Ready to take your chocolate chip cookie game to a whole new, unbelievably delicious, and sophisticated level? We’re starting with the rich, nutty, toffee-like magic of brown butter and then loading the dough with all the classic, nostalgic components of a perfect campfire s’more. These aren’t just cookies; they’re an experience.
This is your ultimate guide to creating the most perfect cookie mash-up ever. Imagine a cookie that’s chewy on the edges and impossibly soft in the center, with a deep, complex flavor from brown butter, rich pools of melted dark chocolate, crunchy bits of graham cracker, and a perfectly gooey, toasted marshmallow right on top. This is the decadent, addictive, and show-stopping cookie you’ve been dreaming of.
Table of Contents
Table of Contents
Recipe Overview: A Sophisticated Twist on a Campfire Classic
What makes these Chocolate Chip S’mores Cookies the absolute “best ever” is the perfect harmony of a gourmet cookie base with fun, nostalgic flavors. The simple act of browning the butter is a game-changing step that elevates the entire cookie, providing a sophisticated, nutty foundation for the playful s’mores ingredients. This recipe will walk you through each easy step to achieve a bakery-quality cookie that is a true masterpiece of flavor and texture.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Intermediate |
| Servings | 12 large cookies |
The Essential Ingredients for the Best S’mores Cookies
This recipe uses a handful of high-quality ingredients to create a truly spectacular cookie.
- Brown Butter (Beurre Noisette): This is our “liquid gold” and the non-negotiable secret to the most incredible cookie flavor. By gently cooking butter, we toast the milk solids until they turn golden brown. This simple process transforms the butter’s flavor from creamy and one-dimensional to incredibly rich, nutty, and aromatic, with notes of toffee and toasted hazelnuts.
- Brown Sugar: Using all brown sugar (instead of a mix with white sugar) is a key decision for texture and flavor. It provides a deep, molasses-like sweetness and, due to its moisture content, results in a wonderfully soft and chewy cookie.
- The S’mores Trio: This is what gives our cookie its iconic campfire flavor.
- Graham Crackers: We roughly crush graham cracker sheets by hand and fold them directly into the dough. This adds a delightful, honey-wheat flavor and a fantastic, slightly sandy, crunchy texture.
- Dark Chocolate: For the best, most decadent result, use a high-quality dark or semi-sweet chocolate bar that you roughly chop yourself. Unlike chips, which are designed to hold their shape, chopped chocolate melts into beautiful, molten pools throughout the cookie.
- Large Marshmallows: A whole large marshmallow, pressed right on top of each cookie dough ball before baking, is the secret to that signature, gooey, golden-brown, and delightfully stretchy s’mores experience.
Step-by-Step to the Most Incredible Cookies
This recipe is a fun and rewarding project. Follow these detailed steps for a perfect result every time.
Part 1: How to Make Perfect Brown Butter
Step 1: First, preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
Step 2: In a small, light-colored saucepan, melt the 150g of unsalted butter over medium heat.
Step 3: Continue to cook the butter, stirring or swirling the pan occasionally. It will foam up, then the foaming will subside, and you will see the golden milk solids separate and sink to the bottom. Watch it very carefully now! Continue to cook, swirling, until those solids turn a deep golden brown and the butter has an incredible, nutty aroma. This should take about 13-15 minutes total.
Step 4: As soon as you reach this stage, immediately pour 125g of the browned butter (leaving any blackened bits behind) into a large, heatproof mixing bowl to stop the cooking process. Let the browned butter cool for about 10-15 minutes until it’s just warm, not hot.
Part 2: Making the Brown Butter Cookie Dough
Step 1: While the butter cools, stir together the 180g of all-purpose flour, the 1/2 teaspoon of baking powder, the 1/2 teaspoon of baking soda, and the 1/2 teaspoon of salt in a small bowl. Set this dry mixture aside.
Step 2: Add the 150g of brown sugar to the bowl with the cooled brown butter. Whisk them together until they are well combined. Add the room temperature large egg and the 2 teaspoons of vanilla extract. Whisk vigorously for about 3 minutes, until the mixture becomes lighter in color and smooth.
