There’s something absolutely delightful about Brown Butter Marshmallow Crispy Cookies that makes them a go-to treat in my kitchen. Combining the nutty richness of browned butter with the whimsical chewiness of mini marshmallows and the crunch of Rice Krispies, these cookies are perfect for any occasion. Whether it’s a cozy family gathering, a holiday party, or just a sweet treat after dinner, these cookies bring joy to every bite. Let me share my experience with these irresistible delights.
Why make this recipe
You’re going to love these cookies for many reasons. First, they strike a perfect balance between chewy and crispy, making them an instant favorite for cookie lovers of all ages. They’re incredibly easy to whip up and require minimal prep time, making them a fantastic option for busy weeknights or impromptu gatherings. Plus, with just a handful of pantry staples, these cookies are budget-friendly—perfect for those unexpected cookie cravings!
“These cookies are a game-changer! The brown butter adds an incredible flavor, and the marshmallows make them so fun to bite into. My kids devoured them in minutes!” – Happy Baker
The cooking process explained
Making Brown Butter Marshmallow Crispy Cookies is a straightforward process that involves melting butter, mixing ingredients, and baking to golden perfection. This cookie dough is versatile and forgiving, allowing even novice bakers to achieve stellar results. Grab your measuring cups and let’s get started!
What you’ll need
Here’s a quick list of all the ingredients you’ll need for these delicious cookies:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Rice Krispies cereal
- 1 cup mini marshmallows
For an even more fun twist, consider substituting half of the mini marshmallows with chocolate chips or incorporating some chopped nuts for added texture!
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally until it becomes golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth. Add the vanilla extract and egg, blending well.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the Rice Krispies and mini marshmallows with a gentle hand to avoid crushing them.
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These cookies are charming on their own, but if you’re looking to elevate your experience, consider serving them warm with a scoop of vanilla ice cream on the side. You could even drizzle some chocolate sauce over the top for a decadent dessert. For a cozy twist, pair them with a steaming mug of hot cocoa or a glass of cold milk—classic comfort food at its finest!
Keeping leftovers fresh
To keep your Brown Butter Marshmallow Crispy Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them even longer, consider freezing them! Just stack them with parchment paper in between to avoid sticking, and they’ll be good in the freezer for up to three months. When you want a cookie fix, let them thaw at room temperature and enjoy the delightful chewy texture!
Helpful cooking tips
Here are a few tips to help you make the best cookies possible:
- Be mindful of the butter: Watch your browned butter carefully to avoid burning it; the goal is that lovely golden hue and nutty scent.
- Don’t overmix: When adding the dry ingredients, mix until just combined to keep your cookies tender.
- Experiment: Feel free to play with the ingredients! Add some peanut butter or a sprinkle of sea salt on top before baking for an extra layer of flavor.
Creative twists
Want to switch things up? Here are some fun variations you can try:
- Chocolate Chip Delight: Add 1 cup of chocolate chips for a double treat.
- Nutty Addition: Mix in 1/2 cup of chopped nuts like pecans or walnuts for added crunch.
- Seasonal Spices: Try including a dash of cinnamon or pumpkin spice for a fall-inspired flavor.
Common questions
Can I use salted butter instead of unsalted?
Yes, but if you go that route, reduce the added salt in the recipe to 1/4 teaspoon to balance the flavors.
What if I don’t have Rice Krispies?
You can substitute with any crispy rice cereal, or even granola for a different texture.
How do I know when they’re done baking?
Look for a light golden edge and slight puffing in the center. They will firm up as they cool!
These Brown Butter Marshmallow Crispy Cookies are more than just a sweet treat—they’re guaranteed to bring smiles and satisfaction to anyone who tries them. Enjoy baking, and don’t be surprised if they quickly become a household favorite!
PrintBrown Butter Marshmallow Crispy Cookies
Delightful cookies combining the nutty richness of brown butter with chewy mini marshmallows and crunchy Rice Krispies, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Rice Krispies cereal
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until golden brown and nutty. Let it cool slightly.
- In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth, then add vanilla extract and egg, blending well.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
- Fold in the Rice Krispies and mini marshmallows gently.
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months. Experiment with ingredients for fun variations!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
