Marshmallow Crispy Cookies Recipe
Introduction
These Marshmallow Crispy Cookies combine a rich brown butter flavor with the satisfying crunch of Rice Krispies and the gooey sweetness of mini marshmallows. They bake up thin and chewy, making them a delightful treat for any occasion.
Ingredients
- ½ cup (113.5 g) salted butter
- ¾ cup (165 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla (vanilla paste recommended if available)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (158 g) + 2 tablespoons all-purpose flour
- 1½ cups (43 g) Rice Krispies cereal
- ⅔ cup (30 g) mini marshmallows
- Flaked salt for topping
Instructions
- Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Step 2: Brown the butter by melting ½ cup in a medium saucepan over medium heat. Continue cooking past the boiling and foaming stage until it turns golden brown with a nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Step 3: In a medium mixing bowl, combine the cooled brown butter with both sugars. Add the egg and vanilla, then mix on low speed until smooth, approximately 30 seconds.
- Step 4: Gradually mix in the salt, baking soda, and flour, taking care not to overmix the dough.
- Step 5: Fold in the Rice Krispies cereal followed by the mini marshmallows.
- Step 6: Scoop the dough into large balls using a 3-tablespoon cookie scoop. Arrange 4-5 cookies per sheet, leaving enough space as they will spread thin during baking.
- Step 7: Bake the cookies for 10-13 minutes until the edges are lightly golden brown. Avoid overbaking to keep the centers chewy. Once out of the oven, sprinkle with flaked salt.
Tips & Variations
- Using vanilla paste instead of extract adds a richer vanilla flavor and specks of vanilla bean.
- For extra texture, you can add chopped nuts like pecans or walnuts.
- Make sure to watch the butter carefully while browning to prevent burning and achieve that perfect nutty flavor.
- If you prefer softer cookies, slightly reduce the baking time.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. Reheat briefly in a microwave or oven to restore chewiness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of salted butter?
Yes, you can use unsalted butter but be sure to add a pinch more salt to the dough to balance the flavors.
Will the marshmallows melt completely during baking?
The mini marshmallows soften and melt slightly, creating gooey pockets throughout the cookie without disappearing completely.
PrintMarshmallow Crispy Cookies Recipe
Delightfully chewy Marshmallow Crispy Cookies combine the nutty richness of browned butter with the nostalgic crunch of Rice Krispies and soft mini marshmallows. Perfectly balanced with a touch of flaked salt to elevate the sweet flavors, these cookies bake to golden perfection with a chewy center and crispy edges.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup (113.5 g) salted butter
- ¾ cup (165 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla (preferably vanilla paste)
Dry Ingredients
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (158 g) + 2 tablespoons all-purpose flour
Add-ins
- 1½ cups (43 g) Rice Krispie cereal
- ⅔ cup (30 g) mini marshmallows
- Flaked salt for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies do not stick while baking.
- Browning the Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past the foaming stage until the butter turns golden brown and gives off a nutty aroma. Stir constantly 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 Sugars and Browned Butter: In a medium mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Mix thoroughly until well combined and smooth.
- Add Egg and Vanilla: Add the room temperature egg and vanilla to the sugar and butter mixture. Mix on low speed for about 30 seconds until the batter is smooth and uniform.
- Add Dry Ingredients: Slowly incorporate the salt, baking soda, and flour into the wet mixture. Be careful to avoid overmixing to maintain cookie tenderness.
- Fold in Cereal and Marshmallows: Gently fold in the Rice Krispies cereal followed by the mini marshmallows to evenly distribute while maintaining their shape.
- Scoop the Dough: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place 4 to 5 dough balls per cookie sheet, ensuring enough space as the cookies will spread thin during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 13 minutes until the edges are light golden brown but centers remain chewy. Avoid overbaking to keep the soft texture.
- Add Topping and Cool: Immediately after removing from the oven, sprinkle flaked salt on top of the cookies to enhance their flavor. Allow them to cool on the baking sheet before transferring.
Notes
- Browning the butter adds a rich, nutty flavor that elevates these cookies beyond traditional recipes.
- Chilling the browned butter helps to control the dough consistency and spread while baking.
- Use large scoops to give these cookies their signature chewy and crispy texture.
- Flaked salt topping balances the sweetness and enhances the marshmallow flavor.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
Keywords: Marshmallow Cookies, Browned Butter Cookies, Rice Krispies Cookies, Chewy Cookies, Crispy Cookies, Sweet Snack, Baking Recipe, Dessert
