Brown Butter S’mores Stuffed Chocolate Chip Cookies

There are cookies. And then there are cookies.

You know the kind. The ones that make people stop mid-sentence. The ones that get that look, the one where eyes widen just a little, and a smile starts to form before the first bite even lands. The ones that disappear from the cooling rack before they are even fully set.

These are those cookies.

I have always loved s’mores. There is something about that combination—toasted marshmallow, melting chocolate, buttery graham cracker, that feels like summer nights and campfire stories and being a kid again. But I wanted more. I wanted that nostalgia wrapped in a brown butter chocolate chip cookie, with a gooey surprise hidden inside.

So I went to my kitchen and started experimenting.

I started with my favorite brown butter cookie base, the nutty, toasty foundation that makes everything better. Then I added finely ground graham crackers right into the dough, because s’mores should taste like s’mores in every single bite. I scooped the dough, flattened it, and wrapped it around a frozen marshmallow. Sealed it tight. Froze it solid. Baked it until the edges were golden and the centers still soft.

And when I pulled that first cookie from the oven and broke it open? The marshmallow stretched and pulled in that glorious, Instagram worthy way. The chocolate was melty. The graham cracker added that familiar crunch. And the brown butter? It pulled everything together, adding a depth that plain s’mores never had.

I pressed Hershey’s pieces and extra graham chunks on top while they were still warm, because a s’mores cookie should look like a s’mores cookie. And then I stood there, in my kitchen, eating one before it even cooled.

These cookies are everything I wanted them to be. A campfire classic, reimagined. A brown butter chocolate chip cookie with a gooey marshmallow heart. A little bit of nostalgia, a whole lot of indulgence.

The Secret to the Ultimate Brown Butter S’mores Stuffed Chocolate Chip Cookies

This recipe has a few moving parts, but each one is designed to give you that perfect s’mores experience.

The Brown Butter Base

You know my love for brown butter runs deep. Here, it adds a nutty, toasty depth that mimics the campfire toasted flavor of a classic s’mores. It is the foundation that makes these cookies feel special.

Why Freeze the Marshmallows?

This is the most important step for stuffed cookies:

• Frozen marshmallows hold their shape when you wrap the dough around them.
• They melt slower in the oven, giving the cookie time to bake before the marshmallow fully liquefies.
• The result: A gooey, stretchy center without the marshmallow completely escaping or creating air pockets.

The Graham Cracker Two-Step

Graham crackers appear in two forms here, each with a job:

1. Finely Ground in the Dough: This infuses every bite with that classic s’mores flavor. The fine powder blends seamlessly into the cookie base.
2. Coarse Chunks on Top: These add texture and visual appeal. They crunch when you bite in, reminding you of that crumbly graham cracker layer.

The Topping Technique

Adding Hershey’s pieces and graham chunks after baking is intentional:

• If added before baking, the chocolate would melt into puddles and the graham would soften.
• Added after baking, the residual heat softens the chocolate just enough to adhere without melting away, and the graham stays crunchy.

The Doneness Test

Bake for 11-12 minutes at 180°C (355°F). Here is what to look for:

• Edges Golden: The edges should be set and golden brown.
• Centers Soft: The centers will still look soft and slightly underdone, this is exactly what you want.
• Marshmallow Not Exploded: If you sealed the dough well, the marshmallow should stay inside, creating a gooey center.

---

Let’s Bake! Your Step-by-Step Guide to Brown Butter S’mores Stuffed Chocolate Chip Cookies

Ingredients:

Here is everything you need. I have provided both grams and cups for accuracy.

For the Cookies:

1. 113 g unsalted butter (½ cup or 1 stick)
2. 100 g light brown sugar (½ cup, packed)
3. 50 g granulated sugar (¼ cup)
4. 1 large egg
5. 2 tsp pure vanilla extract
6. 180 g all-purpose flour (1¼ cups, spooned and leveled)
7. 50 g graham cracker crumbs (about 4–5 full sheets, finely ground)
8. ½ tsp baking soda
9. ½ tsp fine sea salt

Mix-Ins & Filling:

1. 150 g semi-sweet chocolate chips or chunks (1¼ cups)
2. 12–14 large marshmallows

Toppings (added after baking):

1. 1–2 Hershey’s chocolate bars, broken into small flat pieces
2. 2–3 graham cracker sheets, broken into coarse chunks

A Step-by-Step Instructions:

Step 1: Prepare Ingredients
Place the large marshmallows on a parchment-lined tray and freeze them while you make the dough. Finely grind 4–5 graham cracker sheets into a fine powder using a food processor or rolling pin. Set aside. Coarsely crush 2–3 additional graham cracker sheets into irregular chunks for topping. Set aside. Break the Hershey’s bars into small, flat pieces about the size of a postage stamp. Set aside.

