These Marshmallow Crispy Cookies combine nutty brown butter, sweet mini marshmallows, and crunchy rice cereal in a chewy homemade cookie.
They bring together the familiar appeal of crispy rice treats and the buttery richness of classic cookies, making them a fun addition to your baking list.
Each cookie has lightly golden edges, a soft center, and little pockets of marshmallow throughout. A touch of vanilla and brown sugar adds warmth, while optional flaky sea salt balances the sweetness.
The dough needs time to chill before baking, but the extra step helps the cookies hold their shape and develop a satisfying texture.
Why You Will Love This Recipe?
- Two treats in one: These cookies combine the crunchy texture of rice cereal with the buttery sweetness of homemade cookies.
- Extra depth from brown butter: Browning the butter adds a toasted, nutty aroma without requiring complicated ingredients.
- A fun baking project: Mini marshmallows and crispy cereal make these cookies a little different from standard chocolate chip cookies.
- Easy to portion: Scooping the dough into individual balls helps keep the cookies a consistent size.
- A simple finishing touch: Flaky sea salt is optional, but it can balance the sweetness and highlight the brown butter flavor.
Ingredients That Make These Cookies Special
- Unsalted butter: Browning the butter creates the nutty foundation of the recipe. Use a light-colored saucepan so you can see the milk solids change color before they burn.
- All-purpose flour: Flour provides the structure needed to hold the cereal and marshmallows together. Spoon and level it or weigh it for more consistent results.
- Cornstarch: A small amount helps create a tender cookie texture while keeping the centers soft.
- Crispy rice cereal: This adds a delicate crunch that contrasts with the chewy cookie dough. Fold it in gently to avoid crushing the cereal.
- Mini marshmallows: Small marshmallows distribute more evenly throughout the dough than larger ones. Tuck exposed pieces inside the dough balls where possible to reduce excessive melting on the baking sheet.
- Brown sugar and granulated sugar: Brown sugar contributes moisture and a deeper caramel-like sweetness, while granulated sugar balances the mixture.
- Egg, egg yolk, and vanilla: The egg and extra yolk help bind the dough and support a tender center. Vanilla rounds out the buttery sweetness.
Chef’s Tip: Let the browned butter cool until slightly warm, not hot, before adding the egg and egg yolk. Hot butter can partially cook the eggs and change the texture of the dough.
Marshmallow Crispy Cookies Recipe
These marshmallow crispy cookies combine the rich, nutty flavor of brown butter with gooey mini marshmallows and crunchy rice cereal in every bite. With chewy centers, lightly crisp edges, and a hint of caramel-like sweetness, they bring together everything you love about homemade cookies and classic crispy rice treats.
Equipment
- Light-colored saucepan or skillet
- Heat-safe mixing bowl
- Large mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons or kitchen scale
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup 226 g unsalted butter, cut into pieces
- 2¼ cups 281 g all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups 52 g crispy rice cereal
- 1 cup 60 g mini marshmallows
- ¾ cup 150 g packed brown sugar
- ½ cup 100 g granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- Flaky sea salt optional, for topping
Instructions
- Place the butter in a light-colored saucepan over medium heat. Stir frequently as it melts, foams, and develops golden-brown specks at the bottom. Continue cooking for about 5–8 minutes, until the butter smells nutty and the milk solids turn amber. Immediately remove the pan from the heat and pour the browned butter, including all the flavorful bits, into a heat-safe bowl. Let it cool until slightly warm but no longer hot.
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Gently fold in the crispy rice cereal and mini marshmallows, distributing them evenly throughout the dry mixture.
- Add the brown sugar, granulated sugar, egg, egg yolk, and vanilla extract to the cooled brown butter. Whisk until everything is well combined and the mixture looks smooth.
- Pour the wet mixture into the bowl of dry ingredients. Use a silicone spatula to stir until a thick, slightly crumbly cookie dough forms and no dry flour remains. Gently press the dough together if needed to help it hold its shape.
- Scoop the dough into portions of about 2 tablespoons each. Use your hands to firmly shape each portion into a ball, keeping the cereal and marshmallows tucked inside as much as possible. Arrange the dough balls on a parchment-lined baking sheet and freeze them for 1 hour, uncovered, until firm.
- Preheat the oven to 350°F (177°C). Line clean baking sheets with parchment paper, then arrange the chilled dough balls about 3 inches apart to allow room for spreading.
- Bake for 14–15 minutes, or until the edges are lightly golden and the tops look set while the centers remain slightly soft. If the cookies have not started spreading by around the 10-minute mark, carefully lift the baking sheet and tap it firmly on the counter before returning it to the oven.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Let them rest on the baking sheet for about 10 minutes before transferring them to a wire rack to cool. The edges will become firmer as the cookies cool, while the centers remain pleasantly chewy.
