Brown Butter Marshmallow Crispy Cookies in the Pressure Cooker
These gooey soft cookies blend brown butter, mini marshmallows, and crispy rice cereal to create a chewy treat packed with sweet-salty flavor and crunchy-soft texture—made easier in the pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan For browning butter
- 1 Baking sheet Lined with parchment paper
Ingredients
Main Ingredients
- 1 cup Unsalted butter cut into 16 pieces
- 2 ¼ cups All-purpose flour spooned and leveled
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 cups Crispy rice cereal
- 1 cup Mini marshmallows
- ¾ cup Brown sugar packed
- ½ cup Granulated sugar
- 1 Large egg at room temperature
- 1 Large egg yolk at room temperature
- 2 teaspoons Pure vanilla extract
- Flaky sea salt optional, for topping
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Brown the butter in a saucepan over medium heat until golden brown with a nutty smell. Let cool.
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In another bowl, mix brown butter, brown sugar, and granulated sugar. Add egg, egg yolk, and vanilla. Stir until smooth.
- Gradually combine dry ingredients into wet mixture until incorporated.
- Fold in crispy rice cereal and mini marshmallows gently.
- Scoop dough balls and space 2 inches apart on baking sheet.
- Bake 10–12 minutes until edges are golden and centers soft. Let cool on sheet for 5 minutes.
- Transfer cookies to wire rack to cool completely.
- Sprinkle flaky sea salt on warm cookies if desired. Store in airtight container up to 3 days.
Notes
For best texture, freeze shaped dough balls for an hour before baking. Baked cookies keep fresh at room temperature for 3 days or freeze up to a month.