Brown Butter Vegan Marshmallows Crispy Cookies
Indulge in the delightful blend of flavors and textures with these Brown Butter Vegan Marshmallows Crispy Cookies. Infused with nutty brown butter and filled with gooey vegan marshmallows, these cookies deliver a satisfying chewy center and a crispy rice cereal crunch. Perfect for any occasion, they are easy to make and can be frozen for future baking adventures. Whether you enjoy them as a sweet snack or serve them at gatherings, these cookies are sure to impress everyone!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 2 and 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups crispy rice cereal
- 1 cup mini vegan marshmallows
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Brown the butter in a light-colored skillet over medium heat until golden and nutty, then transfer to a bowl.
- In a large mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Fold in crispy rice cereal and mini vegan marshmallows.
- In another bowl, mix brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla until well combined. Pour into dry ingredients and mix until fully incorporated.
- Shape dough into balls (about 2 tablespoons each) and freeze for at least one hour on a parchment-lined baking sheet.
- Preheat oven to 350°F (177°C). Bake frozen dough balls for 14-15 minutes until lightly browned with soft centers.
- Cool on a wire rack before storing.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 9g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg