Ingredients
Brown Butter Dough
- ½ cup (113.5 g) salted butter
- ¾ cup (165 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract or vanilla paste
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (158 g) + 2 tablespoons all-purpose flour
Add-ins
- 1½ cups (43 g) rice krispie cereal
- ⅔ cup (30 g) mini marshmallows
- Flaked salt, for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Brown the butter: Melt ½ cup of salted butter in a medium saucepan over medium heat. Continue cooking past the boiling and foaming stage, stirring constantly, until the butter turns a golden brown color and emits a nutty aroma. Watch closely to prevent burning. Once browned, pour the butter into a bowl and chill in the fridge or freezer for about 10 minutes to cool.
- Mix sugars and butter: In a medium mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Mix thoroughly until smooth and well blended.
- Add egg and vanilla: Add the room-temperature egg and vanilla extract to the sugar and butter mixture. Mix on low speed for approximately 30 seconds to combine smoothly.
- Add dry ingredients: Gradually incorporate the salt, baking soda, and all-purpose flour into the wet mixture. Mix carefully to combine without overmixing to maintain a tender texture.
- Fold in cereal and marshmallows: Gently fold in the rice krispie cereal first, followed by the mini marshmallows, ensuring they are evenly distributed within the dough.
- Scoop the dough: Using a 3-tablespoon cookie scoop or large spoon, form dough balls and space 4 to 5 cookies per baking sheet, as the cookies will spread thinly during baking.
- Bake the cookies: Bake in the preheated oven for 10 to 13 minutes. Watch for a light golden brown color around the edges. Avoid overbaking to keep the centers chewy.
- Add finishing touch: Immediately sprinkle the freshly baked cookies with flaked salt to enhance flavor as they cool.
Notes
- Brown butter adds a rich caramel flavor but requires close attention to avoid burning.
- Use parchment paper to prevent cookies from sticking and to ensure even baking.
- Spacing cookies sparsely allows for spreading and better texture.
- Mini marshmallows add chewiness; do not substitute with large marshmallows unless chopped.
- Refrigerate browned butter briefly to cool and avoid cooking the egg in the dough.
- For best results, serve cookies fresh but they can be stored in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
