The perfect summer cookie! A delicious blend of chocolate and melty marshmallows. These brown butter s'mores cookies are incredibly addicting and yummy!
Course Dessert
Cuisine American
Keyword Brown Butter, Chocolate, Cookies, Marshmallows
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Servings 8
Author Leona G.
Equipment
12x18 sheet pan
Blender or food Processor
Parchment Paper
Mixing Bowls
Whisk
Spatulas
¼ cup measuring cup
Ingredients
10 tbspunsalted butter
½cupsugar
½cupbrown sugarlight or dark
1tspvanilla extract
1egg
1cupflour
½cupfinely crushed graham crackers
½tspbaking soda
½tspkosher salt
½cupchocolate chipssemi-sweet
8jumbo marshmallows
Instructions
Preheat your oven to 375°
Melt your butter on medium heat until golden brown. This should take about 5-7minutes. Be sure to stir often and keep an eye on it so it doesn't burn. Once it has browned, pop in the freezer and stir occasianlly. You want a softened texture.
In a medium bowl, combine your flour, crushed graham cracker crumbs, salt and baking soda. Whisk until combined.
Place your brown butter into a mixing bowl and whisk in the sugars until incorporated. Add in vanilla extract and egg. Whisk until all combined.
Fold in your dry mixture until its well incorporated and a dough starts to form. Next, fold in your chocolate chips.
Lay your marshmallows on a sheet pan lined with parchment paper. Using your measuring cup, scoop out your dough and cover your marshmallow. Form a ball around the marshmallow and press down a bit too secure. Sprinkle with flake salt (optional) Bake for 12-14 minutes. Enjoy!
Notes
These cookies are best served warm, when the marshmallow is still melty and gooey. Once the cookie sets, you can warm them in the microwave for a few seconds.
You can also use mini marshmallows if you can't find any jumbo.
If you'd like, you can make the brown butter ahead of time and leave it in the fridge until you are ready to use. The butter should be softened when whisking with the sugars.