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Marshmallow Crispy Cookies Recipe

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4.9 from 128 reviews

These Marshmallow Crispy Cookies combine the nutty flavor of browned butter with the crunch of Rice Krispies cereal and the gooey sweetness of mini marshmallows. Perfectly chewy with a light golden edge and topped with a sprinkle of flaked salt, these cookies offer a delightful twist on a classic cookie treat.

Ingredients

Wet Ingredients

  • ½ cup (113.5 g) salted butter
  • ¾ cup (165 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract or vanilla paste

Dry Ingredients

  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (140 g) all-purpose flour

Mix-ins and Toppings

  • 1½ cups (43 g) Rice Krispy cereal
  • ⅔ cup (30 g) mini marshmallows
  • Flaked salt for topping

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Browning the Butter: In a medium saucepan over medium heat, melt ½ cup of salted butter. Continue cooking past the melting point, stirring frequently, until the butter turns a golden brown color and emits a nutty aroma. This requires careful attention as it can quickly burn. After browning, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
  3. Cream Sugars and Browned Butter: In a medium mixing bowl, combine the cooled browned butter with both the brown sugar and granulated sugar. Mix well until combined.
  4. Add Egg and Vanilla: Add the large, room temperature egg and 1 teaspoon vanilla extract (or vanilla paste) to the sugar mixture. Mix on low speed for about 30 seconds until smooth and well incorporated.
  5. Add Dry Ingredients: Slowly add the salt, baking soda, and all-purpose flour to the wet ingredients. Mix gently, taking care not to overmix, until the flour is just combined into the dough.
  6. Fold in Mix-ins: Gently fold in the Rice Krispies cereal followed by the mini marshmallows, ensuring they are evenly distributed without crushing the cereal.
  7. Scoop Dough onto Baking Sheet: Using a 3 tablespoon cookie scoop, portion large balls of dough and place 4 to 5 cookies per lined baking sheet. Leave enough space as the cookies will spread thin during baking.
  8. Bake Cookies: Bake in the preheated oven for 10-13 minutes until the edges are lightly golden but the centers remain chewy. Avoid overbaking to preserve the soft center texture.
  9. Add Topping and Cool: Immediately after baking, sprinkle the cookies with flaked salt to enhance flavor. Allow cookies to cool on the baking sheet before transferring to a wire rack.

Notes

  • Using browned butter adds a rich, nutty flavor that elevates these cookies beyond the classic.
  • Be sure to watch the butter carefully while browning to prevent it from burning, which will ruin the flavor.
  • Do not overmix the dough once the flour is added to ensure tender cookies.
  • Feel free to substitute vanilla paste for vanilla extract for an intensified vanilla flavor.
  • Use a cookie scoop for consistent size and even baking.
  • Sprinkling flaked salt at the end balances the sweetness and adds a gourmet touch.

Find it online: https://dishesbydaisy.com/marshmallow-crispy-cookies-recipe/