Description
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.
Ingredients
Scale
- 170 g (3/4 cup) unsalted butter
- 230 g (1 3/4 cups) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg + 1 yolk, at room temperature
- 150 g (3/4 cup) light brown sugar
- 70 g (1/3 cup) granulated sugar
- 2 teaspoons pure vanilla extract
- 113 g (4 ounces) semisweet chocolate, chopped
- 45 g (2/3 cup) broken graham crackers, about 3 sheets
- 50 g (1 cup) mini marshmallows
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 cooled, whisk in the egg, yolk, both sugars, and vanilla extract for about 1 minute until the mixture lightens in color.
- Fold in the dry ingredients until almost combined with just a few streaks of flour still visible.
- Fold in the chopped chocolate, broken graham crackers, and marshmallows until just evenly combined.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, 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 4-tablespoon scoop, scoop the dough onto the baking sheets, leaving 3 inches between each cookie. Push any exposed marshmallows on the bottom of the cookie dough back into the dough. This keeps them from melting onto the pan and causing the cookies to spread unevenly.
- Bake one sheet at a time for 12-13 minutes, or until the edges are lightly golden brown. 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: 20 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes
- Category: Cookies