This is my first foray into the world of skillet cookies, and I may never go back. There is just so much to love. They are fast and easy to prep and bake — particularly mine, which is “one-skillet” (the ultimate one bowl treat that you bake in the same “bowl” that you mix). They are meant to be eaten straight from the oven, when still gooey and warm. Isn’t that is how everyone prefers their cookies anyway, or is that just me? The presentation is special, as you are either eating it straight from the pan with a spoon or slicing it a la pie, and who doesn’t love a big ole slice of cookie pie?
I have seen many a skillet cookie on the internet, and the vast majority are chocolate chip, not surprisingly, and I had every intention of developing a recipe for the same. But then I went out for ice cream with a couple of kids I know, and ordered a cone of “snap mallow pop” — marshmallow ice cream with bits of Rice Krispie treats folded in. It was to die, big surprise, and got me thinking about making a Rice Krispie treat flavored cookie. And because I had skillet cookies on the brain, the leap to a marshmallow Rice Krispie skillet cookie was obvious.
Much to my delight, the internet was far from chock full of Rice Krispie treat cookies. Like, honestly, I found this one and that’s about it. And it seems no one has thought to post a recipe for making said cookie in a skillet, which, of course, pleased me to no end. I looked to Martha and Bon Appetit to get the lay of the skillet-cookie land, and I looked to Rachel Ray, too, as she prepared her’s as I intended to: by melting butter in the skillet itself, whisking in the sugars, adding the yolks and egg, the extract, and then the dry ingredients. I wasn’t kidding about this one-bowl thing . . .
The base of my cookie recipe is not unlike that for my chocolate chip cookie — bread flour, a couple of yolks, an egg, and a generous bit of salt. But this here skillet cookie gets the added plus of browned butter — I mean it’s melting in the skillet anyway, why not just brown it? It gives this cookie a depth of nutty, deeply buttery flavor that only browned butter can provide. In short, the ease with which this cookie comes together is worth its weight in gold, particularly in light of how intensely flavorful it is and – most importantly in my book – gooey and moist and infinitely spoonable.
brown butter rice krispie treat skillet cookie
- 2 1/4 cups bread flour
- 2 tsp kosher salt
- 1 tsp baking soda
- 2 cups rice krispies
- 1 1/2 cups mini marshmallows
- 2 sticks of unsalted butter
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 egg yolks
- 1 Tbsp heavy cream
- 1 Tbsp pure vanilla extract
- preheat the oven to 350 degrees.
- whisk the flour, salt and soda together in a medium-sized bowl. add the rice krispies and marshmallows, whisk again and set aside.
- place the butter in a 10-inch cast iron skillet and melt it over medium to medium high heat, until browned (look here for tips on browning butter). once browned, take off the heat and add the sugar to the skillet. whisk until incorporated and let cool til warm, but not hot.
- add the egg, yolks, heavy cream and extract to the warm butter and sugar. whisk to incorporate. add the dry ingredients and with a rubber spatula, fold the dry into the wet. this is a little challenging due to the size of the pan, and if you find it too much so, you can transfer the wet ingredients from the skillet into the bowl of dry, mix in the bowl, and then return the dough to the skillet.
- gently flatten the dough in the skillet so it is smooth and place in the oven for 20 to 30 minutes, until the surface is lightly browned. do not over bake!
- eat warm, straight from the skillet with a spoon (and some friends, if you're feeling generous). or let cool slightly and slice into pie wedges. save left over skillet cookie on the counter, wrapped in plastic wrap and reheat briefly in the microwave before eating for maximum gooy-ness.
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2 replies on “Brown Butter Rice Krispie Treat Skillet Cookie”
I do a lot of baking and recently have become gluten free, which is challenging. Also I’m lactose intolerant but know how to get around that issue. The GF is the issue. Your Rice Krispie pan dessert, do you think King Arthur’s GF flour would work? It would be great if you would make additional GF recipes.
Yes. KAB GF four will work and in my next book I plan on having lots of gf and vegan options. Stay tuned.