Electric stand mixer with paddle, cream the butter and sugar together on a medium speed, until thoroughly creamed, light and fluffy (about 4-6 minutes)*.
Add egg, vanilla extract, and butter extract and mix for another 2 minutes. Scrape sides of the bowl to make sure all is incorporated.
In another medium/large bowl, combine together the flour, ground cereal, baking powder, baking soda, and salt. Whisk until combined.
Turn mixer to a low-medium speed. Slowly add the dry ingredients into the wet ingredients until just combined.
Slowly fold in half of the marshmallows. Chill dough in the fridge for at least 30 minutes.
Preheat the oven to 350° F and prepare some baking sheets with parchment paper.
Scoop balls of dough with a 2 Tablespoon scoop, then push some of the remaining marshmallows onto the top side of the balls. Place onto the baking sheets a few inches apart from one another.
Bake cookies for 13-15 minutes. Until the edge is slightly golden brown.
Remove from oven and cool on the baking sheet for 3-5 minutes, then move to a cooling rack.
Serve and enjoy!
Notes
- The butter extract I get is McCormicks. I get it at the grocery store, but you can also order online here.- The clear vanilla extract isn't 100% necessary, but does keep your cookies a lighter color. Again, I got this at the grocery store, but you can get it online here.- If you are in a colder area (or super warm) this can effect baking majorly. For this recipe, if you are in a colder place, be sure to cream for like double the amount of time. And look for visual cues, instead of timing. So like, is it all combined, is it light and fluffy, is it no longer crumbly, but all smooth and beautiful?*this would be about ½ cup not ground before-hand