Brown Butter Rice Cereal Marshmallow Cookies

These Brown Butter Rice Cereal Marshmallow Cookies are a comforting, playful twist on classic cookies, with nutty browned butter, crisp rice cereal, and pockets of soft mini marshmallows. The cookies bake up with a lightly golden edge, a tender, slightly chewy center, and a satisfying crunch from the cereal. The aroma while the butter browns and the cookies bake is warm, toasty, and nostalgic, like a cross between homemade caramel and toasted cereal. These cookies are ideal for a cozy weekend baking session, an after-school treat, or a special addition to cookie exchanges and picnic boxes. If you enjoy the depth browned butter brings to sweets, you might also like recipes that highlight caramelized butter flavors in other baked goods such as brown sugar pop tart cookies for a different format and texture.

Ingredients

• 1 cup unsalted butter, Browned butter adds nutty, toasty flavor and richness. Using unsalted butter lets you control the salt level.
  Read about how butter affects cookie texture in basic butter cookies
• 2 and 1/4 cups all-purpose flour, Provides structure and tender crumb; spoon and level for accurate measurement.
• 2 teaspoons cornstarch, Keeps the cookies soft and slightly tender in the center.
• 1 teaspoon baking soda, Helps with gentle rise and light texture.
• 1/2 teaspoon salt, Balances sweetness; use table salt or fine sea salt.
• 2 cups crispy rice cereal, Adds crunchy texture and a cereal note that contrasts the marshmallows.
• 1 cup mini marshmallows, Creates gooey pockets inside the cookies when baked.
• 3/4 cup packed light or dark brown sugar, Adds moisture and a caramel-like depth; dark brown sugar will give a richer taste.
• 1/2 cup granulated sugar, Gives structure and a touch of crispness to the cookie edges.
• 1 large egg, Binds ingredients and contributes to structure.
• 1 large egg yolk, Adds extra richness and chewiness.
• 2 teaspoons pure vanilla extract, Rounds out the flavors with warm aromatics.
• Optional: flaky sea salt, for topping, Sprinkle after baking for a salty contrast to the sweet marshmallows.

Step-by-Step Instructions

1. Brown the butter: Melt the 1 cup unsalted butter in a skillet over medium heat, stirring constantly. Watch closely until the foam subsides and the milk solids turn a light to medium brown and smell nutty. Remove from heat and set aside to cool slightly. Tip: Transfer to a heatproof bowl to stop cooking once it reaches the right color. For pointers on working with browned butter in other recipes, see browned butter blondies.
2. Mix dry ingredients: In a large bowl, whisk together the 2 and 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
3. Fold in cereal and marshmallows: Gently fold 2 cups crispy rice cereal and 1 cup mini marshmallows into the dry mixture. Go slowly so the cereal and marshmallows stay intact and do not crush too much.
4. Whisk wet ingredients: In another bowl, whisk together the cooled browned butter, 3/4 cup packed brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 large egg yolk, and 2 teaspoons pure vanilla extract until smooth and slightly thickened.
5. Combine to form dough: Pour the wet mixture into the dry mixture and stir until a sticky dough forms. Scrape the bottom of the bowl to incorporate any flour pockets.
6. Portion and chill: Scoop 2 tablespoons of dough and roll into balls. Arrange the dough balls on a tray or baking sheet with space between them. Freeze for 1 hour to firm up the dough. Freezing helps the cookies hold shape during baking.
7. Preheat and prep pans: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
8. Bake: Place the frozen dough balls on the prepared baking sheets and bake for 14 to 15 minutes, until the tops are set and the edges are lightly browned.
9. Finish and cool: If desired, sprinkle with flaky sea salt while the cookies are still warm. Transfer cookies to a rack to cool. The marshmallows will be soft pockets inside once fully cooled.

Recipe Details

• Prep Time: 1 hour 20 minutes (includes 1 hour freezing)
• Cook Time: 14 to 15 minutes
• Total Time: Approximately 1 hour 34 minutes
• Servings: About 24 cookies (2 tablespoon dough per cookie)
• Calories: Approximately 175 calories per cookie

Tips, Storage & Variations

• Small tips: Let the browned butter cool slightly so it does not cook the eggs when combined. Use a cookie scoop for even-sized cookies.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week.
• Freezing: Freeze baked cookies between sheets of parchment in a sealed container for up to 3 months. Unbaked, frozen dough balls can be stored on a tray in the freezer for up to 3 months and baked from frozen, adding a minute or two if needed.
• Variations using existing ingredients: Use dark brown sugar instead of light for a deeper molasses flavor. Gently press a couple extra mini marshmallows onto the top of each dough ball before freezing for gooey marshmallow tops. A light sprinkle of flaky sea salt after baking enhances the contrast between sweet and salty. For a chocolate twist, pair these cookies with ideas inspired by chocolate marshmallow cookies without changing the given ingredient list.

FAQ

1. Can I use salted butter instead of unsalted butter?
   Yes, you can, but reduce or omit the added 1/2 teaspoon salt to avoid over-salting the dough.
2. Do the marshmallows melt completely during baking?
   No, mini marshmallows will soften and create soft pockets, but they will not disappear completely.
3. Why freeze the dough balls before baking?
   Freezing firms the dough so the cookies bake up thicker and the marshmallows stay more intact.
4. Can I make the dough ahead of time?
   Yes, form and freeze the dough balls and bake from frozen within 3 months for best quality.
5. Will the crispy rice cereal stay crunchy?
   Some crunch remains, though cereal softens slightly where it contacts the dough and marshmallows.
6. Can I use regular sized marshmallows?
   You can, but you may need to chop them and expect larger gooey pockets in the cookie.

People Also Ask

1. How do I brown butter without burning it?
   Cook over medium heat and stir constantly, watching for foam to subside and milk solids to turn light brown.
2. What makes marshmallow cookies chewy?
   Extra egg yolk and brown sugar help create a chewier texture, while marshmallows add soft pockets.
3. Can I skip the cornstarch?
   Cornstarch helps keep cookies tender; omitting it may make the texture slightly less soft.
4. Are these cookies good warm or at room temperature?
   Both. Warm makes the marshmallows softer, while room temperature lets them set into chewy pockets.
5. Can I add more cereal for extra crunch?
   Yes, gently fold in a bit more crispy rice cereal, but avoid adding too much or the dough may be dry.
6. Do I need to flatten the dough balls before baking?
   No, baking from frozen as round balls gives a nice domed cookie with tender centers.
7. How do I prevent marshmallows from burning on top?
   Keep mini marshmallows mixed into the dough rather than on top, or add any exposed marshmallows after most of the baking time.
8. Will these cookies spread a lot while baking?
   Freezing the dough limits spread, producing thicker cookies with soft centers.

Conclusion

I hope you enjoy making these Brown Butter Rice Cereal Marshmallow Cookies for cozy afternoons or festive gatherings. If you want a similar cereal-forward treat with gooey marshmallows, check this Marshmallow Crispy Cookies (Costco Copycat) recipe for inspiration. For another way to use browned butter with rice cereal, see this extra gooey take on Brown Butter Rice Crispy Treats. Please try the recipe, share how your batch turned out, and enjoy every warm, toasty bite.