Ingredients
Equipment
Method
Step-by-Step Instructions for Brown Butter Marshmallow Cookies
- Brown the butter in a saucepan over medium heat for 5-7 minutes until golden brown and nutty.
- Mix the slightly cooled brown butter with granulated sugar, brown sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt until there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in mini marshmallows gently until evenly distributed in the cookie dough.
- Chill dough in the refrigerator for at least 30 minutes before baking.
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls and place on baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are golden brown and centers are soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 7 days. For chewy cookies, refrigerate in an airtight container for up to 2 weeks.