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–+ servings
Marshmallow Crispy Cookies

Brown Butter Marshmallow Crispy Cookies You'll Crave Daily

Irresistible marshmallow crispy cookies combining crunchy rice krispies and a buttery twist, perfect for nostalgic cravings.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup salted butter can use unsalted with pinch of salt
  • 1 cup brown sugar coconut sugar can be used
  • 1/2 cup granulated sugar no known substitutes
  • 1 large egg flaxseed egg for vegan option
  • 1 teaspoon vanilla extract vanilla paste is robust alternative
  • 1 teaspoon baking soda no substitutes recommended
  • 1/4 teaspoon salt adjust according to taste
  • 1 cup all-purpose flour gluten-free 1:1 blend works well
For Crunch and Chew
  • 3 cups rice krispies cereal opt for gluten-free version if needed
  • 2 cups mini marshmallows freeze them before adding to reduce melting
For Finishing Touch
  • 1 teaspoon flaked salt sprinkle on top after baking

Equipment

  • Baking sheet
  • Mixing Bowl
  • Saucepan
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Freeze the mini marshmallows for about 15 minutes to prevent melting during baking.
  3. In a medium saucepan, heat ½ cup salted butter over medium heat until golden brown.
  4. In a large bowl, combine the cooled brown butter with brown sugar and granulated sugar, then beat in the egg and vanilla extract.
  5. Gradually mix in the baking soda, salt, and sifted all-purpose flour until combined.
  6. Fold in the rice krispies cereal and frozen mini marshmallows.
  7. Scoop the dough onto the lined baking sheet, leaving 2 inches of space between each scoop.
  8. Bake for 10-13 minutes until edges are golden brown, then sprinkle with flaked salt.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 20mgSugar: 9gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, watch the butter carefully while browning and consider refrigerating the dough for 15 minutes before baking.

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