Brown Butter S’mores Cookies is a twist on the classic campfire treat. These soft and chewy cookies have notes of nutty brown butter combined with chunks of chopped chocolate, graham crackers, and gooey marshmallows for the perfect summertime treat.
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We love a family night around the campfire, roasting marshmallows for a classic s’mores treat and sharing stories. But unless you live on a farm or are camping, a campfire isn’t exactly easy to create. Because my family loves cookies, I found these no-fuss brown butter s’mores cookies to be the perfect solution!
I began with my brown butter chocolate chip cookies and tweaked the recipe. Then, by adding graham crackers and gooey marshmallows, these cookies transformed into delicious s’mores cookies that the whole family loves.
Because s’mores have such a nostalgic flavor, I’ve also transformed this flavor into one-bowl s’more blondies, pumpkin s’mores pop tarts, and an irresistible s’mores creme brulee.
What Makes These The Best S'mores Cookies?
Chocolate chip cookies meet campfire treats in these s’mores cookies. There’s nothing complicated about this recipe. You only needed 9 pantry staple baking ingredients, graham crackers, and marshmallows. Here’s what makes them so good:
- Brown butter: We love a classic cookie (like these chocolate chip cookies), but when you swirl butter in a pan, brown it to perfection, and add it to your cookies, you’re left with an irresistible nutty flavor!
- Quality chocolate: We’re skipping traditional chocolate chips and using a chopped quality chocolate bar. The flavor is unmatched!
- A perfect blend of sugar: The ideal ratio of brown sugar and granulated sugar creates a soft, chewy cookie that holds its shape.
Ingredients You'll Need
- Unsalted butter: You’ll need 1.5 sticks of butter. If substituting salted butter, reduce the salt to ¼ teaspoon.
- All-purpose flour: Simple, all-purpose flour will do the trick. I always use unbleached and unbromated flour (King Arthur flour is my go-to!).
- Baking soda: Helps with the spreading and browning of the cookies.
- Salt: Enhances the flavors of the other ingredients in the butter.
- Eggs: You’ll need two eggs for this recipe (I suggest large eggs for all my recipes). Bring the eggs to room temperature for a smooth batter.
- Sugar: You’ll need both brown sugar (light or dark) and granulated sugar for the perfect chewy texture that doesn’t overspread.
- Vanilla: Splurge on a good quality pure vanilla extract! It’ll make a difference.
- Chocolate: I call for chopped semisweet chocolate, but feel free to use dark or milk chocolate. A good quality chocolate bar will give you the best flavor. The finer you chop the chocolate, the more it’ll melt into the cookies. I usually opt for a rough chop for chunks of chocolate throughout.
- Graham crackers: You’ll need three sheets of graham crackers. I love using honey-flavored, but cinnamon or chocolate is delicious too!
- Marshmallows: We’re using standard-sized marshmallows cut into four pieces. You can substitute with mini marshmallows if you prefer.
Ingredients Note: A digital kitchen scale is the most accurate way to measure flour. If you don’t have a scale, use a spoon to scoop the flour into your measuring cup and level with the back of a knife.
How To Make S'mores Cookies
Brown butter: Melt the butter over medium-high heat and cook until the butter sizzles and is full of brown speckles.
Whisk dry ingredients: Combine the flour, baking soda, and salt in a medium bowl.
Combine sugar with wet ingredients: Whisk the eggs, sugar, and vanilla into the cooled brown butter.
Add dry ingredients and mixins: Fold the dry ingredients into the butter mixture. Carefully fold the chocolate, graham crackers, and marshmallows into the cookie dough. Refrigerate for at least 2 hours.
Scoop dough: Using a cookie scoop, divide the batter into 18 cookies and arrange them on two sheet pans.
Bake: Bake until lightly golden brown, and the centers are still slightly underbaked.
Useful Tools For Perfect Cookies
You don’t need much to bake these cookies, but a few simple kitchen tools will create the perfect cookies.
