Soft, chewy, and loaded with the classic campfire trio—graham cracker, melted marshmallow, and rich chocolate—these Brown Butter Chocolate Chip S’mores Cookies turn a nostalgic treat into an indulgent, bakery-style dessert. Browning the butter first adds a deep, nutty richness that elevates every bite, while the surprise s’mores center ensures each cookie is gooey, chocolatey, and utterly irresistible.

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Why You’ll Love This Recipe

Brown Butter Depth – Browning the butter transforms the flavor profile, adding a nutty, almost caramel-like richness that regular melted butter can’t match. This small step makes the cookies taste far more complex and bakery-worthy.

Gooey S’mores Center – Each cookie hides a mini s’mores stack inside, ensuring every bite delivers melted marshmallow, crisp graham cracker, and rich chocolate. It’s the classic campfire treat, reimagined as a cookie.

Perfect Texture – The combination of brown butter, eggs, and a touch of cream creates a soft, chewy interior with slightly crisp edges. The dough is chilled until firm, which helps the cookies hold their shape while baking to perfection.

Loaded with Chocolate – With both dark and milk chocolate chips folded into the dough, plus extra milk chocolate chips pressed on top after baking, these cookies are deeply chocolatey in every bite.

Simple & Reliable – No mixer needed. Just a bowl, a whisk, and straightforward steps that deliver perfect results every time. The process is easy to follow, even for beginner bakers.

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See the YouTube instructions here!

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Serving Suggestion

Serve these cookies warm from the oven for the ultimate gooey experience, with the marshmallow center still soft and the chocolate slightly melted. Pair with a cold glass of milk or a cup of coffee to balance the sweetness. They’re perfect for dessert, snack time, or as a special treat for gatherings. For an extra indulgent touch, drizzle with melted chocolate or sprinkle with crushed graham crackers before serving.

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Pro Tips for the Perfect Cookies

Chill the Dough Thoroughly – The dough must be very firm before shaping to prevent the marshmallow from leaking out. Chill for at least 2 hours, or until the dough is hard enough to handle without sticking.

Preheat the Baking Tray – Placing the cookies on a preheated tray helps them set quickly, locking in the s’mores center and creating crisp edges while keeping the interior soft.

Weigh Each Cookie – For consistent size and baking time, weigh each assembled cookie to ensure they’re all around 120g. This ensures even baking and prevents some cookies from spreading too much.

Shape While Warm – As soon as the cookies come out of the oven, use a round bowl or cookie cutter to gently shape them while still warm. This creates a uniform, bakery-style appearance and helps the cookies hold their shape as they cool.

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Ingredient Notes

Butter – Browning the butter is the key to this recipe’s depth of flavor. Use unsalted butter so you can control the salt level, and brown it until it’s golden and nutty-smelling, but not burnt.

Flour – All-purpose flour provides the right structure for these thick, chewy cookies. The addition of Speisestärke (cornstarch) helps keep them soft and tender.

Soda & Baking Powder – This recipe uses both baking soda and baking powder to create the perfect rise. The soda helps the cookies spread slightly, while the powder ensures they stay thick and chewy.

Egg & Egg Yolk – Using one whole egg plus an extra yolk adds richness and helps create a soft, cake-like texture. The extra fat from the yolk also contributes to the chewy interior.

Heavy Cream – A tablespoon of heavy cream adds moisture and helps bind the dough, ensuring the cookies stay soft even after cooling.

Brown & White Sugar – The combination of brown sugar and white sugar creates the perfect balance of chewiness and crispness. Brown sugar adds moisture and a caramel-like flavor, while white sugar helps the edges crisp up.

Chocolate Chips – Using both dark and milk chocolate chips ensures a complex, layered sweetness. Dark chocolate provides depth, while milk chocolate adds creaminess and extra melt.

Graham Cracker– The base of the s’mores center, providing a crisp, buttery contrast to the soft marshmallow and chocolate. Graham crackers are traditional, but butterkeks works well as a substitute.

Marshmallow – Large marshmallows are essential for the gooey center. They melt during baking, creating the signature s’mores texture without burning.

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Ingredients

200 g all-purpose flour

1 tablespoon cornstarch

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1 tablespoon heavy cream

135 g brown sugar

90 g white sugar

105 g unsalted butter

1/2 cup dark chocolate chips

1/2 cup milk chocolate chips

4 graham crackers (one per cookie)

4 large marshmallows (one per cookie)

Extra dark chocolate (for s’mores center)

Extra milk chocolate chips (for decoration)

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Instructions

Step 1. Brown the butter
In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.

Step 2. Mix dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.

Step 3. Combine wet ingredients
In a large bowl, whisk the browned butter, brown sugar, and white sugar until smooth. Add the egg, egg yolk, vanilla extract, and heavy cream, whisking until fully combined.

Step 4. Add dry ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, then fold in the dark and milk chocolate chips.

Step 5. Chill the dough
Cover the dough and refrigerate for at least 2 hours, or until firm enough to handle without sticking.

Step 6. Prepare s’mores centers
Preheat the oven to 185°C (365°F). Place a graham cracker on a cutting board, top with a small piece of dark chocolate, then a large marshmallow. Carefully cut the marshmallow in half horizontally, creating two s’mores stacks.

Step 7. Assemble cookies
Take a portion of chilled dough and flatten it slightly in your hand. Place one s’mores stack in the center, then wrap the dough around it, ensuring the marshmallow is fully enclosed. Weigh each assembled cookie to ensure it’s around 120g.

Step 8. Bake
Place 4 cookies on a preheated baking tray, spacing them well apart. Bake for 11-12 minutes, or until the edges are golden but the centers still look slightly underdone.

Step 9. Shape and decorate
As soon as the cookies come out of the oven, use a round bowl or cookie cutter to gently shape them while still warm. Immediately press extra milk chocolate chips on top for decoration.

Step 10. Cool
Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. The centers will set as they cool, creating the perfect gooey texture.

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