“Wait, did you just make cookies from scratch in under 30 minutes?” That’s the reaction I crave when I present my Brown Butter Marshmallow Crispy Cookies, a sweet tribute to those iconic treats from Costco. With a perfectly chewy texture, made even better by the nutty richness of brown butter, these cookies redefine what it means to enjoy a homemade dessert. They come together in a jiffy, with no chilling required, making them the perfect option for those spontaneous sweet cravings or last-minute gatherings. Plus, they pack a satisfying crunch from the crispy rice cereal with gooey bursts of mini marshmallows in every bite! Ready to bring a little magic into your kitchen? Let’s dive into this easy recipe, and I promise you won’t be able to resist sneaking a few right off the baking sheet!
Why are these cookies a must-try?
Quick and Easy: With no chilling required, these Brown Butter Marshmallow Crispy Cookies can be whipped up in under 30 minutes, perfect for busy bakers craving a sweet treat.
Irresistible Flavor: The nutty, rich taste of brown butter combined with sugary mini marshmallows creates an explosion of flavor that will leave everyone wanting more.
Delightful Texture: Enjoy the perfect harmony of crispy rice cereal and chewy marshmallows, making each bite a delightful experience reminiscent of loved childhood treats.
Versatile Fun: Want to mix it up? Substitute chocolate chips or dried fruit for a unique twist, ensuring there’s a cookie for everyone’s taste.
Crowd-Pleasing Appeal: Whether it’s a last-minute gathering or a cozy night in, these cookies are sure to impress your family and friends! If you love delicious cookies, you might also want to check out my Mouth Butter Cookies or Lemon Meltaway Cookies.
Marshmallow Crispy Cookies Ingredients
• Here’s everything you’ll need to whip up these delightful Marshmallow Crispy Cookies!
For the Dough
- Salted Butter – Provides richness and enhances the buttery flavor; unsalted butter can be used if preferred, just adjust the salt.
- Brown Sugar – Adds moisture and deep caramel flavor; you can swap part for coconut sugar for a fun twist.
- Granulated Sugar – Essential for sweetness and texture; no substitutions recommended here.
- Egg – Acts as a binding agent; use a flax egg for a tasty vegan alternative.
- Vanilla Extract – Boosts flavor; consider vanilla paste for a more intense taste.
- Baking Soda – Vital for helping the cookies rise; no substitutions suggested.
- Salt – Balances the sweetness; sea salt is perfect for a gourmet touch.
- All-Purpose Flour – Provides much-needed structure; opt for gluten-free flour if you prefer.
For the Crispy Add-ins
- Rice Krispie Cereal – Adds a delightful crunch; feel free to use any crispy rice cereal you have on hand.
- Mini Marshmallows – Offer chewiness and sweetness; chocolate chips are a great substitute if desired.
For the Topping
- Flaked Salt – Enhances flavor and adds a lovely texture; feel free to omit if you want a sweeter cookie.
Step‑by‑Step Instructions for Brown Butter Marshmallow Crispy Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it warms up, line a baking sheet with parchment paper to ensure your Brown Butter Marshmallow Crispy Cookies don’t stick and bake evenly. A well-prepared baking sheet will make the cookie-making process smoother as we move forward.
Step 2: Brown the Butter
In a medium saucepan over medium heat, melt ½ cup of salted butter until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Stir constantly to prevent burning, as the butter can quickly transition from perfect to overdone. Once browned, remove from the heat and let it cool for about 10 minutes.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the cooled brown butter with ½ cup of brown sugar and ¼ cup of granulated sugar. Add in one large egg and 1 teaspoon of vanilla extract. Use a hand mixer on low speed to blend until smooth and creamy, ensuring all ingredients are fully incorporated before moving on.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 ½ cups of all-purpose flour. Gradually add the dry mixture to the wet ingredients, mixing gently with a spatula. Be careful not to overmix, as this can affect the texture of your delicious Marshmallow Crispy Cookies.
Step 5: Fold in Add-ins
Once the dough is combined, gently fold in 2 cups of Rice Krispie cereal and 1 cup of mini marshmallows. Ensure all add-ins are evenly distributed throughout the dough, creating a delightful mix of chewy marshmallows and crispy texture, characteristic of these cookies.
