Description
A buttery, brown-butter cookie studded with Rice Krispies and chewy mini marshmallows. Thin, crunchy at the edges, gooey in the middle — no chilling needed and super quick to pull together.
Ingredients
Scale
- ½ cup (113.5 g) salted butter
- ¾ cup (165 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla (vanilla paste works great here)
- ½ teaspoon baking soda
- ¾ teaspoon fine salt
- 1 cup (140 g) all-purpose flour
- 1½ cups (43 g) Rice Krispies cereal
- ⅔ cup (30 g) mini marshmallows
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Brown the butter: melt the butter in a light-colored saucepan over medium heat. Let it foam, then keep cooking while stirring until it turns a warm amber color and gives off a toasty, nutty aroma. Watch closely — it changes quickly. Pour the browned butter into a heatproof bowl and chill briefly (about 8–12 minutes) so it cools but remains pourable.
- In a medium bowl whisk the cooled browned butter with both sugars until smooth. Add the egg and vanilla and mix on low just until combined.
- Add the baking soda, salt, and flour and fold in gently until the dough comes together. Avoid overmixing.
- Fold in the Rice Krispies, then gently fold in the mini marshmallows. The marshmallows will soften — handle the dough with care.
- Using a 3-tablespoon scoop (or spoon), portion dough into large balls and place them spaced well on the prepared sheet (4–5 per sheet works well since these spread).
- Bake 10–13 minutes, until the edges are lightly golden but the centers still look a tad soft. Don’t overbake if you want that chewy center. Immediately sprinkle each warm cookie with flaky sea salt.
- Let cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- These cookies are intentionally thin and buttery. If you prefer a thicker cookie, add 2 tablespoons more flour.
- Measuring by weight yields the most consistent results — grams are more precise, especially for flour. If you use cups, spoon the flour into the cup and level it rather than scooping.
- If you’re in a hurry, you can skip cooling the browned butter long; just don’t use it piping hot or it will melt the marshmallows too much.
- Store baked cookies in an airtight container at room temperature for 2–3 days. Dough balls can be frozen and baked from frozen (add a couple minutes to baking time).
Nutrition
- Calories: 202kcal
- Sugar: 22g
- Sodium: 261mg
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 33mg