Brown Butter S’more Cookies

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Made with brown butter & toasted milk powder, these crisp & nutty cookies are packed full of that classic s’more flavour! Stuffing each cookie with a whole marshmallow & a load of chocolate makes these hard to beat.

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brown butter smore cookies

These cookies are on of my favourite recipes! We make these with brown butter & toasted milk powder for an extra hit of flavour. Packed full of cinnamon, two types of chocolate & stuffed with marshmallows, these taste just like s’mores!

Toasted Milk

If you’ve read any of my other cookies recipes, you will have seen that I love using toasted milk powder. It’s like gold dust! Basically a dried version of brown butter, we use it in cookies to increase the nuttiness that we get from browning butter. My full guide to toasted milk powder can be found on the blog.

The Chocolate

For a bit of variety, we’re using two types of chocolate. A milk one & a dark one. If you’d prefer to use just one type of chocolate, feel free! Whatever chocolate you go for, make sure to use bars instead of chocolate chips. Using roughly chopped chocolate is the secret to getting molten pools of chocolate in your baked cookies!

The Marshmallows

When we shape the cookies, a marshmallow is placed into the middle of each one. These melt & turn molten once the cookies are baked, so it is important that they are fully covered in the cookie dough. I find that a medium sized marshmallow works best.

smore cookie dark chocolate toasted milk

Salt On Cookies?

A classic combo, a small amount of Maldon sea salt sprinkled onto the top of each cookies really brings out the flavour of the chocolate.

Pan Banging

If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.

Refrigerating

This recipe calls for an overnight chill in the fridge. The reason behind this is so that the cookies don’t spread out too much. If your short on time, an hour or two will do the trick but don’t skip the chilling step!

The Cookie Scoot

A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.

smore cookie milk chocolate marshmallow toasted milk

Equipment Used

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Brown Butter S’more Cookies

Made with brown butter & toasted milk powder, these crisp & nutty cookies are packed full of that classic s’more flavour!
Stuffing each cookie with a whole marshmallow & a load of chocolate makes these hard to beat.
Prep Time20 minutes
Cook Time12 minutes
Chilling Time12 hours
Course: Dessert, Snack
Cuisine: American
Servings: 13 Cookies
Author: Ben Racey

Equipment

  • Stand Mixer
  • Cookie Scoop
  • 3 Large Baking Trays

Ingredients

  • 200 g Unsalted Butter
  • 1 tsp Toasted Milk Powder
  • 145 g Dark Brown Sugar
  • 130 g Caster Sugar
  • 1 Large Egg
  • 2 Egg Yolks
  • 1 tsp Vanilla Paste/Essence
  • 250 g Plain Flour Sifted
  • 50 g Buckwheat Flour
  • 1 tsp Espresso Powder
  • 1/2 tsp Table Salt
  • 3/4 tsp Baking Powder Sifted
  • 3/4 tsp Bicarbonate Of Soda Sifted
  • 1/2 tsp Ground Cinnamon
  • 150 g Dark Chocolate 72% is best
  • 100 g Milk Chocolate
  • 13 Marshmallows
  • Maldon Sea Salt – To Finish

Instructions

  • First, brown 120g of the butter, whisk in the toasted milk powder then leave to cool to room temperature, this should take around an hour to cool. Weigh your butter once browned, there should be 100g.
  • Whilst your brown butter is cooling, chop the remaining 80g of butter into even pieces & leave to soften at room temperature.
  • Add both of the butters & the sugars to the bowl of a stand mixer with the paddle attached. Beat until combined & just turning pale, 1-2 minutes. Don’t overmix, we don’t want to add in air to the cookie dough as this will affect the baked cookie.
  • In a separate bowl, lightly beat the egg, yolks & vanilla together. Add to the butter & sugar mix then beat together until combined.
  • Add the flours, espresso powder, salt, baking powder, bicarbonate of soda & cinnamon to the dough & mix until just combined.
  • Next, roughly chop 100g of the dark chocolate & all of the milk chocolate. Add to the cookie dough & stir in. Chill the dough in the fridge for 30 minutes to firm up.
  • Whilst the cookie dough is chilling, chop the remaining dark chocolate into 13 chunks.
  • Once the dough has firmed up, scoop into 13 equally sized balls, roughly weighing 80g each.
    Next, flatten a ball of cookie dough in your hands, place a marshmallow in the middle then wrap the cookie dough around the marshmallow & shape into a ball.
    Press a chunk of chocolate into the top.
    Repeat with the remaining cookie dough & marshmallows then place the cookies onto a baking tray/into a large container & refrigerate overnight.
  • The next day, preheat an oven to 180°c/160°c fan.
    Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
  • Bake the cookies for 8 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
    Bake for a further 2 minutes then repeat the pan banging process.
    Bake for another 2 minutes (bringing the total bake time to 12 minutes) then remove from the oven.
  • Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform).
    Sprinkle each cookie lightly with Maldon salt, leave to cool slightly then transfer to a wire rack to cool completely.
    Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.

Notes

To Cook In An Aga.

Place the tray of cookies on the grid shelf which is placed on the bottom set of runners in the baking oven.
  • Kept in an an airtight container, these cookies will last for 2-3 days.
  • You’ll need to brown a portion of the butter for this recipe. My guide to making this can be found here.
  • The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked.
  • Espresso powder & toasted milk powder is used to enhance the chocolate flavour in these cookies. Don’t worry if you haven’t got any, they’ll still taste great! My recipe for both of these can be found here.
  • The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture.
  • When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate.
  • I’d recommend using a medium sized marshmallow to make sure they fit inside each cookie properly.

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2 Comments

    1. Absolutely! You might need to use slightly more flour if just using plain. I’d recommend starting off with 300 grams of plain flour then adding in a touch more if the dough looks a bit wet.

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