As I stood in my kitchen, the warm, nutty aroma of browning butter filled the air, instantly whisking me back to my childhood. That’s the magic behind these Brown Butter Marshmallow Crispy Cookies, a delightful twist on the classic treat that can transport you to your favorite Costco aisle with just one bite. These cookies balance a crispy texture from rice krispies with chewy mini marshmallows, all wrapped in a rich, caramel-flavored dough. They’re not only simple to make, with no chilling time required, but they also allow for gluten-free substitutions, making them a true crowd-pleaser for everyone. Whether you’re looking for an indulgent treat or a way to satisfy your sweet tooth without the fast-food run, these marshmallow crispy cookies might just become your new favorite. Curious to see how easy they are to whip up? Let’s dive into the recipe!
Why Are These Cookies a Must-Try?
Irresistible Flavor: The blend of brown butter and mini marshmallows creates a rich flavor profile that elevates this classic treat.
Easy to Make: With no chilling required, these cookies are perfect for busy nights or last-minute cravings.
Customizable: Want a twist? Substitute mini marshmallows with chocolate chips for a gooey delight or explore gluten-free options.
Nostalgic Crunch: Each bite delivers the beloved crunch of rice krispies, reminiscent of childhood treats while adding sophistication.
Perfect for Sharing: Whether at a gathering or just because, these cookies are sure to impress friends and family, making every moment sweeter!
Get ready to enjoy these Marshmallow Crispy Cookies that taste just like a dream!
Marshmallow Crispy Cookies Ingredients
For the Cookie Dough
• Salted Butter – Adds richness and flavor; can be substituted with 7 tablespoons of melted butter if preferred.
• Brown Sugar – Provides moisture and a hint of caramel flavor.
• Granulated Sugar – Sweetens the dough perfectly for that delightful bite.
• Egg – Binds the ingredients together while adding moisture.
• Vanilla – Enhances overall flavor; using vanilla paste adds extra depth.
• Baking Soda – Helps the cookies rise slightly for a better texture.
• Salt – Balances sweetness and enhances overall flavor.
• All-Purpose Flour – Gives structure to the cookies; can be substituted with a gluten-free 1:1 flour if desired.
For the Crispy and Chewy Texture
• Rice Krispie Cereal – Adds crunchiness; ensure a gluten-free variety if needed.
• Mini Marshmallows – Introduce chewy texture and sweetness; can be substituted with chocolate chips for a fun variation.
For the Finishing Touch
• Flaked Salt – Sprinkled on top for enhanced flavor and visual appeal.
These Marshmallow Crispy Cookies are sure to delight, offering a deliciously nostalgic treat that’s easy to make!
Step‑by‑Step Instructions for Marshmallow Crispy Cookies
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) while lining a baking sheet with parchment paper. This preparation is crucial for achieving perfectly baked marshmallow crispy cookies. As the oven heats up, gather all your ingredients and tools, so everything is ready for a smooth baking experience.
Step 2: Brown the Butter
In a medium saucepan, melt ½ cup of salted butter over medium heat, stirring frequently. Watch as it turns golden brown and starts to emit a nutty aroma, which takes about 5-7 minutes. Once browned, remove the saucepan from heat and allow it to cool for about 10 minutes while you prepare the next steps.
Step 3: Mix Sugars with Butter
In a large mixing bowl, combine the cooled brown butter with both brown and granulated sugars. Use a hand mixer on low speed to blend the mixture until it’s smooth and creamy, which should take around 30 seconds. The mixture should be glossy and well-combined before proceeding to the next step.
Step 4: Add Egg and Vanilla
Crack in one large egg and add a splash of vanilla extract to the sugar-butter mixture. Continue mixing on low for another 30 seconds until everything is fully integrated. The mixture should look airy and light, giving your marshmallow crispy cookies a delightful texture.
Step 5: Incorporate Dry Ingredients
Gradually sift in the baking soda, salt, and all-purpose flour while mixing gently on low speed. Take care not to overmix; just blend until the dry ingredients are incorporated, which should take about 20 seconds. Your dough will start taking shape and be ready for the delicious add-ins.
Step 6: Fold in Crispy Elements
Using a spatula, carefully fold in the rice krispie cereal, ensuring each piece is coated in the dough. Follow this by adding the mini marshmallows, mixing gently until evenly distributed. The goal is to achieve a cohesive dough where the crispy and chewy textures come together beautifully.
