Brown Butter Marshmallow Crispy Cookies

You want a cookie that tastes like nostalgia and grown-up indulgence at the same time? Say hello to brown butter marshmallow cookies—they crunch, they melt, and they whisper “treat yourself” in the most persuasive way. I baked these last weekend and nearly hid the tray from my own family (no shame).

Why You’ll Love This Recipe

• Deep, nutty flavor from brown butter that upgrades plain butter into something fancy without extra fuss.
• Perfect texture contrast: crunchy Rice Krispies meet gooey mini marshmallows. Yes, your teeth will be happy.
• Quick and forgiving—you won’t spend hours babysitting dough.
• Kid-friendly and crowd-pleasing for bake sales, parties, or when you want to impress your in-laws without trying too hard.
• Customizable: you can add chocolate, nuts, or salty-sweet toppings to suit your mood.

Ingredients You’ll Need

• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups rice krispies cereal
• 1 cup mini marshmallows

I listed the essentials above so you can glance and sprint to the store if needed. FYI, the mini marshmallows melt best and give that luscious goo without making a mess.

How to Make (Step-by-Step)

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a saucepan, brown the butter over medium heat until it becomes golden brown and smells nutty. Remove from heat and let it cool slightly.
3. In a bowl, mix the browned butter with both sugars until combined.
4. Add the egg and vanilla, and mix until smooth.
5. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the rice krispies and mini marshmallows.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden.
9. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Pro Tips for the Best Results

• Use room-temperature egg to help the dough emulsify properly.
• Cool your brown butter slightly so it doesn’t scramble the egg.
• Measure flour correctly—fluff, spoon, and level to avoid heavy dough.
• Chill the dough 15 minutes if your kitchen runs hot; the cookies spread less and look prettier.
• Add marshmallows last so they don’t completely melt into the dough while mixing.
• Swap mini for chopped normal marshmallows if you like bigger pockets of goo—just expect more melty mess.
• IMO: toast a few extra marshmallows and press them on top right after baking for s’mores vibes.

Fun Variations & Topping Ideas

Variations:

Yes, I’ll say something wild here because culinary curiosity keeps life fun. Try these if you want a twist:

• Add corn (yes, I tried it—sweet corn kernels pair surprisingly well with brown butter in small amounts).
• Toss in crumbled cooked sausage for a salty, savory-sweet experiment (don’t knock it until you try it).
• Use the cookie base as a weird-but-fun crust for a loaded potato soup—okay, kidding… mostly. But hey, creativity counts, right?

Toppings:

Want to go classic or cheeky? Slap on one of these:

• Bacon (crispy)
• Cheddar cheese (shaved or tiny cubes)
• Green onions (finely sliced)
• Sour cream (dolloped, if you go savory)

I won’t judge if you stick with chocolate chips and sea salt. Those work 100% of the time.

Storing and Reheating

• Room temperature: Store cookies in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
• Refrigerator: Keep them in an airtight container for up to a week, but know that crisp edges soften over time.
• Freezer: Freeze on a sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.
• Reheating: Warm cookies in a 300°F oven for 5–7 minutes to crispen edges and revive gooey middles. Microwave for 7–10 seconds if you’re impatient (no judgment).

Frequently Asked Questions (FAQ)

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to avoid oversalting. I prefer unsalted because it gives me control.

Can I substitute the Rice Krispies?

You can use other crispy rice cereals, but avoid granola or flakes—the texture changes too much.

Can I use full-size marshmallows?

Yes, but cut them small. Full-size marshmallows melt into blobs and make the dough sticky and hard to handle.

Can I make the dough ahead of time?

Absolutely. Chill the dough for up to 48 hours. Chilling improves flavor and helps control spread.

Are these suitable for bake sales?

Yes. These cookies hold up well and travel decently. Pack them in a single layer to prevent smashed marshmallows.

Conclusion

In short, brown butter marshmallow crispy cookies give you nostalgia, texture, and depth in one bite. They stand out at bake sales, family dinners, or that one Tuesday when you decide to be fancy. Try the recipe, tweak a topping or two, and then tell me how you sabotaged the whole batch within an hour. I want details.

If you want an alternative take or the original inspiration, check out this recipe: Brown Butter Marshmallow Crispy Cookies – Sally’s Baking. Now go bake something brilliant—and leave a rating or comment so future me knows whether to guard the tray. 😉