- Light-colored aluminum baking sheet: A light-colored pan will evenly bake your cookies (I love using a ½ sheet pan). Using a dark nonstick pan will bake your cookies too quickly and can lead to burnt edges.
- Parchment paper: No need to spray or grease your cookie sheets. Good old parchment does the trick so your cookies spread evenly without sticking (I buy precut sheets to fit my pans).
- Cookie scoop: I keep a couple of sizes in my kitchen, depending on how large I want to bake my cookies. Using a scoop will ensure all your cookies bake evenly!
- Round cookie cutter: Select a round cookie cutter slightly larger than the size of your cookies (or a large coffee mug). Once you remove them from the oven, place the cutter around a cookie and shape it into the perfect circle! Repeat with any cookies that need a bit of reshaping.
Don't Forget These Tips For The Best S'mores Cookies
In our household, cookies are always a go-to for an everyday tasty dessert. They’re easy to make and even easier to consume. Here are my best tips for perfect cookies every time:
- Don’t overmix the cookie dough: This is key to preventing dense cookies. To get a perfectly moist and chewy crumb, gently fold in the dry ingredients and mix-ins until JUST combined!
- Chill the dough for at least 2 hours: Do not skip this step or shorten the time. This step helps develop the cookies’ flavors and is key to preventing them from overspreading.
- Remove while still slightly underbaked: When the centers of the cookies still look slightly underbaked and the edges are lightly golden brown, remove them from the oven. The cookies will continue to cook for a few minutes on the hot sheet pan creating the perfect chewy cookie.
- Allow cookies to set on the hot sheet pan: Because we're using marshmallows, they will melt and get gooey and sticky. Let your cookies cool for 5-10 minutes on the sheet pan before transferring to a wire rack to solidify the marshmallows.
How To Store Cookies
I love that these cookies stay fresh for a few days (that is, if my kids aren’t sneaking their little hands in the cookie jar). You can store them in an airtight container for 3-4 days.
We love popping the leftovers in the microwave for 10 seconds and serving them with a scoop of homemade vanilla or s’mores ice cream.
The Best Way To Freeze Cookie Dough
If you want to save some cookies for another day, you can store the completely cooled cookies in a freezer-safe container and freeze them for up to 3 months. Just set them on the counter to thaw.
You can also freeze unbaked cookie dough. Store the cookie dough balls in a freezer-safe container and freeze for up to 3 months. When ready to serve, bake straight from frozen in a preheated 350°F/177°C oven for 12-13 minutes.
More Brown Butter Recipes You'll Love
I hope you love these S’mores Cookies as much as we do and that they become a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
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Brown Butter S'mores Cookies
- Total Time: 2 hours 25 minutes
- Yield: 18 cookies 1x
Description
Brown Butter S’mores Cookies is a twist on the classic campfire treat. These soft and chewy cookies have notes of nutty brown butter combined with chunks of chopped chocolate, graham crackers, and gooey marshmallows for the perfect summertime treat.
Ingredients
- 170 g (¾ cup) unsalted butter
- 210 g (1 ½ cups) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 165 g (¾ cup) light brown sugar
- 70 g (⅓ cup) granulated sugar
- 2 teaspoons pure vanilla extract
- 113 g (4 ounces) semisweet chocolate, chopped
- 45 g (⅔ cup) broken graham crackers, about 3 sheets
- 60 g (1 cup) marshmallows, each cut into 4 pieces
Instructions
- In a small saucepan, melt the butter over medium-high heat. Continue to heat, while occasionally stirring, until the butter has brown specks throughout. Careful not to burn the butter. Remove from heat and transfer to a large bowl. Set aside to cool, but not thicken.
- In a medium bowl, whisk the flour, baking soda, and salt.
- Once the butter is at room temperature, whisk in the eggs, both sugars, and vanilla extract.
- Add the dry ingredients to the mixture and fold together until combined. Add the chopped chocolate and mix just until incorporated. Carefully fold in broken graham crackers and marshmallows.
- Cover the bowl with plastic wrap and refrigerate for at least two hours or preferably overnight.
