Brown Butter S'mores Cookies
Soft, chewy brown butter cookies stuffed with a graham cracker, half a Hershey bar, and a jumbo marshmallow that toasts as it bakes. Scoop, stuff, chill, bake, then nudge the hot cookies back into shape and shower with graham crumbs. Freeze beautifully—unbaked or baked—for s'mores-on-demand.
Servings: 16 cookies
Ingredients
- 1 cup salted butter
- 1 ¼ cup light brown sugar packed down
- ¼ cup granulated sugar
- 1 tbsp vanilla extract
- 2 eggs room temperature
- 2 ¼ cup all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 16 graham cracker squares extra for crumbling on top
- 8 Hershey's bars split in half
- 16 large marshmallows
Instructions
Brown the butter:
- Melt butter in a pan over medium heat, stirring constantly until golden brown and nutty-smelling (about 3–5 minutes). Transfer to a bowl and let cool for 10 minutes.
Make the cookie dough:
- In a large bowl, mix browned butter, brown sugar, granulated sugar, and vanilla. Add eggs one at a time, then stir in flour, corn starch, baking soda, and salt until combined.
- Scoop cookie dough into 3-tbsp balls and chill for 30 minutes. If the dough seems too soft to scoop, chill in the bowl for 10 minutes and then scoop.
To assemble cookies:
- Preheat oven to 350°F. Place a graham cracker square on a baking sheet lined with parchment paper. Top with half a Hershey bar and 1 marshmallow. Cover with a dough ball, pressing the dough down and around the sides so the marshmallow peeks out a bit.
- Bake 4–5 cookies at a time for 10–11 minutes until edges are set. As soon as they come out of the oven use a bowl or glass to gently reshape the cookies by placing over top and scooting it around. Sprinkle with graham cracker crumbs and sea salt (if using). Cool on the pan for 5 minutes, then transfer to a wire rack.