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Brown Butter Marshmallow Crispy Cookies

A delightful twist on classic crispy cookies, featuring rich brown butter, gooey marshmallows, and crunchy rice cereal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.