still, they were edible and tasted fine—not as impressive as the others, but not bad enough to toss, either.

As for the Guinness box, Katie was impressed. “Last Crumb really makes this collab feel special,” she says. “Even the exterior box was Guinness-themed, with giant prints of some of the most iconic animal mascots (hi, toucan!) donning festive attire.”

Inside? Six cookies, a bottle of butterscotch sauce, two pint glasses, a cookie tin and a tasting guide. “The cookies with Guinness baked in actually taste like stout, and it’s delicious,” Katie adds. “A lot of collaborations barely hint at the star ingredient, but Last Crumb puts it front and center.”

She was equally impressed by the texture and freshness. “As someone who has done her fair share of cookie baking, I was impressed with how homemade these taste,” Katie says. “Most mail-order cookies taste like they’ve been packaged for weeks and are packed with preservatives. Last Crumb cookies taste like I picked them up from a local bakery.”

Pros

• Unique flavor combinations made with quality ingredients
• Ultra-gooey texture, especially after a quick spin in the microwave
• Top-tier, gift-worthy packaging
• Stay fresh for up to two weeks (and longer in the freezer)
• Thick, bakery-style cookies with a soft, slightly underbaked center

Cons

• Expensive
• Occasional quality control inconsistencies

Comparison: Last Crumb vs. Crumbl

Crumbl is a popular cookie chain with instantly recognizable pink and white branding and walk-in locations across the US. The bakery-style stores smell as good as they look, with bakers mixing on-site. Crumbl rotates flavors weekly, offers oversized shareable cookies (plus minis), and makes ordering easy with pickup, delivery and catering. Prices typically range from $5 to $7 per cookie.

Last Crumb is a smaller, NYC–based, direct-to-consumer brand. Its cookies are slightly smaller but far more gourmet, with unique flavor combinations that don’t taste overly sweet or artificial. The experience feels luxe, right down to the dark, matte packaging (a stark contrast to Crumbl’s bubbly pink-and-white aesthetic). There’s no storefront, so cookies are shipped to your door, and the price reflects the luxury experience, averaging $10 to $11 per cookie.

In short, Crumbl is convenient, fun and accessible, while Last Crumb is a premium, from-scratch-style cookie splurge.

Final Verdict

TL; DR: Last Crumb cookies are big, beautifully packaged and taste homemade—but they come at a premium. Take the Guinness box: at $120, we wish it included a full dozen instead of just six cookies. Still, it’s a standout gift for serious Guinness fans and cookie lovers alike.

Overall, Last Crumb boxes make excellent gifts and indulgent treats. And if you truly love cookies, we think they’re absolutely worth trying.

Where to Order

We Tried It

Last Crumb Cookies

Luxury cookies from a NYC-based bakery known for intricate flavors and premium ingredients

Shop on Last Crumb

Order Last Crumb cookies directly from their site, where you can customize your own box or choose from curated selections. Boxes come in half-dozen or dozen sizes, priced between $90 and $140. You can save 10% by subscribing to monthly, bimonthly or quarterly deliveries.

FAQ

Where is Last Crumb located?

Last Crumb is an online luxury cookie brand based in NYC that ships nationwide. The brand also appears to do occasional pop-ups along the East Coast.

Are Last Crumb cookies worth it?

This isn’t an easy question—budgets and tastes vary a lot, even among our team. Yes, Last Crumb is pricey, and we’re upfront about that.

But are they worth it? We believe so. Between the unique flavors and the overall tasting experience, we think Last Crumb cookies are worth the splurge. Plus, they make fantastic gifts for serious cookie lovers.

Can you freeze Last Crumb cookies?

Yes. Freezing can keep them fresh for up to a month.

In general, cookie expert Ashley Seashore of Aundin’s Sweet Tooth recommends asking companies about the shelf life of their cookies if you’re unsure. “Some cookies only last at room temp for 3-4 days, especially if they’ve had fillings injected after baking,” she says. “Exposure to heat is the best way to kill bacteria, so if a filling with dairy or egg (like a cream or curd) is injected after the baking phase, there will usually be instructions to reheat the cookie before eating.”

Why You Should Trust Us

I’ve always had a sweet tooth, and nothing, no matter how many layers of chocolate, is too rich for my palate. Frankly, the same may not agree with yours. That’s why I tapped Taste of Home’s resident cookie expert, Katie Bandurski, for help with this review.

I also chatted with Ashley Seashore, founder and owner of Aundin’s Sweet Tooth, a microbakery in Berkeley. Established earlier this year, Seashore is well-versed in the current cookie market in California.

