Print

Brown Butter Stuffed S’mores Cookies

brown butter stuffed smores cookies - featured image
Print Recipe

These brown butter stuffed s’mores cookies combine the nostalgic flavors of campfire s’mores with the rich, nutty depth of brown butter chocolate chip cookies. Each bite features gooey marshmallow, melty chocolate, and crunchy graham cracker bits wrapped in a chewy, golden cookie.

Ingredients

Scale
  • 1 cup (226g) unsalted butter (for browning)
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup (90g) crushed graham crackers (about 8 sheets)
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (85g) chopped milk chocolate bar
  • 12 large marshmallows, cut in half crosswise (or about 24 mini marshmallows)
  • Extra chocolate bar pieces and graham cracker bits for stuffing and topping (optional)

Instructions

  1. Add 1 cup unsalted butter to a medium skillet over medium heat. Stir as it melts; it will foam, then turn golden and smell nutty (about 5–7 minutes). Pour the browned butter (including all the toasty bits) into a bowl and let cool for 10–15 minutes.
  2. In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until creamy (about 2 minutes with a mixer, longer by hand). Add eggs and vanilla; beat just until smooth.
  3. In a separate bowl, whisk together flour, baking soda, kosher salt, and crushed graham crackers.
  4. Gradually add the dry mix to the wet ingredients, stirring just until no dry flour remains. Fold in chocolate chips and chopped milk chocolate. Dough should be thick but scoopable. If very soft, chill for 15 minutes.
  5. Scoop about 2 tablespoons dough. Flatten in your palm, press half a large marshmallow (or a few minis) into the center, and add extra chocolate and graham if desired. Wrap the dough around to seal completely.
  6. Place stuffed dough balls on a lined tray and chill in the fridge for at least 30 minutes (or up to 24 hours).
  7. Preheat oven to 350°F (175°C). Arrange chilled dough balls 2–3 inches apart on lined baking sheets. Bake for 10–12 minutes, until golden at the edges but still soft in the middle.
  8. Let cookies rest 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy slightly warm for maximum gooeyness.

Notes

Chilling the dough is crucial for preventing spreading and keeping the marshmallow inside. For extra gooey centers, add more marshmallow per cookie. If marshmallow leaks during baking, the caramelized bits are delicious. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers. Cookies are best slightly warm; microwave for 8–10 seconds to reheat.

Nutrition

Keywords: brown butter, s'mores cookies, chocolate chip, stuffed cookies, marshmallow, graham cracker, dessert, bake sale, summer, campfire, gooey cookies

Find it online: https://tempotaste.com/brown-butter-stuffed-smores-cookies-recipe-easy-chocolate-chip-upgrade/