Brown Butter S’mores Cookies

If you’ve ever wished a campfire s’more came with the chew of your favorite bakery cookie, today’s your lucky day. I took my wildly popular Brown Butter Milk Chocolate Cookies (top 5 recipe in my kitchen!) and turned them into jumbo, bakery-style S’mores Cookies—complete with a graham cracker base, melty Hershey’s chocolate, and a toasted marshmallow that peeks out the top and caramelizes in the oven. They’re over-the-top in the best way and a guaranteed crowd-pleaser for parties, BBQs, game nights…or when that s’mores craving hits but the campfire is not happening.

These cookies bake up big (we’re talking a generous 3 tablespoons of dough each), so one cookie is basically dessert. Underbaked centers stay soft and chewy thanks to browned butter + a touch of cornstarch, while the edges get lightly crisp. Finish with a sprinkle of graham crumbs (and flaky salt if you’re fancy) and you’ve got a cookie that hits every nostalgic note.

Why You’ll Love These Cookies

• All the s’mores flavors, no campfire required. Built-in graham, chocolate, and marshmallow.
• Brown butter = next-level flavor. Nutty, caramel notes punch above their weight.
• Chewy centers, crisp edges. Cornstarch + proper bake time = texture perfection.
• Freezer friendly. Bake one, bake twelve—your call.

Ingredient Notes

Below is the base dough (adapted from my Brown Butter Milk Chocolate Cookies) plus what you’ll need for the s’mores build. The base dough traditionally includes chopped milk chocolate; for the s’mores version you can either omit it (as written in the s’mores directions) or keep a reduced amount for extra chocolate pockets—totally your call. I’ll give both versions.

For the Brown Butter Cookie Dough (Base)

• 1 cup (226 g) salted butter – We’re browning it for deep, nutty flavor.
• 1 1/4 cups (250 g) light brown sugar, packed – Moisture + chew.
• 1/4 cup (50 g) granulated sugar – Helps with spread and crisp edges.
• 1 tbsp vanilla extract – Yes, a full tablespoon. Flavor bomb.
• 2 large eggs, room temperature – Structure + richness.
• 2 1/4 cups (270 g) all-purpose flour – Spoon and level.
• 2 tsp cornstarch – Key to that soft, chewy interior.
• 1 tsp baking soda – Lift.
• 1/2 tsp kosher salt – Balance.
• Optional add-in: Up to 1 1/2 cups chopped milk chocolate or chocolate chips for the original version. For the s’mores version, I recommend 0–3/4 cup mini or chopped milk chocolate; we’re adding a Hershey half inside each cookie, so this keeps them from going chocolate-wild (unless that’s your brand—then go for the full amount!).
• Flaky sea salt, optional for finishing.

S’mores Stuffing & Finish

• 12 full graham cracker sheets, broken into approx. 2-inch squares (you’ll use 1 square per cookie; have extras for crumble topping).
• 12 Hershey bar halves (or about 1/2 fun-size per cookie; aim ~0.2–0.3 oz each).
• 12 large marshmallows – Cut in half crosswise if jumbo, or leave whole if standard large; you want a portion sticking out the top to toast.
• Graham cracker crumbs – Crush a few extra sheets for sprinkling over baked cookies.

Yield Note: Using a 3 Tbsp (about 60 g) scoop, you’ll get ~16 large cookies (stuffed). If you make the base recipe into standard 2 Tbsp scoops you’ll get ~24 cookies (un-stuffed, original version).

Step-by-Step: Brown the Butter

1. Add butter to a light-colored saucepan (helps you see the browning) over medium heat.
2. Stir continuously as it melts, foams, and then browns—milk solids will turn golden and smell nutty. This takes about 3–5 minutes once melted.
3. The moment the butter is amber with browned bits on the bottom, remove from heat and scrape (bits and all!) into a heatproof mixing bowl. Cool 10 minutes so you don’t scramble the eggs.

Make the Dough

1. In the bowl of a stand mixer fitted with the paddle (or use a hand mixer), combine cooled browned butter, brown sugar, granulated sugar, and vanilla. Mix ~30 seconds until glossy and combined.
2. With the mixer on low, add eggs one at a time, mixing just to incorporate.
3. Add flour, cornstarch, baking soda, and salt. Mix on low just until the flour disappears—do not overmix.
4. Fold in chocolate add-ins if using for the s’mores version (see guidance above). Scrape the bowl.

Chill the Dough (Don’t Skip!)

