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Marshmallow crispy cookies

Marshmallow crispy cookies
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Brown butter marshmallow crispy cookies loaded with rice krispies and chewy mini marshmallows. Simple to make with no chilling required.

Ingredients

Scale
  • 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 (vanilla paste works great)
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup + 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

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Melt ½ cup butter in a medium saucepan over medium heat. Continue cooking past foaming stage, stirring frequently, until butter turns golden brown with nutty aroma, about 5-7 minutes. Pour into bowl and refrigerate for 10 minutes to cool.
  3. In a medium mixing bowl, combine cooled brown butter with brown sugar and granulated sugar. Add egg and vanilla, mixing on low until smooth, about 30 seconds.
  4. Slowly mix in salt, baking soda, and flour until just combined. Do not overmix.
  5. Gently fold in rice krispie cereal, then mini marshmallows until evenly distributed.
  6. Using a 3 tablespoon cookie scoop, portion dough into large balls. Place 4-5 cookies per sheet with space between them.
  7. Bake for 10-13 minutes until edges are light golden brown. Centers should look slightly underbaked. Immediately sprinkle with flaked salt. Use spatula to reshape if needed while warm.

Notes

  • Cool brown butter completely before mixing or cookies will spread too thin.
  • Watch butter carefully during browning – it goes from perfect to burnt quickly.
  • For thicker cookies, add 2-3 tablespoons extra flour.
  • Use kitchen scale for most accurate measurements, especially flour.
  • Skip browning butter and use 7 tablespoons melted butter instead if preferred.

Nutrition

Find it online: https://www.benefitiany.com/marshmallow-crispy-cookies/