A delightful twist on classic cookies, featuring rich brown butter, crispy Rice Krispies, and soft mini marshmallows for a fun texture.

Scale

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.

For a chewy texture, slightly underbake the cookies. Consider adding a pinch of cinnamon for extra flavor.

Keywords: cookies, dessert, marshmallow, crispy