These Bakery-Style Brown Butter S’mores Cookies are everything you love about summer in a rich, chewy, golden-brown cookie. No bonfire required.
Wet:
Dry:
Mix-ins:
1. Brown the Butter
In a saucepan, melt the butter over medium heat. Stir continuously until it foams, turns golden brown, and smells nutty (about 5–7 minutes). Pour into a large mixing bowl and let cool for 10–15 minutes.
2. Mix Wet Ingredients
To the cooled brown butter, add brown sugar, white sugar, egg, egg yolk, and vanilla. Whisk until the mixture is thick, glossy, and fully combined (1–2 minutes).
3. Add Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Stir the dry ingredients into the wet mixture using a spatula until just combined—don’t overmix.
4. Fold in the Mix-Ins
Gently mix in the crushed graham crackers, graham chunks, and chopped chocolate until evenly distributed.
5. Scoop Dough and Add the Marshmallows
Using a large cookie scoop, portion the dough into 9 even balls and place on a parchment-lined baking sheet. Press your thumbs into the center of each dough ball to form a shallow “nest.” Place one marshmallow piece in the center, then fold the dough around it—either fully enclosing it or leaving the top slightly exposed.
6. Chill the Dough
Cover the baking sheet and chill the cookie dough balls for at least 1 hour (or overnight) to prevent overspreading.
7. Bake the Cookies
Preheat oven to 350°F (175°C). Line a new baking sheet with parchment paper and space the cold cookie dough balls 2 inches apart. Bake for 10–12 minutes, or until edges are golden and the centers look just set. Cookies may look underdone, but it will continue to set when out of the oven. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.