Marshmallow Crispy Cookies Recipe
These Marshmallow Crispy Cookies combine the rich nuttiness of browned butter with the delightful crunch of Rice Krispies cereal and gooey mini marshmallows. Finished with a sprinkle of flaked salt, these cookies offer a perfect balance of sweet, salty, chewy, and crispy textures—ideal for a fun and tasty treat any time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup salted butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract or vanilla paste
Sugars
- ¾ cup brown sugar
- ½ cup granulated sugar
Dry Ingredients
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup all-purpose flour
Add-ins
- 1½ cups Rice Krispie cereal
- ⅔ cup mini marshmallows
Topping
- Flaked salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Brown the Butter: In a medium saucepan, melt the ½ cup salted butter over medium heat. Continue cooking past the boiling point while stirring frequently, until the butter turns a golden brown color and gives off a nutty aroma. Be vigilant as browned butter can quickly turn from perfect to burnt. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Mix Butter and Sugars: In a medium mixing bowl, combine the cooled browned butter with both brown sugar and granulated sugar. Add the egg and vanilla, then mix on low speed until the mixture is smooth and uniformly combined, approximately 30 seconds.
- Add Dry Ingredients: Gradually incorporate the salt, baking soda, and all-purpose flour into the wet ingredients, stirring gently to avoid overmixing the dough.
- Fold in Cereals and Marshmallows: Gently fold in the Rice Krispie cereal first, followed by the mini marshmallows to distribute them evenly throughout the dough.
- Scoop Dough: Using a 3-tablespoon cookie scoop, portion out the dough into large balls. Place 4 to 5 cookie dough balls per baking sheet, ensuring ample space between them since they will spread thin during baking.
- Bake: Bake the cookies for 10 to 13 minutes, watching for a light golden brown color around the edges. Be careful not to overbake to maintain a soft and chewy center.
- Add Flaked Salt: Immediately after removing the cookies from the oven, sprinkle them with flaked salt to enhance their flavor.
Notes
- Ensure the butter is browned carefully; it can burn quickly if left unattended.
- Cooling the browned butter before mixing prevents cooking the egg prematurely.
- The cookies spread thin, so leave enough space on the baking sheet between cookie dough scoops.
- Use flaked salt for a crunchy, flavorful topping rather than regular fine salt.
- Store cookies in an airtight container to maintain freshness and chewiness.
Keywords: marshmallow cookies, crispy cookies, rice krispie cookies, browned butter cookies, chewy cookies, sweet and salty cookies
Find it online: https://nataliereeve.com/marshmallow-crispy-cookies-recipe/
