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Brown Butter Fruity Pebbles Cookies with Marshmallows

Nicole Hughes
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Ingredients
  

For the Crunch:

  • 2 ½ C Fruity Pebbles Cereal
  • ¼ C Nonfat Dry Milk
  • 1 T Granulated Sugar
  • ¼ tsp Salt
  • 6 T Butter, Melted

For the Cookies:

  • 1 C Butter (browned)
  • 1 C Brown Sugar
  • ¼ C Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla
  • 1 tbsp Dry Milk
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 ¾ C All Purpose Flour
  • ½-¾ C Mini Marshmallows (more if you'd like)

Instructions
 

To Make the Fruity Pebbles Crunch:

  • Preheat oven to 275 degrees and line a baking sheet with parchment paper or a silicone baking mat
  • Mix fruity pebbles, non fat dry milk, sugar, and salt in a bowl. Melt butter and pour over top, mix until well combined.
  • Lay mixture flat on a baking sheet and bake uncovered for 20 minutes.

To Make the Cookies:

  • Brown butter (see directions in post for more help). Make sure to scrape the bottom of the pot to get all the brown flecks!
  • Cream butter and sugars until well combined.
  • Add eggs and vanilla, mix until there are no lumps.
  • Sift together dry ingredients and add to mixture. Mix on low, scraping sides of bowl, until well combined.
  • Using a spatula or spoon, fold in Fruity Pebbles crunch mixture and marshmallows.
  • Refrigerate cookie dough for 45 mins-3 hours (cookie dough must be cold)
  • Preheat oven to 375 degrees.
  • Scoop cookie dough into 1.5-2 oz mounds and place 2-3 inches apart on a baking sheet lined with parchment paper or silicone baking mats.
  • Bake cookies for 9-11 minutes, or once edges have set and the tops are starting to brown.
  • Allow cookies to cool for 20-30 minutes on warm sheet before removing.