Chocolate Chip S’mores Cookies
Soft and chewy browned butter chocolate chip cookies with graham crackers and perfectly toasted marshmallows on top
Equipment
Ingredients
- 150 g unsalted butter, roughly cubed
- 180 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150 g brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 100 g dark chocolate or semi-sweet chocolate, roughly chopped
- 50 g graham crackers, roughly crushed by hand (about 3-4 cracker sheets or 8 squares)
- 12 large marshmallows
Instructions
- Prep: Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Brown butter: In a small saucepan, brown the butter by cooking on medium heat, stirring occasionally, until the milk solids separate and turn a golden brown colour and the butter smells nutty, about 13-15 minutes. Pour 125g of this browned butter into a large mixing bowl and let cool slightly for about 10-15 minutes.
- Dry mixture: Meanwhile, stir together flour, baking powder, baking soda, and salt in a small bowl and set aside.
- Wet mixture: Add the brown sugar to the browned butter and whisk together until combined. Add the egg and vanilla extract and whisk until the mixture becomes a light brown colour, about 3 minutes.
- Combine wet and dry mixtures: Add in the flour mixture and fold together using a spatula until semi-incorporated but still with patches of flour. Add the crushed graham crackers and chopped chocolate and finish folding until incorporated and no dry patches of flour remain. Don't overmix.
- Scoop cookie dough: Use a 4-tablespoon cookie scooper to scoop out balls of cookie dough and place them onto your lined baking sheet, leaving about 2" in between each one to account for spreading. Firmly press a marshmallow on top of each cookie dough mound, creating an indentation where the marshmallow can sit.
- Bake: Bake cookies for 9-10 minutes or until the marshmallows are puffy and lightly browned on top but the cookies are still very soft. After taking them out of the oven, use a fork to push in any uneven edges or swirl the cookies around inside a large round cutter for perfectly round cookies (optional). Let the cookies cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely or enjoy warm.
Notes
- Browned butter: The process of browning butter causes the water content in the butter to evaporate. Different brands or batches of butter contain different amounts of water. We're starting with 150g of butter and in the end, you should have 125g of browned butter for the cookie dough. If you have less than that, melt some additional butter in the warm browned butter until it reaches 125g.
- Marshmallows: I found large-sized marshmallows to be a good size for these cookies when using a 4-tablespoon cookie scoop. Use your judgement if you're making smaller cookies. The marshmallows will puff up when baked so feel free to cut the marshmallows in half if you like. They may also slide off the cookies during baking. Not to worry - just use a spatula to push it back on top of the cookie.
Nutrition
Calories: 278kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 335IU | Calcium: 37mg | Iron: 2mg
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