You have to try these Brown Butter S’mores Chocolate Chunk Cookies. They’re soft, gooey, and filled with melty chocolate and S’mores goodness. The brown butter adds a rich flavour that makes them irresistible.
Why you will love this recipe?
You’re going to fall in love with these S’mores Chocolate Chunk Cookies, and here’s why! They’ve got that perfect chewy texture with gooey, melty chocolate in every bite. The brown butter adds this rich, nutty flavour that makes them straight-up irresistible. And let’s not forget the S’mores soft marshmallows and crunchy biscuits take these cookies to a whole new level.
Expert Tips for Best results!
- Brown that butter right – Keep whisking until it turns golden brown and smells nutty this is what gives your cookies that rich, deep flavour. But don’t burn it!
- Chill the butter, but not too much – After browning, pop it in the freezer for 15-20 minutes. It should be soft, not fully solid. If it gets too hard, a quick 5-10 second microwave fix works!
- Don’t skip the chill time – Letting the cookie dough rest in the freezer for 30 minutes helps the flavours develop and keeps the cookies thick and chewy.
- Use good chocolate – Trust me, the quality of your chocolate chunks makes a difference go for semi sweet or dark for the best gooey bites.
- Shape after baking – If your cookies spread too much, use a round cutter or a glass to gently reshape them right after they come out of the oven.
- Eat them warm – Enjoy them warm when the marshmallow is soft and the chocolate is gooey for true S’mores perfection. For the best flavour, use chopped good-quality chocolate instead of chips.
How to make Brown Butter S’mores Chocolate Chunk Cookies?
Step 1: Brown the Butter
Melt your butter over medium heat, whisking constantly. You’ll see bubbles forming keep whisking! As soon as it turns golden brown and smells nutty, immediately transfer it to a bowl. Pop it in the freezer for 15-20 minutes until it’s slightly solidified but still soft. (If it hardens too much, a quick 5-10 second microwave fix does the trick!).
Step 2: Add Sugar & Mix
Take your slightly solidified brown butter and whisk it until smooth. Now, add both the brown sugar and white sugar, and whisk everything together until well combined. The mixture should look creamy and slightly thick. This step helps create that chewy texture we all love!
Step 3: Add Egg & Mix
Crack in the egg and pour in the vanilla extract. Whisk until the mixture becomes smooth and slightly fluffy. The egg helps bind everything together and gives the cookies that soft, chewy centre.
Step 4: Add the Dry Ingredients
Time to bring in the structure! Sift in the flour, salt, cornflour, baking soda, and baking powder. Gently fold the dry ingredients into the wet mixture don’t overmix! You just want everything combined so your cookies stay soft and tender.
Step 5: Add the Chocolate Chunks
Now, toss in those chocolate chunks and gently fold them into the dough. Make sure they’re evenly distributed so you get melty, gooey chocolate in every bite. The better the chocolate, the better the cookies so go for good quality chunks!
Step 6: Add the Digestive Biscuits & Marshmallows
Now, toss in those chocolate chunks and gently fold them into the dough. Make sure they’re evenly distributed so you get melty, gooey chocolate in every bite. The better the chocolate, the better the cookies so go for good-quality chunks!
Step 7: Assemble the S’mores Magic
Preheat your oven to 170°C (338°F). Line a baking tray and place chocolate-covered digestive biscuits or graham crackers about 3 inches apart. Place one or two marshmallows on top of each, then cover them with cookie dough, making sure they’re fully enclosed.
Step 8: Bake to Perfection
Bake for 9-12 minutes until the edges are firm but the centre is still slightly soft. Once out of the oven, grab a round cutter or a glass and swirl around the cookies to reshape them into perfect circles. Let them sit on the tray for 10-12 minutes before digging in.
Frequently Asked Questions
How do I know when my butter is perfectly browned?
You’ll notice tiny brown bits forming at the bottom of the pan and a nutty, toasted aroma like hazelnuts. Don’t step away because it can burn quickly. Browned butter is the secret to its rich, deep flavour.
Can I use milk chocolate instead of semi-sweet or dark?
Of course! But keep in mind, milk chocolate is sweeter and melts faster, so your cookies might be a little softer and extra gooey.
Can I make these cookies ahead of time?
Yes! You can freeze the dough balls and bake them straight from the freezer. Just add an extra minute or two to the baking time.
What’s the secret to extra gooey cookies?
Slightly underbake them! Take them out when the edges are set but the centre looks a little soft. Let them cool for 10 minutes, and they’ll be perfectly gooey!
Watch How to Make it!
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Recipe Card
Brown Butter S’mores Chocolate Chunk Cookies
These Brown Butter S’mores Chocolate Chunk Cookies are pure gooey perfection! With crispy edges, a soft chewy centre, melty chocolate, and toasted marshmallows, every bite is like a warm, chocolatey hug!
Ingredients
- 1/2 cup butter (113g)
- 1/2 cup soft brown sugar (100g)
- 1/4 cup white caster sugar (50g)
- 1 large egg (room temp)
- 1 tsp vanilla extract
- 1 & 1/3 cup flour (167g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornflour
- 1/2 tsp salt
- 125-150g semi-sweet chocolate chunks
- Chocolate-covered digestive biscuits or graham crackers
Instructions
- Melt the butter in a pan over medium heat, whisking constantly until bubbles form and the butter turns golden brown. Once you see brown bits and smell a rich aroma, immediately transfer it to a bowl. Place the bowl in the freezer for 15-20 minutes until the butter is slightly solidified but still soft.
- Whisk the slightly solidified brown butter until smooth, then mix in both the brown sugar and white sugar. Whisk until well combined and creamy.
- Crack in the egg and pour in the vanilla extract. Whisk everything together until the mixture becomes smooth and slightly fluffy.
- Sift in the flour, salt, cornflour, baking soda, and baking powder, then gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Stir until all the ingredients are just combined. The dough should be thick and slightly sticky.
- Fold in the chocolate chunks, making sure they are evenly distributed throughout the dough.
- Place the dough in the freezer for 30 minutes. This helps the cookies stay thick and chewy when baked.
- Preheat your oven to 170°C (338°F). Line a baking tray with parchment paper. Place chocolate-covered digestive biscuits (or graham crackers) about 3 inches apart. Add one or two marshmallows on top of each biscuit. Then, cover them with cookie dough, ensuring the marshmallow and biscuit are fully enclosed.
- Bake for 9-12 minutes until the edges are set but the centre is still slightly soft.
- Once out of the oven, use a round cutter or glass to swirl around the cookies and reshape them into perfect circles. Let them sit on the tray for 10-12 minutes.
- These cookies are best enjoyed warm when the chocolate is gooey, and the marshmallow is perfectly melted. Grab a glass of milk and enjoy!
