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Brown Butter S'mores Cookies

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 minutes
Cook Time 12 minutes
Servings 8
Author Leona G.

Equipment

  • 12x18 sheet pan
  • Blender or food Processor
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Spatulas
  • ¼ cup measuring cup

Ingredients

  • 1 stick unsalted butter
  • ½ cup sugar
  • ½ cup brown sugar light or dark
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup flour
  • ½ cup finely crushed graham crackers
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup chocolate chips semi-sweet
  • 8 jumbo marshmallows

Instructions

  • Preheat your oven to 375°
  • Melt your butter on medium heat until brown. This should take about 5 minutes. Be sure to stir often and keep an eye on it so it doesn't burn. Once it has browned, pop in the freezer to bring it back to a solid, but soft state.
  • 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.