Step 2: Brown the Butter
In a saucepan over medium heat, melt the butter. Cook, stirring frequently, until the butter turns amber with dark brown specks and smells nutty. Pour the browned butter into a large heatproof bowl and let cool for 15–20 minutes.

Step 3: Mix Wet Ingredients
Add the light brown sugar and granulated sugar to the cooled browned butter. Whisk until glossy and combined. Add the egg and vanilla extract. Whisk vigorously for 1–2 minutes until the mixture is pale, thick, and forms ribbons when lifted.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, finely ground graham cracker crumbs, baking soda, and salt. Add the dry ingredients to the wet mixture. Fold with a spatula until just a few streaks of flour remain.

Step 5: Add Chocolate
Add the semi-sweet chocolate chips or chunks. Fold until evenly distributed throughout the dough.

Step 6: Stuff and Shape
Scoop the dough into roughly 50g portions (about the size of a golf ball). Flatten each portion slightly in your palm. Remove a frozen large marshmallow from the freezer. Place it in the center of the flattened dough. Wrap the dough around the marshmallow, sealing completely so no marshmallow is exposed. Roll into a smooth ball. Place the stuffed dough balls on a parchment lined tray.

Step 7: Freeze
Freeze the dough balls for at least 4 hours, or until completely solid. Once frozen, you can transfer them to a freezer bag for storage.

Step 8: Bake
Preheat your oven to 180°C (355°F). Place frozen dough balls 3–4 inches apart on a parchment lined baking sheet. Do not thaw. Bake for 13–15 minutes, rotating the tray halfway through. The cookies are done when the edges are golden brown and set, and the centers look soft but not raw.

Step 9: Add Toppings
Immediately after removing the cookies from the oven, place the Hershey’s bar pieces and coarse graham cracker chunks on top of each warm cookie. Gently press them down so they adhere.

Step 10: Cool and Serve
Let the cookies rest on the baking sheet for 8–10 minutes. This allows the interior marshmallow to set slightly and the Hershey’s pieces to soften without smearing. Transfer to a wire rack to cool completely, or serve warm for the classic s’mores pull-apart experience.

---

Love The Recipe?
Digital Baking Bundle keeps everything in one place.

---

---

Serving, Storage & Flavor Variations

How to Store, Serve, and Make This Recipe Your Own

Storing Your Beautiful Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 3 days. The marshmallow center may firm up over time.
• Refrigerator: Not recommended, the marshmallow can become hard.
• Freezer (Baked): Freeze baked cookies in a single layer in an airtight container for up to 3 months. Thaw and microwave before serving.
• Freezer (Unbaked Dough): Freeze stuffed dough balls for up to 3 months. Bake from frozen as directed.

How to Refresh Day-Old Cookies

• The Microwave Quick Fix: Microwave a single cookie for 8-10 seconds. This restores the gooey marshmallow center and softens the cookie perfectly.
• The Oven Method: Preheat to 300°F (150°C) and warm cookies for 3-4 minutes. Watch carefully to prevent overbaking.

How to Serve

1. Warm with the Pull: These cookies are best served slightly warm, when the marshmallow stretches and pulls like a classic s’mores.
2. With a Glass of Milk: The classic pairing. Cold milk, warm gooey cookie, pure comfort.
3. As a Campfire Inspired Dessert: Serve alongside a summer barbecue or bonfire for the ultimate nostalgic experience.

4 Delicious Flavor Variations

1. The Peanut Butter S’mores:

Add ¼ cup of creamy peanut butter to the wet ingredients (reduce butter by 2 tablespoons). Use peanut butter cups instead of Hershey’s on top. The peanut butter and chocolate combination is irresistible.

2. The Dark Chocolate Decadence:

Use dark chocolate chips in the dough and dark chocolate bars on top. Add a pinch of espresso powder to the dry ingredients to deepen the chocolate flavor. Rich, sophisticated, and deeply satisfying.

3. The White Chocolate Raspberry S’mores:

Swap the semi-sweet chocolate for white chocolate chips. Add ½ cup of dried raspberries or freeze-dried raspberry pieces to the dough. Top with white chocolate and extra raspberry pieces. Unexpected and absolutely beautiful.

4. The Salted Caramel S’mores:

Add ½ cup of salted caramel bits to the dough along with the chocolate chips. After baking, drizzle with caramel sauce and a pinch of flaky sea salt. Sweet, salty, gooey perfection.

Bonus Variation:
The Toffee Crunch S’mores:

Add ½ cup of chopped toffee bits (like Heath bar) to the dough. Top with extra toffee pieces alongside the Hershey’s. The buttery crunch takes these cookies to another level.

---

Full Printable Recipe Card

---

---

Love The Recipe?
Digital Baking Bundle keeps everything in one place.

---