Marshmallow Crispy Cookies Recipe
These Marshmallow Crispy Cookies combine the nutty flavor of browned butter with the sweet crunch of rice krispie cereal and the gooey delight of mini marshmallows. Finished with a sprinkle of flaked salt, these cookies offer a perfect balance of chewy, crispy, and salty-sweet textures.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup salted butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract or vanilla paste
Dry Ingredients
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup all-purpose flour
Add-ins & Toppings
- 1½ cups rice krispie cereal
- ⅔ cup mini marshmallows
- Flaked salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Brown the Butter: Melt ½ cup salted butter in a medium saucepan over medium heat. Continue cooking past the melting point until the butter foams and then turns a golden brown color with a nutty aroma. Stir constantly and watch closely to prevent burning. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Mix Butter and Sugars: In a medium mixing bowl, combine the cooled brown butter with both brown and granulated sugars. Add the egg and vanilla extract and mix on low speed until smooth, around 30 seconds.
- Add Dry Ingredients: Gradually incorporate the salt, baking soda, and all-purpose flour into the wet mixture. Stir gently to avoid overmixing, which can toughen the cookies.
- Fold in Cereal and Marshmallows: Carefully fold in the rice krispie cereal first, followed by the mini marshmallows to maintain their shape and texture.
- Scoop Dough: Use a 3 tablespoon cookie scoop to portion out large cookie dough balls onto the prepared baking sheet. Space 4-5 cookies per sheet to allow spreading.
- Bake: Bake cookies for 10-13 minutes or until the edges are lightly golden brown. Avoid overbaking to maintain a chewy center. Immediately sprinkle with flaked salt after removing from the oven for a delightful salty contrast.
Notes
- Browning butter adds a rich, nutty flavor distinct from melted butter.
- Cooling the browned butter prevents cooking the egg when mixing.
- Do not overmix the dough to keep cookies tender.
- Spacing cookies adequately on the sheet prevents overcrowding and uneven baking.
- Flaked salt enhances the flavor profile and balances the sweetness.
Keywords: marshmallow crispy cookies, browned butter cookies, rice krispie cookies, chewy cookies, salty sweet cookies
Find it online: https://nayabaker.com/marshmallow-crispy-cookies-recipe/
