S’mores Cookies
Soft, chewy brown butter cookies coated in cinnamon sugar and topped with rich hot fudge and toasted marshmallows. These indulgent cookies bring together all the classic campfire flavors of s’mores in a bakery-style dessert that’s perfect for parties, holidays, or anytime you want a decadent treat.
Prep Time: 45 minutes (includes chilling)
Cook Time: 15-18 minutes
Total Time: About 1 hour
Yields: About 15 cookies
Ingredients:
Cookies
2 sticks unsalted butter
2 tsp water
1 cup light brown sugar, packed
⅔ cup granulated sugar
3 eggs, room temperature
2 tsp vanilla extract
2 ⅔ cups all-purpose flour
8 sheets graham crackers, finely crushed
1 ½ tsp ground cinnamon
1 ½ tsp baking soda
¼ tsp salt
Cinnamon Sugar Coating
3 tbsp granulated sugar
1 ½ tsp ground cinnamon
Toppings
1 jar hot fudge sauce or 1 batch of Diana Lee’s Fudgie Sauce
15–30 jumbo marshmallows (different flavors work great!)
DIRECTIONS:
Melt the butter slowly in a saucepan over medium-low heat. Once melted, increase the heat slightly and stir frequently. The butter will bubble and pop as the water evaporates. When the bubbling slows, the milk solids will begin to brown. Continue stirring and remove from heat once the butter turns a deep caramel color.
The butter should have brown speckles at the bottom of the pan. Pour it into a large heatproof bowl, including all the browned bits. Let cool for about 10 minutes. Carefully stir in 2 teaspoons of water (the butter may bubble slightly).
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Mix the granulated sugar and cinnamon in a shallow bowl. Set aside.
Add the brown sugar and granulated sugar to the browned butter and stir well with a wooden spoon. Mix in the eggs and vanilla until fully combined.
Add flour, graham cracker crumbs, cinnamon, baking soda, and salt. Stir until combined. Refrigerate dough for at least 30 minutes.
Use a 2½ tablespoon cookie scoop to portion dough into about 15 cookies. Roll each portion into a ball and coat in the cinnamon sugar mixture. Arrange on baking sheets, about 6 cookies per sheet.
Bake one sheet at a time for 15–18 minutes, until cookies are puffed, crackled, and set on the edges. Cookies will flatten slightly as they cool.
Immediately spoon hot fudge (or fudgie sauce) onto the warm cookies.
Place marshmallows on a microwave-safe plate and microwave for about 30 seconds until puffed and soft.
Place marshmallows on top of the fudge layer. Put cookies under the broiler for a few seconds until the marshmallows are golden brown. Watch closely to avoid burning.
Enjoy warm or allow cookies to cool completely.
Storage:
Store cookies in an airtight container at room temperature for up to 10 days.
Notes:
Butter can go from browned to burnt very quickly, so watch it closely once the milk solids begin to darken.
🎥 Watch the full video below and bake along with me!
https://youtu.be/Vkzros7Wc5Q?si=0grXySW2a27chdDB