Marshmallow Crispy Cookies

Ingredients

• 0.5 cup butter (Cubed; unsalted butter is recommended in the source.)
• 0.75 cup packed brown sugar
• 0.5 cup granulated sugar
• 1 large egg (Room temperature.)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 0.75 tsp salt
• 0.5 tsp baking soda
• 1.5 cups Rice Krispies or crispy rice cereal
• 0.6667 cup miniature marshmallows (The source states 2/3 cup.)
• 0.5 cup toffee bits
• flaky sea salt (Optional, for sprinkling over the baked cookies.)

Steps

1. 1

   Place the cubed butter in a small heavy saucepan. Cook over medium heat for 5 to 7 minutes, watching the pan closely, until the butter is golden brown. A few browned bits on the bottom are desirable because they add flavor. Remove from the heat and let the brown butter cool.

2. 2

   In a large bowl, beat the packed brown sugar, granulated sugar, and cooled brown butter until blended.

3. 3

   Beat in the room-temperature egg and vanilla extract on low speed until incorporated.

4. 4

   In a separate bowl, combine the all-purpose flour, salt, and baking soda.

5. 5

   Gradually add the dry mixture to the brown sugar mixture, mixing well after each addition until a dough forms.

6. 6

   Stir in the crispy rice cereal, miniature marshmallows, and toffee bits until evenly distributed through the dough.

7. 7

   Line baking sheets with parchment paper. Drop the dough by tablespoonfuls onto the prepared sheets, spacing the portions 2 inches apart. Leave the dough portions as scooped rather than flattening them.

8. 8

   Bake in a preheated 350°F oven for 10 to 12 minutes, until the cookies are golden brown.

9. 9

   Transfer the cookies to wire racks and let them cool.

10. 10

    If desired, sprinkle the warm cookies with flaky sea salt so it adheres to the surface.

Notes

Parchment paper is recommended because melted marshmallows or toffee can stick to the baking sheet. If the first batch spreads excessively, chill the remaining dough for 30 minutes before baking. For a variation, the source suggests adding 1/2 teaspoon cinnamon to the dry ingredients. Freeze baked cookies in an airtight container or freezer bag, separating layers with parchment; they can be stored for 8 to 12 months and thawed at room temperature.

Nutrition per serving

• dessert
• cookies
• baked
• American
• sweet-and-salty
• vegetarian
• make-ahead
• cookie exchange