Brown Butter Marshmallow Crispy Cookies
These brown butter marshmallow crispy cookies combine nutty brown butter, chewy cookie centers, crunchy rice cereal, and gooey marshmallows. With golden edges and toasted marshmallow pockets, they're an irresistible homemade treat!
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
Nutritional Information (Per Cookie)
- Calories: 220 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 10 g
- Saturated Fat: 6 g
- Sugar: 18 g
- Sodium: 130 mg