The post Last Crumb Cookies Review: Our Honest Take appeared first on Taste of Home.

Ingredients

• 1-1/2 cups butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1/2 cup molasses
• 2 teaspoons vanilla extract
• 4-1/2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 3/4 teaspoon instant espresso powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• ICING:
• 5 tablespoons whole milk, divided
• 1 teaspoon instant espresso powder
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Pinch salt

It’s time to reveal the winners of the 2025 Cookie Exchange, hosted by Taste of Home and Kelsey Elizabeth! This year’s sweet celebration took over downtown Cleveland’s historic Arcade on December 3. Bakers were so eager to snag one of the 300 coveted spots, tickets sold out in minutes just like last year.

Midwest bakers (plus a few from as far as Arizona and North Carolina!) arrived with six dozen cookies apiece, ready to share with strangers who quickly felt like friends. Tables loaded with cutouts, shortbreads, gingerbreads and crinkles stretched as far as you could see.

Our hosts became cookie judges for the evening, tasting everything from nostalgic holiday favorites to clever, savory surprises. Every tray was packed with creativity and heart. Here are the cookies we couldn’t stop talking about.

The Top Cookies

All three hundred cookies were winners, but nine had a little extra holiday magic.

Peach Cookies

Nancy Pappas from Evan’s City, Pennsylvania

Nancy went all out with this one. The sandwich cookie was filled with buttercream, dipped in peach schnapps, and topped off with a leaf. It looked exactly like a perfectly ripe peach! Everyone was impressed. In fact, when the judges announced this one, the whole room erupted in cheers.

Biscuits de Fromage

Elizabeth Tittle from Garfield Heights, Ohio

A cheese board in cookie form?! The judges were intrigued. Elizabeth tried a few variations before landing on this combination of fig, pistachio, thyme and pecorino Romano cheese, sandwiched with a thin layer of honey.

Buckeye Brownie Cookies

Sherri Gordon from Cleveland, Ohio

A cookie exchange in Ohio wouldn’t be complete without buckeyes! This variation was beloved by the judges. Peanut butter balls were topped with chocolate and nestled on a chewy brownie base.

Lady Locks

Laura Pappas from Wexford, Pennsylvania

We thought we knew every holiday cookie imaginable, but this was a new one for us! A regional favorite in Pennsylvania, Lady Locks are light and flaky spiral cookies made with puff pastry, filled with cream and dusted with powdered sugar.

Persimmon Cobbler Cookies

Devin Trout from Lorain, Ohio

Judges perked up at the mention of persimmon. Devin stuffed these cinnamon cookies with a persimmon filling and finished them with vanilla glaze. Persimmon cookies need to feature on more treat trays this year!

Marshmallow Crispy Cookies

Kerry Cook from Raleigh, North Carolina

Kerry deconstructed a cereal treat and turned it into a dessert worthy of a holiday cookie platter. The brown butter cookie was loaded with Rice Krispies cereal and mini marshmallows—an amazing combination of textures.

Decorated Sugar Cookies

Kyrsten Willits from Mechanicsburg, Pennsylvania

These beautiful vanilla bean sugar cookies were decorated with vanilla bean royal icing. Judges were mesmerized by the elegant white-on-white pattern. These snowflakes were almost too pretty to eat!

Death by Butter Cookies

Katie Cooper from Madison, Ohio

This light and tender yellow cake cookie melts in your mouth. Katie admits to stealing this recipe from her mom, and it’s now a staple at her family and work events.

Peanut Butter Chocolate Rice Krispies

Dot Chmiel from North Ridgeville, Ohio

Dot dressed up a classic treat by mixing in peanut butter and covering it in a layer of chocolate. This was our littlest judge’s favorite dessert—100% kid-approved.

Congratulations to all the winners!

Cookie Exchange 101

The post Announcing the Winners of Our 2025 Cookie Exchange appeared first on Taste of Home.

Ingredients

• 1 cup all-purpose flour
• 1 cup almond flour
• 1/4 teaspoon sea salt
• 1/3 cup sugar
• 4-1/2 teaspoons culinary grade matcha (green tea powder)
• 1 tablespoon packed brown sugar
• 1/2 cup butter, softened
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup cranberry jam

Ingredients

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup superfine sugar or sugar
• Twizzlers Pull 'n' Peel, black and white royal icing, and orange sprinkles, for decorating

