Marshmallow Rice Crispy Cookies
Marshmallow Rice Crispy Cookies
Ingredients
For the Browned Butter Cookie Dough
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, large
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon milk
For the Mix-ins
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows, divided
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350
- 2
In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty. This usually takes 5-7 minutes. Be careful not to burn it. Once browned, immediately pour the butter into a large mixing bowl to stop the cooking process.
⏱️ 7 min
- 3
To the browned butter, add the light brown sugar, granulated sugar, and vanilla extract. Whisk until well combined and smooth.
⏱️ 2 min
- 4
Crack the large egg into the mixture and whisk vigorously until the batter is smooth and creamy, about 1 minute.
⏱️ 1 min
- 5
Add the all-purpose flour and salt to the wet ingredients. Pour in the milk. Mix with a spatula or wooden spoon until just combined and a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Gently fold in the Rice Krispies cereal and 1 cup of the mini marshmallows until evenly distributed throughout the dough.
⏱️ 3 min
- 7
Using a 1 1/2-tablespoon cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press 3-4 of the remaining 1/2 cup mini marshmallows onto the top of each scooped cookie dough ball.
⏱️ 5 min
- 8
Bake for 10-12 minutes, or until the edges are golden brown and the marshmallows are melted and slightly toasted. The centers may still look soft, but they will set as they cool.
⏱️ 12 min•🌡️ 350
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the irresistible sweet, salty, chewy, and crispy texture!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Marshmallow Rice Crispy Cookies
Ingredients
For the Browned Butter Cookie Dough
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, large
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon milk
For the Mix-ins
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows, divided
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350 - 2
In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty. This usually takes 5-7 minutes. Be careful not to burn it. Once browned, immediately pour the butter into a large mixing bowl to stop the cooking process.
⏱️ 7 min - 3
To the browned butter, add the light brown sugar, granulated sugar, and vanilla extract. Whisk until well combined and smooth.
⏱️ 2 min - 4
Crack the large egg into the mixture and whisk vigorously until the batter is smooth and creamy, about 1 minute.
⏱️ 1 min - 5
Add the all-purpose flour and salt to the wet ingredients. Pour in the milk. Mix with a spatula or wooden spoon until just combined and a cohesive cookie dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Gently fold in the Rice Krispies cereal and 1 cup of the mini marshmallows until evenly distributed throughout the dough.
⏱️ 3 min - 7
Using a 1 1/2-tablespoon cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press 3-4 of the remaining 1/2 cup mini marshmallows onto the top of each scooped cookie dough ball.
⏱️ 5 min - 8
Bake for 10-12 minutes, or until the edges are golden brown and the marshmallows are melted and slightly toasted. The centers may still look soft, but they will set as they cool.
⏱️ 12 min•🌡️ 350 - 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the irresistible sweet, salty, chewy, and crispy texture!
⏱️ 2 min