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Marshmallow Crispy Cookies Recipe

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★★★★★

4.8 from 137 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Dry Ingredients: Slowly incorporate the salt, baking soda, and flour into the wet mixture. Be careful to avoid overmixing to maintain cookie tenderness.
  6. Fold in Cereal and Marshmallows: Gently fold in the Rice Krispies cereal followed by the mini marshmallows to evenly distribute while maintaining their shape.
  7. 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.
  8. 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.
  9. 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

Find it online: https://miarosetti.com/marshmallow-crispy-cookies-recipe/