Step 3: Add the dry flour mixture to the wet ingredients. Use a rubber spatula to gently fold them together until they are semi-incorporated, but you can still see some streaks of flour.
Step 4: Add the crushed graham crackers and the chopped dark chocolate. Finish folding everything together until it is just incorporated and no dry patches of flour remain. Be careful not to overmix the dough.
Part 3: Assembling and Baking the S’mores Cookies
Step 1: Use a 4-tablespoon cookie scoop (or a large spoon) to scoop out 12 equal-sized balls of cookie dough. Place them onto your lined baking sheet, leaving about 2 inches of space between each one to allow for spreading.
Step 2: Firmly press one whole large marshmallow on top of each cookie dough mound. The marshmallow should create a nice indentation where it can sit securely.
Step 3: Bake for 9-10 minutes. The cookies will look very soft and slightly underdone, and the marshmallows will be puffy and lightly browned. This is perfect! Do not overbake them.
Step 4: After taking the cookies out of the oven, you can optionally use a fork to gently push in any uneven edges for a neater look.
Pro Tip (The Perfect Circle Hack): For perfectly round, professional-looking cookies, take a large, round cookie cutter (larger than the cookie itself) and place it over a hot cookie on the baking sheet. Gently swirl the cutter around the cookie. This will nudge the soft edges into a perfect circle.
Step 5: Let the cookies cool on the baking sheet for at least 5 minutes before you attempt to move them, as they will be very soft. Then, carefully transfer them to a wire rack to cool completely, or to enjoy while they are still warm and gooey.
The Best Brown Butter S’mores Cookies (Perfectly Chewy!)
A decadent cookie inspired by the classic campfire s’more. This recipe starts with a rich, nutty brown butter base for the cookie dough, which is then studded with chopped dark chocolate and chunks of crushed graham crackers. A large marshmallow is pressed into each ball of dough before baking, resulting in a gooey, toasted marshmallow center and a perfectly soft cookie.
- Prep Time: 40 minutes (includes cooling time for butter)
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes (includes cooling time)
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 150 g (about ⅔ cup) unsalted butter, roughly cubed
- 180 g (about 1 ½ cups) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150 g (about ¾ cup) brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 100 g (about ⅔ cup) dark chocolate or semi-sweet chocolate, roughly chopped
- 50 g (about 3–4 cracker sheets) graham crackers, roughly crushed by hand
- 12 large marshmallows
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Brown the Butter: In a small saucepan over medium heat, melt and then cook the butter, stirring occasionally. The butter will foam, then the milk solids will separate and turn a golden brown. This will take about 13-15 minutes and the butter should smell nutty.
- Pour 125g of the browned butter into a large mixing bowl, leaving most of the solids behind. Let it cool for 10-15 minutes.
- Make the Cookie Dough: While the butter cools, stir together the flour, baking powder, baking soda, and salt in a small bowl.
- Add the brown sugar to the cooled browned butter and whisk until combined. Add the egg and vanilla extract and whisk for about 3 minutes, until the mixture becomes a light brown color.
- Add the flour mixture to the wet ingredients and fold with a spatula until partially combined, with some flour patches remaining.
- Add the crushed graham crackers and chopped chocolate. Finish folding until just incorporated, being careful not to overmix.
- Scoop and Bake: Use a 4-tablespoon cookie scoop to form balls of dough. Place them on the prepared baking sheet, leaving about 2 inches between each.
- Firmly press a marshmallow on top of each cookie dough ball, creating an indentation for it to sit in.
- Bake for 9-10 minutes, or until the marshmallows are puffy and lightly browned, but the cookies are still very soft.
- Let the cookies cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Browning the butter is a key step that adds a deep, nutty flavor to the cookies. Watch it carefully to prevent it from burning.
- The marshmallow is pressed into the raw dough *before* baking.
- For perfectly round cookies, you can use a large round cutter to swirl around the warm cookies on the baking sheet immediately after they come out of the oven.
- Don’t overmix the dough once the flour is added to ensure a tender cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 300-380
- Sugar: 25-30 g
- Sodium: 180-220 mg
- Fat: 15-20 g
- Saturated Fat: 9-12 g
- Carbohydrates: 35-42 g
- Fiber: 1-2 g
- Protein: 3-4 g
- Cholesterol: 35-50 mg
Storage and Make-Ahead Tips
These cookies are a fantastic treat to have on hand, and the dough is perfect for making ahead.
