Brown Butter Marshmallow Crispy cookies that wow your tastebuds are a delightful twist on a classic treat. These cookies combine the richness of brown butter with gooey marshmallows and crispy rice cereal for a comforting dessert. If you’re looking to impress friends or simply satisfy your sweet tooth, this recipe is your answer. Get ready to indulge in these homemade delights!
Why You’ll Love This Brown Butter Marshmallow Crispy
These cookies are not just any treats; they’re a celebration of flavor and texture. First, the addition of brown butter elevates the taste, creating a nutty richness that’s hard to resist. Second, the gooey marshmallows offer a delightful chewiness, making each bite an experience. Third, the crispy rice cereal provides the signature crunch that adds a delightful contrast. These cookies are also quick to prepare, taking only about 38 minutes from start to finish, making them perfect for any occasion. Additionally, they are vegetarian-friendly, making them suitable for many diets. Plus, kids adore them, making them a hit for family gatherings!
Ingredients for Brown Butter Marshmallow Crispy
Gather these items:
- 7 tablespoons Salted Butter (Can substitute with regular melted butter.)
- 3/4 cup Brown Sugar (No substitution suggested.)
- 1/4 cup Granulated Sugar (No substitution suggested.)
- 1 large Egg (Use room temperature eggs for best results.)
- 1 teaspoon Vanilla Extract (Vanilla paste can also be used.)
- 1/2 teaspoon Baking Soda (An essential leavening agent for texture.)
- 1/4 teaspoon Salt (Adjust based on dietary preferences.)
- 2 cups All-Purpose Flour (Can use gluten-free 1:1 flour.)
- 3 cups Rice Krispie Cereal (Provides the signature crunch.)
- 2 cups Mini Marshmallows (Can omit or swap with chocolate chips.)
- to taste Flaked Salt (Optional for topping to enhance flavor.)
How to Make Brown Butter Marshmallow Crispy Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Melt the salted butter in a medium saucepan over medium heat until it turns golden brown, about 5-7 minutes.
- Step 3: Combine the cooled brown butter with brown sugar and granulated sugar in a large bowl and mix until smooth and creamy.
- Step 4: Add one egg and vanilla extract to the sugar mixture and mix until just combined.
- Step 5: Gently fold in baking soda, salt, and all-purpose flour until no flour streaks remain visible.
- Step 6: Incorporate the rice krispies and mini marshmallows, ensuring even distribution.
- Step 7: Scoop generous balls of dough onto the prepared baking sheet, leaving space between each.
- Step 8: Bake for 10-13 minutes until edges are lightly golden and centers are soft.
- Step 9: Sprinkle flaked salt on top while cookies are still warm and let cool before serving.
Pro Tips for the Best Brown Butter Marshmallow Crispy
Keep these in mind:
- Let the brown butter cool slightly before mixing with sugars to avoid cooking the egg.
- For a denser cookie, chill the dough for 30 minutes before baking.
- Use fresh mini marshmallows for extra gooeyness.
Best Ways to Serve Brown Butter Marshmallow Crispy
These cookies are perfect on their own or can be paired with a scoop of vanilla ice cream for an indulgent dessert. You can also serve them alongside a glass of cold milk for a classic treat. They are fantastic for parties, and kids adore them, making them a great choice for birthday celebrations or school events.
How to Store and Reheat Brown Butter Marshmallow Crispy
Once cooled, store these cookies in an airtight container at room temperature for up to a week. If you’d like to enjoy them warm later, simply pop them in the microwave for 10-15 seconds. Meal prepping these cookies is easy; just make the dough in advance and freeze it. When ready, bake them fresh!
Frequently Asked Questions About Brown Butter Marshmallow Crispy
What’s the secret to perfect Brown Butter Marshmallow Crispy?
The secret lies in browning the butter, which enhances the flavor and adds a nutty richness that elevates these cookies above traditional recipes.
Can I make Brown Butter Marshmallow Crispy ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for longer storage. Bake them fresh when you’re ready!
How do I avoid common mistakes with Brown Butter Marshmallow Crispy?
To avoid overbaking, keep an eye on the cookies and remove them when the edges are just golden. They will continue to cook slightly as they cool.
Variations of Brown Butter Marshmallow Crispy You Can Try
If you want to mix things up, consider adding chocolate chips or nuts to the dough for extra flavor. You could also try using different cereals like Cocoa Krispies for a chocolatey twist. Another variation is to make them into bars instead of cookies by pressing the dough into a baking dish and cutting them into squares after baking.
For more delicious dessert ideas, check out our desserts category or try making easy cinnamon rolls for a sweet breakfast treat. If you’re interested in learning more about the benefits of brown butter, we’ve got you covered!
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Brown Butter Marshmallow Crispy Cookies That Delight
- Total Time: 38 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Brown Butter Marshmallow Crispy Cookies that Wow Your Tastebuds. Discover the magic of brown butter in these nostalgic cookies, a cozy twist on classic Rice Krispie treats.
Ingredients
- 7 tablespoons Salted Butter (Can substitute with regular melted butter.)
- 3/4 cup Brown Sugar (No substitution suggested.)
- 1/4 cup Granulated Sugar (No substitution suggested.)
- 1 large Egg (Use room temperature eggs for best results.)
- 1 teaspoon Vanilla Extract (Vanilla paste can also be used.)
- 1/2 teaspoon Baking Soda (An essential leavening agent for texture.)
- 1/4 teaspoon Salt (Adjust based on dietary preferences.)
- 2 cups All-Purpose Flour (Can use gluten-free 1:1 flour.)
- 3 cups Rice Krispie Cereal (Provides the signature crunch.)
- 2 cups Mini Marshmallows (Can omit or swap with chocolate chips.)
- to taste Flaked Salt (Optional for topping to enhance flavor.)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the salted butter in a medium saucepan over medium heat until it turns golden brown, about 5-7 minutes.
- Combine the cooled brown butter with brown sugar and granulated sugar in a large bowl and mix until smooth and creamy.
- Add one egg and vanilla extract to the sugar mixture and mix until just combined.
- Gently fold in baking soda, salt, and all-purpose flour until no flour streaks remain visible.
- Incorporate the rice krispies and mini marshmallows, ensuring even distribution.
- Scoop generous balls of dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-13 minutes until edges are lightly golden and centers are soft.
- Sprinkle flaked salt on top while cookies are still warm and let cool before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
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