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 .