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If you love classic s'mores but don't want to build a bonfire, these cookies are the next best thing. I already have a thick and chewy bakery style s'mores cookie, but I wanted to create a s'mores cookie with more of a traditional thin and chewy shape. If you're looking for a thinner cookie that's different from a traditional bakery-style cookie, this recipe is for you. Of course the butter is browned which  gives the dough that  deep caramel like flavor and a rich nutty aroma. The crushed graham cracker crumbs bring out that graham cracker base into every bite. They're finished with gooey marshmallows and chopped milk chocolate for the perfect balance of crispy edges, chewy cookie centers, and melted chocolate. If you want an even easier s'mores dessert, check out this s'mores blondie recipe.

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Ingredients to Make Brown Butter S'mores Cookies

Unsalted Butter

Browning the butter over medium heat transforms the milk solids into tiny golden brown bits with an incredible nutty aroma. This simple step creates a depth of flavor that regular melted butter simply can't match.

Nonfat Milk Powder (Optional)

Adding a tablespoon of milk powder gives the butter even more toasted, caramelized notes during the browning process. It's optional but highly recommended if you have it on hand.

Graham Cracker Crumbs

Finely crushed graham cracker crumbs are mixed directly into the dough for a subtle graham cracker flavor in every bite without a gritty texture.

Granulated & Brown Sugar

Using more granulated sugar than my traditional brown butter chocolate chip cookies helps these cookies spread into thinner, chewier cookies with beautifully golden edges.

Milk Chocolate

Chopped milk chocolate gives these cookies that nostalgic campfire s'mores flavor. Chopping a chocolate bar instead of using chocolate chips creates pockets and pools of melted chocolate throughout each cookie.

Marshmallows

Large marshmallows are cut in half lengthwise and added during the final few minutes of baking to create gooey marshmallows without melting completely into the cookie.

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Equipment Need to Make S'mores Cookies

• Small saucepan
• Large mixing bowl
• Medium bowl
• Whisk
• Rubber spatula
• Cookie scoop -  preferably a 3 ounce scoop
• Large baking sheet
• Parchment paper

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How to Make Brown Butter S'mores Cookies​

Step 1: Brown the Butter

Place the butter in a small saucepan over medium heat. Cook, stirring frequently, until the butter foams, the milk solids become golden brown, and the butter smells deeply nutty. Remove the butter from heat and pour into a large bowl If using milk powder, whisk it into the hot butter immediately and allow the brown butter to cool for 10 to 15 minutes, till the butter is cool to touch.

Step 2: Mix the Wet Ingredients

Add the brown sugar and granulated sugar to the cooled butter mixture and whisk until smooth. Whisk in the egg and vanilla extract until glossy.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, whisk together, flour, graham cracker crumbs, cornstarch, baking soda and salt.  Add the flour mixture to the wet ingredients and mix just until just a few visible dry streaks remain. Add in the chopped milk chocolate and mix just till evenly combined.

Step 4: Scoop the Dough

Using a large cookie scoop, divide the dough into approximately 9 cookie dough balls (about 3 ounces each). Place dough onto a parchment paper-lined prepared baking sheet, leaving plenty of space between each cookie about 5 inches as these cookie will spread. For best results, chill the dough for about 15 to 20 minutes while the oven preheats.

Step 5: Bake

Bake at 350°F (177°C) for 8 minutes. Remove tray from the oven and firmly tap the cookie sheet while the cookies are still on the tray on the oven rack or countertop to encourage the cookies to spread. Tap cookie tray three times. Gently place three marshmallow halves on top of each cookie. Return to the oven for another 4 to 5 minutes, or until the marshmallows are soft and beginning to toast and the cookie edges are golden brown. If desired, lightly toast the marshmallows with a kitchen torch after baking. Immediately use a round cookie cutter slightly larger than the cookies or another round object to gently swirl each cookie into a perfectly round shape. Sprinkle with flaky sea salt if desired. Allow the baked cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to completely cool.  

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Pro Tips for the Best Brown Butter S'mores Cookies

• Let the dough rest in the fridge overnight for a deeper flavor. Allow the cookie dough to thaw at room temperature before baking.
• Brown the butter slowly over medium heat to avoid burning the milk solids.
• Finely crush the graham cracker crumbs so they blend seamlessly into the dough.
• Chopped chocolate creates better chocolate pools than chocolate chips. Use Hersheys for a nostalgic s'mores taste.
• Don't overmix once you add the dry ingredients or the cookies can become tough.
• A round cookie cutter helps create perfectly round cookies immediately after baking.

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Storage

• Store leftover cookies in an airtight container at room temperature for up to 4 days. Because of the marshmallows, the tops may become slightly softer after the first day, but they'll still be delicious.
• You can freeze the dough balls for up to 3 months. First scoop the dough balls and freeze on a parchment-lined baking sheet until solid before transferring to a freezer-safe container or zip-top freezer bag. and freeze for up to 3 months. When baking then add an additional 1 to 2  minutes to the baking time before adding the marshmallows.
• You can freeze already baked cookies. Once completely cool, store the baked cookies in a freezer safe container for up to 2 months.Thaw at room temperature before serving.

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Frequently Asked Questions

Can I use chocolate chips instead of chopped chocolate?

Yes, but chopped milk chocolate creates larger pools of melted chocolate that mimic classic campfire s'mores.

Can I use mini marshmallows?

Yes. Sprinkle several mini marshmallows on top of each cookie during the final few minutes of baking instead of using large marshmallow halves.

Why add graham cracker crumbs to the cookie dough?

Mixing graham cracker crumbs directly into the dough gives every bite graham cracker flavor without the gritty texture that can happen when rolling the cookie dough in crumbs.

Can I make the cookie dough ahead of time?

Absolutely! Wrap the dough tightly in plastic wrap or store the scooped dough in an airtight container in the refrigerator for up to 48 hours before baking.

Do I have to bang the baking sheet?

No! The cookies will still turn out delicious if you skip this step. Tapping the baking sheet on the counter simply helps the cookies spread a little more and creates slightly thinner edges. If you prefer a slightly thicker, chewier cookie, you can leave this step out entirely.

Can I add the marshmallows before baking?

You can, but it's not my preference. The marshmallow becomes too toasty and dense and there is a chance that the marshmallows will slide off the cookies before the dough has fully baked.

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Try These Other Brown Butter Cookie Recipes!

• Brown Butter Biscoff White Chocolate Cookies
• Brown Butter Miso Chocolate Chip Cookies
• Brown Butter Oatmeal Chocolate Chip Cookies
• Brown Butter Chocolate Chip Toffee Cookies
• Brown Butter Cookies and Cream Cookies
• Brown Butter Chocolate Chip Cookies
• Brown Butter Almond Croissant Cookies
• Single Serve Brown Butter Chocolate Chip Cookie