# Brown Butter Marshmallow Crispy Cookies

Chewy, gooey, crispy-edged brown butter marshmallow crispy cookies taste like a brown-butter-infused rice krispie treat in cookie form.

- Servings: 20 servings
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Place the sliced butter in a light-colored skillet or saucepan over medium heat.
2. Stir or whisk the butter constantly as it melts.
3. Once melted, the butter will begin to foam, keep stirring.
4. After 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.
5. As soon as the butter has browned, immediately remove from heat and pour it into a medium heat-safe bowl.
6. Scrape up the browned solids at the bottom of the skillet and add them as well.
7. Set aside to slightly cool (after browning, you should have around 185-190g butter).
8. In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
9. Fold in the rice cereal and mini marshmallows.
10. Whisk the brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla together until combined.
11. Pour into the flour mixture and stir with a silicone spatula until fully incorporated.
12. Scoop the dough, about 2 Tablespoons (40g) per cookie, and use your hands to form it into a ball.
13. Squeeze firmly to help it hold its shape.
14. Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 1 hour.
15. If freezing for longer (up to 1 day), transfer the firm dough balls to an airtight container or zip-top bag.
16. Preheat the oven to 350°F (177°C).
17. Line large baking sheets with parchment paper or silicone baking mats.
18. Arrange the frozen dough balls 3 inches apart on the prepared baking sheets.
19. Bake for 14-15 minutes, or until the cookies are lightly browned on top, the edges look crisp, and the centers still look soft.
20. Sprinkle sea salt, if using, on top of the warm cookies right after you remove them from the oven.
21. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

## Equipment

- light-colored skillet or saucepan
- medium heat-safe bowl
- large bowl
- silicone spatula
- parchment-lined baking sheet
- airtight container or zip-top bag
- large baking sheets
- silicone baking mats
- cooling 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.

## Source

- Original video: https://www.tiktok.com/t/ZTkhFDBaL/
- Recipe page: https://www.cliprecipe.com/recipe/20fe6762-cd4a-4e5b-9967-bb9e29d8db3e
- Extracted: 2026-04-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt