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These brown butter marshmallow crispy cookies are chewy, gooey, and have crispy edges, reminiscent of a Rice Krispie treat infused with brown butter. They capture the nostalgia of marshmallow cereal bars but in the delightful form of a bakery-style cookie. If you’re a fan of the marshmallow crispy cookies from Costco, you’ll find these offer a similar chewy, crispy delight—just homemade and enhanced with brown butter.
Everyone has their favorite cookie recipes—classic varieties like chocolate chip and oatmeal raisin, and seasonal favorites like snowball cookies or peanut butter blossoms.
Then comes the thrill of trying something new. A cookie recipe that sparks curiosity. “What’s in this?” they may ask. Followed quickly by, “Could you share the recipe?”
These brown butter marshmallow crispy cookies fit that description perfectly. With deep toffee-like notes from the brown butter, mini marshmallows melting into delightful pockets of gooeyness, and crispy cereal that adds a satisfying crunch, these cookies are further enhanced by a sprinkle of flaky sea salt on top.
Brown butter is often overshadowed in cookie recipes, but not in this one. These cookies unapologetically celebrate the rich flavor of brown butter, and we love them for it!
Why You’ll Adore These Brown Butter Marshmallow Crispy Cookies
- Adapted from my beloved chewy chocolate chip cookies!
- Brown butter = incredibly rich flavor with notes of caramel and toasting.
- Chewy centers + crispy edges create the ultimate cookie texture!
- Rice Krispies maintain their crispiness, providing a fun crunch in each bite.
- Melty marshmallow puddles (the best kind!)
- No mixer required, all you need is a saucepan and a bowl.
- Ideal for gifting, cookie exchanges, bake sales, or holiday trays.
Essential Ingredients & Their Purpose:
- Butter: Start by browning the butter. Toaster milk solids enhance the cookie’s depth of flavor.
- All-Purpose Flour + Baking Soda: The classic duo for cookie structure.
- Cornstarch: Adds extra softness.
- Crispy Rice Cereal: Gently fold them in to prevent crushing.
- Mini Marshmallows: They melt into gooey pockets that caramelize at the edges—delicious!
- Brown & Granulated Sugar: Granulated sugar aids in spreading and crisping the edges, while brown sugar adds moisture, chewiness, and caramel flavor to complement the brown butter.
- Egg + Egg Yolk: Binds the ingredients together and contributes to richness and a desirable bend-and-chew texture. (This additional yolk is used in our chocolate chip and white chocolate macadamia nut cookies as well.)
- Vanilla + Salt: For flavor enhancement!
Mastering Brown Butter
Browning butter is a process where melted butter takes on a delicately nutty and toasted flavor through gentle cooking. This one-ingredient marvel adds immense depth to these marshmallow crispy cookies.
It takes less than 10 minutes to brown butter, making this a kitchen skill every baker should learn. Here’s a precise guide on browning butter, complete with a video tutorial and helpful tips. Once you’ve nailed this technique, the applications are boundless. Picture brown butter chocolate chip cookies, brown butter apple blondies… and don’t miss trying these pecan sugar cookies!
Quick Overview: Crafting Marshmallow Crispy Cookies
After browning the butter and letting it cool slightly in a bowl, mix your dry ingredients, including the rice krispies and marshmallows. (Pro tip from testing: If you wait to add the cereal and marshmallows at the end, their incorporation becomes tricky due to the slickness of the brown butter.)
Combine the sugars and remaining wet ingredients with the slightly cooled brown butter, then mix with the dry ingredients. The expected dough texture is as follows:
Instead of the usual chilling dough step before shaping the cookies, we will form the dough balls first and then chill. The dough tends to be slightly greasy, so the most effective method my team and I discovered for shaping these cookies is to simply use your hands to press the dough into a ball.
Freeze the cookie dough balls for an hour before baking to prevent over-spreading. The reason for freezing? It firms up the butter and marshmallows, allowing the cookies to maintain their shape in the oven while stopping the marshmallows from dissolving.
When baked, expect these marshmallow crispy cookies to have unique, uneven edges… each cookie will have its own charm!
Once out of the oven, add a dash of flaky sea salt for the perfect sweet-salty delight.
Success Tips
- Monitor the marshmallows: A few marshmallows on the edges are perfect for caramelization! However, if many touch the baking sheet directly, they may melt out. Tuck any rogue marshmallows back into the dough balls when shaping.
- Chill the dough: Due to the brown butter and marshmallows, these cookies benefit from a quick freeze to prevent over-spreading.
If you desire a cookie that embodies childhood nostalgia fused with gourmet flavor magic, look no further!
This recipe is part of my annual tradition, Sally’s Cookie Palooza. It’s the most delightful event of the year! Check out the Sally’s Cookie Palooza page for a plethora of cookie recipes.
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