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.

Brown Butter S’mores Cookies (Perfectly Chewy!)

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/smores-cookies/