Chewy, gooey, crispy-edged brown butter marshmallow crispy cookies style like a brown-butter-infused rice krispie deal with in cookie kind. It’s all of the nostalgia of a marshmallow cereal bar, wrapped up within the consolation of a bakery-style cookie. If you happen to love the marshmallow crispy cookies from Costco, these have an analogous chewy, crispy texture—simply constituted of scratch and boosted with brown butter.
All of us have our favourite go-to cookie recipes—the anytime classics like chocolate chip cookies or oatmeal raisin cookies; and the seasonal traditions like snowball cookies or peanut butter blossoms.
Then there’s the thrill of one thing new and completely different. A cookie recipe that will get folks speaking. “What’s on this?” they’ll say. After which, extra urgently: “Are you able to ship me the recipe??”
These brown butter marshmallow crispy cookies are THAT sort of cookie. The brown butter brings deep, toffee-like taste, the mini marshmallows soften into caramelized pockets of gooey magic, and the crispy cereal provides that gentle, crisp-crackle texture in each chunk, particularly with a sprinkle of flaky sea salt on prime.
Brown butter generally will get misplaced in busy cookie doughs, however not right here. These are unapologetically brown-butter-forward, and we’re not mad about it!
Why You’ll Love These Brown Butter Marshmallow Crispy Cookies
- Recipe tailored from my common chewy chocolate chip cookies!
- Brown butter = ultra-rich taste with caramel and toasted notes
- Chewy facilities + crisp edges, the dream cookie texture!
- Rice Krispies keep crispy, including a enjoyable distinction in each chunk
- Puddles of melty marshmallow (one of the best form of puddle)
- No mixer wanted, only a saucepan and a bowl
- Good for gifting, cookie exchanges, bake gross sales, or vacation cookie trays
Substances You Want & Why:
- Butter: You’ll begin by browning the butter. Toasting the milk solids offers the cookies unimaginable depth.
- All-Objective Flour + Baking Soda: Our traditional cookie construction duo.
- Cornstarch: For added softness.
- Crispy Rice Cereal: Fold them in gently to maintain from crushing them.
- Mini Marshmallows: They soften into gooey pockets that caramelize on the perimeters—YUM.
- Brown & Granulated Sugar: Granulated sugar helps the cookies unfold and the perimeters crisp. Brown sugar provides moisture and chewiness, plus additional caramel taste to enrich the brown butter.
- Egg + Egg Yolk: To bind the elements, and for additional richness and that coveted bend-and-chew texture. (We use an additional egg yolk in these chocolate chip cookies and white chocolate macadamia nut cookies, too.)
- Vanilla + Salt: Taste!
Easy methods to Brown Butter
Brown butter is melted butter with a gently nutty and toasted taste introduced on by gently cooking it on the range. This one-ingredient marvel provides a lot depth of taste to those marshmallow crispy cookies.
Browning butter takes lower than 10 minutes and is a kitchen ability each baker can—and will!—study. Right here’s precisely the best way to brown butter with a video tutorial and many suggestions that will help you start. When you’ve mastered browning butter, the chances are limitless. Suppose brown butter chocolate chip cookies, brown butter apple blondies… and have you ever tried these pecan sugar cookies earlier than? You MUST.
Overview: Easy methods to Make Marshmallow Crispy Cookies
After you have browned the butter and transferred it to a bowl to barely cool, mix your dry elements, together with the rice krispies and marshmallows. (One thing we discovered in testing: should you wait to fold within the cereal and marshmallows on the finish, you’ll have hassle incorporating them as a result of the brown butter makes the dough fairly slick.)
Whisk the sugars and remaining moist elements into the marginally cooled brown butter, then mix it with the dry elements. The dough seems to be like this:
Now, moderately than the standard order of steps (chilling the dough earlier than shaping the cookies), we’re going to form the cookie dough balls first and then chill. The dough is a bit of greasy, so one of the best methodology my workforce and I discovered for shaping these cookies is to easily use your fingers to squeeze the dough collectively to kind a ball.
Freeze the cookie dough balls for 1 hour earlier than baking to maintain the cookies from overspreading. Why freeze? Freezing the formed dough companies up the butter and the marshmallows, serving to the cookies maintain their form within the oven and stopping the marshmallows from dissolving.
If you bake them, count on these marshmallow crispy cookies to have some irregular edges… every cookie will find yourself trying distinctive, and that’s a part of their attraction!
Add a sprinkle of flaky sea salt as quickly as they arrive out of the oven for the right sweet-salty distinction.
Suggestions for Success
- Watch the marshmallows: A number of on the perimeters are nice—they caramelize!—but when too many hit the baking sheet instantly, they soften out. Tuck stray marshmallows again into the dough balls when shaping.
- Chill the dough: Due to the brown butter and marshmallows, these cookies profit from a fast freeze in order that they don’t overspread.
