S’mores Cookies

These could have been a classic s’mores cookie: chocolate chip cookies with chopped up graham crackers, some mini marshmallows (or mallows stuffed into the center) and some chocolate. 

But… I really wanted to create a cookie dough that itself was exceptional: one that had more than the classic chocolate chip cookie flavor. If it were to be a ‘smores cookie’ I thought, it should have graham cracker crumbs that would flavor it. It was very tasty as is but to drum it up even more, and lean into that graham cracker flavor, I swapped out some of the flour for whole wheat flour and browned the butter. 

Why you’ll love these s’mores cookies

I have made this dough unbelievably delicious. Honestly even if you didn’t want to use the marshmallow it’s such a great standalone chocolate chip cookie dough recipe. 

That said, marshmallow fluff is absolutely delightful here. Combined with all the chocolate added into the cookie dough and along with the marshmallow fluff, it’s a real s’more treat. 

Recipe Ingredients 

Butter: Unsalted, cold is fine because we’re going to brown it! If you use salted, reduce the amount of added salt. 

Sugar(s): Granulated and brown sugar. I much preferred dark brown sugar for them. It leans more into the caramel/toffee taste of the cookies and it gives a better spread to the cookie. 

Egg: One large egg and a yolk. The added yolk keeps the cookies chewy. 

Milk: When we brown butter we lose both liquid and creaminess so I like to add it back in a way that doesn’t mess up the structure of the cookie. For this recipe I chose milk because it also helps hydrate the flour. 

Flour: all purpose which has a protein content of about 11%. 

Whole wheat flour: You can also use white whole wheat here. This gives the dough more flavor. 

Graham crackers: If you’re using standard graham crackers, you need just 4 sheets. I also LOVED these with digestive cookie crumbs. Weigh the crumbs if you’re using anything other than standard crackers though.

Salt: Fine sea salt. Reduce it if using salted butter and reduce it if your salt is table salt. 

Marshmallow fluff: sometimes this is called marshmallow creme. Previously I had a recipe here for a homemade marshmallow fluff but after making these several times I much prefer the storebought because it melts better into and over the cookie. 

Chocolate chips:  Semi-sweet or milk chocolate. I also like adding a square of milk chocolate on top of the marshmallow fluff before baking the cookies. You can also add a peanut butter cup on top (see the cookie below!).

 

How to make s’mores cookies 

Make the cookie dough

I like using a clear colored pan to brown butter so I can actually see the milk solids turning brown – this way I know when to take it off the heat. You’ll first see the solids separating from the liquid (they’ll be cream colored and kind of look like panko) and as the butter cooks, they’ll toast and caramelize.

 

Once all the solids are brown, immediately transfer the butter to a bowl. Never leave brown butter to cool in the pan because it will continue to cook, and then burn!

To the browned butter we’ll add the sugars, leavening (both baking soda and powder) and flavorings (vanilla and sea salt). Adding them at this point helps disperse them and intensify the flavors.

If the butter is in a ‘creamy state’ you might want to use a hand mixer. If it’s still rather melty, feel free to use a whisk.

Whisk or beat on medium until the mix is light and fluffy. You can add the milk at this point and continue to beat until it’s “creamed”.

Add the egg and yolk and beat for a good 2-3 minutes, you’ll see  the mix turn several shades lighter. It will be what we call “fluffy”.

All the dry ingredients can go in at once (both flours and the ground up graham crackers) and then we’ll forgo the beater for a rubber spatula.

Mix until you can’t spot any more dry bits of flour and then add the chocolate chips.

Once those are folded in, you’ll cover the bowl and set it aside. Because this dough is made with whole wheat flour I like to give it about half an hour to hydrate.

Shape the Cookies

Now line two cookie sheets with parchment paper. I grease my cookie sheets first so that the parchment paper sticks to the pan (and doesn’t fly up in the oven or shift around when I move the pan!).

Note: ALWAYS use parchment paper. If you bake directly on the pan there is no barrier between that hot metal and your cookies. They’ll overcook on the bottom and spread more than you’d like. 

Portion the cookie dough: to about two tablespoons of dough per cookie. Leave space for them to spread.

In the photos you’ll see  a large puddle of white marshmallow fluff in the center of the cookie. I call these ‘exposed fluff’ and to make them you’ll scoop the cookie dough, then press down with your thumb of a spoon to make a well. Shape the dough into a small bowl, then scoop some fluff into the center.

Gently (and this part may be a tad messy) try to squeeze the bowl around the top of the fluff. I like adding a square of milk chocolate on top of the fluff at this point.

Bake the cookies until golden on the edges and the marshmallow fluff is puffed in the center.

Brown Butter S’mores Cookie Recipe

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