1Place the sliced butter in a light-colored skillet or saucepan over medium heat.
2Place the sliced butter in a light-colored skillet or saucepan over medium heat.
3Place the sliced butter in a light-colored skillet or saucepan over medium heat.
4Stir or whisk the butter constantly as it melts.
5Stir or whisk the butter constantly as it melts.
6Stir or whisk the butter constantly as it melts.
7Once melted, the butter will begin to foam, keep stirring.
8Once melted, the butter will begin to foam, keep stirring.
9Once melted, the butter will begin to foam, keep stirring.
10After 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.
11After 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.
12After 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.
13As soon as the butter has browned, immediately remove from heat and pour it into a medium heat-safe bowl.
14As soon as the butter has browned, immediately remove from heat and pour it into a medium heat-safe bowl.
15As soon as the butter has browned, immediately remove from heat and pour it into a medium heat-safe bowl.
16Scrape up the browned solids at the bottom of the skillet and add them as well.
17Scrape up the browned solids at the bottom of the skillet and add them as well.
18Scrape up the browned solids at the bottom of the skillet and add them as well.
19Set aside to slightly cool (after browning, you should have around 185-190g butter).
20Set aside to slightly cool (after browning, you should have around 185-190g butter).
21Set aside to slightly cool (after browning, you should have around 185-190g butter).
22In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
23In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
24In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
25Fold in the rice cereal and mini marshmallows.
26Fold in the rice cereal and mini marshmallows.
27Fold in the rice cereal and mini marshmallows.
28Whisk the brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla together until combined.
29Whisk the brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla together until combined.
30Whisk the brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla together until combined.
31Pour into the flour mixture and stir with a silicone spatula until fully incorporated.
32Pour into the flour mixture and stir with a silicone spatula until fully incorporated.
33Pour into the flour mixture and stir with a silicone spatula until fully incorporated.
34Scoop the dough, about 2 Tablespoons (40g) per cookie, and use your hands to form it into a ball.
35Scoop the dough, about 2 Tablespoons (40g) per cookie, and use your hands to form it into a ball.
36Scoop the dough, about 2 Tablespoons (40g) per cookie, and use your hands to form it into a ball.
37Squeeze firmly to help it hold its shape.
38Squeeze firmly to help it hold its shape.
39Squeeze firmly to help it hold its shape.
40Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 1 hour.
41Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 1 hour.
42Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 1 hour.
43If freezing for longer (up to 1 day), transfer the firm dough balls to an airtight container or zip-top bag.
44If freezing for longer (up to 1 day), transfer the firm dough balls to an airtight container or zip-top bag.
45If freezing for longer (up to 1 day), transfer the firm dough balls to an airtight container or zip-top bag.
46Preheat the oven to 350°F (177°C).
47Preheat the oven to 350°F (177°C).
48Preheat the oven to 350°F (177°C).
49Line large baking sheets with parchment paper or silicone baking mats.
50Line large baking sheets with parchment paper or silicone baking mats.
51Line large baking sheets with parchment paper or silicone baking mats.
52Arrange the frozen dough balls 3 inches apart on the prepared baking sheets.
53Arrange the frozen dough balls 3 inches apart on the prepared baking sheets.
54Arrange the frozen dough balls 3 inches apart on the prepared baking sheets.
55Bake for 14-15 minutes, or until the cookies are lightly browned on top, the edges look crisp, and the centers still look soft.
56Bake for 14-15 minutes, or until the cookies are lightly browned on top, the edges look crisp, and the centers still look soft.
57Bake for 14-15 minutes, or until the cookies are lightly browned on top, the edges look crisp, and the centers still look soft.
58Sprinkle sea salt, if using, on top of the warm cookies right after you remove them from the oven.
59Sprinkle sea salt, if using, on top of the warm cookies right after you remove them from the oven.
60Sprinkle sea salt, if using, on top of the warm cookies right after you remove them from the oven.
61Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
62Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
63Let 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
1 cup unsalted butter, cut into 16 pieces
1 cup unsalted butter, cut into 16 pieces
2.25 cups all-purpose flour (spooned & leveled)
2.25 cups all-purpose flour (spooned & leveled)
2.25 cups all-purpose flour (spooned & leveled)
2 teaspoons cornstarch
2 teaspoons cornstarch
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking soda
1 teaspoon baking soda
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
2 cups crispy rice cereal
2 cups crispy rice cereal
2 cups crispy rice cereal
1 cup mini marshmallows
1 cup mini marshmallows
1 cup mini marshmallows
0.75 cup packed light or dark brown sugar
0.75 cup packed light or dark brown sugar
0.75 cup packed light or dark brown sugar
0.5 cup granulated sugar
0.5 cup granulated sugar
0.5 cup granulated sugar
1 large egg, at room temperature
1 large egg, at room temperature
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 large egg yolk, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons pure vanilla extract
2 teaspoons pure vanilla extract
flaky sea salt, for topping
flaky sea salt, for topping
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.