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!
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!