Step 6: Shape the Cookies
Using a 3-tablespoon cookie scoop, portion out the dough onto the lined baking sheet, spacing them about 2 inches apart to allow for spreading. This means your Brown Butter Marshmallow Crispy Cookies will have room to grow in the oven, achieving that perfect shape.
Step 7: Bake the Cookies
Once your cookies are shaped, place the baking sheet in the preheated oven. Bake for 10-13 minutes, keeping an eye on them. They should have lightly golden edges but a slightly soft center, ensuring that they remain chewy and delicious.
Step 8: Cool and Serve
Remove the baking sheet from the oven and sprinkle the warm cookies with a touch of flaked salt for added flavor. Let them cool slightly on the sheet for about 5 minutes before transferring to a wire rack to cool completely. Get ready to indulge in your homemade Brown Butter Marshmallow Crispy Cookies!
What to Serve with Brown Butter Marshmallow Crispy Cookies
Indulging in freshly baked cookies is a joyful experience, and pairing them with delightful sides elevates the moment even further.
- Classic Milk: A glass of cold milk enhances the sweet, rich flavors of the cookies, perfect for dunking!
- Coffee or Espresso: The deep flavors of a strong brew provide a lovely contrast, making each bite even more satisfying.
- Ice Cream Scoop: Serving these cookies alongside vanilla ice cream transforms dessert into a creative mix of textures and temperatures.
- Fruit Salad: A refreshing bowl of mixed fruits cuts through the sweetness, adding a bright, juicy element to the meal.
- Chocolate Sauce Drizzle: A sweet drizzle brings an extra layer of indulgence, making your cookies feel even more gourmet.
- Chewy Brownies: Pairing these cookies with fudgy brownies creates a rich dessert spread that’s guaranteed to please any crowd.
- Peanut Butter Cups: For an irresistible treat, serve with mini peanut butter cups for a delightful contrast of flavors and textures.
- Homemade Hot Chocolate: Cozying up with a warm, creamy hot chocolate makes for a perfectly sweet afternoon or evening delight.
- Salted Caramel Sauce: Drizzle this luscious sauce over the cookies for an extra touch of indulgence that complements their chewy goodness perfectly.
How to Store and Freeze Marshmallow Crispy Cookies
Room Temperature: Store these cookies in an airtight container at room temperature for up to 2-3 days to maintain their chewy and crispy texture.
Fridge: For prolonged freshness, you can keep them in the refrigerator for up to a week, but be aware that refrigeration may slightly alter their texture.
Freezer: Freeze the cookies in a single layer on a baking sheet before transferring to a freezer bag or airtight container; they’ll stay fresh for 2-3 months.
Reheating: When you’re ready to enjoy frozen cookies, reheat them in a preheated oven at 325°F for 5-7 minutes or until warmed through, to bring back their gooey marshmallow goodness.
Make Ahead Options
These Brown Butter Marshmallow Crispy Cookies are perfect for meal prep, allowing you to enjoy homemade flavors without the last-minute hassle! You can prepare the cookie dough up to 3 days in advance by mixing all the ingredients (excluding the mini marshmallows and Rice Krispies), then refrigerate it in an airtight container. To maintain quality, avoid adding the marshmallows until you’re ready to bake; this prevents them from becoming too sticky. When you’re ready to indulge, simply fold in the Rice Krispies and marshmallows, scoop onto a baking sheet, and bake as directed. You’ll have warm, fresh cookies in no time, making your busy weeknights a little sweeter!
Marshmallow Crispy Cookies Variations
Feel free to play with these cookies! Each variation adds a unique twist, giving you even more reasons to love this delightful treat.
Dairy-Free: Use coconut oil instead of butter for a vegan-friendly option, ensuring a lovely texture and rich flavor.
Gluten-Free: Swap all-purpose flour for a gluten-free blend, allowing everyone to enjoy these crispy delights without worry.
Nutty Twist: Replace half of the all-purpose flour with almond flour to introduce a nutty flavor, complementing the sweetness beautifully.
Flavorful Add-Ins: Toss in some chopped nuts or toffee bits for an extra crunchy texture and sweet burst in every bite. A sprinkle of cinnamon can also enhance the flavor!
