Smores Cookies Brown Butter
There's something magical about capturing the nostalgic smores experience in cookie form, and these brown butter s'mores cookies do it with rich, caramelized depth and gooey delight. Home cooks adore them for easy entertaining-whether it's a casual game night, a birthday party, or a cozy family bake-off, these cookies feel like a warm hug from the campfire. The brown butter adds a nutty sophistication that turns a classic campfire treat into a gourmet-level indulgence, making every bite irresistible.
What Makes This Recipe Special
- Brown butter base: The browned butter infuses the dough with a deep, toasty caramel flavor that elevates the graham cracker and chocolate notes to new heights.
- Layered texture: The cookies start crisp at the edges, soft in the middle, and finish with melty chocolate, pillowy marshmallows, and crunchy graham cracker chunks-every bite has a surprise.
- Timed marshmallow melt: Adding marshmallows in two stages (folded into the dough and pressed on top) ensures a balance of gooey pockets and a toasted exterior.
- Hershey bar upgrade: Using actual Hershey's bars instead of chips guarantees that signature tangy sweetness and silky melt that defines classic s'mores.
Ingredients
1 cupsalted butter, softened
3/4 cuplight brown sugar, packed
1/2 cupgranulated sugar
2 largeeggs
1 teaspoonvanilla extract
2 1/2 cupsall-purpose flour
2 teaspoonscornstarch
1 teaspoonbaking soda
1 teaspoonsalt
2 cupsmini marshmallows, divided
2 cupsgraham crackers, broken into pieces (about 9-10 crackers), divided
1/2 cupmilk chocolate chips
1/2 cupsemisweet chocolate chips
2 Hershey's bars, broken into pieces
Nutrition
917 caloriesCalories
Per serving · Values are estimates
Instructions
1
Preheat the oven to 375° F. Line two baking sheets with parchment paper.
2
Combine softened butter, light brown sugar, and granulated sugar in a large mixing bowl. Beat for 2-3 minutes until the mixture is light and creamy.
3
Add eggs and vanilla extract to the mixture, beating well until fully incorporated.
4
Add all-purpose flour, cornstarch, baking soda, and salt. Mix just until combined, avoiding overmixing.
5
Gently fold in 1 1/2 cups graham cracker pieces, 1 1/2 cups mini marshmallows, milk chocolate chips, and semisweet chocolate chips, distributing them evenly throughout the dough.
6
Scoop dough in 2–3 tablespoon portions onto the prepared baking sheets, allowing space between each for spreading.
7
Bake in the oven for 10 minutes or until almost set.
8
Remove the baking sheets from the oven. Gently press 4–5 additional mini marshmallows, a few more pieces of graham cracker, and Hershey bar segments onto the top of each cookie.
9
Return cookies to the oven and bake for 1–2 more minutes until fully baked. For toasted marshmallow tops, briefly switch the oven to broil, watching carefully to avoid burning the marshmallows.
10
Allow cookies to cool on the pan for 2–3 minutes, then transfer to a wire rack to finish cooling. Store cooled cookies in an airtight container at room temperature for up to 5 days.
Essential Tips
Brown butter properly
Cook the butter until it's a nutty golden-brown and emits a toasted aroma, about 4-5 minutes over medium heat. Immediately pour into a bowl to halt cooking and cool slightly before mixing into the dough to prevent spreading.
Chill the dough
For thicker, more centered cookies, chill the dough for 30 minutes after mixing. This step also intensifies the brown butter flavor as it rests.
Press marshmallows firmly
When adding the top marshmallows, press them gently but firmly into the dough so they don't slide off during baking. This ensures they stay anchored in the center as they melt.
Watch the broil
Broiling for toasted marshmallows should take no more than 30-45 seconds. The marshmallows can burn quickly, so keep the oven door ajar and stay close to avoid over-toasting.
Use full-sized crackers
Break graham crackers into large, irregular pieces for maximum texture contrast. Avoid pulverizing them into crumbs, which can make the cookies dense.
Smart Swaps & Variations
Dark chocolate twist
Swap the milk and semisweet chips for 1 cup of 70% dark chocolate chunks to add bitterness and complexity, balancing the sweetness of the marshmallows and brown butter.
Peanut butter swirl
Add 1/4 cup creamy peanut butter to the dough along with the wet ingredients for a salty-sweet flavor reminiscent of a peanut butter s'more.