Step 7: Scoop and Shape Dough
Using a large cookie scoop, place dough balls onto the lined baking sheet, spacing them about 2 inches apart. Aim for 4-5 cookies per sheet to allow for spreading during baking. This allows your marshmallow crispy cookies to expand nicely while still providing a chewy center.
Step 8: Bake to Perfection
Pop the baking sheet into your preheated oven and bake for 10–13 minutes, or until the edges are lightly golden and the centers look set but still soft. Keep a close eye on them to avoid overbaking, as you want that perfect chewy texture at the core.
Step 9: Finish with Flaked Salt
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. While they’re still warm, sprinkle flaked salt on top for an extra flavor boost. The sweetness of the cookies paired with the saltiness creates a delightful contrast that’s sure to impress!
What to Serve with Brown Butter Marshmallow Crispy Cookies
These delightful treats are perfect for creating an unforgettable treat experience that delights the senses and satisfies cravings.
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Iced Coffee: The rich flavors of brown butter in the cookies pair perfectly with a brisk iced coffee, enhancing the dessert experience.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream serves as a sweet, cool contrast to the warm, chewy cookies, creating a decadent dessert.
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Fresh Fruit Salad: A vibrant fruit salad adds brightness and fresh flavors, balancing the sweetness of the cookies while adding a crunchy texture.
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Chocolate Dipped Strawberries: These sweet treats fulfill the chocolate craving and offer a romantic touch, perfect for sharing with loved ones.
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Milkshake: A thick, chocolate milkshake complements the cookies’ flavors wonderfully, inviting a nostalgic and indulgent experience with every sip!
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Chai Tea: Warm, spiced chai tea enhances the buttery richness of the cookies and brings comforting warmth to your dessert table.
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Caramel Sauce: Drizzling warm caramel sauce atop your cookies introduces a rich, buttery flavor and creates a truly luxurious experience.
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Gourmet Hot Cocoa: A mug of rich, creamy hot cocoa beckons on chilly days, making it an irresistible pairing with the crispy, chewy treats.
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Cheesecake Bites: Mini cheesecake bites offer a rich and tangy contrast to the sweetness of the cookies, adding a delightful variety to your dessert spread.
Expert Tips for Marshmallow Crispy Cookies
Measure with Care: Accurate measurement of flour is essential; lightly spoon it into your measuring cup to avoid packing and ensure the perfect dough consistency.
No Overmixing: Mix the wet and dry ingredients just until combined. Overmixing can lead to tough cookies that lack the desired chewy texture.
Brown Butter Ahoy: Keep a close eye on the butter while browning; burnt butter ruins the rich flavor and can affect the overall success of your marshmallow crispy cookies.
Chill If Needed: If your dough feels too sticky, chill it for about an hour. This helps prevent spreading during baking and ensures a perfect shape.
Customize as Desired: Feel free to swap mini marshmallows with chocolate chips for a delicious variation or use gluten-free rice krispies to accommodate dietary preferences.
How to Store and Freeze Marshmallow Crispy Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This keeps them fresh while maintaining their chewy texture.
Fridge: For extended freshness, you can refrigerate the cookies for up to a week. Just be sure to use a sealed container to avoid drying them out.
Freezer: Freeze cookies for up to 2-3 months. Place them in a single layer on a baking sheet to freeze individually before transferring them to a zip-top bag or airtight container.
Cookie Dough Storage: If you prefer to bake fresh cookies later, freeze cookie dough balls for up to 3 months. Simply scoop and flash freeze before storing them, allowing you to bake as many cookies as you crave whenever the mood hits!
Marshmallow Crispy Cookies Variations
Feel free to mix things up with these delightful variations that could elevate your cookie experience to new heights!
- Gluten-Free: Use a gluten-free 1:1 flour and ensure your rice krispies are gluten-free for everyone to enjoy these tasty treats.
- Chocolate Chip Twist: Substitute mini marshmallows with chocolate chips for a gooey, melt-in-your-mouth cookie experience. Each bite will be rich and chocolatey, perfect for chocolate lovers!
- Nutty Addition: Fold in a handful of chopped nuts like walnuts or pecans for added crunch and flavor. This not only provides a great texture contrast but also complements the buttery flavor beautifully.
