Imported from Instagram
Marshmallow Crispy Brown Butter Cookies
A cross between a classic rice crispy treat and a rich brown butter cookie, featuring a chewy, gooey center with a crispy exterior and a hit of flaky salt.
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Ingredients
- 113 g browned butter (melted and browned until dark)
- 140 g brown sugar (light brown sugar preferred)
- 55 g granulated sugar
- 1 large egg
- 1 egg yolk
- 10 g vanilla extract (or vanilla bean paste)
- 8 g nonfat milk powder (added to butter once it starts browning)
- 160 g all-purpose flour
- 2.5 g baking soda
- 4.5 g salt
- 50 g Rice Krispies cereal (about 2 cups)
- 40 g frozen mini marshmallows (about 2/3 cup; must be frozen to prevent dissolving)
- flaky salt (for finishing)
Steps
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a saucepan, brown the 113g (1/2 cup) of butter until it is dark and fragrant. Once it starts browning, whisk in the 8g (1 tbsp) of nonfat milk powder to enhance the toasted flavor.
- 3
In a large bowl, combine the browned butter with 140g (3/4 cup) brown sugar and 55g (1/4 cup + 1 tbsp) granulated sugar. Whisk together until well combined.
- 4
Add 1 large egg, 1 egg yolk, and 10g (2 tsp) vanilla extract (or vanilla bean paste) to the sugar mixture and whisk until smooth.
- 5
Fold in the dry ingredients: 160g (1 1/3 cups) all-purpose flour, 2.5g (1/2 tsp) baking soda, and 4.5g (3/4 tsp) salt.
- 6
Gently fold in 50g (about 2 cups) Rice Krispies cereal and 40g (about 2/3 cup) frozen mini marshmallows until just distributed.
- 7
Scoop the dough onto the prepared baking sheet. Sprinkle each cookie with flaky salt.
- 8
Bake at 350°F for 10-12 minutes until the edges are set.
- 9
Allow the cookies to cool completely on the tray before attempting to lift them. If the marshmallows have oozed and caused sticking, place the tray in the freezer for a few minutes to help them pop off easily.
Notes
The marshmallows must be frozen before adding to the dough, otherwise they will dissolve during the baking process. If cookies stick to the parchment due to melted marshmallow, a few minutes in the freezer will release them.
Nutrition per serving
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