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Place the sliced butter in a light-colored skillet or saucepan over medium heat. Stir or whisk the butter constantly as it melts. After 5–8 minutes, the butter will begin browning. Remove from heat and pour it into a medium heat-safe bowl.
In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Fold in the rice cereal and mini marshmallows.
Whisk the brown butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla together until combined. Pour into the flour mixture and stir until fully incorporated.
Scoop the dough, about 2 Tablespoons (40g) per cookie, and form it into a ball. Place the dough balls on a parchment-lined baking sheet and freeze for 1 hour.
Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper.
Arrange the frozen dough balls 3 inches apart on the prepared baking sheets. Bake for 14-15 minutes, or until the cookies are lightly browned on top.
Sprinkle sea salt on top of the warm cookies right after you remove them from the oven. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.