As I stood in my kitchen, the warm, nutty aroma of browned butter filled the air, and my heart brimmed with nostalgia. These Brown Butter Marshmallow Crispy Cookies, inspired by a beloved Costco treat, are my go-to indulgence when I crave something sweet yet comforting. The delightful crunch from crispy rice cereal, paired with the gooey softness of mini marshmallows, makes for a simple dessert that will win over anyone — and the best part? They come together in just a few steps! With a gluten-free option for those who need it, these cookies are not only accessible but also perfect for sharing at gatherings or enjoying solo with a glass of milk. Ready to whip up a batch and experience this sweet trip down memory lane? Let’s dive in!
Why Will You Crave These Cookies?
Decadent, Rich Flavor: The rich taste of brown butter infuses each bite with a deep, nutty essence that’s hard to resist.
Simple Preparation: These cookies come together in just a few steps, perfect for busy weeknights or spontaneous dessert cravings!
Crowd-Pleasing Appeal: With chewy marshmallows and crispy cereal, they’re a delightful twist on traditional cookies that everyone adores.
Versatile Adaptations: Need a gluten-free version? No problem! Simply swap in a gluten-free flour blend for inclusive baking.
Perfect Pairing: Enjoy them solo or with a glass of milk, just like you would with Fryer Mozzarella Sticks or French Toast Cookies for a little surprise.
Marshmallow Crispy Cookies Ingredients
Get ready for a treat that will satisfy your sweet tooth!
For the Dough
- Salted Butter – Provides richness and flavor; unsalted butter can be used with added salt for precise control.
- Brown Sugar – Increases moisture and adds a deep caramel flavor; substitute with coconut sugar for a unique twist.
- Granulated Sugar – Balances sweetness and texture; consider reducing for a less sweet cookie.
- Egg – Offers structure and moisture; using room temperature eggs helps them blend more easily.
- Vanilla Extract – Elevates the flavor; vanilla paste provides a richer taste.
- Baking Soda – Essential for helping the cookies rise; don’t skip this ingredient!
- Salt – Balances sweetness and enhances overall taste.
- All-Purpose Flour – Key for structure and texture; opt for a gluten-free 1:1 flour blend if needed.
For the Crunch
- Rice Krispie Cereal – Offers the signature crunch; check for gluten-free options if needed.
- Mini Marshmallows – Adds sweetness and chewiness; you can swap with mini chocolate chips for a chocolatey flavor.
- Flaked Salt – Sprinkle on top for an added burst of flavor; this is optional but highly recommended!
Get ready to make your very own Marshmallow Crispy Cookies that will have everyone asking for seconds!
Step‑by‑Step Instructions for Brown Butter Marshmallow Crispy Cookies
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms, line a baking sheet with parchment paper, creating a non-stick surface for the cookies. This simple preparation step will ensure even baking and make cleanup a breeze later, so you can focus on the delightful process of making your Brown Butter Marshmallow Crispy Cookies.
Step 2: Brown the Butter
In a medium saucepan, add ½ cup of salted butter and set it over medium heat. Stir continuously as the butter melts and begins to foam. Keep an eye on it until it turns a beautiful golden brown and emits a nutty aroma, which should take about 5-7 minutes. Once browned, remove it from heat and let the butter cool for about 10 minutes to enhance the flavor of your cookies.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Mix on low speed until the mixture is smooth and creamy, about 2-3 minutes. Then, add in a room temperature egg and a splash of vanilla extract, continuing to mix until everything is well blended. This will create a rich foundation for your Brown Butter Marshmallow Crispy Cookies, filling them with warmth and sweetness.
Step 4: Incorporate Dry Ingredients
Gradually add in the salt, baking soda, and all-purpose flour to the wet mixture. Stir gently just until combined, being careful not to overmix; you want your cookie dough to remain soft and slightly thick. This is a crucial step, as it ensures the right texture for your cookies while keeping them light and airy.
Step 5: Fold in Cereal and Marshmallows
Now, gently fold in the rice krispie cereal and mini marshmallows into the dough. Use a spatula to ensure they are evenly distributed without breaking the marshmallows. This step gives your Brown Butter Marshmallow Crispy Cookies that signature chewy and crispy blend that will surprise and delight your taste buds with every bite.
