Crispy Marshmallow Cookies (Print Version)
# Ingredients:
→ Cookie Dough Base
01 -
8 tablespoons salted butter (1 stick)
02 -
3/4 cup packed light or dark brown sugar
03 -
1/2 cup white sugar
04 -
1 whole egg, at room temp
05 -
1 teaspoon pure vanilla extract
06 -
1/2 teaspoon baking soda
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3/4 teaspoon fine sea salt
08 -
1 cup all-purpose flour
→ Mix-Ins
09 -
1 1/2 cups crispy rice cereal
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2/3 cup miniature marshmallows
→ Finishing Touch
11 -
Flaky sea salt for sprinkling
# Instructions:
01 -
Set your oven temperature to 350°F and prepare a baking sheet by covering it with parchment paper.
02 -
Place the butter in a medium-sized pot over medium heat. Let it melt completely, then keep cooking as it bubbles and foams. Watch it closely and stir occasionally until you see it transform into a gorgeous amber color with a toasty, nutty aroma—this usually takes 5-7 minutes. Be attentive during this step since it can go from perfect to burned in seconds. Transfer the browned butter to a bowl and pop it in the refrigerator or freezer for roughly 10 minutes to bring it back to a workable temperature.
03 -
In a mixing bowl, combine your cooled brown butter with both the brown and white sugars. Mix them together, then crack in your egg and add the vanilla. Beat everything on low speed until you get a smooth, creamy mixture—about 30 seconds should do it.
04 -
Gently stir in the salt, baking soda, and flour. Mix just until everything comes together—don't overwork the dough or your cookies might turn out tough instead of tender.
05 -
Using a spatula or wooden spoon, gently fold the crispy rice cereal into the dough until evenly distributed. Then carefully fold in those mini marshmallows, trying to keep them intact.
06 -
Using a large cookie scoop (about 3 tablespoons), portion out the dough into generous balls. Arrange only 4 to 5 cookies per baking sheet, giving them plenty of room since these babies spread out quite a bit while baking.
07 -
Slide the baking sheet into your preheated oven and bake for 10 to 13 minutes. You're aiming for cookies that are lightly golden around the edges but still look slightly soft in the center. Don't let them get too dark or you'll lose that wonderful chewy texture. As soon as they come out of the oven, sprinkle them with flaky sea salt while they're still hot.
# Notes:
01 -
These cookies are intentionally thin and crispy-chewy. If you're more of a thick cookie person, try adding an extra 2 tablespoons of flour to the dough.
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For the most accurate results, weighing your flour is recommended. If you're using measuring cups, spoon the flour in lightly rather than scooping directly from the bag—packed flour can throw off the texture.
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No need to chill this dough! You can scoop and bake right away, making these perfect for when you need cookies fast.
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The brown butter is what gives these cookies their distinctive caramel-like flavor that sets them apart from regular cookies.