What makes Brown Butter Marshmallow Crispy Cookies different from regular butter in cookies?

Brown butter is butter that has been gently cooked until the milk solids toast, creating a deep, nutty, and slightly caramelized flavor. In Brown Butter Marshmallow Crispy Cookies, this step transforms the overall taste, giving it a rich, gourmet quality that regular melted butter simply can’t match.

Can I use regular marshmallows instead of mini ones?

Yes, but for best results, chop them into smaller pieces. Mini marshmallows melt evenly and create gooey pockets throughout the cookie. Full-size ones may not distribute as well and can create large sticky spots. For balance and consistency, stick with minis—or try colorful ones for a fun twist, like in Deep Fried Oreos .

Why are my cookies too flat or too puffy?

Flat cookies usually mean the dough was too warm—chill it before baking. Puffy cookies might have too much flour or not enough spread from the butter. Getting that perfect chewy center and crispy edge, like in Fudgy Chewy Brookies , is all about balancing temperature, fat, and flour.

Can I make these cookies gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend and be sure your crispy rice cereal is certified gluten-free. Many marshmallows are naturally gluten-free, but always double-check packaging. Just like Reese’s Cup Stuffed Cookies , this recipe adapts well with the right swaps.

Brown Butter Marshmallow Crispy Cookies – 7 Ultimate Gooey Bites You’ll Love

Ingredients

Units Scale

1 cup unsalted butter
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups crispy rice cereal
1 1/4 cups mini marshmallows
Optional: chocolate chips, pretzels, white chocolate

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Instructions

Brown the butter in a pan over medium heat until golden with specks. Let cool.
In a large bowl, beat the browned butter with sugars until creamy.
Add eggs and vanilla extract; mix until smooth.
Whisk together flour, baking soda, and salt. Gradually mix into wet ingredients.
Fold in crispy rice cereal and mini marshmallows.
Chill dough for 30–60 minutes.
Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet.
Bake 10–12 minutes or until edges are golden. Let rest on pan 5 minutes before transferring.

Notes

Don’t skip chilling the dough—it prevents spreading.
Add extra marshmallows on top for dramatic gooey effect.
Freeze unbaked cookie dough for future batches.

Author: Paula
Prep Time: 15 mins
Cook Time: 12 mins
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 12g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg