Brown Butter Marshmallow Crispy Cookies

Why Make This Recipe

Brown Butter Marshmallow Crispy Cookies are a delicious twist on a classic treat. The rich, nutty flavor from the browned butter combined with the gooey marshmallows and crunchy rice cereal creates a delightful texture and taste. These cookies are perfect for sharing or enjoying with your family and friends. Whether you are looking for a sweet snack or a fun dessert, this recipe checks all the boxes!

How to Make Brown Butter Marshmallow Crispy Cookies

Ingredients:

• 1 cup unsalted butter
• 2 cups mini marshmallows
• 3 cups crispy rice cereal
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat until it turns golden brown, stirring frequently. Remove from heat and let it cool slightly.
3. In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
4. Add in the eggs and vanilla extract; beat until smooth.
5. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Gently fold in the mini marshmallows and crispy rice cereal until evenly distributed.
7. Drop tablespoonfuls of dough onto a lined baking sheet, spacing them apart.
8. Bake for 10-12 minutes or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Brown Butter Marshmallow Crispy Cookies

These cookies are best served warm, right out of the oven. You can add a scoop of ice cream on top for a delightful dessert treat. They also pair nicely with a glass of cold milk or a warm cup of coffee for a cozy snack. If you have extra cookies, you can plate them nicely for a party or keep them in a jar on the counter for a sweet treat anytime.

How to Store Brown Butter Marshmallow Crispy Cookies

Store these cookies in an airtight container at room temperature. They can last for about 3-5 days. If you want to keep them fresh for a longer time, you can freeze them. Simply place them in a freezer bag, and they will last for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature for a tasty treat.

Tips to Make Brown Butter Marshmallow Crispy Cookies

• Make sure to stir the butter constantly while browning to avoid burning.
• Allow the browned butter to cool slightly before mixing in the sugars; this helps keep the cookies from being too greasy.
• Don’t overmix the dough when adding the dry ingredients; it’s okay if there are a few lumps.
• For added flavor, you can sprinkle some sea salt on top of the cookies right before baking.

Variation

You can customize these cookies by adding chocolate chips or nuts for extra flavor and texture. You can also try using different types of cereal for a personal touch!

FAQs

Q: Can I use salted butter instead of unsalted butter?
A: Yes, but if you do, reduce the amount of added salt in the recipe to balance the flavors.

Q: Can I make these cookies gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend.

Q: Can I use regular marshmallows instead of mini marshmallows?
A: Yes, but you may need to cut them into smaller pieces so they mix well with the dough.

Brown Butter Marshmallow Crispy Cookies

A delightful twist on classic crispy cookies, featuring rich brown butter, gooey marshmallows, and crunchy rice cereal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Basic Ingredients

• 1 cup unsalted butter Browned in a saucepan
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free option
• 1 teaspoon baking soda
• 1/2 teaspoon salt Reduce if using salted butter

Mix-ins

• 2 cups mini marshmallows Regular marshmallows can be used, cut smaller
• 3 cups crispy rice cereal

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat until it turns golden brown, stirring frequently. Remove from heat and let it cool slightly.
3. In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
4. Add in the eggs and vanilla extract; beat until smooth.
5. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Gently fold in the mini marshmallows and crispy rice cereal until evenly distributed.

Baking

1. Drop tablespoonfuls of dough onto a lined baking sheet, spacing them apart.
2. Bake for 10-12 minutes or until edges are lightly golden.
3. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with ice cream, cold milk, or coffee. Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months. Allow to thaw at room temperature before enjoying.