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Marshmallow Crispy Cookies Recipe

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4.1 from 15 reviews

These Marshmallow Crispy Cookies combine the rich flavor of browned butter with the crunch of Rice Krispies and the sweetness of miniature marshmallows and toffee bits. Perfectly baked until golden brown and optionally topped with flaky sea salt, these cookies offer a delightful mix of textures and flavors in every bite.

Ingredients

Wet Ingredients

  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda

Mix-ins and Toppings

  • 1-1/2 cups Rice Krispies cereal
  • 2/3 cup miniature marshmallows
  • 1/2 cup toffee bits
  • Flaky sea salt, optional

Instructions

  1. Brown the butter: Place the butter in a small heavy saucepan and cook over medium heat until it turns golden brown and gives off a nutty aroma, about five to seven minutes. Watch carefully to avoid burning. Remove from heat and let it cool.
  2. Start the cookie dough: In a large bowl, beat together the browned butter, brown sugar, and sugar until well blended. Add the egg and vanilla extract, and beat on low speed until fully combined.
  3. Add the dry ingredients: In a separate bowl, mix the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring well after each addition.
  4. Incorporate mix-ins: Gently fold in the Rice Krispies cereal, miniature marshmallows, and toffee bits until evenly distributed throughout the dough.
  5. Bake the cookies: Preheat the oven to 350°F (177°C). Drop the dough by tablespoonfuls onto parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges.
  6. Cool and finish: Remove the cookies from the oven and transfer them to wire racks to cool completely. If desired, sprinkle with flaky sea salt before serving for an added burst of flavor.

Notes

  • Use unsalted butter to better control the salt level in the cookies.
  • Ensure the butter is browned properly to develop a rich, nutty flavor without burning.
  • Room temperature egg helps in better mixing and texture.
  • You can substitute toffee bits with chocolate chips or nuts for a variation.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://cookedbysarah.com/marshmallow-crispy-cookies-recipe/