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Brown Butter Marshmallow Crispy Cookies Recipe

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4.4 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 20 cookies

Description

Delight in these Brown Butter Marshmallow Crispy Cookies, featuring nutty browned butter, gooey mini marshmallows, and crispy rice cereal for a unique, chewy, and crunchy texture. These cookies are chilled before baking to achieve the perfect shape and soft center, finished with an optional sprinkle of flaky sea salt to enhance their rich, sweet flavor.

Ingredients

Butter and Sugars

  • 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar

Dry Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (52g) crispy rice cereal
  • 1 cup (60g) mini marshmallows

Wet Ingredients

  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract

Optional Topping

  • Flaky sea salt, for topping

Instructions

  1. Brown the Butter: Place the sliced butter in a light-colored skillet over medium heat and stir constantly. After 5–8 minutes, the butter will foam and begin to develop light brown specks with a nutty aroma. Immediately remove from heat and pour into a medium heat-safe bowl, scraping the browned bits into the bowl. Let cool slightly, yielding approximately 185-190g of browned butter.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Gently fold in the crispy rice cereal and mini marshmallows to distribute evenly.
  3. Mix Wet Ingredients and Combine: Whisk the browned butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until combined. Pour this mixture into the dry ingredients and stir with a silicone spatula until fully incorporated. The dough will be greasy and crumbly, which is normal.
  4. Form Dough Balls and Freeze: Scoop about 2 tablespoons (40g) of dough per cookie and shape into firm balls using your hands. Place on a parchment-lined baking sheet and freeze uncovered for 1 hour. For longer storage (up to 1 day), transfer the dough balls to an airtight container or bag.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
  6. Bake the Cookies: Arrange frozen dough balls 3 inches apart on the baking sheets. Bake for 14-15 minutes until the tops are lightly browned, edges are crisp, and centers remain soft. If cookies haven’t spread by 10 minutes, tap the baking sheet on the counter before returning to bake. Note that some marshmallow edges may over-spread.
  7. Add Finishing Touches and Cool: Immediately sprinkle with flaky sea salt if using. Let cookies cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
  8. Store: Once cooled, store cookies tightly covered at room temperature for up to 1 week.

Notes

  • Using a light-colored skillet helps you monitor the butter browning process.
  • The dough will be greasy and crumbly; this is normal due to the browned butter.
  • Freezing dough balls ensures cookies hold their shape and bake evenly.
  • If cookies aren’t spreading during baking, tapping the baking sheet helps activate spreading.
  • Flaky sea salt is optional but adds a delightful contrast to the cookie’s sweetness.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/brown-butter-marshmallow-crispy-cookies-recipe/