Smores Cookies Brown Butter (Print-Friendly Version)
Try these brown butter smores cookies layered with melted chocolate, soft marshmallows, and crunchy graham crackers—think fun cookie ideas or baked smores for a twist on a campfire favorite. This one is a keeper.
# Ingredients You’ll Need:
→ Dough Base
01 -
1 cup salted butter, softened
02 -
3/4 cup light brown sugar, packed
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
2 1/2 cups all-purpose flour
07 -
2 teaspoons cornstarch
08 -
1 teaspoon baking soda
09 -
1 teaspoon salt
→ Mix-ins and Toppings
10 -
2 cups mini marshmallows, divided
11 -
2 cups graham crackers, broken into pieces (about 9-10 crackers), divided
12 -
1/2 cup milk chocolate chips
13 -
1/2 cup semisweet chocolate chips
14 -
2 Hershey's bars, broken into pieces
# How to Make It:
01 -
Preheat the oven to 375° F. Line two baking sheets with parchment paper.
02 -
Combine softened butter, light brown sugar, and granulated sugar in a large mixing bowl. Beat for 2-3 minutes until the mixture is light and creamy.
03 -
Add eggs and vanilla extract to the mixture, beating well until fully incorporated.
04 -
Add all-purpose flour, cornstarch, baking soda, and salt. Mix just until combined, avoiding overmixing.
05 -
Gently fold in 1 1/2 cups graham cracker pieces, 1 1/2 cups mini marshmallows, milk chocolate chips, and semisweet chocolate chips, distributing them evenly throughout the dough.
06 -
Scoop dough in 2–3 tablespoon portions onto the prepared baking sheets, allowing space between each for spreading.
07 -
Bake in the oven for 10 minutes or until almost set.
08 -
Remove the baking sheets from the oven. Gently press 4–5 additional mini marshmallows, a few more pieces of graham cracker, and Hershey bar segments onto the top of each cookie.
09 -
Return cookies to the oven and bake for 1–2 more minutes until fully baked. For toasted marshmallow tops, briefly switch the oven to broil, watching carefully to avoid burning the marshmallows.
10 -
Allow cookies to cool on the pan for 2–3 minutes, then transfer to a wire rack to finish cooling. Store cooled cookies in an airtight container at room temperature for up to 5 days.
# Extra Suggestions:
01 -
Monitor marshmallows closely when broiling, as they brown quickly. Allow cookies to set before transferring to prevent breakage.