- Butterscotch Delight: Mix in butterscotch chips alongside mini marshmallows for a sweet and buttery flavor explosion. This subtle twist adds a unique taste that’s hard to resist.
- Spiced-Up Dough: Add a dash of cinnamon or nutmeg to the dough for a warm, comforting flavor that pairs wonderfully with the brown butter. It’s a fantastic way to cozy up the recipe for autumn or winter.
- Loaded Cookies: Create a loaded version by incorporating mini chocolate chips and additional marshmallows. The more, the merrier! You’ll have a cookie that’s bursting with flavors in every single bite.
- Sea Salt Caramel: Drizzle with salted caramel sauce right after baking for a decadent touch that brings out the sweetness of the cookies while accentuating the flaked salt on top.
- Mallow Fluff Surprise: Swap the mini marshmallows for marshmallow fluff for an ultra-sweet, gooey texture that makes these cookies incredibly indulgent and unique.
If you’re eager for other sweet inspirations, try these delightful Marshmallow Brownies Fudgy or classically chewy Twix Cookies Chewy. Happy baking!
Make Ahead Options
These Brown Butter Marshmallow Crispy Cookies are perfect for meal prep, allowing you to enjoy the sweetness of homemade treats without the last-minute rush! You can prepare the cookie dough up to 24 hours in advance; simply mix the ingredients as directed, then cover and refrigerate the dough. This method allows the flavors to meld beautifully, enhancing the overall taste. When you’re ready to bake, scoop the dough onto baking sheets, allowing a little extra time (about 1-2 minutes) for baking, as cold dough may require it. Also, if you’d like to freeze the dough, you can roll it into balls and freeze for up to 3 months; just bake straight from frozen, adding a few minutes to the bake time for perfectly chewy cookies. Enjoy hassle-free homemade decadence!
Marshmallow Crispy Cookies Recipe FAQs
How do I select the right marshmallows for these cookies?
Absolutely! Opt for mini marshmallows that are fresh and soft, avoiding any that have dark spots or a tough texture. If you’re going for gluten-free, make sure you check the packaging to ensure they meet your dietary needs, as some brands may contain gluten-based additives.
How should I store these cookies?
To keep your marshmallow crispy cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Just remember to seal the container tightly to prevent them from drying out!
Can I freeze these cookies?
Absolutely! You can freeze your baked marshmallow crispy cookies for up to 2-3 months. To do this, place them in a single layer on a baking sheet until they’re frozen solid. Afterward, transfer them to a zip-top bag or airtight container for easy access later. You can even freeze the cookie dough! Just scoop the dough into balls, flash freeze them, and store in the same way.
What should I do if my cookie dough is too sticky?
If you find your dough is excessively sticky, don’t worry—this can happen! Just chill the dough in the refrigerator for about an hour. This will firm it up, making it easier to scoop and bake without excessive spreading. If you want thicker cookies, consider adding an extra 2 tablespoons of flour.
Are there any allergy considerations with these cookies?
Yes! If you’re making these cookies for someone with dietary restrictions, make sure to use gluten-free rice krispies and flour. Always double-check the ingredient labels of both the marshmallows and any substitutions you make to avoid any allergic reactions.
Can I use different types of ingredient substitutions?
Very! You can easily swap out mini marshmallows for chocolate chips or even dried fruit for a different flavor profile. If you are looking to make them vegan, substitute the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use vegan butter. Each variation can bring a unique twist to your marshmallow crispy cookies!
Marshmallow Crispy Cookies That Taste Like a Dream
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) while lining a baking sheet with parchment paper.
- In a medium saucepan, melt ½ cup of salted butter over medium heat, stirring frequently for about 5-7 minutes until golden brown.
- Combine the cooled brown butter with both brown and granulated sugars in a large mixing bowl and blend until smooth and creamy.
- Add one large egg and a splash of vanilla extract to the sugar-butter mixture and mix until fully integrated.
- Gradually sift in baking soda, salt, and flour, mixing gently until incorporated of about 20 seconds.
- Fold in rice krispie cereal and mini marshmallows until evenly distributed.
- Using a cookie scoop, place dough balls onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-13 minutes, until edges are lightly golden and centers look set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack and sprinkling flaked salt on top.