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Marshmallow Crispy Cookies

Brown Butter Marshmallow Crispy Cookies You’ll Crave Forever

This recipe for Marshmallow Crispy Cookies turns a classic treat into a homemade masterpiece with brown butter for unmatched flavor.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 0.5 cup Salted Butter Use unsalted butter with a pinch of salt if preferred.
  • 1 cup Brown Sugar Lends moisture and a lovely caramel depth.
  • 0.5 cup Granulated Sugar Sweetens and contributes to crisp texture.
  • 1 large Egg Use room temperature for best results.
  • 1 teaspoon Vanilla Extract Vanilla bean paste offers a deeper essence.
  • 1 teaspoon Baking Soda Helps cookies rise for a lighter texture.
  • 0.5 teaspoon Salt Balances sweetness and enhances flavor.
  • 2 cups All-Purpose Flour Gluten-free 1:1 flour can be used as a substitute.
For the Crunch and Chew
  • 4 cups Rice Krispie Cereal Ensure it's gluten-free if needed.
  • 2 cups Mini Marshmallows Freeze beforehand to avoid melting too much.
For the Finishing Touch
  • 1 teaspoon Flaked Salt Sprinkle on warm cookies.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Saucepan
  • mixing bowl
  • whisk
  • spatula
  • cookie scoop
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread mini marshmallows in a single layer on a plate and freeze for about 10 minutes.
  3. In a saucepan, melt ½ cup of salted butter over medium heat until golden brown.
  4. In a large mixing bowl, combine browned butter with brown sugar and granulated sugar, then whisk in a room temperature egg and vanilla extract.
  5. Gradually add baking soda and salt, then sift in all-purpose flour and stir until just combined.
  6. Fold in Rice Krispie cereal and frozen mini marshmallows using a spatula.
  7. Scoop dough using a 3-tablespoon cookie scoop and place on the baking sheet, leaving enough space in between.
  8. Bake for 10-13 minutes until edges are lightly golden brown and chewy.
  9. Sprinkle flaked salt over warm cookies and cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 100mgPotassium: 50mgSugar: 8gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

Feel free to customize the cookies by adding chocolate chips or nuts for added texture.

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