Step 6: Scoop and Shape
Using a cookie scoop or a large spoon, scoop the dough into balls about 3 tablespoons each. Place 4-5 cookie dough balls evenly spaced on your prepared baking sheet, ensuring there’s enough room for them to spread while baking. This will help you create perfectly shaped cookies that aren’t too crowded, promoting an even bake and ideal texture.
Step 7: Bake to Perfection
Transfer the baking sheet to your preheated oven and bake for 10-13 minutes, until the edges are lightly golden but the centers remain soft. This is key for keeping those chewy centers that make your Brown Butter Marshmallow Crispy Cookies so irresistible. Avoid overbaking to ensure that magical texture is achieved.
Step 8: Add Flaked Salt
As soon as the cookies come out of the oven, sprinkle them with flaked salt to boost their flavor. This final touch elevates your cookies, adding an exquisite contrast to the sweet and buttery notes. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and finish setting.
Marshmallow Crispy Cookies Variations
Feel free to mix things up and make these cookies your own — the possibilities are delicious!
- Gluten-Free: Use a gluten-free 1:1 flour blend instead of all-purpose flour for an equally tasty cookie that accommodates dietary needs.
- Nutty Flavor: Add ½ cup of chopped nuts, like walnuts or pecans, for an extra crunch and richness that pairs beautifully with the marshmallows.
- Choco-Mallow Surprise: Swap mini marshmallows for mini chocolate chips for a chocolaty twist that’s irresistible and sure to please any chocolate lover!
- Coconut Crunch: Incorporate shredded coconut into the dough for added texture and a delightful tropical flavor that contrasts beautifully with the brown butter.
- Reduced Sugar: Cut back on the granulated sugar by 25% if you’re looking for a lighter version; the cookies will still be delightfully sweet and satisfying.
- Cinnamon Twist: Add a teaspoon of ground cinnamon to the dough for a warm spice that brings a cozy, comforting taste to your cookies.
- Marshmallow Swirls: Instead of mixing in the marshmallows, press a few into the top of the cookie dough balls before baking for a gooey, melty topping that’s downright addicting.
- Spicy Heat: For a kick, add a pinch of cayenne pepper or chili powder to the dough; it creates a surprising contrast with the sweetness that adventurous eaters will love.
For more creativity, consider pairing these cookies with a delightful glass of milk or, for even more fun, combine them with a scoop of ice cream — a perfect ending to any meal, much like enjoying Fryer Mozzarella Sticks or savoring French Toast Cookies. Happy baking!
Expert Tips for Marshmallow Crispy Cookies
- Butter Monitoring: Keep an eye on the butter while browning; it can turn from perfect to burnt in seconds. Stir continuously for the best results.
- Flour Adjustments: Want thicker cookies? Add an extra 2 tablespoons of flour before baking to achieve that desired height and structure.
- Chilling Dough: If your dough spreads too much, chill it in the fridge for at least an hour to help maintain its shape while baking.
- Measuring Accuracy: Use a kitchen scale for precise measurements, especially for all-purpose flour; this helps avoid common texture issues in your Marshmallow Crispy Cookies.
- Mixing Technique: Be careful not to overmix the dough once you add the dry ingredients; gentle folding will ensure soft, airy cookies without a tough texture.
- Tasty Variations: Don’t hesitate to get creative! Mix in nuts or substitute mini chocolate chips for a fun flavor twist that keeps everyone guessing.
Make Ahead Options
These Brown Butter Marshmallow Crispy Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing it through Step 5. After folding in the rice krispie cereal and mini marshmallows, wrap the dough tightly in plastic wrap or store it in an airtight container in the refrigerator to keep it fresh. When you’re ready to bake, simply scoop the dough onto a baking sheet and allow it to sit at room temperature for about 15-20 minutes before baking. This resting time helps maintain the cookies’ chewy texture and ensures they’re just as delightful as freshly made! Enjoy the ease of baking on busy weeknights with this smart make-ahead strategy!
What to Serve with Brown Butter Marshmallow Crispy Cookies
The perfect dessert deserves equally delightful companions to create a mouthwatering experience!
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Cold Milk: A classic pairing, the creaminess of cold milk beautifully balances the buttery sweetness of the cookies, making each bite more indulgent.