- Storing Baked Cookies: These cookies are at their absolute peak on the day they are baked, when the marshmallow is at its softest and gooiest. However, they can be stored in an airtight container at room temperature for up to 3 days.
- Making Dough Ahead: You can prepare the cookie dough, cover it tightly, and store it in the refrigerator for up to 3 days. Chilling the dough will result in thicker cookies with an even deeper flavor. Let it soften slightly at room temperature before scooping.
- Freezing Cookie Dough: Scoop the cookie dough balls (without the marshmallow topping), place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag for up to 3 months. You can bake them directly from frozen, adding a few extra minutes to the baking time. Press the marshmallow on top for the last 5 minutes of baking.
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Creative Recipe Variations
This delicious s’mores cookie is a wonderful base for other fun and creative twists.
- Salted Brown Butter S’mores Cookies: For a sophisticated, sweet and salty flavor, sprinkle a tiny pinch of flaky sea salt (like Maldon) directly on top of the marshmallow before you bake the cookies. The salt will cut the sweetness and amplify the delicious brown butter and chocolate flavors.
- Ultimate Peanut Butter S’mores Cookies: For a delicious peanut butter cup twist, you can fold in 1/2 cup of peanut butter chips along with the chocolate chunks. For the topping, press a mini Reese’s Peanut Butter Cup into the dough instead of a marshmallow.
- Double Chocolate S’mores Cookies: For a rich, brownie-like cookie base that is perfect for true chocolate lovers, you can replace 1/4 cup (30g) of the all-purpose flour with an equal amount of high-quality, unsweetened cocoa powder.
Enjoy the Ultimate Cookie Experience!
You’ve just created a truly special cookie that is the perfect fusion of a sophisticated, gourmet treat and a beloved, nostalgic classic. These Chocolate Chip S’mores Cookies are a symphony of flavors and textures that is guaranteed to be a massive hit with anyone and everyone who tries them. They are the perfect, fun baking project for a cozy weekend.
We hope you love every last, buttery, chocolatey, and gooey bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves cookies!
Frequently Asked Questions (FAQs)
Q1: Why does this recipe use only brown sugar and no white sugar?
Using all brown sugar is a key factor in creating a cookie with a wonderfully soft, moist, and chewy texture. Brown sugar contains molasses, which adds moisture and a rich, caramel-like flavor that is absolutely perfect with the nutty brown butter.
Q2: My cookies spread too much and are very flat. What happened?
Flat cookies are usually caused by the butter being too warm or the dough being too soft. Browning the butter helps, but if your kitchen is warm, the dough can still be soft. The best way to prevent this is to chill your scooped cookie dough balls in the refrigerator for at least 30 minutes before baking. This will solidify the fat, which helps the cookies hold their shape and bake up thicker.
Q3: What does a “room temperature” egg mean, and why is it important?
A room temperature egg will be about 68-70°F (20-21°C). It’s important because room temperature ingredients emulsify much more easily into a smooth, uniform batter. A cold egg added to the creamed butter and sugar can cause the butter to seize up and become lumpy. To quickly bring an egg to room temperature, you can place it in a bowl of warm (not hot) tap water for 5-10 minutes.
Q4: Can I use a different size cookie scoop?
Yes, of course! This recipe calls for a large 4-tablespoon scoop to make 12 large, bakery-style cookies. You can absolutely use a smaller, 1.5 or 2-tablespoon scoop to make about 24 smaller cookies. You will need to use mini marshmallows for the topping and reduce the baking time by a few minutes.
Q5: How do I get that perfectly toasted, golden-brown marshmallow look?
The 325°F oven temperature is key. It’s a slightly lower temperature than many cookie recipes, which allows the cookie to bake through while gently toasting the marshmallow on top without burning it. If you find your marshmallow is browning too quickly, you can also bake the cookies for 8 minutes first, and then quickly add the marshmallows to the top for the final 2-3 minutes of baking.