Get ready to bake a batch of golden, chewy cookies with nutty brown butter, crunchy crispy rice cereal, and pockets of soft, toasted marshmallows. These marshmallow crispy cookies bring together the comforting flavor of homemade cookies and the nostalgic taste of a marshmallow cereal treat. They’re perfect for sharing, serving at parties, or enjoying with a cup of coffee or milk.
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Why you’ll love These Marshmallow Crispy Cookies
These cookies offer a delicious combination of textures. Brown butter adds a deep, nutty flavor, while brown sugar creates a soft, chewy center. Crispy rice cereal provides a light crunch, and marshmallows melt into sweet, gooey pockets.
Why you’ll love this recipe:
- Rich flavor: Brown butter adds a nutty, caramel-like taste.
- Chewy centers: Brown sugar and egg yolk help keep the cookies tender.
- Crispy texture: Rice cereal adds a satisfying crunch.
- Gooey marshmallows: Melted marshmallows create delicious pockets.
- Easy preparation: Simple ingredients make this recipe beginner-friendly.
For more delicious cookies try our Chocolate Chip Biscoff Cookies Recipe, Fudgy 3 Ingredient Cookies Recipe.
Ingredients You’ll Need
This recipe makes 14-16 medium cookies.
- 170 g unsalted butter – For rich brown butter flavor.
- 150 g brown sugar – Adds sweetness and chewiness.
- 50 g granulated sugar – Helps balance the texture.
- 1 large egg plus 1 egg yolk – Provides structure and richness.
- 2 teaspoons vanilla extract – Enhances the flavor.
- 250 g all-purpose flour – Forms the cookie dough.
- 1 tablespoon cornstarch – Helps create tender cookies.
- 1/2 teaspoon baking soda – Helps the cookies spread.
- 1/2 teaspoon salt – Balances the sweetness.
- 60 g crispy rice cereal -Adds crunch.
- 120 g mini marshmallows – Creates gooey, sweet pockets.
- Flaky sea salt (optional) – For a sweet-and-salty finish.
How to Make Marshmallow Crispy Cookies
Step 1: Brown the Butter
Place the butter in a saucepan over medium heat. Let it melt, stirring occasionally. Continue cooking as it foams and develops golden-brown specks.
Once the butter smells nutty and the milk solids turn golden brown, remove it from the heat. Transfer it to a heatproof bowl, including the browned bits, and let it cool until warm but not hot.
Step 2: Mix the Wet Ingredients
Add the brown sugar and granulated sugar to the cooled butter. Whisk until combined.
Add the egg, egg yolk, and vanilla extract. Mix until smooth and glossy.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Fold with a spatula until just combined. Avoid overmixing, as this can make the cookies tough.
Step 4: Fold in the Cereal and Marshmallows
Add the crispy rice cereal and most of the marshmallows. Fold gently to distribute them throughout the dough without crushing the cereal.
Reserve a few marshmallows for decorating the tops of the cookies.
Step 5: Chill and Shape the Dough
Cover the dough and refrigerate for 30-45 minutes. This helps prevent excessive spreading and makes the dough easier to handle.
Preheat the oven to 175°C (350°F) and line baking trays with parchment paper.
Shape the dough into balls weighing 45-55 g each. Arrange them on the trays, leaving enough space between them. Press a few reserved marshmallows into the top of each ball.
Step 6: Bake Until Golden
Bake for 10-13 minutes, depending on the size of the cookies and your oven.
The edges should be lightly golden, while the centers remain slightly soft. The marshmallows may melt and develop golden patches.
Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack. They’ll continue to set as they cool.
Delicious Recipe Variations
Want to change things up? Try these simple variations.
- Chocolate Chip Marshmallow Cookies: Add 80 g of chocolate chips for extra sweetness.
- White Chocolate Cookies: Fold in 70 g of white chocolate chips.
- Cinnamon Cookies: Add 1/2 teaspoon of ground cinnamon for a warm, cozy flavor.
- S’mores Cookies: Add chocolate chips and replace some of the cereal with crushed digestive biscuits.
- Salted Brown Butter Cookies: Sprinkle flaky sea salt over the cookies immediately after baking.
These variations let you customize the recipe without making the preparation complicated.
Brown Butter Marshmallow Crispy Cookies
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons or kitchen scale
- Baking trays
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
Ingredients
- 170 g unsalted butter
- 150 g brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 250 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 60 g crispy rice cereal
- 120 g mini marshmallows
- Flaky sea salt optional
Instructions
- Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter develops golden-brown specks and a nutty aroma.
- Transfer the browned butter to a mixing bowl, scraping in the browned bits. Let it cool until warm but not hot.
- Add the brown sugar and granulated sugar. Whisk until combined.
- Add the egg, egg yolk, and vanilla extract. Whisk until smooth.
- In a separate bowl, combine the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Gently fold in the crispy rice cereal and most of the mini marshmallows. Reserve a few marshmallows for topping.
- Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 175°C (350°F). Line baking trays with parchment paper.
- Shape the dough into 16-20 balls and arrange them on the prepared trays, leaving space between each cookie.
- Press the reserved marshmallows into the tops of the dough balls.
- Bake for 10-13 minutes, until the edges are lightly golden and the centers remain slightly soft.
- Let the cookies cool on the baking trays for 10 minutes before transferring them to a wire rack.
- Sprinkle with flaky sea salt, if desired, and serve.
Notes
- Calories: 220 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 10 g
- Saturated Fat: 6 g
- Sugar: 18 g
- Sodium: 130 mg
FAQs
Can I Make These marshmallow crispy cookies Browning the Butter?
Yes. Regular melted butter works, but the cookies won’t have the same nutty, caramel-like flavor.
Do I Need to Chill the marshmallow crispy cookies Dough?
Chilling is recommended because it helps control spreading and makes the dough easier to shape.
Can I Prepare the cookies Dough Ahead of Time?
Yes. Cover the dough and refrigerate it for up to 24-48 hours. If it becomes very firm, let it soften slightly before shaping.
Can I Freeze Marshmallow Crispy Cookies?
Yes. Freeze baked cookies in an airtight container for up to approximately two months for best quality. Thaw at room temperature before serving.
How to Freeze Cookie Dough?
Shape the dough into balls and freeze them on a lined tray until firm. Transfer them to a freezer-safe container and freeze for up to 2-3 months for best quality.
Bake from frozen, adding a few extra minutes if necessary. Check that the edges are set before removing the cookies from the oven.
These brown butter marshmallow crispy cookies combine nutty brown butter, chewy centers, crunchy rice cereal, and gooey marshmallows in every bite.
For the best results, cool the butter before mixing, chill the dough, and avoid overbaking. Add a few marshmallows on top for a beautiful golden finish.
Serve them slightly warm with milk, coffee, or hot chocolate for a delicious homemade treat. Once you try this combination of crispy, chewy, and gooey textures, these cookies may become a new favorite!
