Why You’ll Love This Recipe
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Combines everything you love about s’mores and chocolate chip cookies
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Uses brown butter for an elevated, gourmet flavor
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Fun and interactive to make—great for family baking!
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Perfect for freezing and baking ahead for gatherings or parties
What Are S’mores?
S’mores are a classic American treat typically made by sandwiching a toasted marshmallow and piece of chocolate between two graham crackers. The name comes from “some more,” because once you have one, you’ll definitely want another. 
What Is Brown Butter?
Brown butter (or beurre noisette) is regular butter that has been melted and cooked just long enough to toast the milk solids. This results in a golden color and a rich, nutty aroma that adds incredible depth and flavor to baked goods.
How to Make Brown Butter
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Place butter in a light-colored saucepan over medium heat.
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Stir occasionally as it melts, then continuously once it starts to foam.
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Cook until it turns a deep golden brown and smells nutty (about 5–8 minutes).
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Remove from heat immediately to prevent burning and let it cool slightly before using.
Substitutions & Modifications
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Butter: Use browned vegan butter for dairy-free.
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Chocolate: Try dark chocolate, Reese’s, Kit-Kat or stuffed chocolate squares (like caramel-filled).
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Marshmallows: Mini marshmallows work in a pinch—use 3–4 per cookie.
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Flour: For a nuttier flavor, swap ¼ cup flour with ground oats or almond flour.
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 9 graham crackers
- 9 marshmallows
- 2 king sized Hershey bars or Reeses, Kit-Kat, Ghirardelli, etc!
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Brown the butter: In a saucepan over medium-low heat, melt the butter. Continue to cook, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and allow to cool slightly.
- Mix sugars and butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and slightly cooled brown butter. Mix until well combined.
- Add eggs and vanilla: Add the egg, egg yolks, and vanilla extract to the sugar-butter mixture. Mix until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld and the dough to firm up.
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Graham Crackers: Break a graham cracker sheet in half to create two squares. Place them on a baking sheet lined with parchment paper or a silicone mat.
- Add Chocolate Squares: Place two Hershey’s chocolate squares on top of each graham cracker square.
- Prepare Marshmallows: Cut a marshmallow in half horizontally using kitchen shears or scissors.
- Assemble the Cookies: Place the sticky side of the marshmallow halves on top of the chocolate squares.
- Shape the Cookie Dough: Take a portion of the chilled cookie dough and flatten it in the palm of your hand to form a disc.
- Encase the Filling: Place the flattened cookie dough on top of the marshmallow-topped graham cracker. Seal the edges of the cookie dough around the filling, ensuring it is completely covered.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheet, leaving space between each cookie to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
- Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these gooey, indulgent s’mores stuffed chocolate chip cookies with a glass of cold milk or a scoop of vanilla ice cream.
Video
Smores Stuffed Chocolate Chip Cookie Tips & Tricks
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Don’t skip browning the butter—it’s worth the extra 5 minutes.
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Chill the dough! It helps with structure and richer flavor.
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Use scissors to cut marshmallows cleanly (lightly grease them if needed).
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To prevent leaking marshmallows, make sure your dough is well-sealed.
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