Description

These Brown Butter Marshmallow Crispy Cookies offer a delightful combination of chewy cookie texture, gooey marshmallows, and crispy cereal, all in one bite. Perfect for a cozy night in or festive gatherings, they are simple to make and utterly satisfying for any occasion.

Ingredients

Scale

1 cup unsalted butter
2 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking soda
1/2 tsp salt
4 cups crispy rice cereal
2 cups mini marshmallows
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp flaky sea salt (optional)

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Instructions

Brown the butter in a skillet until it becomes a rich amber color and has a nutty aroma.
Combine all-purpose flour, cornstarch, baking soda, and salt in a mixing bowl, then fold in crispy rice cereal and mini marshmallows.
In another bowl, mix the brown butter with brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
Gently fold the wet and dry mixtures together until just combined.
Roll dough into balls and place on a baking sheet, then freeze for 1 hour.
Preheat oven to 350°F (177°C) and prepare baking sheets.
Bake dough balls for 14-15 minutes until golden, crisp on edges, and soft in the center.
Sprinkle flaky sea salt on warm cookies if desired, then cool and enjoy.

Notes

For best results, use high-quality unsalted butter.
Make sure egg ingredients are at room temperature for better mixing.
Store cookies in an airtight container at room temperature for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg