M&M Crisp Marshmallow Bites (Printable Version)

Soft cookies made with brown butter, crispy cereal, and mini M&Ms, hiding a gooey marshmallow surprise inside for a fun, pull-apart treat.

# Ingredients:

→ For Making the Cookie Dough

01 - 1/4 teaspoon salt
02 - 1 teaspoon vanilla extract
03 - 1/2 cup + 2 tablespoons brown sugar, tightly packed
04 - 2 tablespoons regular white sugar
05 - 1/2 teaspoon baking soda
06 - 1 1/3 cups all-purpose flour, measured out carefully
07 - 1 large room-temperature egg
08 - 1/2 cup of unsalted butter for browning

→ Mix-ins and Toppings

09 - 1/3 cup of Rice Krispies, saved for the topping
10 - 6 marshmallows
11 - 1/4 cup of Rice Krispies cereal to mix in
12 - 1/3 cup semisweet chocolate chips, save some for topping if you like
13 - 2/3 cup mini M&M's, plus extras if you want to garnish later

# Steps:

01 - Chop the butter into smaller pieces. Drop it in a sturdy pot over medium heat. Keep stirring as it melts and then turns into a lovely golden shade. A foamy layer will form—completely normal. Once it looks golden brown, take it off the stove and pour it into a bowl that's heatproof to cool.
02 - While the butter cools down, crank the oven to 350°F (175°C). Grab your flour, baking soda, and salt. Sift them together into one bowl.
03 - Once the browned butter is at room temperature, mix it in a big bowl with both the brown and white sugars, the egg, and your vanilla. Whip it all up until you can’t see any streaks.
04 - Toss the sifted dry ingredients into the wet ones. Gently combine everything without overdoing it. Just stop once it's all mixed evenly.
05 - Pour in those mini M&M's, semisweet chocolate chips, and 1/4 cup of Rice Krispies. Stir softly, so you don't smash the bits. You want it all spread out in the dough but not overworked.
06 - Scoop up the dough using 1/3 cup or an ice cream scooper. Divide the dough into 6 chunks and roll each into a ball. Give them a little flattening with your hand.
07 - Take one marshmallow and set it on top of each flattened dough chunk. Wrap the dough around it, but let the marshmallow’s top peek through.
08 - Grab your set-aside portion of Rice Krispies. Dip the marshmallow end of each cookie into the cereal to coat it well.
09 - Lay the cookies across a lined baking sheet with plenty of space in between. If you’re feeling extra, add some more chocolate chips to the tops.
10 - Bake for about 10 minutes. The cookies should be golden underneath but still look a bit soft up top. The marshmallows will puff up slightly and brown.
11 - While the cookies are still fresh and warm, you can press a round cookie cutter or a big measuring cup gently around them to adjust their shape. Flip and swirl the gooey marshmallow around if you’d like. Sprinkle on some extra M&M’s or Rice Krispies for a fun garnish.
12 - Leave the cookies on the tray until fully cooled before serving them.

# Notes:

01 - Yields 6 big cookies that are crispy outside and gooey inside thanks to the marshmallow.
02 - The dough performs best if you bake it right away. Waiting can mess with the texture.
03 - Make sure your egg isn’t cold so everything blends together perfectly.

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