Ok, by now my love for all things brown butter is so well documented, we don’t even need to talk about it. So without any further ado, let me introduce you to your new favourite end-of-summer cookie, brown butter s’mores cookies!
These are everything you love about s’mores in a cute cookie package! We’ve got graham crackers, chunks of chocolate, and of course, lots of melty marshmallows. I’m really just giving you an excuse for s’mores all year long.
If you’ve done any baking with marshmallows before, you know they pretty much melt into a sugary mess. To avoid cookies that don’t look like they have any marshmallow, here’s what we’re doing.
Are we mixing some marshmallows into the dough? Absolutely yes. But you know what else we’re doing? Adding a couple of marshmallows to the top of each cookie when there are five minutes left on our timers. This’ll ensure the we have beautifully melted marshmallow, not a big mess.
A marshmallow pull might rival a cheese pull.
And that ooey-gooey melted chocolate? Yes, please. I used ghiradelli bars because I always have those at home for baking. For a true s’mores feel, you can definitely use good ol’ Hershey’s.
I broke up graham crackers and mixed them into the dough. If you’d rather turn the graham crackers into crumbs, you can do that too. The nice thing about these brown butter s’mores cookies is you can adapt a couple of the ingredients to make them work for you.
You’ll want to start eating these cookies the second they come out of the oven. Try and hold yourself back. We don’t want any burned fingers, tongues, or mouths, ok? You still ideally want to enjoy these while they’re warm, but they don’t need to be burning hot for a good marshmallow pull.
So we don’t want to burn our cookies, but we do want to make these ASAP. These are a damn good cookie.
Brown Butter S'mores Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla bean paste (or vanilla extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 2 bars bittersweet chocolate, chopped
- 4 graham crackers, broken into pieces
- 3/4 cup mini marshmallows, plus more for topping
Directions
- Step 1 Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Step 2 Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies an incredible nutty flavour. Set aside to cool slightly.
- Step 3 Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla bean paste.
- Step 4 Add baking soda, salt, cream of tartar, and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chopped chocolate, graham cracker pieces, and marshmallows.
- Step 5 Place dough in the refrigerator for at least 1 hour. The longer it sits in the fridge, the better the cookies will be!
- Step 6 Preheat oven to 350°F.
- Step 7 Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Step 8 Bake for 10-12 minutes, until edges are golden brown. When there is 5 minutes left for baking, quickly remove from the oven and add 2-3 mini marshmallows to the top of each cookie. Return to the oven for 5 minutes. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
