Brown Butter S’mores Cookies

These Brown Butter S’mores Chocolate Chip Cookies have everything you love about a classic s’more packed into one bakery-style cookie. Each cookie starts with a brown butter chocolate chip cookie dough, gets stuffed with a gooey marshmallow center, and bakes on top of a buttery graham cracker before being finished with a square of Hershey’s chocolate.

 

If you’ve made my S’mores Chocolate Chip Cookies before, think of these as their richer, nuttier cousin. And if you’re a fan of my S’mores Brownie Cookies, these have that same over-the-top s’mores flavor but with a chewy chocolate chip cookie base instead of a brownie cookie.

I originally tested this recipe because I wanted to take my classic s’mores cookie recipe one step further. Brown butter felt like the perfect addition. The nutty flavor pairs so well with the marshmallow and chocolate and gives the cookies a bakery-style flavor without adding any extra work.

One thing I love about this recipe is that every layer brings something different. The graham cracker base keeps the classic s’mores flavor front and center, the marshmallow stays soft and gooey in the middle, and the brown butter creates a deeper flavor than a traditional chocolate chip cookie. They’re nostalgic, a little messy, and exactly the kind of cookie I want all summer long.

Ingredients

• Salted butter: You’ll brown the butter first, which adds a rich, nutty flavor to the dough. Read more here on how to brown butter step by step.
• All-purpose flour
• Baking soda
• Fine sea salt
• Light brown sugar
• Granulated sugar
• Large egg: Whisk before adding for easier mixing.
• Vanilla extract
• Milk or water: This helps replace a bit of the moisture lost when browning the butter.
• Semi-sweet chocolate chips
• Large marshmallows: Use fresh marshmallows for the best gooey center.
• Graham cracker squares
• Hershey chocolate squares

How To Make Brown Butter S’mores Chocolate Chip Cookies

Brown the butter

Place the butter in a medium saucepan over medium heat. As it melts, it will begin to foam and bubble. Continue swirling the pan frequently. You’ll notice the milk solids begin to toast and turn golden brown.

Once the butter turns a deep amber color and smells nutty, remove it from the heat immediately. Brown butter can go from perfect to burnt very quickly.

Transfer the butter to a large mixing bowl and allow it to cool for a few minutes before adding the sugars.

Mix the dry ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Whisking the dry ingredients first helps distribute the baking soda evenly throughout the dough.

Make the cookie dough

Add the brown sugar and granulated sugar to the browned butter and whisk until combined.

Whisk in the egg, vanilla extract, and milk (or water) until smooth.

The water (or you can use milk) helps replace some of the moisture that evaporates during the browning process, keeping the cookies soft and chewy.

Add the flour mixture and stir with a spatula until just combined. Be careful not to overmix, which can create tougher cookies.

Fold in the chocolate chips.

Chill the dough

Cover the bowl and refrigerate the dough for 30 minutes.

Because the dough starts with melted brown butter, chilling helps solidify the fat and prevents the cookies from spreading too much in the oven.

Stuff the cookies

Scoop the dough into 3-tablespoon portions.

Flatten each portion slightly and place a marshmallow in the center. Fold the dough around the marshmallow, sealing it as best you can. Don’t worry if a little marshmallow peeks through.

Prepare the graham crackers

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Dip each graham cracker square into melted butter on both sides and place them on the prepared baking sheet.

This simple step adds even more buttery flavor.

Place a stuffed cookie dough ball on top of each graham cracker. I like to chill again for another 30 minutes to keep the cookies from spreading too much.

Bake the cookies

Bake for 10 to 12 minutes, until the edges are lightly golden and the tops are puffed and set.

As soon as the cookies come out of the oven, use a large mug or round cookie cutter and rotate around each cookie to make them round. Then press a Hershey chocolate square onto the top of each cookie. The residual heat will soften the chocolate without completely melting it.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Recipe Tips

• Watch the butter carefully. Brown butter can go from perfectly nutty to burnt in less than a minute. Once you see amber-colored bits at the bottom of the pan and smell a toasted aroma, take it off the heat.
• Don’t skip the chill time. Chilling the dough for 30 minutes helps prevent excessive spreading and gives the cookies a thicker, bakery-style texture.
• Seal the dough around the marshmallow as best you can. A little marshmallow peeking through is fine, but too much exposure can cause it to leak out during baking.

Storage

Room Temperature

Store the baked cookies in an airtight container at room temperature for up to 3 days.

Freezing Baked Cookies

Allow the cookies to cool completely, then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.

Thaw at room temperature before serving.

Freezing Cookie Dough

After stuffing the cookies with marshmallows, place the dough balls on a baking sheet and freeze until solid.

Transfer to a freezer bag or airtight container and label with the recipe name and date. Freeze for up to 3 months.

For best results, freeze the graham crackers separately and assemble just before baking.

Baking From Frozen

Bake the frozen cookie dough directly from the freezer at 350°F.

Add an additional 2 to 3 minutes to the baking time. The cookies are ready when the edges are lightly golden and the centers look set.

More Recipes To Try

For an easy no-bake-inspired treat, try my S’mores Rice Krispie Treats, loaded with gooey marshmallows, chocolate, and graham crackers.

Looking for something to bring to a summer cookout? My S’mores Bars have all the classic campfire flavors in an easy-to-share dessert bar, while my S’mores Brownies combine rich fudgy brownies with toasted marshmallows and melty chocolate.

And if you’re celebrating a special occasion, my S’mores Cupcakes are always a hit with their chocolate cake, marshmallow filling, and graham cracker crunch.