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Brown Butter Rice Cereal Marshmallow Cookies

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These cookies combine nutty brown butter, crunchy rice cereal, and soft mini marshmallows for a delightful twist on a classic treat.

Ingredients

Scale
  • 1 cup unsalted butter, cut into 16 pieces
  • 2 and 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups crispy rice cereal
  • 1 cup mini marshmallows
  • 3/4 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • Optional: flaky sea salt, for topping

Instructions

  1. Brown the butter: In a skillet over medium heat, melt the butter, stirring constantly until it turns brown and smells nutty. Watch closely as it can go from brown to burnt quickly. Set aside to cool slightly.
  2. Whisk dry ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined.
  3. Fold in cereal and marshmallows: Add the crispy rice cereal and mini marshmallows to the dry mixture, folding gently so the cereal and marshmallows are distributed without crushing them.
  4. Combine wet ingredients: In another bowl, whisk the cooled brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla until smooth and homogenous.
  5. Make the dough: Pour the wet mixture into the dry ingredients and stir until combined into a sticky dough. The marshmallows will soften and incorporate slightly, which is expected.
  6. Form the cookies: Scoop the dough into even balls using a cookie scoop or spoon. Place the balls on a tray and freeze for 1 hour.
  7. Preheat oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
  8. Bake: Place the frozen dough balls on the prepared sheets and bake for 14 to 15 minutes, until they are lightly browned at the edges and set in the center.
  9. Finish and cool: If using, sprinkle flaky sea salt on the cookies right when they come out of the oven. Cool the cookies on the sheet for 10 minutes before transferring to a wire rack to finish cooling.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 2 months.

Nutrition

Keywords: cookies, marshmallows, brown butter, dessert, easy recipes

Find it online: https://swifttasty.com/brown-butter-rice-cereal-marshmallow-cookies/