M&M Rice Krispies Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
This cookie is brown butter based and you will have the ultimate marshmallow pull!
Ingredients
- 1/2 Cup Unsalted Brown Butter
- 1/2 Cup + 2 Tbsp Packed Brown Sugar
- 2 Tbsp Granulated Sugar
- 1 Large Egg (Room Temp)
- 1 Tsp Vanilla
- 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 2/3 Cup Mini M&M's
- 1/3 Cup Semisweet Chocolate Chips
- 1/4 Cup Rice Krispy Cereal
- 6 Marshmallows
- 1/3 Cup of Rice Krispy Cereal Set Aside
- More M&M's for garnish
Instructions
This recipe makes 6 Cookies. Make sure your eggs are room temperature and this dough will come together beautifully!
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
- While your butter cools sift your dry ingredients.
- Preheat oven to 350F
- In a large bowl combine your brown butter, sugars, egg and vanilla and whisk until combined.
- Add your sifted dry ingredients(flour, baking soda and salt) into the wet mixture and fold until just combined. Do not over mix.
- Add M&M's, chocolate chips and rice krispy cereal and fold until combined. Do not over mix.
- Cookies need to be baked right away the dough does not store well(Due to butter and sugar ratio).
- Drop the dough by 1/3 cup balls or use a standard size ice cream scoop. Flatten the cookie with the palm of your hand and add the marshmallow in the center, then enclose the marshmallow with the cookie dough leaving the top of the marshmallow exposed.
- Next flatten the cookie dough ball with the palm of your hand and add the marshmallow in the center then enclose the dough around the marshmallow leaving the top part of the marshmallow exposed.
- Add the set aside rice krispy cereal to a small bowl and dip the top of each cookie that faces the marshmallow on the cereal. Add a few more chocolate chips and bake 6 at a time in a large cookie sheet.
- Bake for 10 minutes or until golden brown on the bottom the top will look a little undone.
- Once cookies are baked you can carefully fix the shape with a large round cookie cutter or a big measuring cup.(videos on my insta for reference) and also fix the marshmallow by flipping the marshmallow and spreading the gooey marshmallow around the center of the cookie if you'd like video reference on my insta.
- Add more M&M's and rice krispy cereal on top.
- Allow the cookies to cool completely
- Enjoy!
TIPS
- This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Baked cookies can be stored in the fridge in a tight container for 3-5 days and can be heated in the microwave for approximately 30 seconds depending on the heat of your microwave to enjoy later.
- Share your pics with me on social media! #sweetmelibakery
