Brown Butter Smores Chocolate Chip Cookies
Brown butter chocolate chip cookies stuffed with a marshmallow and baked on a buttery graham cracker. Topped with chocolate after baking!
Servings: 8 cookies
Ingredients
For cookie dough
- ½ cup (1 stick, 113 g) salted butter
- 1 ¼ cups (150 g) all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (107 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg whisked
- 1 teaspoons vanilla extract
- 1 ½ teaspoons milk or water
- 1 cup (170 g) semi-sweet chocolate chips
For assembly
- 8 large marshmallows.
- 8 graham cracker squares
- 2 Tablespoons butter melted for dipping graham crackers in
- 8 Hershey chocolate squares
Instructions
- In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and allow the butter to cool slightly. Transfer the butter to a mixing bowl. ½ cup (1 stick, 113 g) salted butter
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. 1 ¼ cups (150 g) all-purpose flour ½ teaspoon baking soda ½ teaspoon fine sea salt
- To the butter, add the brown sugar, granulated sugar and whisk to combine. Then add in the egg, vanilla and milk and stir to combine. ½ cup (107 g) packed light brown sugar ¼ cup (50 g) granulated sugar 1 large egg 1 teaspoons vanilla extract 1 ½ teaspoons milk
- Add in the dry ingredients. Stir using a wooden spoon or spatula until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips. Cover and chill the dough for 30 minutes. 1 cup (170 g) semi-sweet chocolate chips
- Scoop dough into 3-Tablespoon portions. Flatten each cookie dough ball and place a large marshmallow inside. Fold the dough around the marshmallow. It’s ok if a little bit of marshmallow is peeking through. 8 large marshmallows.
- Dip each graham cracker on both sides in melted butter. Space about 2 inches apart on a cookie sheet. Place a cookie dough ball on top of each graham cracker. Chill for 30 minutes. 8 graham cracker squares 2 Tablespoons butter
- Position a rack in the center of the oven and preheat the oven to 350°F(180℃). Line a baking sheet with parchment paper.
- Bake for 10 to 12 minutes until the edges are lightly golden and tops are puffy but set. Remove from the oven. Use a large cookie cutter or large mug and place over each cookie rotating in a circle to make cookies round. Immediately place a Hershey chocolate square on top and press down slightly. 8 Hershey chocolate squares
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling. Store airtight at room temperature for up to 3 days