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–+ servings

Marshmallow Rice Krispie Cookies

These cookies taste just like a rice krispy treat baked right into a cookie. The browned butter gives every bite a deep, nutty flavor, while the cereal adds crunch and the marshmallows melt into pockets of gooey sweetness.
Prep Time25 minutes
Cook Time15 minutes
Total Time1 hour
Yields14 cookies
Print Recipe Pin Recipe
Servings14 cookies

Ingredients

  • 1 cup 2 sticks unsalted butter
  • 3/4 cup light brown sugar
  • 2/3 cup granulated white sugar
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 to 1 1/2 cups rice krispies cereal
  • 1 to 1 1/2 cups mini marshmallows, frozen

Instructions 

FREEZE THE MARSHMALLOWS

  1. Spread the mini marshmallows out on a parchment-lined tray and pop them in the freezer for 1 hour before starting the rest of the recipe.

BROWN THE BUTTER

  1. In a medium saucepan over medium heat, add the butter and cook, swirling occasionally, until it melts and begins to foam, then turns golden brown and smells nutty, about 5 to 7 minutes.
  2. Remove from the heat and pour into a heatproof bowl. Let cool in the fridge just until room temperature, about 10 to 15 minutes, it should still be liquid, not solid.

MAKE THE DOUGH

  1. In a large bowl, add the cooled brown butter, light brown sugar, and granulated sugar. Using a hand mixer or whisk, cream together until smooth and well combined.
  2. Add the eggs and vanilla extract, mixing until fully incorporated.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined, with no streaks of flour remaining.
  5. Fold in the rice krispies cereal and frozen mini marshmallows until evenly distributed throughout the dough.

BAKE THE COOKIES

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Using a 1/4 cup scoop, portion the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. If you like your cookies flatter, gently press each one down a bit before baking.
  3. Bake for 10 to 12 minutes, until the edges are set and lightly golden.
  4. As soon as they come out of the oven, gently press each cookie down with a spatula for an even, flat top.
  5. Let the cookies cool on the baking sheet for 15 minutes, they should be ready to enjoy after that.

Notes

Q: Why do the marshmallows need to be frozen?
A: Freezing the marshmallows helps them hold their shape while baking instead of melting completely into the dough, so you still get distinct gooey pockets throughout the cookie.
Q: Why does the brown butter need to cool before creaming it?
A: If the butter is too hot, it can melt the sugars too much and even start to cook the eggs once added, so letting it cool first keeps the texture of the dough right.
Q: Can I use a stand mixer instead of a hand mixer?
A: Yes, a stand mixer works just as well, or you can even mix everything by hand with a whisk if that's what you have.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!