Gluten-free
Replace all-purpose flour with an equal weight of a gluten-free 1:1 baking flour blend and use gluten-free graham crackers to maintain the classic texture.
Vegan s'mores
Use vegan butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and vegan marshmallows. Ensure chocolate chips are dairy-free for a fully plant-based version.
What to Serve With This
- A tall glass of cold milk for dipping, enhancing the cookie's buttery richness.
- Warm spiced chai or hot chocolate, which complements the caramelized notes of the brown butter.
- Vanilla bean ice cream for a deconstructed s'mores sundae, with the cookies crumbled on top.
- A sprinkle of flaky sea salt on top of the marshmallows before broiling for a sophisticated crunch.
Storage & Reheating
Storage
Store cookies in an airtight container at room temperature for up to 5 days. The marshmallows may soften slightly over time, but the flavors will remain intact.
Reheating
Reheat gently in a 300°F oven for 5-7 minutes to restore the gooey texture without burning the marshmallows. Avoid microwaving, as it can make the marshmallows chewy and the chocolate waxy.
Expert Chef Tips
- Toast the flour: For an extra layer of nuttiness, lightly toast the all-purpose flour in a dry pan over medium heat for 2-3 minutes until golden, then cool before using. This trick works especially well with brown butter to amplify depth.
- Use a cookie scoop: A 2-tbsp ice cream scoop ensures even-sized cookies that bake uniformly. This also helps maintain the dough's structure, preventing over-spreading during baking.
- Let the dough rest: After folding in the mix-ins, let the dough rest for 10 minutes before scooping. This hydrates the flour slightly, resulting in a more tender cookie crumb.
Equipment You’ll Need
- Medium saucepan for browning butter
- Stand mixer or hand mixer with paddle attachment
- Cookie scoop (2-tbsp size)
- Parchment-lined baking sheets
- Pastry brush (optional, for egg wash)
Nutritional Benefits
- High in carbohydrates and sugars due to graham crackers, chocolate, and marshmallows, providing a quick energy boost-ideal for kids or post-workout treats.
- Contains trace amounts of iron from the graham crackers and chocolate, contributing to daily mineral intake.
- The brown butter adds small amounts of butyrate, a short-chain fatty acid linked to gut health, though calories remain high due to added sugars and fats.
- Rich in calcium from the chocolate and graham crackers, though the dish is not a significant source compared to dairy-heavy options.
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Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can prepare the dough up to 2 days in advance and store it covered in the refrigerator. For baking, scoop the dough and let it sit at room temperature for 20 minutes before baking to prevent over-chilling. The cookies also freeze well for up to 3 months-thaw overnight before reheating.
Why do my marshmallows slide off the cookies?
This usually happens if the marshmallows aren't pressed firmly enough into the dough or if the dough is too sticky. Chill the dough for 30 minutes before baking to firm it up, and press the marshmallows in with your palm to ensure adhesion.
Can I substitute the Hershey's bars with chocolate chips?
While chocolate chips will melt, they lack the distinct tangy sweetness of Hershey's bars. For the best flavor, use both: chips for texture within the dough and bars for the top layer to capture that classic s'mores taste.
My cookies spread too much. How can I prevent this?
Chilling the dough is key-aim for at least 30 minutes. Also, ensure your butter is softened but not melted when mixing, and avoid over-creaming the sugars. Baking at 375°F for 10 minutes (as directed) also helps control spread.
How do I achieve the perfect toasted marshmallow effect?
Broil on high for 30-45 seconds, watching closely. The marshmallows should puff and develop golden-brown spots but not burn. Rotate the pan halfway through for even toasting. If your oven runs hot, broil for just 20 seconds.
Can I use regular butter instead of browned butter?
Yes, but the flavor will be less complex. For the best results, brown the butter as directed-it's the star of this recipe. If you must substitute, use melted butter and reduce the baking time by 1-2 minutes to account for the extra moisture.
What's the best way to break the graham crackers?
Place the crackers in a ziplock bag and gently tap with a rolling pin or use your hands to break them into large, irregular pieces. Avoid pulverizing them into crumbs, as you want texture contrast in the cookies.
Can I add nuts to this recipe?
Absolutely! Toasted pecans or walnuts (1/2 cup) would add a delightful crunch. Fold them in with the chocolate chips and marshmallows, and ensure they're cooled to room temperature to prevent melting the dough.
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