There’s something magical about the warm, nutty aroma of brown butter wafting through the kitchen. As I took my first bite of these Brown Butter Marshmallow Crispy Cookies—an homage to the beloved Costco classic—I couldn’t help but feel that perfect blend of nostalgia and novelty. With their delightful crunch from the rice krispies and the chewy sweetness of mini marshmallows, these cookies provide an easy, no-chill solution to satisfy any sweet tooth. Not to mention, they’re a hit at parties or family gatherings, making you the star baker without breaking a sweat. Curious how to whip up this deliciously simple recipe? Let’s dive in!
Why Are These Cookies Irresistible?
Nostalgic Flavor: You’ll be transported back to childhood with every bite, as these crispy cookies mimic the beloved Rice Krispie treats we all adored.
Quick to Make: With no chilling time required, you can whip these up in under an hour, making them perfect for spontaneous baking sessions.
Versatile Treat: Feel free to swap in chocolate chips or nuts for a personalized touch that fits every taste preference.
Crowd-Pleasing Dessert: Ideal for parties, dessert tables, or casual family gatherings, bringing smiles to faces young and old alike.
Effortless Baking: The simple steps make these cookies a joy to bake, whether you’re a novice or a seasoned chef.
Get ready to impress your friends with these delightful cookies, reminiscent of the original Costco creation!
Brown Butter Marshmallow Crispy Cookie Ingredients
For the Dough
• Salted Butter – Adds richness and moisture; can substitute with 7 tablespoons of regular melted butter.
• Brown Sugar – Provides deep sweetness and moisture; no substitution suggested.
• Granulated Sugar – Aids in achieving a crispy texture; no substitution suggested.
• Egg – Binds ingredients and enhances texture; use room temperature eggs for best results.
• Vanilla Extract – Enhances flavor; vanilla paste can also be used for a more concentrated taste.
• Baking Soda – An essential leavening agent for texture; no substitutes.
• Salt – Balances sweetness; adjust based on dietary preferences.
• All-Purpose Flour – Forms the structure of the cookies; can use gluten-free 1:1 flour substitute for a gluten-free option.
For the Crunch
• Rice Krispie Cereal – Provides the signature crunch; no substitution suggested.
• Mini Marshmallows – Adds chewiness and sweetness; can omit or swap with chocolate chips if desired.
For the Topping
• Flaked Salt – Optional for topping to enhance flavor; really brings out the sweetness!
Now that you have the essential ingredients, you’re one step closer to baking these delightful brown butter marshmallow crispy cookies that wow your tastebuds!
Step‑by‑Step Instructions for Brown Butter Marshmallow Crispy Cookies
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper, ensuring it’s ready to receive those delightful brown butter marshmallow crispy cookies once your dough is mixed. This step sets the stage for baking, allowing your cookies to achieve that perfect golden finish.
Step 2: Brown the Butter
In a medium saucepan, add the salted butter and melt it over medium heat. Keep a close eye on it as you stir, letting it bubble until it turns a golden brown and emits a nutty aroma, about 5-7 minutes. Once browned, remove it from the heat and let it cool for a few minutes. This step is crucial, as it infuses your cookies with a rich, caramel flavor.
Step 3: Mix the Sugars
In a large mixing bowl, combine the cooled brown butter with both brown sugar and granulated sugar. Using a hand mixer or a whisk, mix until the mixture is smooth and creamy, which should take about 1-2 minutes. This allows the sugars to dissolve and ensures a beautifully blended base for your brown butter marshmallow crispy cookies.
Step 4: Add Egg and Vanilla
Now, incorporate one room temperature egg and a splash of vanilla extract into the sugar mixture. Use the mixer on low speed to beat until just combined, which should take around 30 seconds. This will bind your ingredients together while providing the delightful warmth of vanilla, enhancing the overall flavor of your cookies.
Step 5: Combine Dry Ingredients
Gently add the baking soda, salt, and all-purpose flour to the wet ingredients. Using a spatula or wooden spoon, fold the mixture carefully just until no flour streaks remain visible. This step is essential for creating the perfect texture in your brown butter marshmallow crispy cookies, so avoid overmixing to keep the dough tender.
