Serves 20
Directions
- 1Place the sliced butter in a light-colored skillet or saucepan over medium heat.
- 2Stir or whisk the butter constantly as it melts.
- 3Once melted, the butter will begin to foam, keep stirring.
- 4After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.
- 5As soon as the butter has browned, immediately remove from heat and pour it into a medium heat-safe bowl.
- 6Scrape up the browned solids at the bottom of the skillet and add them as well.
- 7Set aside to slightly cool (after browning, you should have around 185-190g butter).
- 8In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
- 9Fold in the rice cereal and mini marshmallows.
- 10Whisk the brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla together until combined.
- 11Pour into the flour mixture and stir with a silicone spatula until fully incorporated.
- 12Scoop the dough, about 2 Tablespoons (40g) per cookie, and use your hands to form it into a ball.
- 13Squeeze firmly to help it hold its shape.
- 14Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 1 hour.
- 15If freezing for longer (up to 1 day), transfer the firm dough balls to an airtight container or zip-top bag.
- 16Preheat the oven to 350°F (177°C).
- 17Line large baking sheets with parchment paper or silicone baking mats.
- 18Arrange the frozen dough balls 3 inches apart on the prepared baking sheets.
- 19Bake for 14-15 minutes, or until the cookies are lightly browned on top, the edges look crisp, and the centers still look soft.
- 20Sprinkle sea salt, if using, on top of the warm cookies right after you remove them from the oven.
- 21Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Ingredients
- 1 cup unsalted butter, cut into 16 pieces
- 2.25 cups all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups crispy rice cereal
- 1 cup mini marshmallows
- 0.75 cup packed light or dark brown sugar
- 0.5 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- flaky sea salt, for topping
Equipment
light-colored skillet or saucepanmedium heat-safe bowllarge bowlsilicone spatulaparchment-lined baking sheetairtight container or zip-top baglarge baking sheetssilicone baking matscooling rack
Tips
- Brown butter adds a deep toffee-like flavor.
- Freezing the dough balls briefly keeps the cookies from spreading and helps marshmallow pockets stay intact.
- Sprinkle flaky sea salt on top of warm cookies right after removing them from the oven.
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