Nutty tones with the added richness of semi-sweet chocolate morsels, along with a warm marshmallow hidden inside – it’s the campfire perk without the smoke.
Updated July 21, 2022
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My recipe updates continue – both for the recipe and the photos. Recipe developing has proven to be a lot of fun – but I find myself looking to the older recipes wishing I had some a few things different. I’ve ben spending some time updating them over the last few months, and I am happy to share that this recipe has now joined the ranks of The Updated.
I recently discovered the deliciousness of browned butter. It’s nutty, it smells amazing, and it is so easy to make! I have a breakdown on the Browned Apple Butter Sugar Cookie Recipe, but my friend Sam from Buttermilk by Sam has a video of how to brown butter on her Instagram page.
I previously had this recipe set up differently. The cookie was originally stuffed with a piece of graham cracker, chocolate and marshmallow. It was then rolled up, baked, and as you bite into it you’d find the s’mores surprise inside. Of course I also topped it with chopped chocolate and graham cracker crumbs because why not?
However with this updated version I wanted to simplify it a bit where it can come together much easier. So I opted to add crushed graham cracker into the dough, along with chocolate morsels (or chopped baking chocolate) within the dough to help spread the richness around. The marshmallow is still stuffed on the inside, and my talented friend Callan from The Cozy Plum clued me in to try and not overbake the cookie because then the marshmallow disintegrates within. (btw, try Callan’s Fluffernutter Cookies – they look DIVINE).
Difficulty: on a scale from 1 to 10 (1 easy, 10 difficult), I give this recipe a 6. It’s not difficult, but it does require certain steps in order to achieve the intended cookie. Browning the butter and folding the marshmallow into the dough will be the ‘toughest’ parts, but in all honesty it’s WORTH IT.
Flavor: the nutty tones of the browned butter compliment the semi-sweet (or dark chocolate) and marshmallow SO WELL. Throw in some graham cracker crumbs on this warm-fresh-out-of-the-oven cookie and it’s just divine.
The Aftermath: as this cookie bakes the marshmallow in the middle will expand, but as it cools the marshmallow will deflate which causes the middle of the cookie to possible cave in or flatten out. THIS IS NORMAL AND OK. It does not affect the taste of the cookie, it only means you have a gooey marshmallow in the middle that is ready to be enjoyed!
Shelf Life: honestly, eat these as soon as they’ve cooled enough to enjoy without burning the roof of your mouth. It’s the way they are meant to be enjoyed. BUUUUT if you happen to have leftovers for some odd reason than store in a ziplock or container for up to 3 days, or freeze in a freezer safe container for up to 3 months.
Q & A
Do i have to brown the butter? Can i use just regular unsalted butter?
Yes. No shortcuts. BROWN THE BUTTER. You won’t regret it. Also, you will need 220g (1 cup, 2 sticks) of butter which you will brown. This will result in roughly 185g (½ cup and 6 tbsp) of butter.
Do i really need a kitchen scale?
Highly recommend a kitchen scale. It is the most accurate way to measure your ingredients and will provide a greater change for you to achieve the recipe as intended.
Can i reheat the cookies?
Yes! Pop in the microwave for 10 seconds to enjoy. CAUTION BEFORE EATING – they may be hot so please be careful!
Why did the cookie cave in or deflate in the middle after baking?
So the marshmallow expands while baking, and as it cools it will begin to collapse back down. This is totally normal and does not at all affect the flavor of the cookie. Once the cookie has cooled enough to enjoy (it’s still warm), as you bite into it you will find the gooey marshmallow with melty chocolate and graham cracker flavor to be very tasty.
Tools For The Job
whisk or hand mixer
silicone baking mat
Browned Butter S’mores
Yields: approximately 12 cookies
Prep Time: 45 minutes
Freeze Time: 12 to 24 hours
Bake Time: 12 minutes
Total Hands On Time: Approximately 1 ½ hours
260 g (2 cups) All Purpose Flour
227 g* (1 cup*) browned butter, softened to room temperature
127 g (3/4 cup) light brown sugar, packed
2 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp corn starch
½ tsp ground cinnamon
¼ tsp baking soda
¼ tsp baking powder
½ tsp fine sea salt
1 cup of semi-sweet or dark chocolate morsels, or 4 oz of baking chocolate chopped
3 to 5 bars of graham crackers
*Please note you will start with 1/2 cup of more butter to ensure you finish with the total amount needed. So you will brown 220g (2 cups) of unsalted butter to achieve 185g (½ cup + approximately 6 tbsp) of browned butter. Allow to cool completely and then stir well so the browned bits are spread evenly. Then allow to solidify at room temperature (between 2 to 4 hours depending on kitchen temperature), and then it is ready to use!
Brown your butter first. Reminder – you are beginning with 227g (2 sticks) of unsalted butter. After browning you will be left with approximately 185g (½ cup plus 6 tbsp) of browned butter. Allow the butter to cool and stir well so the browned bits are evenly distributed. Then allow to solidify until it is softened in texture. (Directions on how to brown butter can be found here).
Use a food process or blender to ground graham crackers, and set aside.
In a large bowl, add softened brown butter and sugar. Using whisk or hand mixer, combine until the mixture is light in color – about 1 to 2 minutes using hand mixer, and 3 to 4 minutes using whisk. Add vanilla and eggs, and mix until well combined.
In a separate bowl, combine flour, graham cracker crumbs, baking soda, baking powder, corn starch and salt, and mix until well combined. Add dry ingredients to wet ingredients and mix until flour has just been incorporated. Add chocolate morsels or chopped baking chocolate, and fold into dough.
Using a 3 tbsp ice cream scoop, scoop out a full scoop and place on a baking sheet fitted with a silicone baking mat. Once all dough has been scooped onto baking sheet, take one scoop and use your thumb or tablespoon to press a dent into the middle. Place a full large marshmallow into the cookie, and then roll the dough over the marshmallow. Place back on baking sheet and repeat with all the cookies. Once done place baking sheet in refrigerator for a minimum of 12 hours or up to 24 hours.
Preheat oven to 375 F. Remove dough from refrigerator and place into oven. Bake for 11 to 12 minutes, or until you see the edges turning golden brown and the marshmallow beginning to peak through. Remove from oven and place on wire rack to cool. Allow to cool for a few minutes before enjoying – proceed with CAUTION because the marshmallow may be hot.