Brown Butter Sugar Cookie Rice Krispie Treats
These Brown Butter Sugar Cookie Rice Krispie Treats are a quick and easy holiday bake that combines nutty brown butter, sweet marshmallow, and soft sugar cookie crumbles for a chewy, crowd-pleasing treat that comes together in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 10 oz bag mini marshmallows
- 17.5 oz box sugar cookie mix (e.g., Betty Crocker or Pillsbury)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt (plus extra for sprinkling)
- ¼ cup holiday-themed sprinkles (optional)
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
- Place 1 cup (2 sticks) of unsalted butter in a large pot or Dutch oven over medium heat. Let it melt completely, swirling the pan occasionally. Continue cooking until the milk solids turn golden brown and the butter smells nutty, about 5-7 minutes. Remove from heat immediately.
- Pour the entire 10 oz bag of mini marshmallows into the pot with the hot brown butter. Stir gently with a wooden spoon until the marshmallows are completely melted and smooth, about 2-3 minutes.
- Pour the entire 17.5 oz box of sugar cookie mix into the marshmallow mixture. Add 1 teaspoon of vanilla extract and ½ teaspoon of sea salt. Stir until fully incorporated and no dry patches remain. The mixture will be thick and sticky.
- If using sprinkles, fold them in gently. Reserve a few to sprinkle on top for presentation.
- Scrape the mixture into the prepared baking dish. Grease your hands or a spatula with butter or non-stick spray, then press the mixture into an even layer. Do not press too hard.
- Let the treats cool at room temperature for at least 30 minutes. For cleaner cuts, refrigerate for 15-20 minutes.
- Once set, lift the treats out of the dish using the parchment overhang. Place on a cutting board and cut into squares using a sharp knife or bench scraper. Cut into 12 large squares or 24 smaller ones.
Notes
Don’t rush the brown butter—watch it closely to avoid burning. Use a light touch when pressing the mixture into the pan to keep treats chewy. Grease your hands and tools to prevent sticking. For cleaner cuts, refrigerate before cutting. These treats taste even better the next day. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 large square
- Calories: 310
- Sugar: 28
- Sodium: 210
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 42
- Protein: 2
Keywords: brown butter, sugar cookie, rice krispie treats, holiday baking, easy dessert, no-bake, marshmallow treats