Description
These Brown Butter Crispy Marshmallow Cookies capture everything we love about the Costco version—chewy, rich, gooey, crispy edges—but even better and from your own kitchen.
Ingredients
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1 cup salted butter
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1 1/4 cup brown sugar
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3/4 cup granulated sugar
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2 large egg, room temperature
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2 teaspoon vanilla (vanilla paste is AMAZING here)
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1 teaspoon baking soda
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3/4 teaspoon salt
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2 cup all-purpose flour
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3 cups Rice Krispie cereal
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1 1/3 cup (heaping cup) mini marshmallows
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Flaked sea salt for topping (if desired)
Instructions
Add your butter to a small saucepan and melt it over medium heat. Keep cooking, swirling occasionally, until it turns golden brown and smells nutty and caramel-like. Remove from heat and let it cool (place in freezer for 8-10 min).
In a mixing bowl, stir together the brown sugar, granulated sugar, and brown butter. Mix until smooth and glossy.
Beat in the egg and vanilla extract (or paste!) until fully combined.
Sprinkle in the flour, baking soda, and salt. Mix just until the dough comes together—don’t overdo it.
Gently stir in the Rice Krispies and mini marshmallows. It’s okay if some marshmallows peek out—those caramelize beautifully in the oven. The dough will be pretty stiff.
Scoop the dough onto a parchment-lined baking sheet. Press a few extra marshmallows on top (optional but highly recommended!) and sprinkle lightly with flaked salt.
Bake at 350°F (175°C) for 9–11 minutes, or until the edges are lightly golden and the centers look just set. Let them cool on the pan to finish firming up.
Notes
Storage
These cookies stay soft for 3–4 days in an airtight container…but good luck not eating them all in 24 hours. They also freeze beautifully (both baked and unbaked!).