Brown Butter Rice Krispie Treat Cookies

These cookies are soft, chewy, and packed with rich, toasty brown butter flavor — pretty much everything we love in a treat! Gooey pockets of melted marshmallow add just the right amount of sweetness, and the crispy Rice Krispies give them that fun, little crunch in every bite.

Brown Butter Rice Krispie Treat Cookies
Servings 30 cookies
Author Joshua Snyder
Prep time
10 Min
Cook time
10 Min
Inactive time
30 Min
Total time
50 Min

Brown Butter Rice Krispie Treat Cookies

These cookies are soft, chewy, and packed with rich, toasty brown butter flavor — pretty much everything we love in a treat! Gooey pockets of melted marshmallow add just the right amount of sweetness, and the crispy Rice Krispies give them that fun, little crunch in every bite.

Ingredients

  • 1 cup unsalted butter
  • 1 cup dark brown sugar, firmly packed
  • ½ cup granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups Rice Krispie cereal
  • 1 ½ cups mini marshmallows, divided
  • 1-2 tablespoons milk

Instructions

Nutrition Facts

Calories

154

Fat (grams)

6 g

Sat. Fat (grams)

4 g

Carbs (grams)

23 g

Fiber (grams)

0 g

Net carbs

23 g

Sugar (grams)

12 g

Protein (grams)

2 g

Sodium (milligrams)

130 mg

Cholesterol (grams)

22 mg
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Directions

1. Melt the butter in a medium-sized, light-colored saucepan or skillet over medium-low heat.

2. Cook, stirring constantly, for about 3–5 minutes. The butter will foam and bubble. As you stir, it will become clearer before foaming again.

3. Continue cooking and stirring until you see brown specks forming through the bubbles and foam.

4. Remove from heat and strain through a fine mesh strainer (to remove larger brown bits, which can taste bitter) into a large bowl or the bowl of a stand mixer. Set aside to cool to room temperature.

5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

6. Once cooled, add both sugars to the butter and mix until combined. The mixture will look a little crumbly and wet.

7. Add the eggs and vanilla and mix until the batter is smooth and well combined.

8. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

9. Using a spatula or your hands, fold in the Rice Krispies and 1 cup of the mini marshmallows.

10. If the dough is too crumbly to hold together, add a small splash of milk until it comes together.

11. Cover and chill the dough in the refrigerator for 30 minutes.

12. While the dough chills, preheat the oven to 350°F and line baking sheets with parchment paper.

13. Scoop the dough into 1 ½ tablespoon-sized portions and roll them in a ball (about the size of a golf ball) and place them on the prepared baking sheets about 2 inches apart.

14. Press 3–4 reserved mini marshmallows gently into the tops of each cookie.

15. Bake for 10–12 minutes, or until the cookies are set and the marshmallows are golden brown.

16. Remove from the oven and let cool on a wire rack.