Browned Butter S’mores Chocolate Chip Cookies

14 servings


25 minutes

active time

40 minutes

total time


16 tbsp Cold unsalted butter, chopped (226 grams)

1 1/2 cups Brown sugar, packed (340 grams)

1/2 cup Sugar (100 grams)

2 Eggs

2 1/2 tsp Vanilla extract

2 1/4 cups All-purpose flour (352 grams)

3/4 tsp Salt

3/4 tsp Baking soda

1/2 tsp Baking powder

1 tsp Corn starch

1/4 tsp Cinnamon

8 oz Semi-sweet chocolate chips (you can add as many as you'd like)

8 sheets Graham crackers

3-4 bars Hershey chocolate bars

14 Marshmallows (make sure to not purchase the large marshmallows)


  • Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper, or prep with baking spray.

  • In a light-colored sauce pan, melt down your butter.

  • Melt the butter over low to medium-low heat to avoid burning it.

  • As the butter melts, stir every 30 seconds or so to help it cook evenly and prevent sticking.

  • The butter will start foaming, and you’ll notice a change in color from yellow to golden and then to a light brown. Watch closely as the color changes pretty quickly.

  • Once the butter develops brown specks at the bottom of the pan and you begin to smell a nutty aroma, it’s done.

  • Quickly transfer the browned butter to a large heatproof mixing bowl to stop the cooking process and prevent the residual heat from burning the butter.

  • In your mixing bowl, also add in your sugar and brown sugar. Combine together until a rough mixture forms.

  • Now, whisk in one egg at a time as well as your vanilla extract. Your batter should be very smooth at this point.

  • Slowly add the dry ingredients to the wet ingredients, mixing until just combined. So add in your flour, salt, baking soda, baking powder, cinnamon, and corn starch.

  • Fold together your cookie dough until there are only a few streaks of flour left. This is where we are going to add in our chocolate chips.

  • Add your chocolate chips and fold the mixture until there are no flour streaks, ensuring all the chocolate is well combined.

  • This recipe does not require chill time! But chilling your dough in the refrigerator for at least 30 minutes will help prevent spreading and create a chewier texture. If you feel like your dough is a bit loose, refrigerating them will do just the trick to firm up your batter.

  • On to a prepared baking pan, space out your graham crackers (separate your 8 sheets, into 16 pieces)

  • Add your Hershey's chocolate and marshmallows on top.

  • I covered each marshmallow with about 78-80 grams of cookie dough.

  • When covering your cookie dough over the marshmallow, create a "dome" around it, making sure the dough touches the bottom of the pan. Avoid just laying the dough on top of the marshmallow, you want to completely surround your marshmallow with the dough to prevent it from sliding to the side.

  • Make sure to leave enough space between each cookie to allow for spreading while baking.

  • Bake the cookies for 15 minutes, or until the edges are golden brown and the center is set, but be careful not to over bake them. Even if they seem a bit underdone after 15 minutes, take them out of the oven as they will continue to set while they cool down.

  • Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

  • Optional: sprinkle with flaky salt!

  • And you're done !

14 servings


25 minutes

active time

40 minutes

total time
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