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Brown Butter Rice Cereal Marshmallow Cookies

A comforting twist on classic cookies with nutty browned butter, crisp rice cereal, and gooey mini marshmallows.

Ingredients

Scale
  • 1 cup unsalted butter
  • 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
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • Optional: flaky sea salt for topping

Instructions

  1. Brown the butter: Melt the unsalted butter in a skillet over medium heat, stirring constantly until the milk solids turn a light to medium brown. Remove from heat and set aside to cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined.
  3. Fold in cereal and marshmallows: Gently fold the crispy rice cereal and mini marshmallows into the dry mixture, being careful not to crush them.
  4. Whisk wet ingredients: In another bowl, whisk together the cooled browned butter, brown sugar, granulated sugar, egg, egg yolk, and 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.
  6. Portion and chill: Scoop 2 tablespoons of dough and roll into balls. Freeze for 1 hour to firm up the dough.
  7. Preheat and prep pans: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Bake: Place the frozen dough balls on the baking sheets and bake for 14 to 15 minutes until set and lightly browned.
  9. Finish and cool: If desired, sprinkle with flaky sea salt while warm and transfer cookies to a rack to cool.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week.

Nutrition

Keywords: cookies, brown butter, marshmallows, dessert, baking