Nutrition Information
The following nutrition values are approximate estimates per cookie, based on 22 cookies. Actual values can vary with ingredient brands and portion sizes.
| Nutrient | Approximate amount per cookie |
|---|---|
| Calories | 185 kcal |
| Carbohydrates | 27 g |
| Protein | 2 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 130 mg |
Common Marshmallow Crispy Cookie Problems and Fixes
- The cookies don’t spread enough: The dough may be very firm after freezing. Follow the baking sheet tapping step in the recipe if the cookies have not started spreading around the 10-minute mark.
- The cookies spread too much: The browned butter may have been too warm when mixed, or the dough may not have chilled long enough. Make sure the butter cools properly and freeze the shaped dough balls for the full hour.
- The marshmallows melt out of the cookies: Marshmallows exposed on the outside can melt and stick to the pan. Tuck them into the dough when shaping, and keep the dough portions well spaced.
- The cereal loses its crunch: Rough mixing can crush the cereal, while prolonged exposure to moisture can soften it. Fold it in gently and bake the cookies soon after preparing the dough.
- The cookies turn dry: Overbaking can make the centers firm instead of chewy. Remove the cookies when the edges are lightly golden and the centers still look slightly soft.
- The brown butter tastes bitter: The milk solids may have burned. Remove the pan from the heat as soon as the butter reaches an amber color and smells nutty, then transfer it to a heat-safe bowl immediately.
Easy Variations to Try
- Add chocolate chips: Fold in a small handful of semisweet chocolate chips for extra sweetness and chocolate pockets.
- Use mini chocolate candies: Add colorful candy-coated chocolate pieces for a playful look, keeping the total mix-ins moderate so the dough holds together.
- Try a cinnamon version: Add a small amount of ground cinnamon to the dry ingredients for a warm, bakery-style flavor.
- Make them extra salty-sweet: Finish each cookie with flaky sea salt to balance the brown sugar and marshmallows.
- Use browned butter with vanilla bean: Replace some of the vanilla extract with vanilla bean paste for a more pronounced vanilla aroma.
- Add chopped toasted pecans: Fold in a small amount of finely chopped pecans for a nutty crunch that complements the brown butter.
- Use a cereal blend: Replace a small portion of the crispy rice cereal with another crisp breakfast cereal, keeping in mind that the texture and sweetness may change.
More Cookie Recipes to Try
- Pumpkin Chocolate Chip Cookies
- Gingerbread Cookies
- Red Velvet Oreo Cookies
- Peanut Butter Spider Cookies
- Soft Almond Sugar Cookies
How to Store Marshmallow Crispy Cookies
- Cool completely before storing: Let the cookies cool on a wire rack so trapped steam doesn’t create excess moisture in the container.
- Store at room temperature: Place the cooled cookies in an airtight container and keep them at room temperature for about 3–4 days for the best texture.
- Freeze baked cookies: Arrange completely cooled cookies in a freezer-safe container with parchment between layers. Freeze for up to 2 months for best quality.
- Thaw gently: Let frozen cookies thaw at room temperature. A brief warm-up in the microwave can soften the marshmallow centers, although the cereal may lose some crunch.
- Freeze unbaked dough balls: Freeze the shaped dough balls until firm, then transfer them to a freezer-safe container. Bake from frozen, adding a little extra time if needed and checking for lightly golden edges.
Frequently Asked Questions
- Why does this recipe use both an egg and an egg yolk?
The whole egg helps bind the ingredients and gives the cookies structure. The extra yolk adds fat, helping create a richer, more tender center. - Can I use salted butter instead of unsalted butter?
Yes, but the finished cookies may taste saltier. If using salted butter, consider reducing the added salt slightly to suit your preference. - How can I tell when brown butter is ready?
Look for golden-brown to amber milk solids at the bottom of the pan and a nutty aroma. The color can change quickly, so keep stirring and remove the butter from the heat as soon as it reaches the right stage. - Why is the dough slightly crumbly?
This dough is thicker than some traditional cookie doughs because of the cereal and marshmallows. Pressing each portion firmly into a ball helps it hold together before baking. - Can I make these cookies without cornstarch?
You can omit it, but the cookies may have a slightly different texture. Cornstarch helps keep the centers tender, so the result may be a little less soft. - Why are the cookies still soft in the center after baking?
The centers are meant to remain slightly soft when the cookies leave the oven. They continue setting on the baking sheet during the 10-minute rest. - Can I use large marshmallows instead of mini marshmallows?
Mini marshmallows distribute more evenly through the dough. If using large marshmallows, cut them into smaller pieces so they are easier to incorporate, and expect some variation in how they melt. - Do I need a light-colored pan to brown the butter?
A light-colored pan is strongly recommended because it makes the changing color of the milk solids easier to see. If you use a dark pan, watch the butter closely and rely on the nutty aroma as well as the color.
hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
know more
