Brown Butter Marshmallow Crispies

These brown butter marshmallow crispy cookies capture the perfect balance of crispy and chewy textures with the irresistible flavor combination of caramelized brown butter and toasty marshmallows. Each bite delivers that nostalgic rice krispie crunch wrapped in a buttery cookie that spreads beautifully thin while maintaining a soft center.

I stumbled upon this recipe when trying to recreate those famous Costco cookies everyone raves about. After several test batches and some happy taste testers. I can confidently say these homemade ones have more depth of flavor and that perfect texture contrast we all crave.

Ingredients

• Salted butter creates the foundation of flavor when browned. giving these cookies their signature caramel notes
• Brown sugar adds moisture and a deep molasses flavor that complements the brown butter
• Granulated sugar provides the essential crispy edges and proper structure
• Room temperature egg binds everything together and contributes to the perfect texture
• Vanilla extract or paste enhances the buttery caramel flavors. vanilla paste offers more intense flavor if available
• Baking soda gives just enough lift without making them too cakey
• Salt balances the sweetness and enhances all other flavors
• All purpose flour provides structure while keeping cookies tender when measured correctly
• Rice krispie cereal creates the signature crunch throughout these cookies
• Mini marshmallows add pockets of gooey sweetness and classic flavor
• Flaked salt for topping creates the perfect sweet salty contrast that elevates these cookies

Step by Step Instructions

Brown the Butter

Melt butter in a medium saucepan over medium heat. Continue cooking past the foaming stage until it turns golden brown with nutty aromas. Watch carefully and stir frequently as it can burn quickly. Once browned. transfer to a bowl and refrigerate for 10 minutes to cool completely.

Mix Wet Ingredients

Combine cooled brown butter with both sugars in a medium mixing bowl until well incorporated. Add the room temperature egg and vanilla. mixing on low speed for about 30 seconds until smooth and glossy.

Add Dry Ingredients

Slowly incorporate salt. baking soda and flour with gentle mixing. Stop as soon as flour disappears to avoid developing too much gluten which would make cookies tough.

Fold in Crispies and Marshmallows

Using a spatula. gently fold in rice krispies until evenly distributed throughout the dough. Then carefully fold in mini marshmallows being mindful not to crush them completely.

Scoop and Place

Form large dough balls using a 3 tablespoon cookie scoop for ideal sizing. Place only 4 5 cookies per baking sheet as they spread considerably during baking. leaving plenty of space between each.

Bake to Perfection

Bake at 350°F for 10 13 minutes until edges are light golden brown. The centers may look slightly underdone but will set up as they cool. Immediately sprinkle with flaked salt while still warm.

Bookmark

Brown butter truly transforms these cookies from good to exceptional. I discovered this trick years ago when making blondies and now apply it to most cookie recipes. The nutty aroma that fills your kitchen while browning the butter is almost as satisfying as eating the finished cookies.

Storage Tips

These cookies maintain their texture best when stored in an airtight container at room temperature for up to 4 days. Layer them between pieces of parchment paper to prevent sticking. For longer storage. you can freeze the baked cookies for up to 3 months. The dough also freezes beautifully. Just scoop into balls. freeze on a baking sheet. then transfer to a freezer bag. When ready to bake. add 1 2 minutes to the baking time.

Make Them Your Own

While the original recipe is perfect as is. you can customize these cookies in several ways. Try adding chocolate chips or butterscotch chips for extra sweetness. White chocolate chunks pair beautifully with the marshmallows. For a fun twist. consider adding a tablespoon of instant espresso powder to the dough for a mocha variation. or substitute some of the vanilla with almond extract for a subtle nutty flavor.

Texture Troubleshooting

The key to these cookies is achieving the perfect balance between crispy and chewy. If your cookies spread too much. your butter might have been too warm when mixing. Make sure it has cooled sufficiently after browning. If you prefer thicker cookies. add an extra 2 tablespoons of flour as mentioned in the notes. For maximum crispiness. bake them for the full 13 minutes. but for chewier centers. stick to the lower end of the baking time range.

Recipe Q&A

→ What makes these cookies better than Costco's version?

These homemade cookies feature freshly browned butter which creates a deeper, more complex flavor profile. You can control the baking time for your preferred texture, and enjoy them warm from the oven rather than from packaging. The balance of sweet marshmallows with the salty finish is perfectly calibrated for a more gourmet taste experience.

→ Can I use regular marshmallows instead of mini ones?

While mini marshmallows are recommended for even distribution throughout the dough, you can substitute regular marshmallows cut into smaller pieces. However, this may create more melty pockets rather than distinct marshmallow bits throughout the cookies.

→ How do I know when my butter is properly browned?

Properly browned butter will have a golden amber color and a nutty, almost caramel-like aroma. The milk solids at the bottom of the pan will be toasted to a medium brown color. Watch carefully as it can quickly go from perfectly browned to burnt - when you see the color changing and smell that nutty fragrance, it's ready to remove from heat.

→ Why did my marshmallows melt completely and disappear?

Marshmallows can completely melt if the oven temperature is too high or if the cookies are baked too long. For visible marshmallow pockets, ensure your oven is properly calibrated to 350°F and stick to the recommended baking time of 10-13 minutes, looking for just light golden edges.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. However, the rice krispies may soften slightly over time. If making in advance, you might want to add the rice krispies and marshmallows just before baking for maximum texture contrast.

→ What kind of salt works best for the topping?

Flaky sea salt like Maldon or fleur de sel works best as a finishing touch. These salts have large, delicate crystals that provide occasional bursts of saltiness without overwhelming the cookie, perfectly balancing the sweetness of the marshmallows and caramelized notes from the brown butter.