Brown Butter Marshmallow Crispy Cookies (Brown Butter Rice Krispie Treat Cookies)
Brown butter, gooey marshmallows, crispy rice cereal, and flaky salt. This homemade Costco copycat tastes like a Rice Krispie treat turned into a cookie.
Servings: 20
Ingredients
- 1 cup Butter
- 1 teaspoon Malted Milk Powder optional
- 1 cup Packed Brown Sugar
- ½ cup Granulated Sugar
- 2 large Eggs room temperature
- 2 teaspoons Vanilla extract or vanilla bean paste
- 2½ cups All-purpose flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups Rice Krispies cereal
- 1¼ cups Mini Marshmallows frozen
- Flaky salt for finishing
Instructions
- Freeze the marshmallows. Spread the mini marshmallows on a plate and freeze them while you make the dough.
- Brown the butter. Melt the butter in a light-colored saucepan over medium heat. Keep cooking 4–6 minutes, stirring often. It will foam, then turn golden with brown bits on the bottom and smell nutty. Pour it into a large bowl, scraping in the brown bits, and cool 10–15 minutes.
- Whisk the brown butter with the brown sugar and granulated sugar for 30–45 seconds, until glossy.
- Add the eggs and vanilla. Whisk until smooth.
- Stir in the flour, malted milk powder, baking soda, and salt just until no dry streaks remain.
- Fold in the cereal and marshmallows. Gently fold in the cereal, then most of the frozen marshmallows, saving a few for the tops.
- Chill. Cover and refrigerate 45–60 minutes.
- Preheat the oven to 350°F. Scoop 3-tablespoon portions (70–75 g) and place 5–6 per parchment-lined baking sheet with lots of space between them. Press a few extra marshmallows onto each one.
- Bake 9–11 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked.
- Sprinkle with flaky salt while warm. Cool on the pan for 10 minutes, then move to a rack.
Notes
- Don't overbake. Pull the cookies when the edges are set and the centers look slightly underbaked. They finish setting on the pan.
- Freeze the marshmallows at least 30 minutes so they stay gooey instead of melting away.
- Cool the brown butter 10–15 minutes so it doesn't scramble the eggs or make the cookies greasy.
- Malted milk powder is optional, but it adds a nostalgic flavor.
- Use parchment paper, since melted marshmallow sticks to bare pans.
- Make ahead: Freeze scooped dough balls up to 3 months. Bake from frozen, adding 1–2 minutes.
- Storage: Airtight at room temperature up to 3 days.
Nutrition
Calories: 233kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 276mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
