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Brown Butter Marshmallow Crispy Cookies in the Pressure Cooker Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 86 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the unique and delightful Brown Butter Marshmallow Crispy Cookies made effortlessly in your kitchen. These cookies combine the nutty richness of browned butter with the cheerful crunch of crispy rice cereal and the gooey sweetness of mini marshmallows. Baked to golden perfection with soft centers and optionally topped with flaky sea salt, they offer a balance of textures and flavors that will satisfy any sweet tooth. Ideal for gatherings or cozy treats, these cookies are a delicious twist on classic crispy snacks elevated by homemade goodness.

Ingredients

Units Scale

Dry Ingredients

  • 2 1/4 cups All-purpose flour (spooned and leveled)
  • 2 teaspoons Cornstarch
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 cups Crispy rice cereal

Wet Ingredients

  • 1 cup Unsalted butter (cut into 16 pieces)
  • 3/4 cup Brown sugar (packed)
  • 1/2 cup Granulated sugar
  • 1 Large egg (at room temperature)
  • 1 Large egg yolk (at room temperature)
  • 2 teaspoons Pure vanilla extract
  • 1 cup Mini marshmallows

Optional

  • Flaky sea salt (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Brown the Butter: In a saucepan over medium heat, melt the unsalted butter and cook it until it turns a golden brown color and emits a nutty aroma. This process adds depth of flavor to the cookies. Remove from heat and allow to cool slightly.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures even distribution of the leavening agents and seasoning.
  4. Combine Wet Ingredients: In another bowl, combine the browned butter with the brown sugar and granulated sugar, mixing until smooth. Then add the large egg, egg yolk, and vanilla extract, stirring until fully incorporated.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing which can toughen the cookies.
  6. Fold in Cereal and Marshmallows: Gently fold in the crispy rice cereal and mini marshmallows to maintain their texture and distribute them evenly within the dough.
  7. Shape Cookies: Use a scoop or spoon to form dough balls and place them on the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
  8. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft and chewy.
  9. Cool on Sheet: Let the cookies cool on the baking sheet for 5 minutes to set before transferring.
  10. Transfer and Cool Completely: Move the cookies to a wire rack to cool fully, ensuring they retain their texture.
  11. Optional Topping and Storage: Sprinkle flaky sea salt on the warm cookies if desired to enhance flavor. Store cooled cookies in an airtight container for up to 3 days to maintain freshness.

Notes

  • Allow the browned butter to cool slightly before mixing with sugar to avoid cooking the eggs.
  • Spacing cookies 2 inches apart prevents them from sticking together during baking.
  • Adding flaky sea salt enhances the sweet and salty flavor contrast.
  • For best texture, do not overbake; remove when edges are golden and centers still soft.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Find it online: https://yumrecipesfood.com/brown-butter-marshmallow-crispy-cookies-in-the-pressure-cooker-recipe/