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.
Nutrition
Notes
These cookies have a rich, nutty flavor thanks to the brown butter, paired with gooey pockets of marshmallow and crispy rice cereal. For the best texture, freeze the dough balls before baking!