These Brown Butter S’mores Cookies have everything you love about classic s’mores. They’re loaded with gooey marshmallows, broken graham crackers, and plenty of melty chocolate, all mixed into a thick, chewy, bakery-style cookie. Good-quality chocolate, brown butter, and a nice long chill take this nostalgic favorite and make it feel just a little more special.

Brown butter s'mores cookies arranged flat on a black cooling rack.

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There are plenty of s’mores cookies out there that start with a classic chocolate chip cookie dough and add marshmallows, graham crackers, and pieces of Hershey’s chocolate. There is nothing wrong with that, but I wanted these to feel more special in both flavor and texture.

Brown butter was the game changer. It adds a deep, nutty flavor that instantly takes the dough beyond a traditional chocolate chip cookie. It’s the same reason I love using it in my brown butter chocolate chip cookies. There are a lot of sweet flavors going on here, and the toasted butter flavor helps balance everything out.

I also use good-quality chopped chocolate instead of relying on chocolate chips or a Hershey bar. The different-sized pieces melt into little pockets throughout the cookies. It’s a small change, but it makes a big difference.

Because s’mores have such a nostalgic flavor, I’ve also transformed it into one-bowl s’more blondies, pumpkin s’mores pop tarts, and an irresistible s’mores creme brulee.

A Few Things I Learned While Testing These Cookies

I tested these cookies quite a few times to get the texture just right. The biggest difference came down to a few small details: the marshmallows, a long chill time, a big scoop of dough, and getting the ingredient ratios right. Here’s what I learned along the way:

I originally made the dough with 2 whole eggs, but the cookies spread more than I wanted. Switching to 1 whole egg + 1 egg yolk helped me get a rich, chewy center without adding too much moisture.
I started by cutting large marshmallows into pieces, but they melted onto the pan and made the bottoms of the cookies incredibly sticky. Mini marshmallows worked so much better. There’s one little trick, though. When you scoop the dough, push any exposed marshmallows on the bottom back inside. If they’re sitting directly against the baking sheet, they’re much more likely to melt and stick.
Don’t rush the chill! I tried chilling these cookies for 1, 2, and 4 hours, and found that 4 hours was the sweet spot. It produced the thickest, best-looking cookies. Brown butter starts out as melted butter, so giving it plenty of time to firm back up makes a noticeable difference in how much the cookies spread.
Let’s talk size! I tested these cookies with 2- and 4-tablespoon scoops. I usually reach for the smaller scoop for my everyday cookies, but I really wanted these to have that bakery-style feel. The larger scoop was it. The cookies baked up thick and chewy with nicely browned edges, without feeling oversized.

Ingredients Notes

Ingredients for s'mores cookies in bowls set on a flat surface.

Unsalted butter. I prefer unsalted butter for baking because it gives you more control over the salt. If salted butter is all you have, it will still work! Just reduce the added salt to ¼ teaspoon.
Light brown sugar. I prefer light brown sugar over dark for this recipe. Dark brown sugar has a stronger molasses flavor, and with the brown butter and all those s’mores mix-ins, it starts to feel like a little too much. Light brown sugar gives the cookies plenty of chew while still letting the other flavors shine.
Chocolate: Roughly chopping a good-quality chocolate bar gives you a mix of larger chunks and smaller pieces that melt throughout the cookie. I usually reach for a semi-sweet chocolate bar (I love Trader Joe’s pound plus bars) because it balances all the sweetness from the marshmallows. Dark chocolate would also be delicious.

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, then 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.

Whisked dry ingredients in a glass mixing bowl.

Whisk dry ingredients: Combine the flour, baking soda, and salt in a medium bowl.

Whisked wet ingredients for s'mores cookies in a glass mixing bowl.

Combine sugar with wet ingredients: Whisk the eggs, sugar, and vanilla into the cooled brown butter.

S'mores cookie dough in a glass mixing bowl.

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 of s'mores cookies on a parchment lined baking pan.

Scoop dough: Using a cookie scoop, divide the batter into 18 cookies and arrange them on two sheet pans. 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.

Close up of brown butter s'mores cookie broken in half with gooey chocolate showing.

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.

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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!