Irresistable Brown Butter Rice Krispie Marshmallow Cookies (Chewy & Gooey!)
If you love cookies that are soft, chewy, gooey, and just a little bit crispy, these brown butter Rice Krispie marshmallow cookies are about to be your new favorite treat. They’re packed with nutty brown butter flavor, have the perfect crunch from Rice Krispies, and have a melty marshmallow surprise in the center.
They’re the perfect cookies to bring to a potluck, to make for a party, or for after-dinner snacking.
Why These Rice Krispie Marshmallow Cookies Are Special
- Chewy + Gooey Texture – The marshmallow center makes every bite soft and gooey.
- Brown Butter Flavor – Browning butter adds a rich, nutty depth that makes these cookies irresistible.
- Crispy Crunch – Rolling the dough in Rice Krispies before baking gives them a fun, crunchy coating.
Ingredients You’ll Need For The Marshmallow Rice Krispie Cookies
Here’s everything that goes into these chewy brown butter Rice Krispie cookies:
- Salted butter – Browning the butter is key for that nutty, caramel-like flavor.
- Rice Krispie cereal – Adds crunch both inside the dough and on the outside.
- Marshmallows – The gooey, melty center.
- Granulated sugar + light brown sugar – Sweetness and chew.
- Eggs – Helps bind everything together.
- All-purpose flour – Classic cookie structure.
- Flaky sea salt – Balances sweetness.
- Baking powder – For a light lift.
- Vanilla extract – Boosts flavor.
Step-by-Step Instructions For The Rice Krispie Cookies
Follow these simple steps for perfect brown butter Rice Krispie marshmallow cookies:
Preheat oven to 350°F and line a baking sheet with parchment paper.
Brown the butter. In a pan over medium heat, melt the butter until golden and nutty. Transfer to a bowl and let cool completely.
Mix dry ingredients. In a medium bowl, sift together flour and baking powder.
Cream butter & sugars. In a large bowl, beat the cooled brown butter with both sugars until smooth.
Add wet ingredients. Mix in eggs, vanilla, and sea salt until combined.
Combine. Slowly add the flour mixture, mixing just until incorporated.
Fold in Rice Krispies. Stir in 1 cup of cereal, then cover and chill the dough for 30 minutes.
Stuff with marshmallows. Scoop dough, flatten slightly, place a marshmallow in the center, and wrap dough around it leaving the top center open so the marshmallow is visible. This will allow the marshmallow to get slightly toasted while baking.
Roll in cereal. Coat each dough ball in the remaining Rice Krispies.
Bake. Place cookies 2–3 inches apart on the baking sheet and bake for 10 minutes.
Cool. Transfer to a cooling rack immediately after baking.
Tips for the Best Brown Butter Rice Krispie Cookies
- Don’t skip cooling the butter – Hot butter will melt the sugars and ruin the texture.
- Chill the dough – Prevents spreading and helps cookies keep their chewy, gooey centers.
- Use fresh marshmallows – Stale ones won’t melt as well inside the cookies.
- Eat warm! – These are at their gooey best when fresh out of the oven.
Variations to Try
- Chocolate Chip Version – Fold in mini chocolate chips with the Rice Krispies.
- Extra Marshmallow – Add mini marshmallows to the dough for more gooey pockets.
- Holiday Twist – Roll in colored Rice Krispies or add holiday sprinkles for a festive look.
- Salted Caramel Upgrade – Drizzle caramel over the top before serving.
Storing & Freezing The Marshmallow Rice Krispie Cookies
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Freeze dough balls (without marshmallows) for up to 2 months. Thaw, stuff with marshmallows, and bake when ready.
Irresistable Brown Butter Rice Krispie Marshmallow Cookies
Ingredients
- 1 stick salted butter
- 2 cups of rice krispie cereal divided
- 10 medium sized marshmallows
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 ½ cup all purpose flour
- ¼ teaspoon flaky sea salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a medium sized pan, brown the stick of butter on medium heat until lightly browned. Once butter is browned, transfer to a bowl and let cool completely. Adding hot butter will ruin the texture of the cookies.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, Sift together the all purpose flour and baking soda.
- Add both sugars and cooled brown butter to a large mixing bowl and mix with a hand held mixer or a stand mixer until it is smooth.
- Add eggs, vanilla extract and sea salt to the sugar mixture and mix until combined.
- Slowly add the flour mixture and mix until just combined.
- Fold in one cup of the rice krispie cereal. Cover the cookie mixture and refrigerate for at least 30 minutes. Chilling the dough keeps the cookies from spreading and flattening too much.
- Use an ice cream scoop (for large cookies) and take each scoop of the cookie mixture and flatten it into a circle. Then place a marshmallow in the center and wrap the cookie dough around the marshmallow leaving the center exposed on top.
- Place the remaining rice krispie cereal in a small bowl and roll each cookie dough ball in the cereal until they are evenly coated.
- Place onto a parchment lined baking sheet 2-3 inches apart and bake for ten minutes.
- Place on a cooling rack immediately after .
Love these gooey cookies? Try more of my favorite cookie recipes:
- Fall Sprinkle Cookies
- Biscoff Cookie Butter Chocolate Chip Cookies
- Funfetti Cookies
- Pumpkin Spice And Cream Cheese Chip Cake Mix Cookies
- Lemon Sugar Cookies
- Cake Mix Crinkle Cookies
FAQ for Brown Butter Rice Krispie Marshmallow Cookies
Can I use mini marshmallows instead of regular marshmallows?
Yes! You can use mini marshmallows instead of medium ones. Just add 2–3 minis per cookie for the same gooey center.
Do I have to chill the cookie dough?
Chilling the dough for at least 30 minutes helps the cookies keep their shape and prevents them from spreading too much while baking.
Can I make these cookies ahead of time?
Yes! You can prepare the dough and store it in the fridge for up to 24 hours before baking. You can also freeze the dough balls (without marshmallows inside) for up to 2 months.
Why do I need to brown the butter?
Browning butter adds a rich, nutty, toffee-like flavor that makes these cookies taste extra special. It’s worth the extra step!
How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 1 month.
Can I add chocolate to these cookies?
Absolutely! Stir in ½ cup of mini chocolate chips with the Rice Krispies for a chocolate-marshmallow twist.
These brown butter Rice Krispie marshmallow cookies are the ultimate chewy, gooey, crispy treat that combines all the best cookie textures into one bite. They’re easy to make, fun to share, and guaranteed to disappear fast at any gathering.
