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.

Close up of s'mores cookies loaded with marshmallows, chocolate and graham crackers on white parchment paper.

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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.

Stack of brown butter s'mores cookie on white parchment paper.

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

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

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.

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.

Baked s'mores cookies on a parchment lined baking sheet.

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.

Close of up brown butter s'mores cookie broken in half on white parchment paper.

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!