Yup, I went there. I combined two of the greatest things known to man kind in to one awesome, decadent, summery cookie. Brown butter+s’mores = love. It’s science.
I brought these gems to a family BBQ over Memorial Day weekend and one of the guests told me that I needed to patent the recipe ASAP and start selling these cookies out of my kitchen.
So, naturally, I decided to share the recipe with the world wide web. Fo free.
The brown butter adds a little je ne sais quoi, as brown butter is known to do. The graham cracker crumbs, marshmallows and chocolate chunks make you feel like your 8 years old and make you want to gobble up 15 of these in 3 minutes.
Just make these, like, right now. You can thank me later.
Prep time: 2 hours | Bake time: 10 minutes | Total time: 2.5 hours
Yields approximately 2 dozen cookies
- 1 cup graham cracker crumbs (these can be found in most baking sections at the grocery store)
- 1 ¼ cup flour
- ¼ tsp salt
- ½ tsp baking soda
- 2 sticks butter
- 1 ¼ cup brown sugar
- ¼ cup sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla
- 1 tbsp greek yogurt
- ¾ cup chocolate chunks
- ¾ cup mini marshmallows
- 2 Hershey’s bars
Line two cookie sheets with parchment paper, set aside.
Brown butter in pan. The lovely blog Ambitious Kitchen has an excellent tutorial on how to do so here (her out of control chocolate chip cookiesalso served as the base for this recipe). Let cool to room temperature.
In the bowl of a stand mixer, or by hand, mix together the butter and sugars. Once combined, add the egg, egg yolk, yogurt and vanilla and mix well.
Add in flour, salt, baking soda and graham cracker crumbs (if you can’t find the boxed grahams, crushing them by hand or in a food processor totally works, too). Mix until just combined. Fold in the chocolate chunks and marshmallows.
Scoop out approximately 1.5 tablespoon balls of dough on to cookie sheets, spacing evenly about 2 inches apart. Try not to eat all the dough before baking (this will be extreme amounts of self control). Cover with saran wrap and chill in the fridge for at least 2 hours. This allows the flavors the blend together and gets the dough nice and cold to minimize spreading (I don’t know about you, but I like my cookies on the thick and chunky side).
Preheat oven to 350°. Remove pans from fridge and place a small piece of Hershey’s chocolate bar on top of each, pressing down slightly. Stick the cookies in oven and bake for approximately 10 minutes, rotating pans halfway through. Cookies should be somewhat firm around the edges, and look slightly undercooked in the middle. Let cookies cool on the pans for at least 10 minutes, then transfer to wire to cool completely. Can be stored in an air tight container for 3-5 days, or frozen for, like, ever.
Loosely adapted from Ambitious Kitchen.