Gooey chocolate and marshmallows, crunchy graham crackers with brown butter cookie dough.
This cookie recipe is based off of my browned butter cookie recipe. I love that cookie because it’s chewy and soft. Browned butter gives the unique nutty, sweet, and toasty flavor to the cookies. When gooey marshmallow and crunchy graham cracker is added, it’s next level good. I think it’s a perfect way to enjoy the summer treat right in your kitchen!
S’mores Cookie
Gooey chocolate and marshmallows, crunchy graham crackers with brown butter cookie dough.
Ingredients
- 1/2 cup butter 113g
- 1/4 cup granulated sugar 50g
- 1/2 cup brown sugar 100g
- 1 1/4 cup all-purpose flour 158g
- 1/8 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- 1 cup chocolate chips and chunks
- 2 sheets graham cracker
- Marshmallow halves
Instructions
- Brown the butter: In a stainless steel skillet, add the butter and set the heat on medium low. Melt the butter swirling the pan occasionally. As the butter starts melting, it will become foamy and make popping noises. Once the popping noise stops, stir the butter with a spatula until the butter turn into golden amber color with nutty aroma. Remove from the heat and pour it into the big mixing bowl. Make sure the scrape all the brown bits from bottom of the pan.
- Add both brown and granulated sugar to the browned butter mixture. Once the sugar is well mixed in, stir in the egg, egg yolk, and vanilla. Mix well.
- Gently stir in the dry ingredients–flour, baking soda, baking powder, and salt–until just combined. Fold in the chopped chocolate chunks. Crumble in the graham crackers.
- Scoop the cookie dough and place half a marshmallow in the middle.
- Chill the rolled cookie dough in the fridge for 1 to 72 hours.
- Bake at 350F for 13-15 minutes.