Ingredients

• 1 cup (113g) unsalted butter, softened
• 1/2 cup (116g) packed light brown sugar
• 2-1/2 tablespoons (30g) sugar
• 5 tablespoons (28g) unsweetened black baking cocoa, sifted
• 1 tablespoon heavy whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon instant coffee granules
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon peppermint extract
• 3/4 cup (93g) all-purpose flour
• PEPPERMINT PATTY FILLING:
• 1 cup (113g) confectioners' sugar
• 1 teaspoon coconut oil, melted
• 2 teaspoons milk
• 2-1/2 teaspoons light corn syrup
• 1/4 teaspoon mint extract
• 1 pinch salt
• 1/4 cup (42g) dark chocolate, melted

Cookies Are Sweetest When Shared

Half the fun of baking cookies is giving them away (and showing off a little). Here’s how to package your cookies like a pro, plus all our best tips for hosting a cookie swap that’s bound to become an annual tradition.

The post It’s Our 2025 Cookie Countdown! appeared first on Taste of Home.

Ingredients

• 1 package (14 ounces) sweetened shredded coconut
• 1 can (14 ounces) sweetened condensed milk
• 1-1/4 cups chopped toasted almonds
• 1-1/2 cups semisweet chocolate chips

Artfully Arrange a Bakery Box

A bakery box might seem like an obvious choice to hold cookies, but the way it’s assembled can really make it stand out. Instead of jumbling cookies together, divide the box into sections with a different type of cookie in each area.

Start by lining a bakery box with a holiday napkin, folding it to fit. Then, add small cardboard containers and paper liners to hold the cookies. Add a bow to give it a festive finishing touch.

Pro tip: Stephanie Marchese, Taste of Home’s executive director of visual production, suggests adding a few wrapped candies to fill the spaces between the cookies.

Cookie recommendation: Peppermint pinwheel cookies, pizzicati, nutmeg log cookies, and cutout cookies like butterscotch gingerbread cookies

Fold an Origami Cookie Sleeve

For an adorable yet easy way to wrap cookies, try folding a small piece of holiday-themed deli tissue or parchment paper into a pouch that holds a cookie. Using a sleeve protects iced or glazed cookies from getting squished or dinged. At a party, the sleeve makes it easy to pass them around and grab just one, but you can also wrap cookies and add them to the box or tin of your choice.

Start with a 6-inch square piece of deli paper. Rotate it into a diamond shape, and fold it in half to make a large triangle. Fold the top of the triangle down a few inches, crease it and unfold it. Then, fold each side of the triangle into the middle so it’s parallel to the crease. Refold the top triangle over the sides, and secure the front flap with tape.

Pro tip: Stephanie likes to use washi tape because of its decorative finish, but any tape will do. She also says to experiment with smaller or larger squares of paper to fit different cookies.

Cookie recommendation: Glazed maple shortbread cookies

Embellish a Clear Drink Cup

Many bakeries and doughnut shops use tall cups to hold doughnut holes, so we borrowed that clever idea for gifting cookies. This method works best when you’re gifting a single type of cookie.

Fill a 16-ounce clear plastic cup with cookies and secure the lid. Have fun adding decorative touches, like labels and stickers that match the cookie’s colors or patterns. Since the cup is curved and more narrow at the bottom, make sure to position large labels so they wrap flat around the cup. Use a permanent marker to list the type of cookies inside, or just write a fun note.

Pro tip: Stephanie suggests using scrapbook stickers that already have a strong adhesive backing. If needed, you can apply a dab of strong glue, but avoid using hot glue that could melt the cup.

Cookie recommendation: Cherry bonbon cookies

Decorate Paper Lunch Bags

It’s easy to turn affordable paper bags into a cookie packaging idea. The bag’s height and width can accommodate larger cookies or shapes that don’t easily fit in a rigid container.

Lay the empty bag flat before starting for easier handling. Use hot glue to affix decorations, like small sprigs of evergreens and red pom-poms to create a faux sprig of holly. If you want to add a message, pen it using a chalkboard paint marker. Once it’s dry, fill the bag with heavier cookies on the bottom and lighter ones on top. Fold the top of the bag, and seal it with the bag’s wire tabs or a holiday sticker. Or, punch two holes in the top and thread a ribbon through them to tie the bag closed.

Pro tip: Stephanie suggests using dark bags to prevent buttery cookies or icing from staining the paper. They’ll also allow the decorations to pop against the background. Bonus points if you use a bakery bag with a window on one side to show the contents!

Cookie recommendation: Cinnamon crinkle cookies

Fill a Muffin Tin with Cookies

Using a muffin tin and filling each cup with cookies offers the recipient two gifts in one. Stephanie suggests using a 6-cup jumbo muffin tin so there is plenty of room for cookies of different sizes. You can use a regular muffin tin, or even a mini-muffin tin, just fill it with cookies that fit in the cups.