- Remove your cookie dough from the refrigerator and allow sit at room temperature for 10-15 minutes. Preheat the oven to 350°F/177°C. Line two baking sheet pans with parchment paper. Using a large ice cream scoop, scoop 18 cookie dough balls, and line them on your prepared sheet pans, allowing for plenty of space for spreading.
- Bake, one sheet at a time, for 10-11 minutes or until the edges are lightly golden brown and the centers still look slightly underbaked. Allow the cookies to cool for 5 minutes on the hot sheet pan and then transfer them to a wire rack to cool completely.
Notes
- Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days.
- Storage: Store in an airtight container at room temperature for up to 3-4 days.
- Freezing: Freeze unbaked cookie balls for up to 3 months. When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe. If baking without thawing, allow for an extra 2-3 minutes of baking time.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
Jill says
These cookies were the best! I made them for my son's birthday party and they all disappeared quickly. A huge hit. Will be making these again!
Maria Pagiotas says
Hi Jill! So happy you enjoyed these cookies!! Thank you for sharing!
elena says
i made these the other day and they spread out like crazy and were so flat and thin! i didn't think they'd be salvageable because they basically all baked together but i was able to cut them up and they still tasted so good! i was trying to figure out why they would have turned out this way. at first i thought it was because i only chilled the dough for the minimum amount of time, but after looking at the recipe and comparing to other cookie recipes, this seems like a really small amount of flour. i'm curious if this same issue has happened with anyone else and this recipe. in all my baking, i've never messed up a recipe so i really don't think that was the problem and i don't think with short chilling time they would have spread so much? regardless, they were truthfully the best tasting cookies i've ever had!
Maria Pagiotas says
Hi Elena! I'm sorry to hear these cookies didn't come out as expected but I'm happy you love the taste of these! To troubleshoot, make sure the butter cooks long enough on the stove-top (liquid evaporates from the butter while it browns). Also measuring flour by weight will give you the most accurate results. And finally make sure the dough is chilled. Everyone has their fridge set at different temps, so I would check to see the dough has firmed up and is chilled throughout before baking to reduce the spreading.
Leigh says
You actually make it seem so easy with your presentation but
I find this topic to be actually something that I think I would never understand.
It seems too complicated and very broad for me.
I am looking forward for your next post, I'll try to get the
hang of it!
Here is my site Leigh
Kari says
Summer just got great! I am definitely making thieve for play dates this summer with the little one as we love to bake together and his friends will all love these cookies.
Maria says
They are perfect for kids! My son loves helping bake these cookies, and of course, eat them too!
Lathiya says
I'm now on baking spree to treat my kids. I'm so sure that they love this smores cookie. It will be gone in a minute.
Maria says
Hi Lathiya! My kids love these cookies. They're kid-friendly and I'm sure your kids will love them as well.
Julie @ Running in a Skirt says
These are so very tasty! I love how the marshmallows and chocolate pair perfectly together. Great for summer!
Maria says
Thank you Julie! Definitely perfect for summer BBQs and picnics!
Alex says
Top tip about using chocolate bars instead of the bags of chips, the cooking chocolate is never that nice is it? These look amazing, my partner would gobble them up!
Maria says
It does make such a big difference 🙂 Thank you! These cookies are my favorite!
Alena says
I love s'mores anything and these s'mores cookies are no exception! The addition of brown butter makes them even more tasty.
Maria says
I'm with you, s'mores in any variation are delicious! I'm definitely obsessed with brown butter, especially in cookies.
sapana says
The smores cookies look so perfectly baked. I know my girls would definitely love them. Love the texture too, will try making it for my girls.
Maria says
Thank you so much! My kids love these cookies. They're definitely kid-friendly and I hope you girls like them too!
Emily says
I think I like these s'more cookies even more than s'mores themselves... so that's saying something! Such delicious cookies!
Maria says
Hi Emily! Thank you so much! They're so fun to make!
Ali Hanson says
Perfect, and less messy than traditional smores! I love this recipe!
