Marshmallow Crispy Cookies
Ingredients
For the Cookie Dough:
- ½ cup (113 g) salted butter — browned
- ¾ cup (165 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract (or vanilla paste for extra depth)
- ¾ tsp sea salt
- ½ tsp baking soda
- 1 cup (140 g) all-purpose flour (spooned and leveled)
- 1½ cups (43 g) Rice Krispies cereal
- ⅔ cup (30 g) mini marshmallows
- Flaked sea salt — for topping
Optional Mix-Ins:
- ¼ cup mini chocolate chips for a s’mores twist
- 2 tbsp extra flour for thicker, puffier cookies
Instructions
- Brown the ButterMelt the butter in a light-colored saucepan over medium heat. Stir continuously — it’ll foam, then turn golden with a nutty aroma. Once brown specks appear, immediately remove from heat and pour into a heat-safe bowl. Chill for about 10 minutes (fridge or freezer) until slightly firm but not solid.
- Make the DoughWhisk together the browned butter, brown sugar, and white sugar until combined. Add the egg and vanilla, mixing until the mixture looks smooth and glossy — about 30 seconds.
- Add the Dry IngredientsGently fold in flour, baking soda, and salt until no dry streaks remain. Do not overmix — this keeps the cookies tender.
- Fold in the Good StuffAdd Rice Krispies first, then mini marshmallows. The dough will feel a bit sticky; that’s perfect for chewy centers.
- Scoop & BakePreheat oven to 350°F (175°C). Line a baking sheet with parchment paper.Scoop 3-tablespoon-sized dough balls (about 4–5 per tray since they spread). Bake for 10–13 minutes, or until the edges are golden and the centers are just set.If marshmallows leak out and cause uneven edges, use a spoon to gently nudge the cookies back into a round shape while warm.Sprinkle lightly with flaked salt right after baking.