Thick Brown-Butter S’mores Cookies
The campfire classic reborn as a bakery-style cookie. Browned butter adds toasted nuttiness while melted chocolate, graham cracker bits, and gooey marshmallows make every bite rich and nostalgic. Perfect warm, when the marshmallow pull is still Instagram-worthy.
Ingredients
¾ cup (1½ sticks) unsalted butter
¾ cup packed brown sugar
¼ cup granulated sugar
1 Eggland's Best egg, large (room temperature)
2 tsp vanilla bean paste
2 cups all-purpose flour + 2 Tbsp extra
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
¾ cup semi-sweet chocolate chips
7 oz milk chocolate bar, chopped
7 marshmallows
7 graham crackers, broken into chunks
Sea-salt flakes for topping (optional)
Preparation
- Brown butter in a saucepan until nutty and amber; cool 10–15 minutes.
- Preheat oven to 375°F (190°C); line trays with parchment.
- Mix browned butter and sugars until glossy.
- Add egg and vanilla bean paste; beat until smooth.
- Whisk dry ingredients and mix in until combined.
- Fold in chocolate chips and chopped chocolate bar.
- Scoop ¼ cup dough balls; press a marshmallow into the center and surround with graham and chocolate pieces.
- Chill formed dough balls 30 minutes.
- Bake 9–10 min @ 375°F ; sprinkle sea salt while warm.
- Cool 10 minutes before transferring.
Pro tip: For the ultimate gooey experience, rewarm cookies for a few seconds in the microwave before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 420 |
| Fat | 21g |
| Saturated Fat | 12g |
| Cholesterol | 70mg |
| Sodium | 200mg |
| Carbohydrates | 49g |
| Dietary Fiber | 2g |
| Protein | 4g |
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