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Brown Butter S’mores Rice Krispie Cookies

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These Brown Butter S’mores Rice Krispie Cookies combine gooey marshmallows, melty chocolate chips, crunchy Rice Krispies, and nutty brown butter for the ultimate chewy, golden-brown cookie. It’s a nostalgic mash-up of s’mores, Rice Krispie treats, and chocolate chip cookies in one irresistible dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 1/2 cups (75g) mini marshmallows
  • 1 1/2 cups (45g) Rice Krispies cereal
  • 4 full sheets graham crackers, roughly chopped
  • Flaky sea salt, for topping (optional)
  • Extra chocolate chunks or chips, for topping (optional)

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, foams, and turns deep golden with brown bits forming on the bottom. Once it smells nutty, immediately pour into a large mixing bowl, scraping in all brown bits. Let cool for 10 minutes.
  2. Add 1 cup light brown sugar and 1/2 cup granulated sugar to the cooled brown butter. Beat until well combined, about 1 minute.
  3. Crack in 2 large eggs, one at a time, mixing well after each. Add 2 teaspoons vanilla extract. Beat until glossy and smooth, about 1 minute.
  4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. Do not overmix.
  6. Fold in 1 cup semi-sweet chocolate chips, 1 1/2 cups mini marshmallows, 1 1/2 cups Rice Krispies, and 4 chopped graham cracker sheets using a spatula.
  7. If the dough feels too sticky, chill in the fridge for 20 minutes.
  8. Scoop 2-tablespoon portions (or use a #40 cookie scoop) onto parchment-lined baking sheets, leaving about 2 inches between cookies. Press extra chocolate chips and marshmallows on top if desired.
  9. Bake at 350°F (175°C) for 10-12 minutes, until edges are golden brown but centers look slightly underbaked.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm if desired.

Notes

For best results, don’t overmix the dough after adding flour. Chill dough if it’s too soft to prevent spreading. Always use parchment or silicone mats to prevent marshmallow sticking. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers. Cookies are best enjoyed slightly warm. Store in an airtight container with a slice of bread to keep marshmallows soft.

Nutrition

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