Place unsalted butter in a small saucepan over medium heat. You will need to start with a few extra tablespoons to account for water evaporation. As it melts, swirl the pan to encourage even cooking. After it is fully melted, it will start to foam up and then it will start to form big bubbles like it’s boiling. You should be able to see the fat solids begin to separate. Then it will foam up again, and the fat solids will start browning. Continue cooking for another minute or so until the butter is evenly golden, the fat solids are brown, and it gives off a nutty aroma and a crackling sound. Transfer the brown butter to a bowl for immediate use, or place in the fridge to solidify again.

What is the secret for soft, chewy & thick cookies?

These chocolate chunk cookies are incredibly soft, chewy and moist at the same time. This is because of a few reasons. Firstly, the amount of brown sugar in this cookie recipe is more than the granulated sugar. This adds softness and moisture to these cookies. Another very important tip would be to take out these cookies under-baked. Yes, you read it right! These cookies continue to bake as they cool. Taking them out when almost done is the best way to ensure that they stay soft. Lastly, chill your cookie dough. This is so important to prevent your cookies from over spreading and instead helping them to rise above and result in thicker cookies.

Can I prepare this recipe ahead of time?

Yes you can freeze the cookie dough as well as baked cookies. Wrap the dough or cookies in a plastic wrap or ziploc bag and freeze them. If you are freezing the cookie dough, transfer it to the refrigerator a night before you want to bake it. If you are freezing cookies, bake them in the oven until warm for about 5 minutes. Make sure to freeze cookies only once they are completely cooled.

Gooey S'mores Cookies - ThatBakeBlog

Description

These gooey s’mores cookies are chewy around the edges, have moist & fluffy marshmallow centers and are also packed with melty pools of chocolate throughout the interior. They are made using both brown sugar and brown butter which elevates their flavours to a level more than any other s’mores cookie you’ve ever had.

Ingredients

Scale

170g (¾ cup) unsalted butter, browned (start with 210g)
150g (¾ cup) light or dark brown sugar
50g (¼ cup) granulated sugar
1 large egg + 1 egg yolk, at room temperature
1½ teaspoons pure vanilla extract
208g (1¾ cup) all-purpose flour, spooned & levelled
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
210g (¾ cup + 2 tbsps) couverture chocolate, chopped or chocolate chips
4 sheets graham crackers, crushed
9 large marshmallows, halved

Instructions

Start by making the brown butter. In a small saucepan, heat 150g of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
Weigh out 170g of the brown butter in a large bowl. If you are short a few grams, just add regular unsalted butter or water to make up the difference.
Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, add the cooled brown butter, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
In a separate bowl, combine the flour, baking soda, baking powder and salt.
Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick. Don’t over beat the dough.
Fold in the dark chocolate chips or chunks and graham crackers into the dough. Keep a handful of chocolate for adding on top later. Now beat the dough on low speed until combined. You can also do this using your hands. Make sure not to overmix as this will lead to dry cookies.
Scoop the dough (about 2 tablespoon for each cookie) on to the lined baking sheet. Place your thumb in the middle to form a cavity and place half a marshmallow inside. Release the ball from the cookie scoop and roll together so that the marshmallow is covered. Repeat with remaining dough. Take the leftover chocolate chips or chunks and press a few on top of each cookie.
Refrigerate cookie dough balls for at least 1 hour or up to overnight.
Bake cookies at 350°F (177°C) for 14-15 minutes or until edges start to brown. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
Transfer cookies to a wire rack immediately and let them cool completely. Sprinkle with flaky sea salt on top while they cool if desired. These cookies will continue to bake while they cool.
Store these cookies in an airtight container at room temperature for upto 2 weeks. You can also freeze them (see FAQs above).

Notes

Weigh out your ingredients using a kitchen scale.
Do not overmix the cookie dough.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Fall desserts, s'mores
Cuisine: American

Keywords: fluffy marshmallow cookies, s'mores cookies, gooey marshmallow cookies