Line a sheet pan with parchment. Scoop dough into rough 3 Tbsp mounds (about 60 g each) for stuffed cookies. Cover and chill at least 30 minutes and up to 24 hours.

Why chill? Controls spread and deepens flavor as the flour hydrates and the butter firms back up.

Build the S’mores Cookies

Have ready: graham squares, Hershey halves, and marshmallows.

1. Working with chilled dough, flatten one scoop into a thick disk.
2. Place 1 graham square in the center, top with 1 Hershey half, then 1 large marshmallow (let the top third stick out above the dough so it toasts).
3. Wrap the dough up around the sides, pinching to seal the bottom. It’s okay if some marshmallow shows.
4. Place seam-side down on a parchment-lined baking sheet. Repeat.

Make-Ahead: Once stuffed, freeze the tray until firm, then bag and freeze up to 3 months. Bake from frozen—add 1–2 minutes.

Bake

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment (preferred) or lightly spray.
2. Space stuffed dough balls 3 inches apart—they’re big and spread.
3. Bake 10–12 minutes (start checking at 9): edges set and lightly golden; centers still soft; marshmallow puffed and starting to toast.
4. Remove pan. While hot, use a round biscuit cutter, bowl, or spatula to gently scoot/reshape any spread-out edges back into a circle. (Classic “cookie scoot” trick!)
5. Immediately sprinkle tops with graham cracker crumbs and flaky salt if using.
6. Cool on the sheet 3–5 minutes (carryover heat finishes the centers) before moving to a rack.

Texture Control: Underbake vs. Firmer Cookies

• Chewy/Gooey (my favorite): Pull at 9–10 minutes when centers look slightly underdone; they’ll set as they cool on the pan.
• More Set: Bake 11–12 minutes. You’ll lose a bit of chew but gain structure—good for lunchbox travel.

Recipe Tips & Troubleshooting

Prevent Excess Spread

• Chill the dough.
• Bake on parchment-lined, light-colored cookie sheets (not dark or greased jelly roll pans which run hotter at the edges).
• Weigh flour if possible; under-measured flour = flatter cookies.
• If baking multiple pans, rotate halfway.

Marshmallow Blow-Out?

If the marshmallow oozes out the side, no worries—still delicious. Next batch: tuck the marshmallow deeper and leave only the top exposed.

Can I Skip Cornstarch?

I don’t recommend it—it’s a big part of the chewy interior. If you must, some bakers have reported success with arrowroot starch 1:1.

Dough Warmed Up While Stuffing?

Pop the tray back in the fridge 10–15 minutes before baking.

Make Ahead, Storage & Freezing

Room Temp: Store baked cookies in an airtight container up to 4 days.

Rewarm: 10 seconds in the microwave re-melts the marshmallow core.

Freeze Dough: Scoop, stuff, freeze solid, then bag for up to 3 months. Bake from frozen; add 1–2 minutes.

Freeze Baked Cookies: Cool completely; wrap well and freeze up to 3 months. Thaw at room temp or gently warm in a 300°F oven for 5–7 minutes.

Equipment I Use & Recommend

• 3-Tablespoon (#20-ish) Cookie Scoop for jumbo stuffed cookies; medium scoop for standard size.
• Light-colored rimless cookie sheet for even browning.
• Parchment sheets or silicone mats.
• Round biscuit cutter (larger than the cookie) for the post-bake “cookie scoot” shaping trick.

Original Brown Butter Milk Chocolate Cookies (Non-S’mores Version)

Want the OG? Use the same dough but keep the full 1 1/2 cups milk chocolate chunks in the dough. Scoop medium (2 Tbsp) portions for about 24 cookies. Chill 30 minutes. Bake at 350°F for 9–10 minutes (edges set, centers soft). Cool 3 minutes on the pan, move to rack, finish with flaky salt. These freeze like a dream. Click here for the full recipe!

FAQ

Can I use mini marshmallows? Yes—press 4–5 minis over the Hershey piece and wrap as directed. They’ll melt a bit more evenly.

Can I sub dark chocolate? Absolutely. Use any chocolate bar you love; just keep the volume similar so the cookie seals.

Gluten-free? Use a good 1:1 cup-for-cup GF baking flour with xanthan gum. Chill time becomes extra important.

No stand mixer? Hand mixer or a sturdy spatula + elbow grease works—mix just until combined.

Let’s Bake Together!

If you make these Brown Butter S’mores Cookies, I have to see them! Tag me on social @mymessykitchennn and use #MyMessyKitchen so I can cheer you on. Questions? Drop them in the comments—I respond!

Happy baking! 🔥🍫🍪