Marshmallow Crispy Brown Butter Cookies (Print Version)
Crispy, caramel-like cookies with browned butter, rice krispies and mini marshmallows that outshine the famous warehouse version.
# Ingredients:
→ Cookie Base
01 -
113.5g salted butter
02 -
165g brown sugar
03 -
100g granulated sugar
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract or vanilla paste
06 -
0.5 teaspoon baking soda
07 -
0.75 teaspoon salt
08 -
140g all-purpose flour
→ Mix-ins
09 -
43g rice krispie cereal
10 -
30g mini marshmallows
11 -
Flaked salt for topping
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a medium saucepan over medium heat, melt the butter. Continue cooking past the point of foaming until it turns golden brown and develops a nutty aroma. Stir continuously to prevent burning. Once browned, transfer to a bowl and chill in refrigerator or freezer for about 10 minutes to cool.
03 -
In a medium mixing bowl, combine cooled brown butter with both brown and granulated sugars. Add the egg and vanilla, mixing on low speed until smooth, approximately 30 seconds.
04 -
Slowly incorporate salt, baking soda, and flour, being careful not to overmix the dough.
05 -
Gently fold in the rice krispies, followed by the mini marshmallows, distributing evenly throughout the dough.
06 -
Scoop dough into large balls using a 3-tablespoon cookie scoop. Place only 4-5 cookies per baking sheet, allowing ample space for spreading.
07 -
Bake cookies for 10-13 minutes until edges are light golden brown. Remove from oven, immediately sprinkle with flaked salt, and allow to cool. Cookies should have crisp edges and a chewy center.
# Notes:
01 -
These cookies are intentionally thin and buttery. For a thicker cookie, add an additional 2 tablespoons of flour.
02 -
When measuring flour without a scale, lightly spoon into measuring cup to ensure it's not packed for best results.