Attention all S’mores lovers, today, we bring you a fantastic S’mores cookie recipe, made with brown butter cookie dough, lots of chocolate, and marshmallows.

A cookie dough ball with a marshmallow is baked on top of a graham cracker or salty cookie. This creates the perfect crispy and savory bottom, a very soft cookie with chocolate pockets on each bite, with a marshmallow inside. It’s baked to perfection until you achieve the perfect cookie.

We have been looking for recipes to prepare this 4^th of July, and this S’mores cookies recipe should be on your table! It works for many festivities, like winter, Christmas, fall season, but it’s also perfect for summer, for nights next to a campfire.

After recently sharing a smores cookie bars recipe with all of you from our chocolate chip cookie recipe, we decided to make something easier to grab and enjoy. S’mores cookies.

What are S’mores Cookies?

S’mores are a very popular American treat that is normally enjoyed around a campfire. It’s made of a toasted and gooey marshmallow, with a layer of chocolate, which is typically Hershey’s, all sandwiched between two graham crackers.

Now, what are s’mores cookies? It’s a cookie dough with the marshmallow and chocolate layer, all on top of a graham cracker. Even though for this recipe we are not using Hershey’s, we are using Callebaut callets and topped with a Milka and Tuc chocolate, which is the cutest, most delicious chocolate bar. We used a Milka chocolate bar in a recent recipe we made, Milka chocolate cake, and I truly love Milka chocolates.

Grab These Ingredients

The ingredients for this s’mores recipe are very similar to the ones we shared in our Raffaello cookies, Ferrero-inspired, and coconut and white chocolate cookies. As they all share the same base (brown butter chocolate chip cookies!).

• Sugar: We are using both brown sugar and granulated sugar for this recipe. Brown sugar will help with having a chewy and soft cookie, while the granulated sugar is going to give us crispy edges.
• Eggs: It’s better if the eggs are at room temperature so they can easily incorporate into the cookie dough.
• Butter: I prefer using unsalted butter; we always use unsalted for everything, even our Nutella crepe rolls, Nutella & strawberries brownies, and Nutella cookie pie.
• Baking soda: a leavening agent that will help the cookies spread.
• All–purpose flour: provides structure to the cookies, and is the same flour we use for our chocolate cake recipe.
• Salt: a very important ingredient that is often forgotten. Salt should be used in many recipes, Twix tiramisu, Nutella donuts, and brownie pudding.
• Chocolate: You can use chocolate chips or callets. We prefer using Callebaut milk chocolate callets 823, but that’s a personal preference.
• Milka: any chocolate bar you like, people love using Hershey’s for their S’mores treats, but you can use any other chocolate bar you like. I loved using the Milka Tuc bar.
• Graham crackers: they add a very nice crunch and a touch of salt.
• Marshmallows: We will fill each of the cookies with marshmallows. We are using plain big marshmallows; you can use mini ones instead.

Granulated sugar

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Brown sugar

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Eggs

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Unsalted butter

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Baking soda

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All-purpose flour

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salt

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Milk chocolate

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MILKA TUC

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Graham Crackers

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Marshmallows

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You will notice we recently, two days ago we shared a M&M Nutella cookie pie; it follows the same recipe, just using a cookie shape instead of a ramekin.

How to Brown Butter for S’mores Cookies

I love brown butter so much that every chance I get, I will use it. Brown butter is commonly used in many desserts, chocolate cookies, cookie fries, Nutella brownies, and brookies.

It adds a nice caramelized flavor and nuttiness. To brown butter, you will need a light-colored saucepan, a spatula, and unsalted, soft butter.

The reason why we use room temperature butter, soft butter, is that the butter doesn’t splash everywhere when browning.

 Start by melting the room temperature butter over medium-low heat, making sure to stir constantly so the milk solids don’t burn. After the butter is melted, it will start to bubble, the bubbling increases, and the butter starts to turn golden brown, deep amber as you continue cooking it.

How to Make the Cookie Dough for S’mores Cookies

Start by browning the butter. Once the butter is ready, let it cool slightly for 10-15 minutes. Prepare the cookie dough by combining all of the ingredients.

It’s important you leave flour and chocolate callets last to add, and when you incorporate them into the dough, you use a spatula, not a whisk.

Let the cookie dough chill for 30 minutes. This follows a similar step-by-step process as our sea salt caramel cookies, Ferrero Rocher cookies, and Kit Kat cookies.

Assemble a Brown Butter S’mores Cookie

Assembling s’mores cookies is very easy, but you need to make sure to press the dough very hard so the dough doesn’t spread to the sides and the marshmallow puffs up.

Assembling: place a graham cracker in a lined tray with parchment paper, prepare the cookie dough balls by scooping the cookie dough with a large ice cream scoop, then press the middle. You can add more chocolate, and then place a marshmallow on top. Press the cookie dough ball, squish it round, making sure to leave a little marshmallow on top showing on the ball.

How to Decorate a S’more Cookie

 You can decorate the cookies however you like most, this time we just added a Milka Tuc on top, right after they came out of the oven. You can use any other chocolate bar you like, like the most typical is Hershey’s.

Tools You Need to Make Cookies with Marshmallows

• Mixing bowls: to prepare the cookie dough.
• Saucepan: You will need it to brown the butter, as we did for our s’mores scoopable cookie pies.
• Whisk: for mixing.
• Spatula: to fold the flour and chocolate chips into the dough.
• Parchment paper: to line the pan.
• Baking pan: If you can use a big enough pan, do it, as the cookies will spread.
• Cookie scoop: to scoop the cookie dough.

Best Tips to Make S’mores Cookies

• After you brown the butter, make sure to let it cool a little, or the cookies will spread too much.
• For best results, let the formed cookie dough balls sit in the fridge overnight, not necessary, but it will help with the shape.
• Make sure to press the balls very well so the marshmallow doesn’t puff up too much, and the cookie dough slips from the marshmallow.
• Best enjoyed warm, with the gooey marshmallows and molten chocolate pockets.

Storing Tips: How to Store Cookies

If you stack S’mores cookies, they will stick to each other as the marshmallows are always very sticky. So make sure to keep them separated slightly. You can store it in a container on the counter for up to 3 days.

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