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–+ servings

Brown Butter Rice Cereal Marshmallow Cookies

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These cookies are infused with deep, nutty brown butter, combined with crispy rice cereal and soft mini marshmallows, creating a perfect chewy and crunchy treat.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, cut into 16 pieces Browning the butter brings deep, nutty flavor.
  • 2.25 cups all-purpose flour Provides structure; spoon and level for accurate measurement.
  • 2 teaspoons cornstarch Lightens the texture so the cookies stay tender.
  • 1 teaspoon baking soda Gives a gentle lift and helps spread.
  • 0.5 teaspoon salt Balances sweetness and enhances flavor.
Mix-Ins
  • 2 cups crispy rice cereal Adds a crunchy contrast; fold in gently for a chewier feel.
  • 1 cup mini marshmallows Small pockets of soft marshmallow; use mini for even distribution.
Sweeteners
  • 0.75 cup packed light or dark brown sugar Adds moisture and chew; dark yields deeper flavor.
  • 0.5 cup granulated sugar Balances sweetness and contributes to a light caramelized exterior.
Binding Ingredients
  • 1 large egg, at room temperature Binds the dough and contributes to structure.
  • 1 large egg yolk, at room temperature Extra yolk adds richness and chewiness.
  • 2 teaspoons pure vanilla extract Rounds out the flavors with warm, sweet aromatics.
Optional Topping
  • flaky sea salt, for topping A light sprinkle lifts sweetness and highlights brown butter notes.

Method
 

Brown the butter
  1. Place the unsalted butter pieces in a light-colored skillet over medium heat. Stir constantly as the butter melts, foams, and then browns. Remove from heat and let cool slightly.
Prepare dry ingredients
  1. In a large bowl, whisk together flour, cornstarch, baking soda, and salt until evenly combined.
Combine mix-ins
  1. Add crispy rice cereal and mini marshmallows to the dry mixture. Fold gently until distributed.
Combine wet ingredients
  1. In another bowl, whisk the cooled brown butter with brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until smooth.
Make the dough
  1. Pour the wet mixture into the dry ingredients and mix until incorporated and evenly moistened.
Form cookies
  1. Scoop about 2 tablespoons of dough per cookie and roll into balls. Freeze for 1 hour.
Preheat oven
  1. Preheat your oven to 350°F and line baking sheets with parchment paper.
Bake
  1. Arrange the frozen dough balls on the prepared sheets and bake for 14 to 15 minutes.
Finish and cool
  1. Sprinkle flaky sea salt on top while cookies are hot. Let cool on baking sheet for 10 minutes before transferring.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 25gProtein: 1gFat: 9gSaturated Fat: 5gSodium: 90mgSugar: 12g

Notes

Use a light-colored pan to brown the butter for visibility. Cool the butter slightly before adding eggs. Store in an airtight container for up to 4 days.

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