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Fresh Berries: Juicy berries like strawberries or raspberries add a refreshing tartness that cuts through the sweetness of the cookies, enhancing the overall flavor.
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Vanilla Ice Cream: Sweet and creamy, a scoop of vanilla ice cream makes for an irresistible dessert combi. The melt-in-your-mouth texture contrasts wonderfully with the cookies’ crunch!
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Chocolate Dipped Strawberries: Elevate dessert time by pairing these cookies with chocolate-dipped strawberries, offering a delightful medley of flavors and textures that everyone will love.
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Coffee or Espresso: A warm cup of coffee or espresso provides a rich, earthy complement to the sweet and nutty notes of the brown butter cookies, perfect for a cozy afternoon treat.
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Caramel Sauce: Drizzle warm caramel sauce over the cookies for an added touch of decadence. The gooey sweetness harmonizes with the crunchy and chewy elements, creating an unforgettable dessert.
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Fruit Sorbet: Serve a scoop of refreshing fruit sorbet for a palate-cleansing option that enhances the cookie experience without overwhelming the taste buds.
How to Store and Freeze Marshmallow Crispy Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 2-3 days to retain their chewy texture and delicious flavor.
Fridge: If you prefer, you can keep the cookies in the refrigerator for up to a week; however, they may lose some of their crispy texture.
Freezer: To freeze, place individual cookie dough balls on a baking sheet and freeze until solid. Transfer them to a resealable freezer bag and store for up to 2-3 months.
Reheating: When ready to enjoy, bake straight from the freezer, adding a few extra minutes to the baking time for fluffy, fresh Marshmallow Crispy Cookies.
Brown Butter Marshmallow Crispy Cookies Recipe FAQs
How do I choose the best butter for these cookies?
Absolutely! For the best flavor, I recommend using salted butter to enhance the richness of your Brown Butter Marshmallow Crispy Cookies. If you prefer unsalted butter, simply add a pinch of salt to the mix. Look for butter that is creamy and has a consistent color without any dark spots, indicating freshness.
What’s the best way to store my cookies?
To keep your cookies fresh and chewy, store them in an airtight container at room temperature for about 2-3 days. If you want to enjoy them longer, you can refrigerate them for up to a week, but note they might lose some of that delightful crispy texture.
Can I freeze the cookie dough?
Yes! To freeze the dough for your Brown Butter Marshmallow Crispy Cookies, scoop the dough into balls (about 3 tablespoons each) and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a resealable freezer bag. They can be stored for up to 2-3 months. When you’re ready to bake, just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time!
What if my cookies come out too thin?
If your cookies spread too much while baking, don’t worry! This can happen if the dough is too warm. To prevent this, chill the dough in the refrigerator for at least one hour before baking. This helps solidify the butter and keeps your cookies from flattening out too much in the oven.
Are there gluten-free options for this recipe?
Very! You can easily make these delicious Brown Butter Marshmallow Crispy Cookies gluten-free by swapping the all-purpose flour with a gluten-free 1:1 flour blend. Just ensure that all your other ingredients, like the rice cereal and marshmallows, are also gluten-free certified.
Can I use alternative sweeteners in my cookies?
Of course! If you’re looking to reduce the sugar content, you can substitute granulated sugar with alternatives like coconut sugar, which adds a unique flavor, or even a sugar substitute that measures like sugar. Just keep in mind that texture may slightly vary with these substitutions.
Decadent Marshmallow Crispy Cookies That Surprise and Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan, melt ½ cup of salted butter over medium heat and stir until golden brown, about 5-7 minutes. Let cool for 10 minutes.
- In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Mix until smooth and creamy, about 2-3 minutes. Add egg and vanilla extract, and mix until well blended.
- Gradually stir in salt, baking soda, and flour until just combined.
- Gently fold in rice krispie cereal and mini marshmallows until evenly distributed.
- Scoop the dough into balls using a cookie scoop, approximately 3 tablespoons each, and place on the prepared baking sheet.
- Bake for 10-13 minutes until edges are golden and centers are soft. Avoid overbaking.
- Sprinkle with flaked salt immediately after baking and allow cookies to cool on the baking sheet.
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