If you love the classic flavors of s’mores but don’t feel like building a campfire, my brown butter s’mores cookies are exactly what you need. They’re soft and chewy with yummy crisp edges, loaded with gooey marshmallows, melty chocolate, and rich brown butter that gives every bite an incredible nutty flavor.
These cookies have everything you love about traditional s’mores wrapped up in one bakery-style cookie. The combination of chocolate chips, chunks of dark chocolate, and toasted marshmallows makes them completely irresistible. They’re perfect for summer gatherings, holiday cookie trays, bake sales, or simply satisfying a sweet tooth any time of year.
If you’re a s’mores fan, be sure to try my s’mores blondies and s’mores marshmallow treats next!
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Why You’ll Love This Recipe
- Rich brown butter adds amazing flavor
- Soft, chewy centers with lightly crisp edges
- Loaded with gooey marshmallows and melty chocolate
- Easy to make with pantry staples
- No campfire required
- Perfect for holidays, parties, or everyday baking
- Bakery-style cookies everyone will love
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Brown Butter: Browning the butter adds a rich, nutty flavor that makes every bite taste warm and homemade.
- Light Brown Sugar: Adds deep caramel-like sweetness while helping keep the cookies soft and chewy.
- Semi-Sweet Chocolate Chips & Dark Chocolate: The combination creates pockets of melty chocolate with the perfect balance of sweet and rich flavors.
- Mini Marshmallows: Melt into gooey, toasted pockets that give these cookies their irresistible s’mores flavor.
- Sour Cream: Adds extra moisture, helping create soft, bakery-style cookies that stay tender.
Variations
- Swap milk chocolate for dark chocolate.
- Use mini chocolate chips for chocolate in every bite.
- Add crushed graham crackers to the dough for even more s’mores flavor.
- Sprinkle flaky sea salt over the cookies after baking.
- Mix in chopped pecans or walnuts.
- Use white chocolate chips for a fun twist.
- Drizzle cooled cookies with melted chocolate.
How to Make Brown Butter S’mores Cookies
1: Cook the butter over medium heat until it’s light amber and has a nutty aroma. Pour it, along with the brown bits at the bottom, into a large mixing bowl and cool until warm.
2: Mix in the wet ingredients.
3: Whisk the dry ingredients in another bowl. Then, mix them into the wet until just combined. Fold in the mix-ins.
4: Use a 1-inch cookie scoop to place dough rounds 1 inch apart on a prepared baking sheet.
5: Bake until golden on the edges and slightly soft in the center.
6: Cool for 3 to 4 minutes on the baking sheet. Then, transfer to a wire rack. Enjoy warm or at room temperature.
Expert Tips
- Watch the butter carefully while browning so it doesn’t burn.
- Let the browned butter cool before adding the eggs.
- Don’t overmix the dough after adding the flour.
- Slightly underbake the cookies for extra soft centers.
- If a marshmallow melts out while baking, gently push it back toward the cookie while it’s still warm.
Brown Butter S’mores Cookies FAQs
Brown butter gives s’mores cookies a rich, nutty, caramel-like flavor that takes them beyond a traditional chocolate chip cookie. It enhances the chocolate, marshmallow, and vanilla while adding a deeper, bakery-style taste.
Brown butter is ready when it turns a deep golden amber color and smells warm and nutty. You’ll see toasted brown milk solids at the bottom of the pan. Remove it from the heat immediately to prevent it from burning.
Try placing most of the marshmallows in the center of each dough ball instead of around the edges. If a marshmallow does ooze out during baking, gently press it back into the cookie while it’s still warm for a picture-perfect finish.
A combination of chocolate chips and chopped chocolate bars creates the best texture because it gives you both melted chocolate pools and evenly distributed chocolate throughout the cookies. Semi-sweet, milk, and dark chocolate all work well.
Cookies often spread if the butter is still too warm or the dough hasn’t had time to rest. Chilling the dough for 30 to 60 minutes before baking helps create thicker, chewier cookies with less spreading.
Absolutely! Scoop larger portions of dough and increase the baking time by a few minutes. Larger cookies develop crispy edges while keeping the centers soft, chewy, and extra gooey.
S’mores cookies pair beautifully with caramel, espresso, cinnamon, peanut butter, hazelnut, brown sugar, vanilla, sea salt, and toasted coconut. These flavors complement the chocolate and marshmallow without overpowering them.
Avoid overmixing the dough, slightly underbake the cookies, and let them finish setting on the baking sheet for a few minutes after they come out of the oven. This helps create soft centers with lightly crisp edges.
Tasty Pairings for Your S’mores Cookies
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Brown Butter S’mores Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 3 tablespoons butter
- 1 ½ cups light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon sour cream
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
- 3.5 ounce dark chocolate bar, chopped
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a medium sized saucepan, brown butter over medium heat. Stir constantly and cook until butter starts to turn a slight amber color.
- Remove from heat and pour browned butter and all the brown bits into a large mixing bowl and let cool for 10-15 minutes.
- Add brown sugar, sugar, egg, egg yolk, vanilla, and sour cream. Beat until combined.
- In a medium bowl, whisk flour, baking soda, and salt together. Gradually add dry ingredients into the wet ingredients and beat on low speed until combined.
- Fold in chocolate chips, marshmallows, and chopped chocolate bar until incorporated.
- Using a 1 inch cookie scoop, roll cookie dough and place on the prepared baking sheet.
- Bake for 8-10 minutes or until the edges start to brown.
- Remove from the oven and let cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool.
Notes
- Watch the butter carefully while browning so it doesn’t burn.
- Let the browned butter cool before adding the eggs.
- Don’t overmix the dough after adding the flour.
- Slightly underbake the cookies for extra soft centers.
- If a marshmallow melts out while baking, gently push it back toward the cookie while it’s still warm.
Nutrition
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