Choco-Mallow: Substitute mini marshmallows with semi-sweet or dark chocolate chips for a chocolate lover’s version that’s rich and utterly indulgent.
Crispy Kick: Add a pinch of cayenne pepper for a subtle heat that plays off the sweetness, creating a unique flavor experience that keeps you guessing!
Oatmeal Crunch: Mix in some oats along with the Rice Krispie cereal for a heartier cookie, combining chewy and crispy textures.
Gourmet Touch: Drizzle with caramel or melted chocolate after baking for a decadent finishing touch that transforms these cookies into a show-stopper.
These variations not only enhance the flavor but can also cater to different dietary preferences, making them perfect for any gathering. If you’re looking for more delightful cookie ideas, don’t forget to check out my Mexican Wedding Cookies and try out my scrumptious Crispy Goat Cheese Stuffed Olives as an appetizer!
Expert Tips for Marshmallow Crispy Cookies
- Brown Butter Perfection: Watch the butter closely while browning; it can go from nutty and fragrant to burned very quickly if unattended.
- Choose Your Cereal: Experiment with different crispy rice cereals to add unique textures, but avoid soggy cereals for the best Marshmallow Crispy Cookies.
- Measure Flour Accurately: Spoon and level your flour instead of scooping directly from the bag to avoid dense cookies. Accurate measurements make all the difference!
- Don’t Overbake: Pull the cookies out of the oven when the edges are golden but the centers are still soft to maintain that delightful chewiness.
- Use Fresh Ingredients: Ensure your baking soda and marshmallows are fresh for optimal flavor and texture—old ingredients can compromise your final result.
Brown Butter Marshmallow Crispy Cookies Recipe FAQs
How do I choose the right butter for these cookies?
Absolutely! I recommend using salted butter for that rich, buttery flavor, which enhances the overall taste of your Brown Butter Marshmallow Crispy Cookies. If you prefer unsalted, simply adjust the salt added in the recipe accordingly to maintain the balance of flavors.
What’s the best way to store these cookies?
To keep those scrumptious cookies at their best, store them in an airtight container at room temperature for about 2-3 days. They stay soft and chewy, but if you want them to last longer, you can refrigerate them for up to a week.
Can I freeze these cookies for later?
Very much so! Freezing is a great option. After baking, allow the cookies to cool completely, then place them in a single layer on a baking sheet and freeze for about 1 hour. Transfer the frozen cookies into a freezer bag or airtight container. They can be stored for 2-3 months!
What if my cookies turn out too hard or dry?
If your cookies are too hard, it likely means they were overbaked. Always keep an eye on them in the oven, and take them out when they have lightly golden edges but a slightly soft center. If you find yourself with a batch that has already cooled down and is too hard, try reheating them in the oven at 325°F for a few minutes to bring back some softness!
Are these cookies suitable for people with allergies?
It’s always a good idea to check! The Brown Butter Marshmallow Crispy Cookies contain butter, eggs, and wheat, which can be allergens for some people. For a vegan option, you can replace the egg with a flax egg, and for gluten-free cookies, opt for gluten-free flour. Just make sure to check the labels on any substitute ingredients like marshmallows as well.
What happens if I want to make these cookies extra thick?
If thicker cookies are what you’re after, just add about 2 tablespoons more flour to the dough. Mix gently to incorporate the added flour without overdoing it, and you’ll have a delightful thick cookie that’s still chewy!
Brown Butter Marshmallow Crispy Cookies You'll Adore
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan, melt ½ cup salted butter over medium heat until golden brown, about 5-7 minutes.
- Combine the cooled brown butter with ½ cup brown sugar and ¼ cup granulated sugar in a large mixing bowl.
- Add the egg and 1 teaspoon vanilla extract; blend until smooth and creamy.
- In a separate bowl, whisk together 1 teaspoon baking soda, ½ teaspoon salt, and 1 ½ cups flour.
- Gradually add the dry mixture to the wet ingredients, mixing gently with a spatula.
- Fold in 2 cups Rice Krispie cereal and 1 cup mini marshmallows until evenly distributed.
- Scoop 3-tablespoon portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-13 minutes until edges are golden and centers are slightly soft.
- Remove from oven, sprinkle with flaked salt, and cool on the sheet for 5 minutes before transferring to a wire rack.
