Chewy S'mores Cookies

These chewy brown butter s'mores cookies filled with milk chocolate, graham crackers, and gooey marshmallows will transport you to a cozy night in the woods around the campfire (without the mess, smoke, and creepy crawlies, of course).

Now that the weather is cooling off a bit, I'm in constant pursuit of all things cozy and comforting. Sitting around a campfire wrapped in a warm blanket and roasting marshmallows on a crisp Autumn night is the epitome of "cozy comfort" for me. Since I live in New York City, this setup is not so easy to come by. Enter the s'mores cookie.

My first try with these was not a total success-- the texture was a bit dry and there were rock hard bits on the bottom that turned out to be the marshmallows that had disintegrated. After a couple more tweaks, I was left with a perfectly chewy cookie. The brown butter base cookie adds a nice "toasted" flavor along with the classic flavors you get with the s'mores you make in the great outdoors.

Scroll down for some tips and tricks to make these cookies just right on the first try, or feel free to jump to the recipe in the menu below!

Jump to:

• Ingredients
• Tools and Supplies
• How to brown butter
• How to make cookies perfectly round
• Why do I add the marshmallows at the end of baking?
• Can I freeze these?
• Weight vs. volume measurements
• Recipe
• About Kaylee Hagen

Ingredients

• Unsalted Butter - I prefer to bake with unsalted butter to control the amount of salt in my recipes. Feel free to use salted butter if that's all you have, but make sure to reduce the amount of extra salt you add later on in the recipe.
• Brown Sugar - light or dark
• Granulated Sugar
• Egg - 1 large egg. Straight from the fridge is fine!
• Vanilla Extract
• All Purpose Flour
• Baking Powder
• Baking Soda
• Kosher Salt - In this recipe (and most of my recipes) I use Diamond Crystal Kosher Salt. Normal table salt is MUCH saltier salt, so please adjust the salt in the recipe if that is all you have.
• Hershey's Milk Chocolate Bars- Other brands of milk chocolate will work too! I find that the Hershey's brand helps make these more reminiscent of the classic s'mores I grew up on though.
• Mini Marshmallows
• Graham Crackers
• Flaky Sea Salt - This is totally optional and just for garnish at the end.

Tools and Supplies

• Kitchen Scale
• Saucepan
• Cookie Sheets (2)
• Electric Mixer or Whisk
• Large Cookie Scoop (optional)
• Large Round Cookie Cutter (for shaping the cookies, see below)

How to brown butter

I know browning butter can seem intimidating, but I promise its not too complicated!

Place a saucepan over medium heat and add your butter (full sticks or cubes is fine). Once completely melted, use a wooden spoon or whisk to swirl the butter in the pan every so often to avoid burning. Once the butter starts foaming, continuously stir until the foam dissipates and reveals a darker amber color. At this point, the milk solids should have collected on the bottom of the pan and turned a light brown color. You should also smell a "nutty" but not burned smell. Once done, transfer the butter and the brown bits to a heat-safe bowl to cool.

How to make cookies perfectly round

Once you take your cookies out of the oven, take out a round cookie cutter or glass that has an opening slightly larger than your cookies. Place the cookie cutter or glass over each hot cookie and gently "scoot" them around in a circular motion until they are round.

Why do I add the marshmallows at the end of baking?

As I explained above, my first attempt at this recipe left me with cookies with hard bits on the bottom. I realized that my marshmallows had caramelized because they were in the oven too long. To fix this, I simply wait to add the marshmallows to the top until the last few minutes of baking. This makes the cookies more aesthetically pleasing, too!

Can I freeze these?

Yes, you can freeze these cookies, but the texture will alter a little bit. To freeze, place the cookies in an airtight freezer Ziploc bag for up to 2 months.

Weight vs. volume measurements

You will find that the majority of the ingredients in my recipes will be measured by weight (usually grams) instead of volume (cups, etc.). This is to ensure the best results each time you bake. Depending on how ingredients are packed and leveled into a cup measurement, the actual amount of the ingredient can drastically differ. Baking is a science and depends on precise measurements to get consistent results. You can find a kitchen scale for cheap at most grocery stores or online. I love the Escali brand!

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