M&M Rice Krispies Cookies (Print Version)

# Ingredients:

→ For the Cookie Dough

01 - 1/2 cup unsalted butter, for browning
02 - 1/2 cup + 2 tablespoons packed brown sugar
03 - 2 tablespoons granulated sugar
04 - 1 large egg, room temperature
05 - 1 teaspoon vanilla extract
06 - 1 1/3 cups all-purpose flour, spoon and leveled
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt

→ For the Mix-ins and Toppings

09 - 2/3 cup mini M&M's, plus more for garnish
10 - 1/3 cup semisweet chocolate chips, plus more for garnish if desired
11 - 1/4 cup Rice Krispies cereal
12 - 6 marshmallows
13 - 1/3 cup Rice Krispies cereal, set aside for topping

# Instructions:

01 - Cut the butter into cubes. In a heavy saucepan, heat the butter over medium heat. Stir constantly until the butter begins to turn golden brown. It will get foamy, which is normal. Once it reaches a beautiful golden brown color, remove from heat and transfer to a heat-safe bowl to cool.
02 - While the butter cools, preheat oven to 350°F (175°C). Sift together the dry ingredients: flour, baking soda, and salt.
03 - In a large bowl, combine the cooled brown butter, brown sugar, granulated sugar, room temperature egg, and vanilla extract. Whisk until thoroughly combined.
04 - Add the sifted dry ingredients to the wet mixture and fold gently until just combined. Be careful not to overmix.
05 - Fold in the mini M&M's, chocolate chips, and 1/4 cup of Rice Krispies cereal until evenly distributed throughout the dough. Again, avoid overmixing.
06 - Scoop the dough using a 1/3 cup measure or standard ice cream scoop to form 6 equal cookie dough balls. Flatten each ball with the palm of your hand.
07 - Place a marshmallow in the center of each flattened cookie dough. Enclose the marshmallow with the cookie dough, leaving just the top of the marshmallow exposed.
08 - Place the reserved 1/3 cup of Rice Krispies cereal in a small bowl. Dip the top of each cookie (the part with the exposed marshmallow) into the cereal to coat.
09 - Place the cookies on a large baking sheet, leaving ample space between them as they will spread. Add a few more chocolate chips on top if desired.
10 - Bake for 10 minutes, or until the cookies are golden brown on the bottom but still look slightly underdone on top. The marshmallow will be puffy and lightly golden.
11 - If needed, use a large round cookie cutter or measuring cup to carefully reshape the cookies while still warm. If desired, flip the marshmallow and spread the gooey center around the middle of the cookie. Sprinkle additional M&M's and Rice Krispies cereal on top while the cookies are still warm.
12 - Allow the cookies to cool completely on the baking sheet before serving.

# Notes:

01 - This recipe makes 6 large cookies with a gooey marshmallow center and crispy Rice Krispies texture.
02 - The dough should be baked immediately after mixing due to the specific butter and sugar ratio. It doesn't store well.
03 - Make sure your egg is at room temperature to ensure the dough comes together properly.

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