S'mores Cookies

Instructions

Brown Butter

1. In a saucepan over medium heat, melt the butter, stirring occasionally until it foams, turns golden brown, and smells nutty (6–9 minutes). Brown milk solids will form at the bottom of the pan.

2. Immediately pour into a heat-proof measuring glass, including the brown bits. You should have 165–175 g (~¾ cup). If needed, add 1–4 tsp of water to reach that amount.

3. Cool to room temp (80–100°F), about 30–45 minutes on the counter or 15–25 in the fridge.

Marshmallow Filling

1. Line a baking sheet with parchment and place a 1-Tbsp circle template underneath.

2. Scoop or pipe 12 dollops of marshmallow fluff (1 Tbsp each) and freeze until firm (30–60 minutes).

Cookie Dough

1. In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, and salt vigorously for 30 seconds. Set aside.

2. In a large bowl, whisk cooled brown butter, brown sugar, and granulated sugar until smooth, about 30-60 seconds.

3. Add egg, yolk, milk, and vanilla, whisking until smooth and creamy, about 30 seconds.

4. Mix dry ingredients into wet in two additions with a spatula until just combined.

5. Fold in chopped chocolate, chocolate chips, and graham cracker pieces.

Assembly

1. Line 2–3 baking sheets with parchment.

2. Scoop 12 dough balls using a 4-Tbsp scoop (76–78 g each).

3. Flatten each dough ball into a disk and arrange on the sheet.

4. Place one marshmallow dollop or marshmallow in the center of each disk, filling all cookies at once. If fluff is still too sticky, use a metal spatula. Refreeze as needed. (*see notes)

5. Fold and seal the dough around the filling, letting a little marshmallow peek through the top.

6. Chill in the fridge for 3–4 hours or overnight.

Cookie Bake

1. Preheat oven to 375°F and position rack in center. Line 2-3 large baking sheets with parchment.

2. Place 4-5 graham cracker halves on the baking sheet, and set chilled dough balls on top, spaced 3 inches apart. Keep remaining dough in the freezer while the first batch bakes.

3. Bake 9–11 minutes, until edges are golden and centers are puffed. (These will spread quite a bit.)

4. Remove from the oven and immediately use a round cutter or glass to gently swirl around each cookie to bring in the edges and shape into a perfect circle.

5. Cool on baking sheet for 5 minutes, topping with extra chocolate and graham pieces.

6. Transfer to a wire rack to cool completely.

7. Serve at room temperature or lightly warmed.