Brown Butter S’mores Cookies
Brown Butter Chocolate Chip S’mores Cookies
Graham-studded + marshmallow baked in
Ingredients
Wet
• ¾ cup (1½ sticks) unsalted butter
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 large egg + 1 egg yolk
• 1½ tsp vanilla extract
Dry
• 2 cups all-purpose flour
• ¾ tsp baking soda
• ½ tsp salt
Mix-ins
• 1 cup chocolate chips or chunks (semi-sweet or milk)
• 1 cup crushed graham crackers (about 6–7 full sheets, crushed but not dust)
• 1 to 1½ cups marshmallows
• mini marshmallows OR
• large marshmallows cut into 4–6 pieces
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Instructions
1. Brown the butter
• Melt butter over medium heat, stirring.
• Let it foam and brown until it smells nutty and has golden bits.
• Pour into a bowl and cool for 10–15 min (important so it doesn’t scramble the eggs).
2. Mix sugars + butter
• Whisk brown butter with brown sugar and white sugar until glossy.
3. Add eggs & vanilla
• Whisk in egg, yolk, and vanilla until smooth and thick.
4. Dry ingredients
• In a separate bowl, mix flour, baking soda, and salt.
• Fold into wet ingredients just until combined.
5. Fold in the magic ✨
• Gently fold in chocolate chips and crushed graham crackers.
• Fold marshmallows in last (be gentle so they don’t fully disappear).
6. Chill (important!)
• Chill dough 30–45 minutes so cookies don’t spread too much and marshmallows behave.
7. Bake
• Preheat oven to 350°F
• Scoop large dough balls (2–3 tbsp).
• Optional: press a few marshmallow pieces and chocolate chunks on top.
• Bake 10–12 minutes until edges are golden and centers look soft.
8. Cool slightly
• Let sit on pan 5–10 minutes so marshmallow sets just enough.
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If you’ve ever tried s’mores around a campfire, you know they’re all about that perfect combination of gooey marshmallows, melted chocolate, and crunchy graham crackers. This Brown Butter S’mores Cookies recipe elevates that classic treat into cookie form, offering an irresistible mix of textures and flavors. One thing I love about browning the butter is how it adds a deep, nutty aroma that enhances the cookie’s overall taste. The golden, foamy bits after browning give the cookies a rich complexity that plain butter just can’t match. Waiting for the butter to cool is key—it prevents cooking the eggs prematurely and ensures your dough blends together smoothly. When folding in the mix-ins, especially the marshmallows, gentle handling is essential so they maintain their shape and gooey texture. Using a mix of mini and chopped large marshmallows can give you pockets of soft sweetness throughout the cookie. The crushed graham crackers add just the right amount of crunch, capturing that authentic s’mores experience. Chilling the dough before baking also makes a huge difference. It helps control spreading, so each cookie stays thick and chewy rather than thin and crispy. Baking at 350°F for about 10–12 minutes allows the edges to get golden while keeping the centers soft and marshmallowy. From personal experience, pressing a few extra marshmallows and chocolate chunks on top of the dough balls before baking creates a gorgeous, melty topping that makes these cookies photo-worthy and extra indulgent. They’re perfect for sharing at parties, gifting during holidays, or simply enjoying as an everyday sweet treat. If you want to experiment further, try swapping semi-sweet chocolate chips for milk chocolate or even adding a sprinkle of sea salt on top before baking to balance the sweetness. This recipe is flexible and forgiving, making it a great one to master if you love baking comfort desserts that impress every time.