These Marshmallow Crispy Cookies feature a rich browned butter base combined with crispy rice cereal and gooey mini marshmallows, creating a delightful chewy texture with a hint of salty crunch from the flaked salt topping. Perfect for those who love a chewy, crispy, and sweet cookie with a unique twist.
Total Time:36 minutes
Yield:12 cookies
Ingredients
Wet 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 paste or vanilla extract
Dry Ingredients
½ teaspoon baking soda
¾ teaspoon salt
1 cup (140 g) all-purpose flour
Add-ins
1½ cups (43 g) rice krispie cereal
⅔ cup (30 g) mini marshmallows
Topping
Flaked salt for topping
Instructions
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking.
Brown the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past the boiling point, stirring constantly, until the butter turns a golden brown color and develops a nutty aroma. Be vigilant to avoid burning. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
Mix Sugars and Browned Butter: In a medium mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix well until creamy and smooth.
Add Egg and Vanilla: Add the room temperature egg and vanilla paste or extract to the sugar mixture. Mix on low speed for about 30 seconds until fully incorporated and smooth.
Incorporate Dry Ingredients: Slowly add the salt, baking soda, and all-purpose flour to the wet mixture. Mix carefully without overworking the dough to maintain tenderness.
Fold in Rice Cereal and Marshmallows: Gently fold in the rice krispie cereal and mini marshmallows, ensuring they are evenly distributed without crushing them.
Scoop Cookies: Using a 3 tablespoon cookie scoop, form large dough balls and place 4-5 on each prepared cookie sheet, leaving ample space as they will spread thin.
Bake: Bake the cookies in the preheated oven for 11 minutes, or until the edges are lightly golden brown but the centers remain chewy. Avoid overbaking to preserve the chewy texture.
Add Topping: Immediately after removing from the oven, sprinkle the cookies with flaked salt to enhance flavor and texture.
Notes
Brown the butter carefully and watch closely as it can quickly turn from perfect to burnt.
Chill the browned butter before mixing to prevent the eggs from cooking and to help dough consistency.
Use a cookie scoop for uniform cookie sizes and even baking.
Do not overmix the dough to maintain a soft and chewy texture.
Space cookies well on the baking sheet to allow spreading without merging.
Flaked salt topping enhances the flavor by balancing sweetness and adding crunch.
Allow cookies to cool slightly on the baking sheet before transferring to prevent breaking.
