Description
Brown Butter Marshmallow Crispy Cookies – the ultimate cookie mashup! Nutty brown butter, chewy edges, crispy rice cereal, and gooey marshmallows create an irresistible texture combination. Part chocolate chip cookie, part Rice Krispie treat, these cookies are pure magic in every bite.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups crispy rice cereal
- 1 1/2 cups mini marshmallows
Instructions
- Add the butter to a saucepan over medium heat and cook until it turns golden brown and smells nutty. Remove from the heat and let it cool for 10 minutes.
- In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, then mix until fully combined.
- In a separate bowl, stir together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the crispy rice cereal gently so it stays light and crisp.
- Scoop the dough into balls and place them on a parchment-lined baking sheet. Press mini marshmallows on top and around the sides of each dough ball.
- Bake at 350°F for 10 to 12 minutes, until the edges are golden and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Watch the butter carefully while browning – it can go from perfect to burned in seconds. Look for amber color and nutty aroma.
- Let browned butter cool for 10 minutes before adding to sugars to prevent melting the sugars too much.
- Fold cereal gently to keep it from crushing into powder – you want distinct crispy pieces.
- Press marshmallows into the tops and sides of dough balls rather than inside for gooey pockets and toasted edges.
- Cookies will look slightly underdone in the centers when you pull them out – they’ll set as they cool.
- Store in an airtight container at room temperature for up to 5 days.
- These cookies freeze well for up to 3 months.
- For extra flavor, add 1/2 cup white chocolate chips or dark chocolate chunks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American