Line a few of the cups with colorful cupcake liners, and add your cookies. Finish it all off with a festive ribbon and a holiday gift tag.

Pro tip: To keep the cookies secure, wrap the tin with a large piece of cellophane, tying the ends together over the top like a fruit basket. Or, carefully slide it into a large gift bag.

Cookie recommendation: Fudge puddles, peppermint biscotti and Italian chocolate spice cookies

The post 5 Christmas Cookie Packaging Ideas You Haven’t Thought of Yet appeared first on Taste of Home.

Ingredients

• 1/2 cup plus 3 tablespoons butter, softened
• 2/3 cup sugar
• 1 large egg, room temperature
• 1-1/4 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• FILLING:
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1-1/2 cups cold whole milk
• GANACHE:
• 1/2 cup heavy whipping cream
• 4 ounces semisweet chocolate, chopped

Ingredients

• FILLING:
• 5 ounces (2/3 cup) cream cheese, softened
• 2/3 cup confectioners' sugar
• COOKIES:
• 1 cup unsalted butter, softened
• 1-1/4 cups packed brown sugar
• 1/4 cup sugar plus more for rolling
• 1 large egg, room temperature
• 1/3 cup molasses
• 1 teaspoon vanilla extract
• 2-3/4 cups all-purpose flour
• 2-1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking powder

Ingredients

• 1 cup butter, softened
• 1-1/4 cups sugar
• 2 large egg, room temperature
• 2 teaspoons almond extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• ROYAL ICING:
• 2 egg whites, room temperature
• 2 pounds confectioners' sugar
• 2 teaspoons almond extract
• 1 teaspoon water

Ingredients

• 2 large eggs, room temperature
• 1 package (15-1/4 ounces) chocolate cake mix
• 1/3 cup canola oil
• FROSTING:
• 1/2 cup butter
• 2 tablespoons baking cocoa
• 3 tablespoons whole milk
• 2-1/2 cups confectioners' sugar
• Sea salt, optional

Ingredients

• 1-1/4 cups unsalted butter
• 2 cups old-fashioned oats, pulsed in food processor to be a mix of fine and large crumbs
• 2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• ICING:
• 2 cups confectioners' sugar
• 4 to 6 tablespoons whole milk
• 1 vanilla bean, scraped or 1 teaspoon vanilla bean paste

Ingredients

• 1 cup unsalted butter, softened
• 1/4 cup maple syrup
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3 teaspoons minced fresh rosemary
• BUTTERCREAM:
• 1/2 cup unsalted butter, softened
• 2 cups confectioners' sugar
• 2 tablespoons strong brewed coffee
• 1 teaspoon Nescafe Gold Espresso Intense powder

Ingredients

• 3 cups all-purpose flour
• 1-1/2 teaspoons pumpkin pie spice
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1-1/2 cups sugar
• 1 large egg, room temperature
• 1/2 cup canned pumpkin
• 1 teaspoon vanilla extract
• CREAM CHEESE FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• CINNAMON SUGAR COATING:
• 4 tablespoons sugar
• 2 tablespoons ground cinnamon

Ingredients

• 1 can (15 ounces) canned pumpkin
• 3 cups old-fashioned oats
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup unsalted butter, melted
• 2/3 cup sugar
• 1 cup packed brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Ingredients

• 2 cups peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup strawberry or grape jelly
• Coarse sea salt

Ingredients

• THUMBPRINT COOKIES:
• 1-1/4 cups all-purpose flour
• 1 tablespoon cornstarch
• 1/2 cup unsalted butter, softened
• 2/3 cup sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup baking cocoa
• CARAMEL:
• 1/4 cup chopped pecans
• 1/2 cup sugar
• 3 tablespoons unsalted butter
• 2 tablespoons heavy whipping cream
• 3/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 3 tablespoons semisweet chocolate chips
• 1/2 teaspoon coconut oil
• Flaky sea salt, optional

Ingredients

• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup confectioners' sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dried cranberries, chopped
• FROSTING:
• 1/2 cup unsalted butter, softened
• 5 cups confectioners' sugar
• 3 tablespoons 2% milk
• 1 teaspoon vanilla extract
• 1 tablespoon grated orange zest
• 1/4 cup sugared cranberries

Ingredients

• 2/3 cup packed brown sugar
• 1/4 cup canola oil
• 1 large egg, room temperature
• 1/3 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 tablespoons confectioners' sugar
• FILLING:
• 1/2 cup unsalted butter, room temperature
• 2-1/4 cups confectioners' sugar
• 3 tablespoons 2% milk
• 2 teaspoons vanilla bean paste
• 1/8 teaspoon salt

How do the Costco Marshmallow Crispy Cookies taste?

