These chewy brown butter marshmallow crispy cookies are packed with toasted, nutty flavor and bursts of melted marshmallow in every bite. The crispy rice cereal adds that nostalgic crunch you remember from childhood treats, but wrapped up in a soft, golden cookie.
I first tried browning butter for cookies after my friend Jackeline raved about how it transformed her Chocolate Coconut Cupcakes, and I've been hooked ever since. These cookies come together with simple pantry ingredients, and freezing the dough before baking gives you those bakery-perfect thick edges. If you love easy treats with a twist, you'll also want to try my Peanut Butter M&M Cookies and Reese's Pieces Cookies.
What Makes These Brown Butter Marshmallow Crispy Cookies Special
Brown butter is the secret ingredient that takes these Brown Butter Marshmallow Crispy Cookies from good to unforgettable. When you cook butter low and slow, the milk solids caramelize and create this deep, toasty, almost caramel-like flavor that regular melted butter can't touch. Combined with gooey mini marshmallows and the satisfying snap of crispy rice cereal, these cookies taste like a grown-up version of Rice Krispies treats.
The texture is what really sets them apart. You get crispy edges, a chewy center, and little pockets of marshmallow that turn golden and caramelized in the oven. The flaky sea salt on top balances the sweetness and makes each bite feel special.
Jump to:
- What Makes These Brown Butter Marshmallow Crispy Cookies Special
- Brown Butter Marshmallow Crispy Cookies Ingredients
- How to Make Brown Butter Marshmallow Crispy Cookies
- Substitutions and Variations
- Equipment For Brown Butter Marshmallow Crispy Cookies
- How to Store Brown Butter Marshmallow Crispy Cookies
- Serving Suggestions
- Expert Tips
- Why You'll Love This Brown Butter Marshmallow Crispy Cookies
- FAQ
- Related
- Pairing
- Brown Butter Marshmallow Crispy Cookies
Brown Butter Marshmallow Crispy Cookies Ingredients
Here's everything you need to make these Brown Butter Marshmallow Crispy Cookies rice cereal.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter: Browning the butter creates the deep, toasty flavor that makes these cookies special. Cut it into pieces so it melts evenly.
- All-purpose flour: Forms the structure of the cookies and keeps them soft and chewy. Spoon and level your flour for the most accurate measurement.
- Cornstarch: Helps the cookies stay tender and gives them that melt-in-your-mouth texture.
- Baking soda: Provides lift and helps the cookies spread just enough without going flat.
- Salt: Balances the sweetness and enhances all the other flavors.
- Crispy rice cereal: Adds that signature crunch and nostalgic Rice Krispies flavor. Stir it in gently so it doesn't crush.
- Mini marshmallows: These melt into gooey, caramelized pockets throughout the cookies. Mini marshmallows distribute better than large ones.
- Light or dark brown sugar: Adds moisture and a hint of molasses flavor that pairs perfectly with brown butter.
- Granulated sugar: Sweetens the cookies and helps with spreading and browning.
- Egg and egg yolk: The whole egg binds everything together, and the extra yolk makes the cookies extra rich and chewy.
- Pure vanilla extract: Enhances the warm, toasty notes from the brown butter.
- Flaky sea salt (optional): A sprinkle on top before baking adds a fancy finishing touch and balances the sweetness.
How to Make Brown Butter Marshmallow Crispy Cookies
Here's how to make these gooey Brown Butter Marshmallow Crispy Cookies with brown butter and crispy rice cereal from scratch.
Brown the butter: Melt the butter in a light-colored skillet or saucepan over medium heat, stirring or whisking constantly. The butter will foam and then begin to brown after 5 to 8 minutes, turning a golden amber color with little brown bits at the bottom. Remove from heat once it smells nutty and toasted, scraping up the browned solids into a medium heat-safe bowl. Let it cool slightly, and you should have about 185 to 190g of butter.
Make the cookie dough: In a large bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Stir in the crispy rice cereal and mini marshmallows gently so the cereal doesn't break apart.
Mix wet ingredients: In another bowl, whisk together the cooled brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until the mixture is smooth and well blended.
Combine wet and dry: Pour the wet mixture into the flour mixture and stir with a silicone spatula until everything is fully incorporated. The dough will look slightly greasy and crumbly, and that's normal.
Form dough balls: Scoop out 2 tablespoons (40g) of dough per cookie. Squeeze the dough tightly in your hands to form a compact ball, pressing firmly so it holds together. Arrange the dough balls on a parchment-lined baking sheet and freeze for 1 hour before baking. This step is important for texture and shape.
Preheat and prepare: Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone baking mats.
Bake the cookies: Place the frozen dough balls 3 inches apart on the prepared baking sheets to give them room to spread. Bake for 14 to 15 minutes, or until the tops are lightly browned with crisp edges and the centers still look slightly soft. If the cookies aren't spreading after 10 minutes, tap the baking sheet firmly on the counter and return to the oven.
Finish and cool: Sprinkle the cookies with flaky sea salt immediately after taking them out of the oven while they're still hot. Let them cool on the baking sheet for 10 minutes to set up, then transfer to a cooling rack.
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. They'll stay chewy and delicious.
Substitutions and Variations
No brown butter? You can use regular melted butter, but you'll miss out on that deep, nutty flavor that makes these Brown Butter Marshmallow Crispy Cookies so special.
Different cereal: Swap the crispy rice cereal for cornflakes or another crunchy cereal if that's what you have on hand.
Add chocolate chips: Fold in ½ cup of chocolate chips along with the marshmallows for extra richness.
Make them gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Larger marshmallows: You can use regular-sized marshmallows cut into quarters, but mini marshmallows distribute more evenly.
