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–+ servings
brown butter s'mores cookies on brown parchment paper with one cookie broken in half showing marshmallow stretch
Ainseanlea @ The Stush Kitchen

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.
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Prep Time 12 minutes
Bake time 8 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
 

Equipment

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

Method
 

Making the Browned Butter (skip to the cookies if you already have some on hand)
  1. 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).
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. Add the egg to the butter mixture and mix again til combined.
  4. 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.
  5. 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.
  6. 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.
  7. Store in an airtight container and enjoy within 4 days for optimal texture!

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