Brown butter s’mores cookies

Elevated s’mores, fueled by nutty brown butter and a smoky finish.

Tips

Warning: labor of love

Not gonna lie, this recipe had me questioning everything while I was making it. Lesson learned: keep those marshmallows freezing cold! Work in quick batches, grab some gloves, and trust the process (you’re going to need a little patience).

Turn this recipe into bars

Making these for a crowd? Save yourself the hassle of scooping and baking multiple batches by turning them into cookie bars. Use these instructions to get that same great taste with an ooey-gooey, slice-and-serve texture

Cookie Bar Instructions

Equipment needed: 9×9-inch square baking pan, parchment paper, and a rubber spatula.
Oven temperature: 460F
Prep the pan: Line your 9×9-inch baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the bars out later.

• Divide the dough: Once your cookie dough is made and has rested, divide it into two portions: 2/3 of the dough and 1/3 of the dough.
• Form the bottom crust: Press the larger portion (the 2/3) evenly into the bottom of the prepared pan. Push a little bit of the dough up the sides of the pan to create a slight edge.
• Add the marshmallow layer: Using a rubber spatula, gently spread an even layer of marshmallow fluff over the dough. Tip: Marshmallow fluff is notoriously sticky, so lightly wetting your spatula with water or spraying it with a bit of non-stick oil can make this much easier!
• Top with remaining dough: Take the remaining 1/3 of the dough, break it into small flattened pieces or dollops, and gently place them across the top of the marshmallow layer. (It doesn’t have to cover it completely; gaps are okay).
• Bake: Bake according to your original recipe’s temperature, keeping a close eye on them until the edges are golden brown and set. Let them cool completely before slicing.

brown butter s’mores cookies

Preparation Time: 2 days | Cook Time: 30 minutes | Serving size: 17 – 18 cookies

Gather

• 2 cups packed dark brown sugar
• 1/2 cup granulated sugar
• 1 cup of brown butter (2 sticks)
• 2 XL large eggs and 1 yolk
• 1.5 teaspoon vanilla extract
• 3 cups all purpose flour
• 3/4 cups graham cracker flour
• 1.25 tablespoons milk powder
• 1.25 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 113g semi-sweet chocolate, chopped
• 113g dark chocolate, chopped
• 7-10oz Fluff, portioned out on a freezer-safe tray and frozen prior to baking
• Optional dustings: graham cracker flour & smoked sea salt
  

Follow

If you haven’t done so already. Do the following before begining to prepare cookie dough.

Brown Butter: Place 2 sticks (1 cup) of butter in a saucepan over medium heat. Watch butter carefully. It will melt, foam, and then begin to brown and smell nutty. This takes 5-8 mins depending. Once milk solids begin to brown and butter begins to smell nutty, remove from heat. Transfer to a bowl or cup, scrape browned solids as well. Place in fridge to cool down or let sit at room temperature until it solidifies.

Divide and freeze Marshmallow Fluff
If you are making cookies you will need to make at least 18 disks of marshmallow fluff to freeze. This is 11g each or about 1 tablespoon. Scoop marshmallow fluff onto parchment paper. Cover with parchment paper and freeze.

Graham Cracker Flour: In a food processor, pulse 1 packet, about 8 -10 crackers. Alternativly, you can place crackers in a plastic bag. Using a rooling pin, roll over and smash until turns into a fine consistency.

Cookie Dough

1. Cream butter and sugars together for 2 mins on a medium low speed. Be sure to scrape the sides down. Scrape the sides, repeat 2 times. Beat until mixture is light and fluffy. Be sure not to overmix.
2. Add eggs and yolk one at a time and vanilla extract. Scrape sides down after each egg addition.
3. In a medium bowl, whisk all purpose flour, graham cracker flour, milk powder, baking soda, salt and baking powder.
4. Add dry ingredients to wet. Do not over mix, there should still be some light traces of flour.
5. If making cookies: Make ~17 45g balls and ~17 40g balls. I recommend going back and forth to ensure you have an even amount between the piles. Place balls in zip block bag.
   If making bars: Divide dough into 2/3 and 1/3 sections. Place sections in their own zipblock.
6. Chill Dough for 48.- 72 hours
7. When ready to make the cookies remove bags from fridge from fridge. Preheat oven to 495 F (see tips for bars)
8. For Cookies: using 45g balls as cookie bottom and 40g balls as the top. Lightly press into discs. Sandwich frozen fluff inbetween dough discs. Press and seal encapuslating the fluff without it squeezing out the side.
9. Place formed cookies on parchment lined cookie sheet.
10. Bake for 3 minutes. Rotate cookie sheet and bake for an additional 3 mins.
11. Remove from oven, sprinkle with additional graham cracker flour and smoked sea salt if you please.