I am always trying to get my family to give me requests for baking. I am always happy to indulge an idea, or make something out of an idea. But I feel like I so rarely get requests! They’re happy with me making whatever I want, but frankly I enjoy a bit of direction. So when Molly was on a roll generating s’mores-flavored baking ideas, I wrote them down and made them ASAP. Enter: brown butter s’mores cookies.
These are a very simple cookie, a brown butter base with marshmallow bits, Hershey bar, and graham cracker crumbled in them. They use Joy the Baker’s brown butter cookie recipe as the base, and they are still pretty chewy, despite having some crunchy mix-ins. I was worried the graham cracker would make them dry, but it didn’t.
Last year, I made these s’mores cookies, but they were both unnecessarily complex and a bit unwieldy. I think this year I should make a few more s’mores flavored desserts, because it’s an underrated combo! Well, maybe not underrated. But I certainly don’t think of it often enough!
So it’s a good thing Molly came up with at least one more s’mores idea (brownies) – I’ll have to make those next!
One time in high school, my family hosted a party and I helped by laying out a “s’mores bar,” where you could pick from a selection of cookies and candy bars to replace the classic chocolate and graham cracker. (Putting a Reese’s on a s’more is a major life hack people!)
But one thing I haven’t had in a while is a proper s’more! Like, over a fire, just the basics, messy and burnt. Short of buying a blowtorch, I’m not sure if there’s a way to capture that burnt marshmallow effect in a baked good! Sure, you can get pretty fancy with the combination, but it lacks the full s’mores effect. Oh well, I suppose baking can’t do everything.
Print
Print
PinIngredients
- 1 cup (16 tablespoons) unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3oz marshmallow bits
- 4.4oz milk chocolate bar, chopped
- 1 package graham crackers, crushed
Instructions
- Line two baking sheets with parchment paper and set aside.
- Place half the butter (1 stick, 8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes to 1 hour until mostly room temperature once again.
- Beat the remaining butter (1 stick, 8 tablespoons) with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
- Add the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
- Add the egg and egg yolk, and beat for one minute more.
- Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
- Use a spatula to fold in in the marshmallow bits, chocolate chunks, and graham cracker, and finish incorporating all of the dry flour bits into the dough.
- Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
- Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2 inches between the cookies; they’ll spread as they bake.
- Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
- Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.
Notes
Cookie base from Joy the Baker