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Brown Butter Rice Cereal Marshmallow Cookies

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These brown butter rice cereal marshmallow cookies feature a rich, nutty flavor and a delightful crunch, making them a cozy treat perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, cut into 16 pieces
  • 2 and 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups crispy rice cereal
  • 1 cup mini marshmallows
  • 3/4 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • Optional: flaky sea salt, for topping

Instructions

  1. Brown the butter: Place the unsalted butter pieces in a skillet over medium heat and stir until foamy and brown specks appear. Remove from heat to cool slightly.
  2. Whisk dry ingredients: In a large bowl, whisk the flour, cornstarch, baking soda, and salt until combined.
  3. Fold in cereal and marshmallows: Add the crispy rice cereal and mini marshmallows to the dry mixture, folding gently.
  4. Combine wet ingredients: Whisk cooled brown butter with sugars, egg, egg yolk, and vanilla until smooth.
  5. Make the dough: Pour the wet mixture into the dry ingredients and stir until a sticky dough forms.
  6. Form the cookies: Measure about 2 tablespoons of dough per cookie, roll into balls, and freeze for 1 hour.
  7. Preheat oven: Set oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Bake: Place dough balls on sheets, leaving space between each. Bake for 14 to 15 minutes until edges are lightly browned.
  9. Finish and cool: Sprinkle with flaky sea salt if desired and cool on baking sheets for 10 minutes before transferring to a rack.

Notes

For best results, let the brown butter cool until warm before mixing with eggs. Freezing dough balls helps keep cookies tall with a nice texture contrast.

Nutrition

Keywords: brown butter cookies, marshmallow cookies, rice cereal cookies

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