Description
These brown butter marshmallow crispy cookies are crispy cookies loaded with rice krispies and chewy mini marshmallows, featuring a caramel-flavored brown butter dough. Simple to make with no chilling required, these cookies deliver a delightful crunch and chewiness, rivaling the popular Costco version.
Ingredients
Scale
Main 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 (vanilla paste recommended)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (158 g) + 2 tablespoons all-purpose flour
- 1½ cups (43 g) rice krispie cereal
- ⅔ cup (30 g) mini marshmallows
- Flaked salt for topping
Instructions
- Brown the Butter: Preheat oven to 350°F (177°C). In a medium saucepan, melt ½ cup butter over medium heat. Continue cooking past the boiling and foaming stage until the butter turns golden brown and smells nutty. Stir constantly to prevent burning. Once browned, immediately transfer to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Mix Wet Ingredients: In a medium bowl, combine the cooled brown butter with brown sugar and granulated sugar. Add the egg and vanilla, then mix on low speed until smooth, about 30 seconds.
- Add Dry Ingredients: Gradually add salt, baking soda, and flour to the wet mixture, taking care not to overmix. Stir until just combined.
- Fold in Crunchy & Chewy Components: Gently fold in the rice krispies cereal followed by the mini marshmallows until evenly distributed within the dough.
- Shape Cookies: Using a 3-tablespoon cookie scoop, scoop dough into large balls. Arrange 4-5 cookies per parchment-lined baking sheet, spacing adequately to allow for spreading.
- Bake and Finish: Bake for 10-13 minutes until edges are lightly golden brown but centers remain chewy. Avoid overbaking. Immediately sprinkle flaked salt on top once cookies come out of the oven. Let cool before serving.
Notes
- These cookies are thin and buttery; add 2-3 tablespoons extra flour if you prefer thicker cookies.
- Watch closely when browning butter as it can quickly go from golden brown to burnt.
- Use flaked salt on top to enhance flavor and balance sweetness.
- Grams measurements provide better accuracy, but if using cups, lightly spoon flour into the cup to avoid packing.
- Cookies remain fresh for 2-3 days at room temperature in an airtight container and dough can be refrigerated for a week.
- Cookies or dough balls can be frozen for 2-3 months; bake frozen dough at 325°F for best results.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, marshmallow cookies, crispy cookies, rice krispie cookies, chewy cookies, Costco copycat cookies, dessert, snack
