Description
Indulge in the delightful flavors of vegan marshmallows crispy cookies, a perfect blend of crunchy rice cereal and chewy marshmallows that will satisfy your sweet tooth! This easy-to-make recipe captures the essence of classic treats while offering a rich, nutty flavor from brown butter. With no chilling time required, these cookies are ideal for last-minute dessert cravings or family gatherings. Each bite delivers a delightful texture and taste that’s even better than store-bought versions. Enjoy them warm with a glass of plant-based milk or as part of an inviting dessert platter!
Ingredients
Scale
- ½ cup salted butter (or plant-based alternative)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup all-purpose flour (or gluten-free blend)
- 1½ cups rice krispie cereal
- ⅔ cup mini vegan marshmallows
- Flaked salt for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter over medium heat until golden brown, then cool briefly.
- In a mixing bowl, combine cooled brown butter with sugars, egg, and vanilla; mix until smooth.
- Gradually fold in flour, baking soda, and salt until just combined.
- Gently fold in rice krispies and mini marshmallows until evenly mixed.
- Scoop dough onto the prepared baking sheet, leaving space for spreading.
- Bake for 10–13 minutes until edges are lightly golden; sprinkle with flaked salt before cooling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg