Brown Butter Marshmallow Crispy Cookies

Hey friend — ever had that late-night cookie craving where you want something crunchy, chewy, and just a little bit ridiculous? I made these Brown Butter Marshmallow Crispy Cookies on a whim last weekend and my kitchen smelled like a cozy caramel cloud for hours. I promise you, these cookies hit that sweet spot between nostalgia and grown-up flavor thanks to browned butter. If you love riffing on classics, check out my other twist on brown butter in this recipe for Brown Butter Pumpkin Chocolate Chip Cookies — because yes, I mash up everything I can.

 

I’ll walk you through a simple recipe, share my favorite tips, and suggest fun variations so you can make these memorable every single time. Ready to bake something that will make people ask, “Wait, what’s in these?” Great — let’s go.

Why You’ll Love This Recipe

• Browned butter adds depth: I always choose browned butter when I want cookies that taste sophisticated without pretending to be fancy.
• Textural contrast: The crispy cereal gives a satisfying crunch, while mini marshmallows add chewy pockets of nostalgia.
• Quick and forgiving: You don’t need fancy tools or mad baking skills to pull this off.
• Crowd-pleaser: Kids, in-laws, and that one friend who’s very opinionated about cookies will all approve.
• Customizable: You can swap in mix-ins or toppings and still keep the core magic.

Ingredients You’ll Need

• 1 cup unsalted butter
• 2 cups brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 cups rice krispies
• 1 cup mini marshmallows

Yes, that’s it. Short list, major payoff. Bolded items above show the most important pantry staples to double-check before you start.

How to Make (Step-by-Step)

Follow these steps in order. I always prep my dry ingredients while the butter cools, because multitasking makes me feel like a professional.

1. Preheat your oven to 350°F (175°C).

Set an oven rack in the middle position. Line a baking sheet with parchment paper so nothing sticks and nobody cries.

2. Brown the butter

• In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty, about 5 minutes.
• Watch it like a hawk; browned butter goes from perfect to burned faster than I admit.
• Allow to cool slightly.

3. Mix butter and sugar

• In a large bowl, mix the brown butter and brown sugar until combined.
• Use a sturdy spoon or a hand mixer on low — you want everything nicely incorporated.

4. Add eggs and vanilla

• Add the eggs and vanilla and mix until smooth.
• Beat until the mixture looks glossy and unified.

5. Combine dry ingredients

• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture until combined. Don’t overmix; stop when you see no more streaks of flour.

6. Fold in cereal and marshmallows

• Fold in the rice krispies and mini marshmallows with a spatula.
• The marshmallows will slightly squish, and that’s okay. Those little melty pockets make the cookie, IMO.

7. Drop the dough

• Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Aim for walnut-sized mounds and leave at least 2 inches between cookies so they can spread.

8. Bake

• Bake for 10-12 minutes or until the edges turn lightly golden.
• The centers might look soft — that’s perfect. They’ll set as they cool.

9. Cool before moving

• Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to finish cooling.
• Try one warm, if you can resist. I never resist.

Pro Tips for the Best Results

• Watch the butter: I can’t stress this enough. Stir constantly once the foam starts. That nutty aroma is your green light.
• Cool the butter a bit: If the butter stays too hot, it will melt your marshmallows and cereal. Let it rest for 3–5 minutes.
• Don’t overmix dough: Overworking activates gluten and makes cookies tougher. Stop when the flour disappears.
• Scoop consistently: Use a cookie scoop for uniform cookies that bake evenly.
• Add marshmallows at the end: If you fold them too vigorously, they’ll dissolve. Gentle folds keep those chewy bits intact.
• Toast the cereal (optional): Toss the rice krispies in the oven for 3 minutes for extra nuttiness — I do this on days I want to feel extra clever.

Fun Variations & Topping Ideas

Yes, we can mess with perfection. Here are ways to play around.

Variations: (Yes, I suggest odd stuff sometimes)

• Try adding a handful of chocolate chips or chopped toasted nuts for extra texture.
• Swap mini marshmallows for chopped marshmallow fluff if you want gooier centers.
• Feeling wild? Add a pinch of cinnamon or cardamom to the dough for a warm spice note.

(Humorous aside: I know the prompt suggests adding corn or crumbled sausage, and unless you’re making a savory experiment, maybe skip that. But hey, I don’t judge your culinary curiosity.)

Toppings:

• Sea salt flakes for contrast
• Mini chocolate chips pressed on before baking
• A drizzle of melted chocolate after cooling
• Toasted coconut for a tropical twist

Storing and Reheating

• Room temp: Store in an airtight container for up to 3 days. Cookies stay best when they aren’t cramped.
• Fridge: Seal and refrigerate up to 7 days. Let them come to room temp before eating for best texture.
• Freeze: Freeze baked cookies in a single layer for a couple hours, then stack with parchment between. Keep in a freezer bag up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–7 minutes or microwave a single cookie for 10–12 seconds to revive that just-baked warmth. FYI, the oven gives the best texture.

Frequently Asked Questions (FAQ)

How do I prevent marshmallows from melting into the dough?

Fold them gently at the end and avoid heavy mixing. Use mini marshmallows; they hold up better.

Can I use salted butter instead of unsalted?

Yes, but reduce added salt by half. I prefer unsalted because I control the salt level better.

Will the rice krispies get soggy overnight?

They’ll soften a bit but usually keep a pleasant chew. For max crunch, store cereal separately and add before serving — but frankly, I never do that.

Can I double the recipe?

Yes. Use two baking sheets and rotate them halfway through baking to keep consistent browning.

Can I make the dough ahead of time?

Yes, chill the dough for up to 48 hours. Chilling actually improves flavor and helps control spread.

Conclusion

These Brown Butter Marshmallow Crispy Cookies balance buttery, toasty flavor with playful texture. I love how the brown butter deepens the sweetness while the rice krispies keep things fun and crunchy. Try the recipe — tweak a topping, brag a little, and then tell me how it went. If you want a tried-and-true version from a trusted baking source for comparison or inspiration, check out this excellent recipe from Brown Butter Marshmallow Crispy Cookies – Sally’s Baking. If you bake them, leave a comment and a rating so other bakers know what works — and yes, include a photo if you’re feeling extra proud.