The small batch cookie recipe you need this summer! #cookies
Learn how to bake the ultimate s'mores cookies with a rich browned butter base.
These cookies combine chewy dough, graham crackers, toasted marshmallows, and melty chocolate for the perfect campfire treat at home. If you love easy baking recipes that pack massive flavor, this is your new go-to dessert.
Subscribe for more simple baking tutorials and drop a comment letting me know your favorite cookie flavor.
Find the printable recipe here: https://www.bostongirlbakes.com/brown-butter-smores-cookies/
Yield: 8 cookies
Ingredients
For cookie dough
½ cup (1 stick, 113 g) salted butter
1 ¼ cups (150 g) all-purpose flour spooned and leveled
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (107 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg whisked
1 teaspoons vanilla extract
1 ½ teaspoons milk or water
1 cup (170 g) semi-sweet chocolate chips
For assembly
8 large marshmallows.
8 graham cracker squares
2 Tablespoons butter melted for dipping graham crackers in
8 Hershey chocolate squares
Instructions
In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and allow the butter to cool slightly. Transfer the butter to a mixing bowl. ½ cup (1 stick, 113 g) salted butter
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. 1 ¼ cups (150 g) all-purpose flour ½ teaspoon baking soda ½ teaspoon fine sea salt
To the butter, add the brown sugar, granulated sugar and whisk to combine. Then add in the egg, vanilla and milk and stir to combine. ½ cup (107 g) packed light brown sugar ¼ cup (50 g) granulated sugar 1 large egg 1 teaspoons vanilla extract 1 ½ teaspoons milk
Add in the dry ingredients. Stir using a wooden spoon or spatula until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips. Cover and chill the dough for 30 minutes. 1 cup (170 g) semi-sweet chocolate chips
Scoop dough into 3-Tablespoon portions. Flatten each cookie dough ball and place a large marshmallow inside. Fold the dough around the marshmallow. It’s ok if a little bit of marshmallow is peeking through. 8 large marshmallows.
Dip each graham cracker on both sides in melted butter. Space about 2 inches apart on a cookie sheet. Place a cookie dough ball on top of each graham cracker. Chill for 30 minutes. 8 graham cracker squares 2 Tablespoons butter
Position a rack in the center of the oven and preheat the oven to 350°F(180℃). Line a baking sheet with parchment paper.
Bake for 10 to 12 minutes until the edges are lightly golden and tops are puffy but set. Remove from the oven. Use a large cookie cutter or large mug and place over each cookie rotating in a circle to make cookies round. Immediately place a Hershey chocolate square on top and press down slightly. 8 Hershey chocolate squares
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling. Store airtight at room temperature for up to 3 days.
#smallbatchbaking
These cookies combine chewy dough, graham crackers, toasted marshmallows, and melty chocolate for the perfect campfire treat at home. If you love easy baking recipes that pack massive flavor, this is your new go-to dessert.
Subscribe for more simple baking tutorials and drop a comment letting me know your favorite cookie flavor.
Find the printable recipe here: https://www.bostongirlbakes.com/brown-butter-smores-cookies/
Yield: 8 cookies
Ingredients
For cookie dough
½ cup (1 stick, 113 g) salted butter
1 ¼ cups (150 g) all-purpose flour spooned and leveled
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (107 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg whisked
1 teaspoons vanilla extract
1 ½ teaspoons milk or water
1 cup (170 g) semi-sweet chocolate chips
For assembly
8 large marshmallows.
8 graham cracker squares
2 Tablespoons butter melted for dipping graham crackers in
8 Hershey chocolate squares
Instructions
In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and allow the butter to cool slightly. Transfer the butter to a mixing bowl. ½ cup (1 stick, 113 g) salted butter
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. 1 ¼ cups (150 g) all-purpose flour ½ teaspoon baking soda ½ teaspoon fine sea salt
To the butter, add the brown sugar, granulated sugar and whisk to combine. Then add in the egg, vanilla and milk and stir to combine. ½ cup (107 g) packed light brown sugar ¼ cup (50 g) granulated sugar 1 large egg 1 teaspoons vanilla extract 1 ½ teaspoons milk
Add in the dry ingredients. Stir using a wooden spoon or spatula until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips. Cover and chill the dough for 30 minutes. 1 cup (170 g) semi-sweet chocolate chips
Scoop dough into 3-Tablespoon portions. Flatten each cookie dough ball and place a large marshmallow inside. Fold the dough around the marshmallow. It’s ok if a little bit of marshmallow is peeking through. 8 large marshmallows.
Dip each graham cracker on both sides in melted butter. Space about 2 inches apart on a cookie sheet. Place a cookie dough ball on top of each graham cracker. Chill for 30 minutes. 8 graham cracker squares 2 Tablespoons butter
Position a rack in the center of the oven and preheat the oven to 350°F(180℃). Line a baking sheet with parchment paper.
Bake for 10 to 12 minutes until the edges are lightly golden and tops are puffy but set. Remove from the oven. Use a large cookie cutter or large mug and place over each cookie rotating in a circle to make cookies round. Immediately place a Hershey chocolate square on top and press down slightly. 8 Hershey chocolate squares
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling. Store airtight at room temperature for up to 3 days.
#smallbatchbaking
