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. When you love the marshmallow crispy cookies from Costco, these have an analogous chewy, crispy texture—simply produced from 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 joy of one thing new and totally 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 chew, 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 fashionable 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 chew
- Puddles of melty marshmallow (one of the best type of puddle)
- No mixer wanted, only a saucepan and a bowl
- Excellent 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 provides the cookies unimaginable depth.
- All-Function 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 sides—YUM.
- Brown & Granulated Sugar: Granulated sugar helps the cookies unfold and the sides crisp. Brown sugar provides moisture and chewiness, plus further caramel taste to enhance the brown butter.
- Egg + Egg Yolk: To bind the substances, and for further 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!
How one can Brown Butter
Brown butter is melted butter with a carefully 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 talent each baker can—and will!—be taught. Right here’s precisely the best way to brown butter with a video tutorial and plenty of ideas that can assist you start. When you’ve mastered browning butter, the probabilities are limitless. Assume brown butter chocolate chip cookies, brown butter apple blondies… and have you ever tried these pecan sugar cookies earlier than? You MUST.
Overview: How one can Make Marshmallow Crispy Cookies
After getting browned the butter and transferred it to a bowl to barely cool, mix your dry substances, together with the rice krispies and marshmallows. (One thing we realized 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 substances into the marginally cooled brown butter, then mix it with the dry substances. The dough seems to be like this:
Now, quite 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 little bit greasy, so one of the best methodology my workforce and I discovered for shaping these cookies is to easily use your palms 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 corporations up the butter and the marshmallows, serving to the cookies maintain their form within the oven and stopping the marshmallows from dissolving.
While you bake them, anticipate these marshmallow crispy cookies to have some irregular edges… every cookie will find yourself wanting distinctive, and that’s a part of their allure!
Add a sprinkle of flaky sea salt as quickly as they arrive out of the oven for the right sweet-salty distinction.
Ideas for Success
- Watch the marshmallows: Just a few on the sides are nice—they caramelize!—but when too many hit the baking sheet straight, 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 so that they don’t overspread.
When you’re on the lookout 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 largest, most scrumptious occasion of the 12 months! 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. (Mild-colored helps you identify when the butter begins browning.) Stir or whisk the butter continuously because it melts. As soon as melted, the butter will start to foam. Maintain stirring. After 5–8 minutes, the butter will start browning—you’ll discover frivolously 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 nicely. 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 integrated. The dough will likely be greasy and a bit crumbly; that’s okay.
- Scoop the dough, about 2 Tablespoons (40g) per cookie, and use your palms 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.
- Prepare the frozen dough balls 3 inches aside on the ready baking sheets. Bake for 14-Quarter-hour, or till the cookies are frivolously browned on prime, the sides look crisp, and the facilities nonetheless look delicate. (If the cookies haven’t begun to unfold by the 10-minute mark, take away the baking sheet from the oven, give it a couple of agency faucets on the counter, then return it to the oven.) Some edges could over-spread if a marshmallow is on the skin. 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’ll be able to 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 quick freeze helps the marshmallows keep intact and retains the cookies from overspreading. For longer storage, unbaked cookie dough balls could be frozen for as much as 3 months. Take into account that the longer they’re frozen, the much less they have an inclination to unfold within the oven. When you desire 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 may start to dissolve into the dough when it hits the oven. Baked cookies additionally freeze nicely for as much as 3 months. Thaw at room temperature.
- Particular Instruments (affiliate hyperlinks): Mild-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 need to use common melted butter, however the taste received’t be as wealthy, and the feel could also be barely totally different. As a result of browning evaporates some moisture, you could want so as to add a little bit further flour if utilizing un-browned melted butter.
- Can I Use Common Marshmallows As an alternative of Mini? Mini marshmallows work finest right here as a result of they distribute evenly and soften into smaller pockets. Massive marshmallows are likely to soften out an excessive amount of or create large empty tunnels.
- My Dough is Greasy, Is That Regular? Sure! Brown butter cookies usually begin out wanting a bit greasy and particularly since a number of the dry substances don’t actually absorb moisture (marshmallows and rice cereal). When you squeeze the dough collectively to kind a ball, it holds its form superbly.
- Can I Double the Recipe? Sure, this recipe doubles simply. You may brown the butter ; simply use a big sufficient pan to stop burning.
- You’ll want to take a look at my prime 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
