If you love a classic s’more but want something a little more fun (and way more bakery-style), these Brown Butter Peep S’mores Cookies are it. Think thick, chewy brown butter cookies stuffed with graham crackers and melty Hershey’s chocolate, then topped with a soft, gooey bunny Peep for the ultimate Easter twist.
They’ve got everything you love about a traditional s’more, just leveled up. The centers stay soft and rich, the edges get lightly crisp, and the Peep on top adds that nostalgic marshmallow sweetness and a pop of color that makes these perfect for spring baking, Easter gatherings, or just because.
WHAT IS BROWN BUTTER?
If you’ve never browned butter before, don’t worry—it’s simple and makes a huge difference in flavor. To brown butter, melt it over medium heat and continue cooking as it foams and sizzles. After a few minutes, the milk solids toast and turn golden brown, giving off a rich, nutty aroma. That’s when it’s ready.
Be sure to remove it from the heat and let it cool before using so your dough doesn’t become too loose. And don’t forget to scrape in those browned bits at the bottom—they’re where all the flavor is.
WHY ADD THE PEEPS AFTER BAKING?
Instead of baking the Peeps into the cookies, we press them on top right after the cookies come out of the oven, and this makes all the difference.
Peeps are coated in colored sugar, which can melt, harden, or lose their shape if baked too long. By adding them after baking, the residual heat softens the marshmallow inside while keeping the bunny shape intact.
You end up with a Peep that’s soft and gooey on the inside, smooth on the outside, and still perfectly recognizable, making these cookies just as fun to look at as they are to eat.
INGREDIENT NOTES
This recipe uses a brown butter cookie base with a few key adjustments to support the s’mores filling and keep the cookies thick.
Cornstarch plays a big role in creating that soft, tender, bakery-style texture. The slightly increased flour helps prevent excess spread, especially when using brown butter. Hershey’s chocolate bars give you that classic s’mores flavor and melt beautifully into the center, while graham crackers add texture and that signature crunch. And of course, the bunny Peeps are the fun, seasonal finishing touch that bring everything together.
RECIPE TIPS & TROUBLESHOOTING
Prevent Excess Spread
If your cookies are spreading more than you’d like, the biggest fix is giving the dough enough time to chill. Brown butter creates a looser dough, so refrigerating for at least 1–2 hours helps solidify the fat and keeps the cookies thick. It also helps to bake on parchment-lined, light-colored baking sheets, which distribute heat more evenly and prevent over-spreading at the edges. When shaping your dough, keep the scoops tall rather than rolling them into smooth balls—this encourages that bakery-style height as they bake. And be sure to leave enough space between cookies on the pan so heat can circulate properly.
Keeping Your Cookies Thick
For thick, soft centers, make sure your browned butter has fully cooled before mixing your dough. If it’s too warm, the dough will be too soft and spread quickly in the oven. The added cornstarch helps create that tender, chewy texture, while the slightly increased flour gives the cookies enough structure to hold all the s’mores filling. Slightly underbaking is key here—pull the cookies when the edges are set but the centers still look soft. They’ll continue to set as they cool while staying perfectly gooey inside.
Dough Too Soft While Assembling
If your dough starts to feel too soft while you’re assembling the cookies (especially if your kitchen is warm), just pop the tray back into the fridge for 10–15 minutes. This quick chill firms everything back up and makes it much easier to work with, while also helping the cookies hold their shape when baked.
MAKE AHEAD, STORAGE & FREEZING
These cookies store really well, which makes them perfect for prepping ahead or saving extras. Once baked, you can keep them in an airtight container at room temperature for up to 4 days. If you want that fresh-from-the-oven gooey texture again, just warm one in the microwave for about 10–15 seconds, the chocolate melts right back down and the marshmallow softens beautifully.
If you’d rather prep ahead, you can freeze the dough. Assemble the cookies as directed, then place the dough balls on a baking sheet and freeze until solid before transferring to a freezer-safe bag. They’ll keep well for up to 3 months. When you’re ready to bake, you can go straight from freezer to oven, just add an extra 1–2 minutes to the bake time.
You can also freeze fully baked cookies. Let them cool completely, then wrap tightly and freeze for up to 3 months. To serve, let them thaw at room temperature or warm them in a 300°F oven for about 5–7 minutes until heated through.
Brown Butter Peep S’mores Cookies
Ingredients
- 1 cup salted butter
- 1 ¼ cups light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 2 ½ cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 8 Hershey's bars
- 16 Graham Cracker squares
- 16 bunny Peeps
Instructions
- In a saucepan over medium heat, melt the butter, stirring constantly. It will foam, then begin to turn golden brown with a nutty aroma. Once browned, remove from heat and allow it to cool for 20–30 minutes.
- In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract and mix until glossy and fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Cover and refrigerate the dough for at least 30-60 minutes (or overnight for best results). This step is key for preventing spread and creating thick cookies.
- Scoop 16 large portions of dough (about 4 tablespoons each). Flatten slightly and place one graham cracker square and one piece of Hershey’s chocolate in the center. Top with a small piece of additional dough and seal the edges completely, forming a tall mound.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and place about 6 cookies per tray, spaced apart. Bake for 11-12 minutes, until the edges are set and the centers are still soft.
- Immediately after removing the cookies from the oven, gently press one bunny Peep onto each cookie. Let the cookies rest for 3–5 minutes so the marshmallow softens and becomes perfectly gooey while holding its shape.