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You'll get crazy good cookies here, chewy and crunchy with chocolate bursts and melty marshmallow middles. I first tried this when we had orphaned marshmallows and leftover cereal cluttering our pantry after holiday treat making with the kids. Let me tell you, those first cookies vanished in minutes—barely got a bite myself! There's just something special about cracking open a still-warm cookie, gooey marshmallow stringing everywhere.
While mine were cooling, my neighbor Tom dropped by with the mail. Said he shouldn’t try one, “watching the sugar,” but fresh cookie smell changed his mind instantly. He bit, smiled, then left with another cookie in hand, mumbling plans for healthier eating starting tomorrow. Seriously, these have that kind of power.
Ingredients
- Marshmallows - Grab regular-size ones, not minis! Each round gets stuffed with a marshmallow so the inside stays gooey. Leave the top poking out before baking and you'll get that dreamy toasted top.
- Mini M&Ms - I’ve done both full-size and mini. The small ones just seem to scatter better in the dough. Pop a few on top after baking so the colors really show.
- Rice Krispies - The secret to crunch. Some mixed right in, some smashed on top—either way, you get nice crisp flakes in every bite.
- Brown sugar - For chew and deeper flavor. Just make sure you smoosh it tightly into your cup, or you’ll throw things off. I switch between light and dark, no problem.
- Brown butter - Trust me, don’t skip this! Brown your butter and you get this nutty, caramel thing that’s wild. Keep an eye on it, though—it can burn out of nowhere.
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Easy Step-by-Step
- Timing Matters:
- Bake just around ten minutes. If they look a bit soft inside when you take them out, that's spot on. They'll get firmer as they cool on the tray and if you bake them too long, they'll go hard.
- Cookie Shaping:
- They’ll spread a lot, so give ‘em plenty of room. If they aren't perfectly round, use a cup and scoot the edges in while they're still hot for that pro look. Don’t press too hard, though, or they’ll flatten.
- Marshmallow Trick:
- Flatten dough rounds, plant a marshmallow right in the center, wrap the dough up so the top shows. This keeps the marshmallow inside and lets the bit on top toast up nicely.
- Dough Handling:
- Give everything a quick mix only until blended, or the cookies get tough. Stir the fun bits in gently by hand so you don’t smash the cereal.
- Butter Browning:
- I melt butter on medium (never crank the heat!). Stir like mad once it foams; once it smells like toffee and goes golden, pour it out fast into a bowl to cool—otherwise, it’ll keep cooking and might burn.
I totally messed up my first batch by wrapping the marshmallow completely in dough—it trapped steam, made the cookies bubble weirdly. Now I always leave the marshmallow’s top poking out and it’s perfect. My daughter loves squishing cereal on the tops before they bake, but honestly, she eats half the M&Ms before they ever hit the dough.
Serving Style
These cookies are huge on their own, but grab a glass of cold milk and it’s next-level. If we’re celebrating, I’ll drop a scoop of vanilla ice cream next to a warm cookie. When the ice cream melts over the gooey marshmallow... it’s awesome.
Simple Swaps
I’ve mixed it up a bit with great results. Swap Cocoa Krispies for a double-chocolate spin. Grab themed M&Ms for holidays—red and green for Christmas, pastel for spring. Sometimes I add a spoonful of malt powder for something extra, too.
Storage Tricks
Best eaten fresh, for sure. But they easily last two or three days in a well-sealed box. Cereal softens a bit, but they still taste great. If you want gooey again, twenty seconds in the microwave is magic—just stop early or the marshmallow could blow up!
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I’ve brought these to bake sales and even served them after dinner parties. There’s just something so fun about those nostalgic flavors in a new way—people always flip out. Even my brother-in-law, who finds fault with every cookie (“too much this, not enough that”), ate three without complaint last Christmas. When you win over the toughest critics, you know you’ve nailed it!
Recipe FAQs
- → Why do eggs need to be room temperature?
- Eggs at room temperature mix better into the dough, creating a smooth batter. Cold eggs can solidify the warm butter, which makes the mixture clumpy and tricky to work with.
- → Is it possible to make smaller versions of these cookies?
- Yes! Just adjust the marshmallow size by cutting them into smaller pieces or using minis. Watch your oven, though—baking time needs to be shortened by a couple of minutes.
- → Why shouldn't I save this dough for later?
- The dough gets firm in the fridge and becomes hard to handle. It also doesn't spread well when chilled, so it's best to bake it fresh for the right consistency.
- → What does it mean to use 'spoon and leveled' flour?
- This means scooping flour lightly into your measuring cup with a spoon, then scraping off the excess with something straight. It keeps the measurement accurate and ensures the dough won't turn out too dry.
- → Can regular-sized M&Ms replace the minis?
- Sure, but the smaller ones spread more evenly in the dough, making each bite colorful and chocolaty. If you use regular M&Ms, chop them up or use a slightly smaller amount—around 1/2 cup.