The secret to truly irresistible marshmallow cookies lies in browning the butter. This simple step infuses a nutty, complex flavor that improves a classic crispy treat. When I first started making these, I was skeptical if brown butter would really make a difference, but the depth it adds is undeniable. This marshmallow cookies recipe combines the nostalgic crunch of rice cereal with pockets of gooey melted marshmallows, all held together by a rich, flavorful dough. It’s an ideal recipe for anyone looking for a comforting, yet exciting, twist on a traditional cookie.
Key takeaways
- Browning the butter enhances flavor through the Maillard reaction.
- Cornstarch helps achieve a chewy texture by reducing gluten formation.
- Chilling the dough prevents excessive spreading during baking.
- Careful measurement and baking times are crucial for the perfect cookie consistency.
Chewy Brown Butter Marshmallow Crispy Cookies!
Ingredients
Method
- Brown the butter: Place the sliced butter in a light-colored skillet or saucepan over medium heat. Stir or whisk constantly as it melts. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. As soon as the butter has browned, immediately remove from heat and pour it into a medium heat-safe bowl. Scrape up the browned solids at the bottom of the skillet and add them as well. Set aside to slightly cool.
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Fold in the rice cereal and mini marshmallows.
- Whisk the cooled brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla together until combined. Pour into the flour mixture and stir with a silicone spatula until fully incorporated. The dough will be greasy and a bit crumbly; that’s ok.
- Scoop the dough, about 2 Tablespoons (40g) per cookie, and use your hands to form it into a ball. Squeeze firmly to help it hold its shape. Place the dough balls on a parchment-lined baking sheet and freeze, uncovered, for 1 hour. If freezing for longer (up to 1 day), transfer the firm dough balls to an airtight container or zip-top bag.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange the frozen dough balls 3 inches apart on the prepared baking sheets. Bake for 14-15 minutes, or until the cookies are lightly browned on top, the edges look crisp, and the centers still look soft. If the cookies haven’t begun to spread by the 10-minute mark, remove the baking sheet from the oven, give it a few firm taps on the counter, then return it to the oven. Some edges may over-spread if a marshmallow is on the outside. This is normal and expected.
Notes
– Freeze the dough balls for at least one hour. This prevents over-spreading and helps the cookies maintain their chewy interior and crisp edges.
– If your cookies aren’t spreading by the 10-minute mark, gently tap the baking sheet on the counter to encourage them. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
One of the key techniques in creating chewy brown butter marshmallow cookies is the browning of the butter. This process enhances the flavor profile by developing nutty notes through the Maillard reaction, which occurs when the milk solids in the butter toast. Additionally, incorporating cornstarch into the flour mixture helps to create a tender texture by inhibiting gluten formation, ensuring that the cookies remain soft and chewy. The combination of crispy rice cereal and mini marshmallows adds unique texture and bursts of sweetness, making each bite delightful.
Troubleshooting
- Issue: Cookies spread too much.
Fix: Ensure that the butter is not too warm when mixed with sugars. Chilling the dough for at least 30 minutes before baking can also help maintain shape. - Issue: Cookies are too dry.
Fix: Make sure to measure the flour correctly (spooned and leveled) to avoid adding too much. Adding an extra egg yolk can also improve moisture. - Issue: Cookies are too hard.
Fix: Avoid overbaking. Remove the cookies from the oven when they are just set and slightly underbaked, as they will continue to firm up while cooling. - Issue: Marshmallows melt completely.
Fix: Fold in the mini marshmallows gently and bake at a moderate temperature to prevent them from disappearing into the dough.
Substitutions
- Unsalted butter: Use salted butter, but reduce the added salt to 1/4 teaspoon.
- Crispy rice cereal: Substitute with cornflakes for a different crunch and flavor.
- Mini marshmallows: Use chopped regular marshmallows, but expect a slightly different melting behavior.
- Granulated sugar: Swap with coconut sugar for a deeper flavor, though it may alter the texture slightly.
Pro tips
- Use a light-colored pan for browning butter; this helps you accurately see the color change and prevents burning.
- Freeze the dough balls for at least one hour. This prevents over-spreading and helps the cookies maintain their chewy interior and crisp edges.
- If your cookies aren’t spreading by the 10-minute mark, gently tap the baking sheet on the counter to encourage them.
These Brown Butter Marshmallow Crispy Cookies offer a delightful blend of textures and flavors. Give them a try and discover your new favorite cookie!
Frequently asked questions
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows, but they may melt differently and could create larger pockets of gooeyness in the cookies. Consider cutting them into smaller pieces for more even distribution.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer-safe bag for up to three months.
What can I do if my cookies are too sweet?
If you find the cookies too sweet, consider reducing the amount of granulated sugar slightly or using a mix of granulated and brown sugar to balance the sweetness with more depth of flavor.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture and structure.