The base of Costco marshmallow crispy cookies is a sugar cookie made with brown butter, which is is filled with crisp rice cereal for texture. There are melted marshmallows on top of the cookies that transform them into a dreamy, gooey dessert. The cereal and marshmallows in these cookies provide the nostalgic flavor and texture of a Rice Krispies bar, but for me, it was the genius twist of using brown butter that took the cookies to a whole new level. The delightfully nutty flavor from the brown butter elevated these cookies into a sophisticated treat.

How to Make Copycat Costco Marshmallow Crispy Cookies

It took me a few tries to get this copycat recipe just right. The key to success was browning only a portion of the butter used in the dough as well as chilling it before baking. This prevents the cookies from spreading too much.

Ingredients

• 1 cup unsalted butter, softened and divided
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1-1/2 teaspoons vanilla extract
• 2-3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups crisp rice cereal
• 1 cup mini marshmallows

Directions

Step 1: Brown the butter

Place 1/2 cup (one stick) of the butter in a medium saucepan over medium heat. Gently stir until the butter begins to brown and has a nutty aroma. Remove the pan from the heat and cool the butter completely.

Step 2: Make the dough

In a large mixing bowl, cream together the remaining stick of butter, the cooled browned butter, brown sugar and granulated sugar until they’re light and fluffy. Add the egg, egg yolk and vanilla extract until they’re well combined.

In a separate bowl, combine the flour, salt, baking powder and baking soda. Gradually add the flour mixture to the butter mixture until they’re combined. Fold in the cereal until it’s well distributed.

Step 3: Shape and refrigerate the dough

Using a 1/4 cup measuring cup, scoop the cookie dough and shape it into balls. Flatten each cookie dough ball slightly and press about three mini marshmallows into the top of each. Place the cookies on a tray and refrigerate them for at least one hour or up to overnight.

Step 4: Bake the cookies

When you’re ready to bake, preheat the oven to 350°F and cover your baking sheets with parchment.

Place the chilled dough on the baking sheets at least 2 inches apart. Bake the cookies for 14 minutes or until their edges begin to brown. Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring them to a wire rack.

Related:

• This New Costco Bakery Item Will Be Your Go-To Holiday Dessert
• Ways to Make Rice Krispies Treats
• Our Best Copycat Dessert Recipes

The post I Made Copycat Costco Marshmallow Crispy Cookies, and They Taste Just Like the Real Thing appeared first on Taste of Home.

Ingredients

• 12 ounces dark baking chocolate, finely chopped
• 2 tablespoons unsalted butter, chopped
• 1/4 cup baking cocoa
• 2/3 cup heavy whipping cream
• COOKIES:
• 2-2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon instant espresso powder
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon vanilla extract
• Confectioners' sugar, for topping

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 1 large egg, room temperature
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• FILLING:
• 1/2 cup unsalted butter
• 2 cups confectioners' sugar
• 2-1/2 tablespoons maple syrup
• 1/4 teaspoon salt

Ingredients

• 1-1/2 cups butter, softened
• 1 cup sugar
• 1 teaspoon ube extract
• 1/4 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• 2 cups white baking chips, divided
• 1/2 cup ube jam or preserves

Ingredients

• 1 can (21 ounces) apple pie filling
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1/3 cup packed brown sugar
• 1 large egg plus 1 large egg yolk, room temperature
• 1-1/2 teaspoons vanilla extract
• TOPPING:
• 1/3 cup sugar
• 1-1/2 teaspoons ground cinnamon

Ingredients

• 2 containers (8 ounces each) refrigerated pimiento cheese
• 2 tablespoons butter, melted
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup hot pepper jelly

Ingredients

• CARAMEL:
• 1 cup sugar
• DOUGH:
• 1 cup butter, cubed
• 1-3/4 cups packed brown sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1-1/2 cups semisweet chocolate chunks

Ingredients

• 1 cup butter-flavored shortening
• 1-1/4 cups packed brown sugar
• 1/2 cup malted milk powder
• 2 tablespoons chocolate syrup
• 1 tablespoon vanilla extract
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups semisweet chocolate chunks
• 1 cup milk chocolate chips

Ingredients

• 1 cup butter, softened
• 3/4 cup confectioners' sugar
• 1/4 cup packed brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Dash ground nutmeg
• Sugar, for coating
• 1/2 cup apple butter