Maria says
Hi Ali! Thank you. Definitely way less messy and so easy to store, that is if there are any leftovers 😉
Gail Montero says
I love to eat these cookies when they're still warm-ish for that gooey yumminess from the marshmallows and chocolate! YUM!
Maria says
Hi Gail! I agree that is the best way to eat them!
Amy Liu Dong says
Hands up to this cookie recipe, it looks delicious and chewy, my kids and I will definitely love it.
Maria says
Thank you Amy! Such a fun recipe to make with kids. My son loves helping me with these and of course eating them!
Kushigalu says
Every single ingredient in the cookie is my lil ones favorite. I can't wait to bake these for him. Thanks for the great recipe.
Maria says
You are welcome! I'm sure he will love them, they are kid-friendly. My son loves them as well!
Marta says
I love morphing my cookies into something more exciting, so I can't wait to turn them into a bundle of s'mores!
Maria says
I agree with you Marta! Cookies are perfect for experimenting! I hope you love them as much as I do.
Shana says
I made s’more’s on the grill yesterday. I guess I need to make these tomorrow
Maria says
I've never tried s'mores on the grill, but I'm sure they're easy and delicious to do! Hope you love these cookies too!
Alexis says
My kids and their friends go crazy for these cookies. I'm whipping up another batch this weekend for the 4th.
Maria says
Hi Alexis! So happy that these cookies were a hit and that you'll be making them again. My son loves these cookies as well! Happy holiday weekend!
Jere Cassidy says
Brown butter just adds to much extra flavor, I love using it in cookies. These cookies are so tasty and happened to have extra miniature marshmallow so my cookies were full of them.
Maria says
Hi Jere! It certainly does. It takes cookies to a whole new level. So happy that you enjoyed these cookies!
Beth says
These look fabulous! And what a wonderful amount of description and detail you've provided in your recipe. I particularly enjoyed learning the difference in baking with browned vs softened butter, and why bake with room-temperature eggs.
Maria says
Thank you so much Beth! I'm so happy that you enjoyed this post and learned some new baking knowledge. I love teaching others about baking!
Jacqueline Debono says
Wow these smores cookies look so so good. I've never used marshmallows in cookies before but these are now on my to make list!
Maria says
Hi Jacqueline! Thank you! They add such a deliciously gooey texture to the cookies.
Joyce says
Wow these cookies look so decadent and delicious! Who doesn't love a good smore?
Have to try these out soon!
Maria says
Thank you Joyce! You are going to love them!
Wendy says
Oh my goodness! My daughter loves S'mores making these Smore's Cookies for her this weekend. She will be so excited!
Maria says
Hi Wendy! I bet she will love them (my 2-year-old loves them). Let me know what you think of them. Happy Baking 🙂
Sondra Barker says
Two of my favorite things: s'mores and cookies. I'm so excited to make these, they look amazing!
Maria says
Thank you Sondra! I hope you love these as much as I do!
Taleen | Just As Tasty says
I love s'mores, and I love using brown butter in my cookies. I can't wait to try this recipe, it looks amazing!
Maria says
Thank you Taleen! The combination of the two is delicious. Hope you love them as well!
Stine Mari says
I totally agree that chocolate bars are better than chocolate chips. I never use chocolate chips anymore. And brown butter is just the best thing ever! These look fantastic and great tip about chopping up regular sized marshmallows!
Maria says
Hello Stine! It really does make a big difference. Happy to know that you agree. The flavor of brown butter is unreal in cookies. There's no turning back. So happy you enjoyed this post.
Lesli Schwartz says
Man oh man, these smores cookies look amazing! I'd take these over the real deal any time! I know these would be perfect for summer picnics so I'm on it!
Maria says
Thank you Lesli! You're right these are perfect for summer picnics as well as BBQs. They're my favorite cookies and you don't need a campfire for these s'mores.
Barbie says
I have to say that this is the chewiest cookies I have ever had. They are DELICIOUS.
Maria says
Hi Barbie! I'm so happy you love these cookies. They're definitely a favorite!