Go Back
–+ servings
brown butter s'mores cookies on brown parchment paper with one cookie broken in half showing marshmallow stretch

No Chill Brown Butter S'mores Cookies

A chewy cookie with the sweet & nutty aroma of browned butter, bursts of gooey marshmallows and rich pockets of chopped chocolate.
Print Recipe Save Pin Recipe
Prep Time: 12 minutes
Bake time: 8 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, s'mores, s'mores cookies
Servings: 10 cookies
Author: Ainseanlea @ The Stush Kitchen

Get this recipe in your email!

I'll email this post to you, so you can come back to it whenever you like!

Equipment

  • 1 large mixing bowl
  • baking sheets
  • 1 medium light-colored saucepan if browned butter not already on hand

Ingredients

Instructions

Making the Browned Butter (skip to the cookies if you already have some on hand)

  • In a light-colored pan over medium heat add 7 ounces of unsalted butter. The browning process reduces its water content and by the end we should have 5¼ ounces (the amount this s'mores cookie recipe calls for).
  • Allow the butter to melt, stirring constantly and making sure to scrape the bottom of the pan to prevent the milk solids from sticking. The butter may froth occasionally; this is normal.
  • Once the milk solids have toasted to a deep brown color remove the pan from heat immediately to prevent further browning and transfer to a heat proof bowl/container.

Making the No Chill Browned Butter S'mores Cookies

  • Add the all-purpose flour, chopped milk chocolate, mini marshmallows, cornstarch, baking soda & salt (not the sea salt) to a bowl. Mix and set aside.
  • Add the melted browned butter, dark brown sugar & vanilla extract to a mixing bowl (or the bowl of a stand mixer if using) and mix til smooth. The mixture may start to thicken - this is normal. If using a stand mixer, mix on low speed with a paddle attachment just until ingredients are combined.
  • Add the egg to the butter mixture and mix again til combined.
  • Add the flour mixture from step 1 and mix until there are no dry spots. Make sure you evenly disperse the chocolate and marshmallows so that each cookie has even amounts of each.
  • Using a cookie or ice cream scoop, portion out 10 balls of dough and place dough onto a cookie sheet lined with parchment paper. Space them evenly leaving at least 2 inches of space around each.
  • Sprinkle sea salt on top of each cookie then bake at 410°F for 8 minutes until golden brown. Allow to cool at least until the cookies can be comfortably handled.
  • Store in an airtight container and enjoy within 4 days for optimal texture!
Don't be shy!Tag me on IG at @thestushkitchen & show off your cooking skills! I can't wait to see what you cook up!