S’mores Brown Butter Chocolate Chip Cookies: A Soft and Gooey Delight

These Brown Butter S’mores Chocolate Chip Cookies combine the best of classic campfire flavors in a soft, chewy cookie. The nutty richness of brown butter is combined with gooey marshmallows, chunks of semisweet chocolate, and the satisfying crunch of graham crackers to create a dessert that’s both nostalgic and indulgent. Each bite is a perfect balance of crispy edges, chewy centers, and the sweetness of gooey toasted marshmallows. This unique take on a chocolate chip cookie will leave you wanting more!

Why you’ll love this recipe
These traditional chocolate chip cookies are made even tastier with the addition of browned butter, which gives them a deep, nutty flavor. The graham crackers give them a subtle crunch, and the marshmallows toast to perfection, providing that gooey texture that’s typical of s’mores. The cookies are soft and chewy, and the flavor is rich yet comforting, making this recipe a must-try for anyone who loves cookies or s’mores. Best of all, they’re easy to make and perfect for sharing or saving for yourself!

Perfect opportunity
These cookies are perfect for summer barbecues, campfires, or any time you want a nostalgic treat that reminds you of times spent around the campfire. They’re also great for baking or Christmas gifts, as the marshmallows and graham crackers add a festive and fun element. Perfect for cozy evenings, potlucks, or parties, these cookies will bring a feeling of warmth and fun wherever they’re served.

Decorating Tips
replaces the word nice with empty make these cookies even more impressive, you can drizzle melted chocolate over the cooled cookies or sprinkle a few extra crushed graham crackers on top for added crunch and visual appeal. You can also play around with the arrangement of the marshmallows, letting some of them puff up more for a rustic, uneven look. For an even more indulgent treat, layer two cookies with a layer of chocolate in between for a double-decker s’mores experience!

Ingredients:

• 150 grams unsalted butter, roughly cubed
• 180 grams of all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 150 grams of brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 100 grams dark or semi-sweet chocolate, coarsely chopped
• 50 grams graham crackers, coarsely crushed by hand (about 3 to 4 cookie sheets)
• 12 large marshmallows

Instructions:

1. Preheat the oven: Preheat your oven to 160°C (325°F). Line a baking sheet with parchment paper and set aside.
2. Brown the butter: In a small saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking for about 13 to 15 minutes, until the butter turns a golden brown color and develops a nutty aroma. Be sure to swirl the pan frequently to prevent burning. Once browned, pour 125 grams of butter into a large mixing bowl and let cool for 10 to 15 minutes.
3. Mix the dry ingredients: In a separate bowl, combine flour, baking powder, baking soda and salt. Mix and set aside.
4. Prepare the wet ingredients:Add the brown sugar to the cooled brown butter and whisk until well combined. Then add the egg and vanilla extract. Whisk the mixture for about 3 minutes, until light and smooth.
5. Mix wet and dry ingredients: Slowly fold the dry ingredients into the wet ingredients using a spatula. Continue mixing until most of the flour is incorporated, but do not overmix. Add the crushed graham crackers and chopped chocolate, and mix until the dough is smooth and there are no visible streaks of flour.
6. Forming cookies: Using a 4-tablespoon cookie scoop (or large spoon), scoop balls of cookie dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading. Firmly press a marshmallow onto the top of each ball of dough, creating a small indentation for the marshmallow to sit in.
7. Cook: Bake cookies for 9 to 10 minutes, or until marshmallows are puffed and lightly browned, and cookies are still soft in the center. After removing cookies from oven, use a fork to press down any uneven edges or rotate cookies inside a large round cookie cutter to form a perfectly round shape (optional). Let cookies cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Enjoy these delicious, gooey, and chewy brown butter S’mores Chocolate Chip Cookies for a warm treat with the flavors of a campfire classic!