These brown butter s’mores cookies bring bakery-level flavor straight to your kitchen. Made with nutty brown butter, rich brown sugar, golden graham crackers, and gooey toasted marshmallows, they’re thick, chewy, and loaded with nostalgia in every bite. Want to try other brown butter cookies? Try these: salted brown butter chocolate chip cookies, brown butter toffee pretzel chocolate chip cookies or brown butter miso cookies.

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Why You’ll Love This Brown Butter S'mores Cookies

• Bakery-style texture – Thick, chewy centers with crisp, golden edges.
• Brown butter magic – Deep, nutty flavor that takes these cookies to the next level.
• No campfire needed – All the flavor of classic s’mores, in cookie form.
• Make-ahead friendly – Chill the dough or freeze for later.

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Ingredients You’ll Need To Make Brown Butter S'mores Cookies

Wet:

• 1 cup (226g) unsalted butter – browned for flavor depth
• ¾ cup (160g) packed brown sugar – adds moisture and chew
• ¼ cup (50g) white sugar – helps with crisp edges
• 1 large egg + 1 egg yolk – the extra yolk adds richness
• 2 tbsp vanilla extract – yes, two! It enhances the brown butter and graham

Dry:

• 2 cups + 1 tbsp (248g) all-purpose flour – the perfect base for a thick cookie
• 1 tsp kosher salt – balances the sweetness
• ½ tsp baking soda + ½ tsp baking powder – for lift and spread control

Mix-ins:

• 1 cup (80g) graham crackers – ½ crushed into crumbs, ½ broken into chunks
• 1 cup chopped semi-sweet chocolate – for gooey pockets of melted chocolate in every bite
• 10 large marshmallows (10g) – 1 large marshmallow per cookie

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How to Make Brown Butter S’mores Cookies

1. Brown the Butter

In a saucepan, melt the butter over medium heat. Stir until it foams, then turns golden and smells nutty (about 5–7 minutes). Pour into a large bowl and cool for 10–15 minutes.

2. Mix Wet Ingredients

Add the brown sugar, white sugar, egg, egg yolk, and vanilla to the cooled butter. Whisk until thick and glossy, about 1–2 minutes.

3. Add Dry Ingredients

In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Stir into the wet ingredients until just combined with a spatula.

4. Fold in the Mix-Ins

Add the crushed graham crackers, graham chunks, and chopped chocolate to cookie dough and gently mix.

5. Scoop Dough and Add the Marshmallows

Using a large cookie scoop, portion the dough into 9 even balls and place them on a baking sheet. Gently press down the center of each dough ball with your thumbs to create a shallow “nest.” Place one marshmallow piece in the center of each nest, then carefully fold the dough edges around it—leaving the top of the marshmallow slightly exposed or fully covered, depending on how gooey you want the finish.

6. Chill the Dough Scoop and Bake

Cover the baking sheet and chill the dough for at least 1 hour (or overnight for thicker cookies).

7.  Bake S'mores Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and place the cold cookie dough balls on the baking sheet about 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers are just set. Let cool on the pan for 5 minutes before transferring to a rack to completely cook.

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Recipe Tips & FAQs

Can I use mini marshmallows instead of large?
Yes, use about ½ cup mini marshmallows. They melt faster, so top rather than mix too many in.

Can I freeze the dough?
Yes! Scoop into balls, freeze on a tray, then transfer to a bag. Bake from frozen—just add 1–2 minutes to the time.

Why chill the dough?
Chilling solidifies the butter and prevents excess spread. It also gives the flour time to hydrate for a chewier texture.

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