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Brown Butter Double Chocolate Chip Marshmallow Cookies

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These cookies combine the nutty richness of brown butter, double chocolate chips, and gooey marshmallow pockets for a decadent treat with crisp edges and fudgy centers. Perfect for chocolate lovers and anyone craving bakery-worthy cookies at home.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/3 cup (35g) natural cocoa powder
  • 1 teaspoon (5g) baking soda
  • 3/4 teaspoon (4g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (170g) milk chocolate chips
  • 1 1/2 cups (75g) mini marshmallows

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir constantly as it melts, foams, and bubbles. Watch for golden brown milk solids and a nutty aroma (about 5-7 minutes). Remove from heat and pour into a large bowl to cool for 10 minutes.
  2. Add 1 cup brown sugar and 1/2 cup granulated sugar to the cooled brown butter. Whisk until smooth and glossy. Add 2 large eggs and 2 teaspoons vanilla extract. Whisk until thick and slightly lighter in color, about 1 minute.
  3. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking soda, and 3/4 teaspoon salt.
  4. Add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined. The dough will be thick and sticky.
  5. Fold in 1 cup semi-sweet chocolate chips, 1 cup milk chocolate chips, and 1 1/2 cups mini marshmallows until evenly distributed.
  6. Cover the bowl and chill the dough for at least 30 minutes (up to overnight). For a quick chill, freeze dough balls for 15 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls (about 40g each), spacing 2 inches apart. Tuck any exposed marshmallows into the center of the dough balls.
  8. Bake one sheet at a time for 10-12 minutes, until edges are set but centers look slightly underbaked.
  9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or let cool completely.

Notes

For best results, don’t skip browning the butter—it adds unmatched flavor. Chill the dough to prevent spreading and keep marshmallows tucked inside the dough balls to avoid burning. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 4 days or freeze for longer storage. Enjoy warm for gooey marshmallow centers.

Nutrition

Keywords: brown butter, double chocolate, chocolate chip cookies, marshmallow cookies, easy cookie recipe, gooey cookies, s'mores cookies, homemade cookies, dessert, baking

Find it online: https://tempotaste.com/brown-butter-double-chocolate-chip-marshmallow-cookies-easy-recipe/