These brown butter s'mores chocolate chip cookies are a chewy brown butter chocolate chip cookie filled with graham cracker chunks and swirled with marshmallow fluff. An easy to throw together recipe that only needs one bowl and thirty minutes!
Brown butter s'mores chocolate chip cookies are the ultimate s'mores cookie. Loaded with brown butter, lots of melty chocolate, crunchy graham crackers, marshmallow swirls and flaked salt. And the best part is they're easy and quick to make! No mixer or chilling the dough needed.
For more brown butter recipes, try my brown butter cake or my brown butter oatmeal chocolate chip cookie bars.
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Why You Will Love These Cookies
- Brown Butter: The easiest way to add the best caramel, nutty flavor to your bakes.
- Marshmallow Fluff: While I love using actual marshmallows, the fluff is so creamy and I love the flavor it adds.
- Texture: These cookies have the perfect crispy edge and chewy center.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Brown Butter: I love the depth of flavor browning the butter adds to baked goods. It's definitely worth the extra effort!
- Sugars: You will use both brown sugar and granulated sugar for these cookies to help create the best crispy edges and chewy center.
- Egg: Make sure you are using a room temperature egg. If you need to do this quick just place it in a bowl with barely warm water for 5 minutes.
- Flour: I have tested these with both all-purpose and gluten free 1:1 ratio flour and either works great.
- Graham Crackers: You will break them into little pieces to add in. If you need them to be gluten free make sure you get gluten free graham crackers.
- Marshmallow Fluff: pictured below is what I use.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually throw it into the freezer for 10 minutes.
- Step 2: Place browned butter and sugars in a medium size bowl and mix together completely. Add the egg and vanilla and whisk together until light and airy.
- Step 3: Mix in the baking soda, salt and flour until combined. Fold in chocolate chips and graham crackers.
- Step 4: Place dollops of marshmallow fluff on top of the dough and lightly swirl in just a bit. You don't want to mix too much.
- Step 5: Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6 cookie balls on your baking sheet. Top with an extra few pieces of graham crackers.
- Step 6: Bake the cookies for 11-13 minutes. As soon as they're done baking run a spatula around the edges to help create a circle because the marshmallow can spread too much in some areas. Sprinkle with salt flakes and enjoy!
Expert Baking Tips
- If you scoop half the cookie dough and find that you need to add a bit more marshmallow fluff you can. Sometimes it won't get mixed well enough into the bottom of the dough.
- If your cookies don’t come out a perfect circle, I like to take a little spatula and circle around the cookie to bring in any spots that have spread a little too far.
- If you can't find marshmallow fluff you can mix in ½ cup of frozen mini marshmallows instead.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, melt 7 tablespoons of butter instead to account for the moisture loss when browning it.
You can add in ½ cup of frozen mini marshmallows instead. Freezing them first will help them not to spread/melt as much.
Storing & Freezing
Brown butter s'mores chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. Just allow them to thaw a bit before eating since the filling will be hard inside. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Brown Butter S'mores Chocolate Chip Cookies
Ingredients
- ½ cup (113.5 g) salted butter browned and cooled
- ¾ cups (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) cinnamon
- 1⅓ cups (186 g) all-purpose flour can sub gluten free flour
- 1 cup (180 g) chocolate chips
- 3 sheets graham crackers broken into pieces
- ½ cup (37.5 g) marshmallow fluff/cream
- flaked sea salt
Instructions
- Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually throw it into the freezer for 10 minutes.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place browned butter and sugars in a medium size bowl and mix together completely. Add the egg and vanilla and whisk together until light and airy.
- Mix in the baking soda, salt and flour until combined. Fold in chocolate chips and graham crackers.
- Place dollops of marshmallow fluff on top of the dough and lightly swirl in just a bit. You don't want to mix too much.
- Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6 cookie balls on your baking sheet. Top with an extra few pieces of graham crackers.
- Bake the cookies for 11-13 minutes. As soon as they're done baking run a spatula around the edges to help create a circle because the marshmallow can spread too much in some areas. Sprinkle with salt flakes and enjoy!
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