Brown Butter S’mores Cookies Recipe

Graham cracker chocolate chip cookies with marshmallow fluff. S’mores cookies have brown butter, graham crumbs, whole wheat flour to enhance the graham flavor, and lots of chocolate chips.

– 1 cup (226 grams) unsalted butter, room temperature – 3/4 cup (150 g) granulated sugar – 3/4 cup (150 g) light brown sugar, packed – 1 large egg, plus one egg yolk, room temperature – 2 teaspoons vanilla extract – 2 3/4 cups (345 grams) all-purpose flour, spooned and leveled – 1 teaspoon baking soda – 1 teaspoon corn starch – 1 teaspoon kosher salt – 1/3 cup finely ground graham cracker crumb – 1 1/2 heaping cups chocolate chips (milk, semi-sweet or dark) – about 8 full size marshmallow – 16 soft caramels (I like Werther’s Caramels), sliced into 3 small piece




Freeze half marshmallows while making dough. Start the oven at 375°F. On two baking sheets, use parchment. Reservé.

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STEP  1 .

In a stand mixer with the paddle attachment or a hand mixer, mix cold butter, brown sugar, and granulated sugar on low speed. Increasing speed, cream butter and sugars for 4 minutes until pale and fluffy.

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Butter chunks should not be mixed in. Scrub bowl sides. Scrub the bowl between adding eggs and yolks. Add vanilla. Whisk.

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In another bowl, mix flour, baking soda, cornstarch, and salt. Twice add dry ingredients to butter and egg mixture. Just blend slowly. Never overmix.

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Stir chocolate chips and graham cracker crumbs with a large spatula or wooden spoon. Dough overmixing is bad. Remove mixer bowl and scoop 2 oz cookie dough balls with a large cookie scoop.

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Bake the cake for thirty to thirty-five minutes, or until a cake tester produces a clean result or the top springs back into place. Ten minutes after the cake has been baked

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Organize parchment-lined baking sheets 2–3 inches apart. Cookie-making. Well-shaped treats. Place 1/2 large marshmallow. 2.–3. caramels to marshmallow. Palm-smooth marshmallow, caramel, and cookie dough. Work fast to avoid dough overheating.

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Bake 9-10 minutes center-rack. Golden brown edges and puffy, underbaked centers for cookies. Transfer cookies to a cooling rack carefully after 5–10 minutes on the baking sheet. 

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See Also

Chocolate Monster Cookies Recipe