Receita Solta

Brown Butter Cookies with Marshmallow and Crunchy Toffee

The perfect union between the classic cookie and the crunchiness of Rice Krispies Treat, taking the flavor to a new level.

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Equipe Receita Solta

Brown Butter Cookies with Marshmallow and Crunchy Toffee
Prep Time25 min
Cook Time12 min
Servings18-20 cookies
DifficultyMedium
Calories210 kcal

Resumo para quem tem pressa

"Exquisite cookies with dough enriched by browned butter (beurre noisette) with an almond aroma and brown sugar. The filling features toasted mini marshmallows and crunchy toffee pieces, finished with a pinch of fleur de sel."

Discover the irresistible Brown Butter Cookies with Marshmallow and Crunchy Toffee. A recipe that combines the depth of brown butter, the chewy sweetness of marshmallow, and the crunch of toffee, finished with a touch of fleur de sel. Perfect for those seeking an unforgettable sweet and savory treat.

O Que Você Precisa Saber

- Browning the butter until the milk solids turn golden develops nutty caramel notes in the dough. - The extra yolk combined with brown sugar provides a moist crumb and crispy edges characteristic of artisanal cookies. - The pieces of toffee and marshmallows partially melt in the oven, creating elastic and crunchy caramelized pockets.

Ingredients

Ingredients

  • 170 g Unsalted butter
  • 200 g Brown sugar
  • 50 g Granulated sugar
  • 1 unit Large egg
  • 1 unit Large egg yolk
  • 1 teaspoon Good quality vanilla extract
  • 230 g All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Fine sea salt
  • 100 g Mini marshmallows
  • 100 g Toffee bits or pieces of chopped hard caramel
  • a gosto to finish Flor de sal

Instructions

Ingredients

1

Prepare the Brown Butter (Noisette): In a small, light-colored saucepan, melt the butter over medium heat. Cook, stirring occasionally, until it starts to foam and the solid particles at the bottom turn golden and release a nutty aroma. This will take about 5-7 minutes. Remove from heat immediately and transfer to a large bowl to cool for 10 minutes. The professional technique is not to let it burn, observing the color and smell carefully.

2

Mix the Sugars: In the bowl with the slightly cooled browned butter, add the brown sugar and granulated sugar. Mix well with a wire whisk until the mixture is homogeneous and creamy.

3

Add the Eggs and Vanilla: Incorporate the whole egg and the yolk, one at a time, beating well after each addition. Add the vanilla extract. Continue beating until the mixture is light and fluffy, about 2-3 minutes.

4

Combine the Dry Ingredients: In a separate bowl, sift the wheat flour, baking soda, and fine sea salt.

5

Incorporate the Dry Ingredients into the Wet: Add the dry ingredients to the wet mixture in three stages, mixing only until incorporated. Do not overmix to prevent the cookies from becoming tough.

6

Add Marshmallows and Toffee: Lastly, gently add the mini marshmallows and toffee bits to the dough, mixing just enough to distribute them evenly.

7

Refrigerate the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for the cookies' texture. The most important tip is the refrigeration time, which helps to firm the butter and deepen the flavors.

8

Preheat and Prepare the Baking Sheet: Preaqueça o forno a 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.

9

Shape the Cookies: With the help of an ice cream scoop (about 2 tablespoons of dough), make balls and place them on the baking sheet, leaving good space between them.

10

Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden and the center still looks a bit soft. The marshmallows will melt and toast, forming bubbles. The most common mistake is overbaking.

11

Finish and Cool: Remove from the oven and immediately sprinkle a little flaky sea salt over the hot cookies. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Equipe sua Cozinha

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Chef Tips

- Cook the butter in a light-bottomed pan to see the brown bits and remove from the heat before it burns. - Let the browned butter warm for 10 minutes before adding to the sugars so as not to cook the eggs in the recipe. - Let the cookies rest on the baking sheet out of the oven for 5 minutes before moving to the rack to firm up the bottom.

Variations

- Version with dark chocolate: add half a cup of 70% chopped chocolate along with the crunchy toffee pieces. - Coffee version: Add a teaspoon of instant coffee powder to the still-hot browned butter for mocha notes. - Pecan version: incorporate half a cup of chopped toasted pecans to reinforce the nutty aroma of the butter.

Substitutions

- Toffee bits can be replaced with chopped hard caramel candies, artisanal toffee caramel, or chopped nuts. - Brown sugar can be replaced by crushed demerara sugar maintaining the weight of 200 grams. - The mini marshmallows can be replaced with large marshmallows cut into four pieces with greased scissors.

How to Store

Store the cookies completely cold in a tin or airtight container lined with parchment paper for up to 5 days at room temperature. Place a small piece of bread in the jar to keep the crumb soft and chewy for longer.

Can You Freeze It?

Roll the raw dough and freeze the portions on a baking sheet for 2 hours; transfer to a freezer bag for up to 3 months. Bake the frozen balls in an oven at 180°C adding 2 minutes to the indicated oven time.

What to Serve With

Serve accompanied by a short espresso without sugar, a cup of cold whole milk, creamy cappuccino, or black tea.

Frequently Asked Questions

What is brown butter (beurre noisette) and how to get it right?

It is butter melted and cooked until the water evaporates and the milk solids toast at the bottom in an amber tone with a hazelnut aroma.

How to prevent marshmallows from melting and disappearing in the baking dish?

Incorporate them gently at the end and try to leave the marshmallows wrapped in dough, avoiding direct contact with the baking sheet.

Why is flaky sea salt added to cookies at the end?

The fleur de sel crystals break the intensity of the brown sugar and toffee, balancing the experience on the palate.

What is the ideal texture when taking the biscuits out of the oven?

The edges should be firm and golden, while the center still looks slightly soft; they firm up as they cool.

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