S’mores Brown Butter Chocolate Chip Cookies

These restaurant-worthy s’mores cookies combine the nutty depth of brown butter, gooey marshmallow centers, crisp graham cracker bases, and pools of dark chocolate. Balanced with espresso powder and a sprinkle of flaky sea salt, they have gooey centers and crisped edges for the ultimate fusion treat inspired by the nostalgic campfire s’mores.

By @marisakapeal

Original recipe source

Cook time: 60 minutes

Servings: 14

Ingredients

• 1 cup Unsalted butter before browning, cut into pieces
• 0 Parchment paper
• 1.13 cup Dark brown sugar packed, 1 cup plus 2 tablespoons
• 0.33 cup Granulated sugar
• 1 tablespoon Vanilla bean paste
• 2 large Egg room temperature
• 2.5 cup All-purpose flour spooned and leveled
• 1.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 teaspoon Espresso powder optional, enhances chocolate flavor
• 1 cup Dark chocolate chunks or chips
• 14 large Marshmallows one for each cookie
• 7 whole Graham crackers broken in half for each cookie
• 0 Dark chocolate chunks extra pieces for s'mores base (optional)
• 0 Flaky sea salt to finish

Instructions

1. Place unsalted butter in a saucepan over medium-low heat. Stir constantly until the butter melts, foams, and develops golden brown specks with a nutty aroma.
2. Pour the browned butter into a heat-proof bowl and chill in the freezer until it firms up but is still creamy, about 30–45 minutes.
3. Line one or two baking sheets with parchment paper to prevent sticking and facilitate even browning.
4. In a large bowl, combine the cooled brown butter, dark brown sugar, granulated sugar, and vanilla bean paste. Mix with a stand or hand mixer until smooth with no lumps.
5. Add the eggs one at a time, mixing on medium speed until just incorporated and the mixture lightens in color. Avoid overmixing.
6. In a separate bowl, whisk together all-purpose flour, baking soda, salt, and espresso powder until evenly combined.
7. Fold the dry ingredients into the wet mixture using a spatula, stopping halfway through to add the dark chocolate chunks or chips. Fold again until just combined and chocolate is evenly distributed.
8. Use a medium cookie scoop to portion dough (about 2–3 tablespoons per ball) onto a plate or tray. Freeze for 30 minutes to firm up.
9. Remove dough balls from the freezer. Gently flatten each, then wrap and tent the dough around one large marshmallow, leaving the top slightly exposed.
10. Arrange half a graham cracker on the baking sheet for each cookie. Top with a small piece of chocolate, then place the marshmallow-filled cookie dough ball on top.
11. Place each assembled cookie at least 3 inches apart on the prepared baking sheets to allow for spreading.
12. Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until edges are golden brown, centers look set but still soft, and marshmallow tops are caramelized.
13. Immediately sprinkle cookies with flaky sea salt as soon as they come out of the oven for a pleasant textural and flavor contrast.
14. Allow cookies to cool on the baking sheet for 4–5 minutes to set, then transfer to a wire rack to cool completely. Enjoy warm for maximum gooeyness.