Chewy S'mores Cookies

overhead view of cookies lines up on a cooling rack

5 from 1 reviews

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).


  • 170g unsalted butter (1.5 sticks)
  • 120g brown sugar
  • 40g granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 160g all purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 215g Hershey's milk chocolate, roughly chopped
  • 1 C mini marshmallows
  • 4 sheets graham crackers, crushed
  • flaky sea salt for garnish


  1. Brown the butter: Place butter in a small saucepan and heat over medium heat until it melts. Once melted, continuously stir the butter until foamy and becomes a darker amber color. You will notice darker bits at the bottom of the pan. Once the milk solids have browned, turn off the heat and transfer the browned butter to a heat-safe bowl. Allow butter to cool for 30 minutes. (To speed up the cooling, you can place the bowl in the fridge after 10 minutes as long as you are not using a glass bowl).
  2. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

  3. Measure out 125 grams of the brown butter into the bowl of a stand mixer and add the brown sugar granulated sugar, and vanilla. Mix to combine.

  4. Add the egg and mix for 1 minute or until lighter in color. (This can also be done by hand with a whisk.)

  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  6. Add the dry mixture to the wet ingredients and mix with a rubber spatula until ALMOST combined.

  7. Add the chopped chocolate and crushed graham crackers and mix with the spatula or with your clean hands (I find that using my hands is easier at this stage).

  8. Scoop 12 cookies using a large cookie scoop onto a baking sheet and place in the freezer for 15 minutes

  9. Remove dough from the freezer and place 6 cookies on each baking sheet.

  10. Bake cookies one pan at a time for 8 minutes, then remove the pan and add a few marshmallows to the top of each cookie.

  11. Bake for 3-5 more minutes and then place on a cooling rack.

  12. Finish off the cookies with a sprinkle of flaky sea salt and allow them to cool before serving.


  1. Storing: Store in an airtight container at room temperature for a few days or in the fridge for up to a week. 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. 
  2. 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.
  3. Tip: To make the cookies perfectly round, use a round cookie cutter that is slightly larger than the cookies and scoot them around right when they come out of the oven.


Keywords: S'mores Cookies