Ingredients
Butter and Sugar Mixture
- ½ cup salted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract or vanilla paste
Dry Ingredients
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
Add-ins
- 1½ cups Rice Krispie cereal
- ⅔ cup mini marshmallows
Topping
- Flaked salt, for sprinkling
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
- Browning the Butter: In a medium saucepan, melt the ½ cup of salted butter over medium heat. Continue cooking past the melting stage, stirring constantly until the butter foams and then turns a golden brown with a nutty aroma. Be vigilant to avoid burning. Once browned, transfer the butter to a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Combine Butter and Sugars: In a medium mixing bowl, mix the cooled browned butter with both brown sugar and granulated sugar until combined. Add the egg and vanilla and mix on low speed until smooth, about 30 seconds.
- Add Dry Ingredients: Gradually add the baking soda, salt, and all-purpose flour to the wet ingredient mixture, mixing slowly to incorporate without over mixing, which keeps the cookies tender.
- Fold in Cereal and Marshmallows: Carefully fold in the Rice Krispie cereal first, then gently fold in the mini marshmallows to distribute evenly throughout the dough.
- Scoop Dough: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Arrange 4-5 cookies per lined baking sheet, spacing them apart as the cookies will spread thinly during baking.
- Bake Cookies: Bake in the preheated oven for 10-13 minutes until the edges turn a light golden brown. Avoid overbaking to preserve the chewy center texture.
- Add Topping: Immediately after removing from the oven, sprinkle with flaked salt while the cookies are still warm for a perfect sweet-salty balance.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your crispy, chewy marshmallow cookies!
Notes
- Use room temperature egg for better incorporation into the dough.
- Watch the butter carefully while browning to avoid burning, stirring continuously.
- The cookies spread thinly, so give enough space on the baking sheet to prevent sticking together.
- Flaked salt topping enhances the flavor and gives a nice salty crunch but can be omitted if preferred.
- For extra chewiness, slightly underbake the cookies by a minute or two.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
