Brown Butter Marshmallow Crispy Cookies
Delightful cookies that combine the rich flavor of brown butter with sweet mini marshmallows and crunchy Rice Krispies.
Ingredients
Main Ingredients
- 1 cup unsalted butter Browned for added flavor
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3 cups Rice Krispies
- 1 cup mini marshmallows
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt the unsalted butter in a medium saucepan over medium heat until golden brown and nutty in aroma. This should take about 5-7 minutes.
- Allow the browned butter to cool for a few minutes.
- In a large mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar, mixing until well combined.
- Add the eggs and vanilla extract, mixing until the mixture is smooth and creamy.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Adding the Mix-Ins and Baking
- Fold in the Rice Krispies and mini marshmallows gently until evenly distributed.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving enough space for spreading.
- Bake for about 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Cookies can be served warm; for added enjoyment, crumble over ice cream or sandwich frosting between two cookies. Store in an airtight container at room temperature for 3-5 days or freeze for up to 2 months.