Step 6: Incorporate Rice Krispies and Marshmallows
Next, fold in the rice krispies and mini marshmallows, ensuring an even distribution throughout the dough. This should take about a minute of gentle mixing. The rice krispies will add a delightful crunch, while the marshmallows bring a chewy texture to your cookies, creating a sumptuous blend of flavors.
Step 7: Scoop and Prepare for Baking
Use a large cookie scoop or spoon to drop generous balls of dough onto the prepared baking sheet, leaving about 2 inches between each scoop. Aim for 12 cookies per standard sheet, as they will spread while baking. This spacing is vital to ensure even baking and avoids any sticky situations between the cookies.
Step 8: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-13 minutes. Watch closely, as the edges should turn lightly golden while the centers remain soft and chewy. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to fully cool.
Step 9: Add Final Touches
While the cookies are still warm, sprinkle a pinch of flaked salt on top for an extra flavor burst. This optional step enhances sweetness and adds a delightful crunch, elevating your brown butter marshmallow crispy cookies to a bakery-worthy treat. Let cool completely before serving or storing them.
What to Serve with Brown Butter Marshmallow Crispy Cookies
These delightful cookies bring a warm, inviting sweetness that pairs beautifully with a variety of sides and treats.
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**Milk: ** A classic pairing, the creaminess of cold milk enhances the cookies’ sweetness and complements the chewy marshmallows.
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Ice Cream Sundae: Top a scoop of vanilla or caramel ice cream with a crispy cookie for a delicious twist on a classic dessert. The warm cookie meets cold ice cream in a delightful contrast.
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Fruit Skewers: Light, fresh fruit like strawberries or bananas adds a refreshing touch, balancing the cookies’ rich flavors with bright, juicy bites.
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Coffee: A warm cup of coffee or espresso provides a lovely bitter contrast, making each bite of cookie even more indulgent.
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Caramel Dipping Sauce: For the ultimate treat, drizzle a bit of warm caramel over the cookies for added decadence, enhancing the brown butter flavor.
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Chocolate Milkshake: Whip up a thick chocolate milkshake for a fun and satisfying pairing that echoes childhood treats and accentuates the cookies’ sweetness.
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Chocolate-Covered Pretzels: The salty crunch of pretzels coated in rich chocolate adds delightful texture and flavor to your dessert spread.
These delightful sides and treats elevate your cookie experience, ensuring that every bite is a celebration of flavor and nostalgia.
Make Ahead Options
These Brown Butter Marshmallow Crispy Cookies are a fantastic choice for meal prep, helping you save time for those bustling weekdays! You can prepare the cookie dough up to 3 days in advance by mixing all the ingredients (except the Rice Krispies and mini marshmallows) and storing it in an airtight container in the refrigerator. When ready to bake, simply fold in the Rice Krispies and marshmallows, scoop onto the baking sheet, and bake as instructed. For even longer storage, you can freeze the dough for up to 2-3 months; just thaw in the refrigerator overnight before incorporating the crispy ingredients. This way, you get delicious, freshly baked cookies with minimal effort, just as delectable as when you made them fresh!
Marshmallow Crispy Cookies Variations
Feel free to let your creativity shine with these delightful variations that can elevate your Brown Butter Marshmallow Crispy Cookies!
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Gluten-Free: Swap regular flour with a gluten-free 1:1 flour blend. This way, everyone can enjoy the treat without worry! Check your gluten-free cereal options as well.
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Chocolatey Twist: Replace mini marshmallows with chocolate chips for a rich, indulgent flavor. The creamy chocolate adds a delightful contrast to the crunchy cereal.
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Nutty Delight: Add chopped nuts like pecans or walnuts to the dough for extra crunch and heartiness. They provide a wonderful texture and a boost of flavor that complements the sweetness.
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Caramel Swirl: Drizzle caramel sauce into the dough before baking for a sweet and buttery surprise in every bite. It creates a decadent flavor experience that’s hard to resist!
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Spiced Up: Consider adding a pinch of cinnamon or nutmeg to the dough for a warm, cozy flavor. It’s an unexpected twist that pairs beautifully with the sweet marshmallows.
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Fruity Burst: Toss in dried cranberries or cherries for a tart contrast. They balance the sweetness and create a nice chewy texture in each cookie.