Skip the freezing step: If you're short on time, you can chill the dough for 30 minutes in the fridge instead, but the cookies won't hold their shape quite as well.
Equipment For Brown Butter Marshmallow Crispy Cookies
- Light-colored skillet or stainless steel skillet: Essential for browning butter so you can see when the milk solids turn golden brown. Dark pans make it hard to judge the color.
- Glass mixing bowls: One for dry ingredients and one for wet ingredients.
- Whisk: For blending the dry ingredients and mixing the wet ingredients smoothly.
- Silicone spatula: Helps you fold the dough together without crushing the cereal or marshmallows.
- Baking sheets: You'll need at least two so you can bake multiple batches.
- Silicone baking mats or parchment paper: Prevents sticking and makes cleanup easier.
- Cooling rack: Lets air circulate around the cookies so they cool evenly and don't get soggy on the bottom.
How to Store Brown Butter Marshmallow Crispy Cookies
Store these Brown Butter Marshmallow Crispy Cookies in an airtight container at room temperature for up to 1 week. Layer them with parchment paper if you're stacking them to keep them from sticking together.
You can also freeze the baked Brown Butter Marshmallow Crispy Cookies for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature for about 30 minutes before serving.
If you want to freeze the dough instead, form the dough balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen, adding an extra minute or two to the baking time.
Serving Suggestions
These Brown Butter Marshmallow Crispy Cookies are delicious on their own, but here are a few ways to make them even more special:
With a glass of cold milk: The classic pairing that never gets old, especially when the Brown Butter Marshmallow Crispy Cookies are still slightly warm.
Ice cream sandwiches: Let the cookies cool completely, then sandwich a scoop of vanilla ice cream between two cookies and roll the edges in mini chocolate chips.
Alongside hot chocolate: The marshmallows in the Brown Butter Marshmallow Crispy Cookies complement a rich, creamy hot chocolate perfectly.
As a dessert board addition: Arrange them on a platter with fresh berries, whipped cream, and other homemade treats for a casual dessert spread.
Expert Tips
Use a light-colored pan for browning butter. Dark pans make it hard to see when the butter has browned, and you can easily burn it.
Don't skip the freezing step. Freezing the dough before baking helps the cookies hold their shape and gives you those thick, bakery-style edges.
Squeeze the dough balls tightly. The dough will be crumbly from the brown butter, so you need to press firmly to get it to hold together.
Watch the baking time carefully. These Brown Butter Marshmallow Crispy Cookies should look slightly underdone in the center when you take them out. They'll continue to set as they cool.
Add the sea salt while the cookies are hot. It sticks better and adds a nice contrast to the sweet marshmallow pockets.
Don't overcrowd the baking sheet. Give the cookies at least 3 inches of space so they have room to spread without touching.
Why You'll Love This Brown Butter Marshmallow Crispy Cookies
Rich brown butter flavor - Browning the butter adds a nutty, caramelized depth you can't get any other way.
Nostalgic and fun - Crispy rice cereal and marshmallows bring back memories of childhood treats.
Chewy and crispy - The texture is spot-on, with golden edges and soft centers.
Freezer-friendly dough - You can freeze the dough balls and bake fresh cookies whenever you want.
Simple ingredients - No fancy extracts or hard-to-find add-ins, just pantry staples.
FAQ
What does brown butter do to cookies?
Brown butter adds a rich, nutty, almost caramel-like flavor to cookies that regular melted butter can't match. The milk solids in the butter toast and caramelize, creating a deeper, more complex taste. It also makes the cookies extra chewy and gives them a beautiful golden color.
What is the secret to a crunchy cookie?
The secret is in the ratio of sugar to fat and baking at the right temperature. Using granulated sugar instead of all brown sugar helps with crispiness, and baking at 350°F allows the edges to set while the centers stay soft. In this recipe, the crispy rice cereal adds extra crunch, and freezing the dough before baking helps the cookies hold their shape and develop crispy edges.
How many calories are in a marshmallow crispy cookie from Costco?
A marshmallow crispy cookie from Costco typically has around 210 to 250 calories per cookie, depending on the size. My homemade version has about 155 calories per cookie, which is lighter and lets you control the ingredients.
What is Snoop Dogg's cookie recipe?
Snoop Dogg has a few cookie recipes he's shared over the years, often featuring chocolate chips and a buttery, chewy texture. While I don't have his exact recipe, you can find versions online that focus on classic chocolate chip cookies with a fun, laid-back twist. My Brown Butter Marshmallow Crispy Cookies bring that same homemade comfort with a nostalgic cereal crunch.
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Pairing
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Brown Butter Marshmallow Crispy Cookies
Ingredients
Method
- Place the butter in a light-colored skillet or saucepan over medium heat. Stir constantly as it melts. Once melted, continue stirring for 5-8 minutes until the butter foams and then begins to brown. Remove from heat once browned, scraping up any browned solids from the skillet. Let cool for a few minutes.
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Fold in the rice cereal and mini marshmallows.
- In another bowl, whisk the browned butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla until fully combined. Pour into the dry mixture and stir with a spatula until completely incorporated. The dough will be slightly greasy and crumbly.
- Scoop out 2-tablespoon portions of dough (about 40g each), and roll into balls with your hands. Place the dough balls onto a parchment-lined baking sheet. Freeze for 1 hour. If freezing for longer, store the dough balls in an airtight container or bag.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Arrange the frozen dough balls 3 inches apart on the baking sheets. Bake for 14-15 minutes, or until lightly browned on top, with crisp edges and soft centers. If the cookies don't spread by the 10-minute mark, tap the sheet on the counter to encourage spreading.
- If desired, sprinkle flaky sea salt on top of the cookies immediately after removing them from the oven. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
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