Description
These Marshmallow Crispy Cookies are the ultimate mashup of a chewy brown butter cookie and the nostalgic crunch of a classic cereal treat. Featuring toasted browned butter, light-as-air rice cereal, and melted mini marshmallows, these cookies offer a complex, nutty flavor balanced by gooey pockets of sweetness. Finished with a delicate sprinkle of flaked salt, they provide a truly gourmet salty-sweet experience that is crisp on the edges and soft in the center.
Ingredients
- 1/2 cup salted butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla (or vanilla paste)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
- 1 1/2 cups rice krispie cereal
- 2/3 cup mini marshmallows
- flaked salt, for topping
Instructions
Step 1: Brown the Butter
Melt the butter in a saucepan over medium heat. Continue cooking past the boiling and foaming stages until it turns golden brown and smells nutty. Immediately pour it into a bowl and cool in the fridge or freezer for 10 minutes.
Step 2: Mix Sugars and Fats
Combine the cooled brown butter with both brown and granulated sugars. Add the egg and vanilla, mixing on low for about 30 seconds until the mixture is smooth and emulsified.
Step 3: Add Dry Ingredients
Slowly mix in the salt, baking soda, and flour. Be careful not to over-mix the dough at this stage to keep the cookies tender.
Step 4: Fold in Textures
Gently fold in the rice krispie cereal using a spatula, followed by the mini marshmallows, until they are evenly distributed throughout the dough.
Step 5: Scoop and Space
Use a 3 tablespoon scoop to form large balls. Place only 4-5 cookies per sheet, as these spread thin and require at least 3-4 inches of space to remain perfectly circular.
Step 6: Bake and Season
Bake at 350°F for 10-13 minutes until the edges are light golden brown. Sprinkle with flaked salt immediately upon removal from the oven while the marshmallows are still tacky.
Notes
Butter Temperature: Do not skip the 10-minute cooling period for the browned butter. If the butter is too hot when mixed with the sugars, the cookies will spread excessively and become greasy rather than chewy.
Storage Instructions: These cookies are best enjoyed within 2 days to maintain the crunch of the rice cereal. Store in an airtight container at room temperature. If they soften too much, you can crisp them up in a 300°F oven for 2-3 minutes.
Variation – Chocolate Chip Crispy: For a richer flavor profile, fold in 1/2 cup of semi-sweet chocolate chips along with the cereal. The bitterness of the chocolate pairs beautifully with the caramelized notes of the brown butter.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 225
- Sugar: 21g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: marshmallow crispy cookies, brown butter cereal cookies, rice krispie treats cookies, salty sweet marshmallow cookies, chewy brown butter cookies