Brown Butter Marshmallow Crispy Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Melt the butter in a light-coloured skillet over medium heat, stirring constantly. Once it foams, keep stirring until it turns lightly browned with specks and smells nutty, about 5-8 minutes.
2. Immediately pour the browned butter, including the browned bits scraped from the pan, into a heatproof bowl and let it cool slightly. You should have about 185-190g.
3. In a large bowl, whisk the flour, cornstarch, baking soda and salt. Stir in the crispy rice cereal and mini marshmallows.
4. Whisk the brown butter, both sugars, the egg, egg yolk and vanilla until combined. Pour into the dry mixture and stir with a spatula until fully incorporated; the dough will be greasy and slightly crumbly.
5. Scoop about 2 tablespoons (40g) per cookie, roll into balls and squeeze firmly. Place on a parchment-lined tray and freeze uncovered for 1 hour. For longer storage (up to 1 day), move the frozen balls to an airtight container.
6. Preheat the oven to 177°C (350°F) and line large baking sheets with parchment or silicone mats.
7. Space the frozen dough balls 3 inches (about 7.5 cm) apart on the sheets. Bake 14-15 minutes, until lightly browned on top, crisp at the edges and still soft in the centre. If they have not spread by the 10-minute mark, tap the sheet firmly on the counter, then return it to the oven.
8. Sprinkle flaky sea salt over the cookies as soon as they come out, if using. Cool on the sheet for 10 minutes, then move to a rack to cool completely.
9. Store cooled cookies in an airtight container at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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