Why Make This Recipe
Brown Butter Marshmallow Crispy Cookies are a delightful twist on classic cookies. The rich, nutty flavor from the brown butter adds depth, while the crispy Rice Krispies and soft mini marshmallows create a fun texture that delights both kids and adults. These cookies are perfect for any occasion, whether it’s a family gathering, a bake sale, or a cozy night in. The combination of flavors and textures will make them a favorite in no time!
How to Make Brown Butter Marshmallow Crispy Cookies
Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups Rice Krispies
- 1 cup mini marshmallows
Directions:
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat, stirring constantly until it turns brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a mixing bowl, combine the brown butter, brown sugar, and granulated sugar; mix until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Rice Krispies and mini marshmallows.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Brown Butter Marshmallow Crispy Cookies
These cookies are delicious warm or at room temperature. You can serve them as an after-school treat, with coffee or tea, or as a sweet dessert after dinner. For an extra special touch, you might drizzle some chocolate over the top for a delightful finishing touch!
How to Store Brown Butter Marshmallow Crispy Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing them. Place the cooled cookies into a freezer-safe bag, and they can last up to three months. Thaw them at room temperature before serving.
Tips to Make Brown Butter Marshmallow Crispy Cookies
- Make sure to watch the butter closely while browning, as it can go from perfect to burnt quickly.
- For extra flavor, consider adding a pinch of cinnamon to the dry ingredients.
- If you prefer chewy cookies, slightly underbake them, removing them from the oven when the edges are just golden.
Variation
You can customize these cookies by adding ingredients like chocolate chips, nuts, or even dried fruits. Each variation will give a unique twist to the traditional cookie flavor.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter. Just be mindful of the added salt in the recipe.
What can I use instead of Rice Krispies?
You can try using other crispy cereals like Cornflakes or a similar puffed cereal.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown and the centers look slightly soft. They will continue to cook on the baking sheet once removed from the oven.
Print
Brown Butter Marshmallow Crispy Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful twist on classic cookies, featuring rich brown butter, crispy Rice Krispies, and soft mini marshmallows for a fun texture.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups Rice Krispies
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat, stirring constantly until it turns brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a mixing bowl, combine the brown butter, brown sugar, and granulated sugar; mix until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Rice Krispies and mini marshmallows.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a chewy texture, slightly underbake the cookies. Consider adding a pinch of cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, dessert, marshmallow, crispy