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Toffee Crunch: Mix in toffee bits for a crunchy, buttery flavor explosion. This little addition can take your cookies to a whole new level of deliciousness.
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Bonus Saltiness: Finish with a sprinkle of flaky sea salt before baking for an extra flavor punch. It enhances the sweetness and gives a gourmet flair to your cookies.
With these variations, you’re sure to impress your loved ones and keep the cookie excitement alive! If you’d like more ideas on ingredient variations, don’t miss our suggestions in the Expert Tips for Brown Butter Marshmallow Crispy Cookies. Happy baking!
Expert Tips for Brown Butter Marshmallow Crispy Cookies
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Watch the Butter: Keep a close eye on the butter while browning to prevent it from burning; you want that rich, nutty aroma without the bitterness.
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Thicker Cookies: For a more substantial cookie, consider adding an extra 2 tablespoons of flour; this helps create the desired chewy texture.
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Chill If Desired: If you prefer thicker cookies, chill the dough for 30 minutes before scooping; this could give you a delightful, bakery-style finish.
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Avoid Overbaking: To maintain soft, chewy centers, remove cookies from the oven when the edges are golden but the centers still look a bit underbaked.
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Flavor Variations: Feel free to swap out mini marshmallows for chocolate chips or nuts for a personalized touch in these brown butter marshmallow crispy cookies.
How to Store and Freeze Brown Butter Marshmallow Crispy Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their delightful texture and sweetness.
Refrigerator: If you want to keep them fresh longer, store in the fridge for up to a week, but note that they may lose some softness.
Freezer: Freeze cookies in a single layer in a freezer-safe container or bag for up to 2-3 months. They can be enjoyed later by thawing at room temperature.
Cookie Dough: Keep unbaked cookie dough in the refrigerator for up to a week or freeze for up to 2-3 months—just scoop and bake whenever the craving strikes!
Brown Butter Marshmallow Crispy Cookies Recipe FAQs
What type of butter is best for this recipe?
I always recommend using salted butter for these cookies, as it adds richness and enhances the flavor. If you only have unsalted butter, you can substitute it with 7 tablespoons of melted butter, but you may want to add a pinch of salt to maintain balance in taste.
How should I store the cookies?
To keep your brown butter marshmallow crispy cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you have extras, you can refrigerate them for up to a week, although they may lose a bit of softness. I often find that they are best enjoyed within the first few days for that delightful chewy texture!
Can I freeze these cookies or the dough?
Absolutely! You can freeze the baked cookies by placing them in a single layer in a freezer-safe container or bag. They will stay fresh for up to 2-3 months. Just let them thaw at room temperature when you’re ready to indulge! If you’re freezing cookie dough, you can also do that for up to 2-3 months. Scoop the dough into balls and place them on a baking sheet to freeze individually before transferring them to a bag. When a craving strikes, simply bake them straight from frozen, adding a minute or two to the bake time.
What should I do if my cookies spread too much while baking?
If your cookies spread excessively, it usually stems from the dough being too warm or not having enough flour. Make sure to chill the dough for about 30 minutes before scooping it onto the baking sheet. Also, if you notice the cookies spreading more than desired, try adding an extra 2 tablespoons of flour to thicken the dough. A well-chilled dough can significantly improve the overall texture of your cookies.
Can I make these cookies gluten-free?
Yes, you can absolutely make these brown butter marshmallow crispy cookies gluten-free! Just swap out the all-purpose flour for a gluten-free 1:1 baking flour. Additionally, ensure your rice krispies are gluten-free as some brands include gluten-containing ingredients. This way, everyone can enjoy these delightful cookies!
Brown Butter Marshmallow Crispy Cookies that Wow Your Tastebuds
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the salted butter in a medium saucepan over medium heat until it turns golden brown, about 5-7 minutes.
- Combine the cooled brown butter with brown sugar and granulated sugar in a large bowl and mix until smooth and creamy.
- Add one egg and vanilla extract to the sugar mixture and mix until just combined.
- Gently fold in baking soda, salt, and all-purpose flour until no flour streaks remain visible.
- Incorporate the rice krispies and mini marshmallows, ensuring even distribution.
- Scoop generous balls of dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-13 minutes until edges are lightly golden and centers are soft.
- Sprinkle flaked salt on top while cookies are still warm and let cool before serving.