If you happen to’re searching for a cookie that’s half childhood nostalgia, half grown-up taste magic, and 100% irresistible, that is the one!
This recipe is a part of my annual cookie countdown referred to as Sally’s Cookie Palooza. It’s the most important, most scrumptious occasion of the yr! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page.
Description
Chewy, gooey, and filled with crispy cereal bits, these marshmallow crispy cookies style like a brown butter-infused Rice Krispie deal with in cookie kind. The brown butter provides deep taste, the marshmallows partially soften into caramelized pockets, and the rice cereal brings that gentle, crisp-crackle texture. For finest outcomes, freeze the dough balls earlier than baking so the marshmallows keep intact and the cookies don’t overspread.
- Brown the butter: Place the sliced butter in a light-colored skillet or saucepan over medium warmth. (Gentle-colored helps you establish when the butter begins browning.) Stir or whisk the butter always because it melts. As soon as melted, the butter will start to foam. Hold stirring. After 5–8 minutes, the butter will start browning—you’ll discover flippantly browned specks start to kind on the backside of the pan and it’ll have a nutty aroma. As quickly because the butter has browned, instantly take away from warmth and pour it right into a medium heat-safe bowl. Scrape up the browned solids on the backside of the skillet and add them as properly. Put aside to barely cool. After browning, you must have round 185-190g butter.
- Make the cookies: In a big bowl, whisk collectively the flour, cornstarch, baking soda, and salt. Fold within the rice cereal and mini marshmallows.
- Whisk the brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla collectively till mixed. Pour into the flour combination and stir with a silicone spatula till absolutely included. The dough will probably be greasy and a bit crumbly; that’s okay.
- Scoop the dough, about 2 Tablespoons (40g) per cookie, and use your fingers to kind it right into a ball. Squeeze firmly to assist it maintain its form. Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 1 hour. If freezing for longer (as much as 1 day), switch the agency dough balls to an hermetic container or zip-top bag.
- Preheat the oven to 350°F (177°C). Line giant baking sheets with parchment paper or silicone baking mats. Put aside.
- Organize the frozen dough balls 3 inches aside on the ready baking sheets. Bake for 14-Quarter-hour, or till the cookies are flippantly browned on prime, the perimeters look crisp, and the facilities nonetheless look delicate. Some edges could over-spread if a marshmallow is on the surface. That is regular and anticipated.
- Sprinkle sea salt, if utilizing, on prime of the nice and cozy cookies proper after you take away them from the oven. Let the cookies cool on the baking sheet for 10 minutes earlier than transferring to a cooling rack to chill utterly.
- Cowl cooled cookies tightly and retailer at room temperature for as much as 1 week.
Notes
- Make-Forward & Freezing Directions: In step 4, you may freeze the formed cookie dough balls on a parchment-lined baking sheet for 1 hour, then switch to a container or zip-top bag and freeze for as much as 1 day earlier than baking. This brief freeze helps the marshmallows keep intact and retains the cookies from overspreading. For longer storage, unbaked cookie dough balls will be frozen for as much as 3 months. Remember the fact that the longer they’re frozen, the much less they have an inclination to unfold within the oven. If you happen to want a barely wider cookie, let the frozen dough balls sit at room temperature for 10–Quarter-hour earlier than baking. Nevertheless, don’t thaw them absolutely as a result of marshmallows soften as they heat up and might start to dissolve into the dough when it hits the oven. Baked cookies additionally freeze properly for as much as 3 months. Thaw at room temperature.
- Particular Instruments (affiliate hyperlinks): Gentle-Coloured Skillet or Stainless Metal Skillet (for browning butter) | Glass Mixing Bowls | Whisk | Silicone Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Flaky Sea Salt or Coarse Sea Salt | Cooling Rack
- Do I Need to Brown the Butter? Sure, browning the butter provides deep, toffee-like taste and actually elevates these cookies. You should use common melted butter, however the taste received’t be as wealthy, and the feel could also be barely completely different. As a result of browning evaporates some moisture, it’s possible you’ll want so as to add a bit of additional flour if utilizing un-browned melted butter.
- Can I Use Common Marshmallows As a substitute of Mini? Mini marshmallows work finest right here as a result of they distribute evenly and soften into smaller pockets. Massive marshmallows are inclined to soften out an excessive amount of or create massive empty tunnels.
- My Dough is Greasy, Is That Regular? Sure! Brown butter cookies usually begin out trying a bit greasy and particularly since among the dry elements don’t actually absorb moisture (marshmallows and rice cereal). When you squeeze the dough collectively to kind a ball, it holds its form fantastically.
- Can I Double the Recipe? Sure, this recipe doubles simply. You may brown the butter abruptly; simply use a big sufficient pan to stop burning.
- You’ll want to take a look at my prime 5 cookie baking suggestions AND these are my 10 must-have cookie baking instruments.
