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Best Brown Butter Sugar Cookie Rice Krispie Treats

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These Brown Butter Sugar Cookie Rice Krispie Treats are a happy accident turned into a must-make dessert. Nutty brown butter, sweet sugar cookie flavor, and colorful sprinkles come together in a chewy, buttery, and perfectly crunchy treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 standard 10-ounce bag marshmallows
  • 6 cups crispy rice cereal (e.g., Kellogg’s Rice Krispies)
  • 1/2 cup dry sugar cookie mix (e.g., Betty Crocker)
  • 1/2 cup rainbow jimmies sprinkles
  • 1 teaspoon pure vanilla extract
  • Flaky sea salt (optional, for topping)

Instructions

  1. Prep your pan. Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides. Lightly spray the parchment with cooking spray to prevent sticking.
  2. Brown the butter. Place 1 cup of unsalted butter in a large pot over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam, then the foam will subside, and tiny brown specks will form at the bottom. This takes about 5-7 minutes. Watch closely—the butter should smell nutty and look golden-brown.
  3. Add the marshmallows. Once the butter is browned, immediately add the entire bag of marshmallows. Reduce the heat to low. Stir constantly until the marshmallows are completely melted and smooth, about 3-4 minutes.
  4. Mix in the sugar cookie dry mix. Sprinkle in 1/2 cup of dry sugar cookie mix and 1 teaspoon of vanilla extract. Stir until fully combined and smooth.
  5. Fold in the cereal and sprinkles. Remove the pot from the heat. Add 6 cups of crispy rice cereal and 1/2 cup of sprinkles. Gently fold everything together using a silicone spatula, being careful not to crush the cereal too much.
  6. Press into the pan. Transfer the mixture to the prepared pan. Using a piece of parchment paper or a spatula lightly sprayed with cooking spray, press the mixture evenly into the pan. Don’t press too hard—you want them chewy, not dense.
  7. Add finishing touches. While the mixture is still warm, sprinkle a pinch of flaky sea salt on top if using. Add a few extra sprinkles on top for looks. Let the treats cool completely at room temperature—about 1 hour.
  8. Cut and serve. Once cooled, lift the treats out using the parchment overhang. Use a sharp knife sprayed with cooking spray to cut into squares. I usually go for 12 large squares or 24 smaller ones.

Notes

Watch the butter closely while browning—it can go from perfect to burnt in seconds. Don’t overmix the cereal to keep it crunchy. Let treats cool completely at room temperature for best texture. Spray knife with cooking spray for clean cuts. Flavors develop overnight, so day two is even better.

Nutrition

Keywords: brown butter, sugar cookie, rice krispie treats, easy dessert, no-bake, sprinkles, party treat

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