Marshmallow Crispy Cookies
These crispy brown butter cookies combine rice krispies and chewy mini marshmallows in a rich caramel-flavored dough, delivering a deliciously chewy and buttery treat.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 cookie scoop 3 tablespoon size recommended
- 1 baking sheet
- 1 parchment paper
- 1 refrigerator or freezer for cooling browned butter
Ingredients
- ½ cup 113.5 g salted butter
- ¾ cup 165 g brown sugar
- ½ cup 100 g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract or paste
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup plus 2 tablespoons 158 g all-purpose flour
- 1½ cups 43 g rice krispie cereal
- ⅔ cup 30 g mini marshmallows
- flaked salt for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Melt the salted butter in a medium saucepan over medium heat, cooking past boiling until it turns golden brown and emits a nutty aroma. Stir constantly to prevent burning.
- Pour browned butter into a bowl and chill in the refrigerator or freezer for about 10 minutes to cool.
- In a mixing bowl, combine the cooled browned butter with brown sugar and granulated sugar until smooth.
- Add the egg and vanilla and mix on low speed until fully incorporated.
- Gently mix in the salt, baking soda, and flour, being careful not to overmix.
- Fold in the rice krispie cereal followed by the mini marshmallows.
- Scoop large balls of dough using a 3 tablespoon cookie scoop, placing 4 to 5 cookies per sheet to allow room for spreading.
- Bake cookies for 10 to 13 minutes until edges are light golden brown, avoiding overbaking to preserve the chewy center.
- Remove from oven and sprinkle with flaked salt before cooling slightly on the baking sheet.
Notes
- Use kitchen scale for precise flour measurement.
- Add 2 tablespoons more flour for thicker cookies.
- Store airtight to maintain crispness.
- Vanilla paste enhances flavor but extract works well too.