Ingredients
Wet Ingredients
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 large eggs, at room temperature
- 1 tablespoon whole milk or heavy cream, at room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
Add-ins & Topping
- 1 1/2 cups crispy rice cereal, plus extra for topping
- 1 cup mini marshmallows
- Flaky sea salt, for sprinkling on cookies
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Stir frequently as it foams and turns golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and transfer butter to a bowl to cool; refrigerate for 15 to 20 minutes to chill slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- Combine Sugar and Butter: In a large bowl, whisk the browned butter with brown sugar and granulated sugar until smooth and glossy. Add the eggs, milk or heavy cream, and vanilla extract; whisk until the mixture is thick and creamy.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and stir just until combined. Be careful not to overmix to keep the cookies tender.
- Add Crispy Rice Cereal and Marshmallows: Gently fold in the crispy rice cereal and mini marshmallows evenly throughout the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 2 hours, or up to 24 hours for better flavor and texture.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form Cookies: Pour about 1/2 cup of crispy rice cereal into a small bowl. Scoop out dough balls about 2 1/2 tablespoons each, roll into smooth balls, then dip the tops into the crispy rice cereal. Place the cookies on the baking sheets spaced about 2 inches apart.
- Bake: Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers remain soft.
- Cool and Finish: Remove from oven, sprinkle with flaky sea salt, and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential for texture and enhances the flavor.
- Use high-quality butter for the best browned butter flavor.
- Do not overbake; cookies should be golden at the edges but soft in the center.
- Flaky sea salt adds a wonderful contrast to the sweetness.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
