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Brown Butter Marshmallow Crispy Cookies

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Brown butter marshmallow crispy cookies combine rich nutty brown butter with chewy cookie dough, crunchy crispy rice cereal, and gooey marshmallow pockets. These playful cookies deliver a perfect mix of soft, crunchy, and sweet textures in every bite.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup crispy rice cereal
  • 3/4 cup mini marshmallows
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small saucepan over medium heat, melt the butter and cook it while stirring until it turns golden brown and develops a nutty aroma.
  3. Remove the browned butter from the heat and allow it to cool slightly.
  4. In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar and mix until smooth.
  5. Add the egg and vanilla extract and mix until fully incorporated.
  6. In another bowl, whisk together the flour, baking soda, and salt.
  7. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  8. Gently fold in the crispy rice cereal, mini marshmallows, and chocolate chips if using.
  9. Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie.
  10. Bake for 10–12 minutes until the edges are lightly golden and the centers remain soft.
  11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

  • Allow the browned butter to cool slightly before mixing to prevent melting the dough.
  • Chill the dough for 20 minutes if the cookies spread too much.
  • Chopped chocolate or chocolate chunks can replace chocolate chips.
  • Sprinkle a pinch of sea salt on top after baking for a sweet-salty finish.
  • Chopped pecans or walnuts add extra crunch.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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