These Browned Butter S’mores Chocolate Chip Cookies bring together the best of classic campfire flavors in a soft, chewy cookie. The nutty richness of browned butter is combined with gooey marshmallows, chunks of semi-sweet chocolate, and the satisfying crunch of graham crackers to create a dessert that feels nostalgic and indulgent. Each bite is a perfect balance of crispy edges, chewy centers, and gooey toasted marshmallow goodness. This unique twist on a chocolate chip cookie will leave you wanting more!
Why You’ll Love This Recipe
These cookies take your traditional chocolate chip cookie to the next level with the addition of browned butter, which adds a deep, nutty flavor. The graham crackers give a subtle crunch, and the marshmallows toast to perfection, delivering that signature s’mores gooeyness. The cookies are soft and chewy, and the flavor profile 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 keeping all to yourself!
Perfect Occasion
These cookies are ideal for summer BBQs, bonfires, or any occasion where you want a nostalgic treat that reminds you of sitting around the campfire. They’re also great for holiday baking or gifting, as the marshmallows and graham crackers add a festive, fun element. Perfect for cozy nights in, potlucks, or parties, these cookies will bring a sense of warmth and fun wherever they’re served.
Decoration Tips
To make these cookies even more impressive, you can add a drizzle of melted chocolate over the cooled cookies or sprinkle some extra crushed graham crackers on top for added crunch and visual appeal. You can also play with the marshmallow placement, allowing some to puff up more for a rustic, uneven look. For an extra indulgent treat, sandwich two cookies together with a layer of chocolate in between for a double-decker s’mores experience!
Ingredients:
- 150 grams unsalted butter, roughly cubed
- 180 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150 grams brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 100 grams dark or semi-sweet chocolate, roughly chopped
- 50 grams graham crackers, roughly crushed by hand (about 3-4 cracker sheets)
- 12 large marshmallows
Instructions:
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper and set it aside.
- Brown the Butter: In a small saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking for about 13-15 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 the butter into a large mixing bowl and allow it to cool for 10-15 minutes.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir together and set aside.
- Prepare Wet Ingredients: Add the brown sugar to the cooled browned butter and whisk until combined. Then, add the egg and vanilla extract. Whisk the mixture for about 3 minutes, until it turns light and smooth.
- Combine Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet ingredients using a spatula. Continue folding until most of the flour is incorporated, but don’t overmix. Add the crushed graham crackers and chopped chocolate, and fold until the dough is evenly combined with no visible patches of flour.
- Form the Cookies: Use a 4-tablespoon cookie scooper (or a large spoon) to scoop out 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 dough ball, creating a small indentation for the marshmallow to sit.
- Bake: Bake the cookies for 9-10 minutes, or until the marshmallows are puffy and lightly golden, and the cookies are still soft in the center. After removing the cookies from the oven, use a fork to push in any uneven edges or swirl the cookies inside a large round cutter for a perfectly round shape (optional). Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious, gooey, and chewy Browned Butter S’mores Chocolate Chip Cookies for a cozy treat with the flavors of a campfire classic!
