Stuffed Browned Butter S'mores Cookies

S'mores cookies take one of the most nostalgic treats around and make them even better. The browned butter adds this deep, toasty flavor you just can't get from a regular cookie recipe. And stuffing them with a whole marshmallow and a graham cracker square? That's what makes these feel like something from a fancy bakery instead of your home kitchen.

I made these on a whim one evening when my boys were begging for s'mores but we had zero plans to start a fire. I figured - why not just put everything inside a cookie? I already had chocolate chips, marshmallows, and graham crackers in the pantry, so it just made sense. One batch later and we were all hooked.

The browned butter is the move here. It takes maybe five extra minutes and makes the whole cookie taste like it came from somewhere special. If you love that nutty, caramel-like depth, you are going to want to try my Bakery Style Browned Butter Chocolate Chip Cookies too - same technique, totally different vibe.

Ingredients for S'mores Cookies

You only need a handful of things to make these, and most of it is probably already in your kitchen. A few notes on what matters most:

• Butter - This gets browned, so use real butter. It adds a deep, nutty flavor that takes these cookies from good to great. Do not skip this step!
• Brown sugar - Gives the cookies that chewy texture and a little molasses flavor that pairs perfectly with the graham cracker.
• Milk chocolate chips - Milk chocolate is the classic s'mores choice and it melts beautifully into the dough.
• Graham cracker squares - One per cookie, placed right at the bottom of each stuffed cookie before baking.
• Large marshmallows - You need big ones here so you get that gooey center. Mini marshmallows will not give you the same effect.
• Flaky sea salt - Optional but highly recommended. It balances the sweetness and makes every bite pop.

How to Make Stuffed S'mores Cookies

Step 1: Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.

Step 2: Make the browned butter. Place butter in a small saucepan over medium heat. Once melted, it will start to foam. Keep stirring. The foam will settle and you will see little brown specks at the bottom - that is what you want. The butter will smell nutty and toasty. Remove from heat and let it cool for 30 minutes. Do not rush this step!

Step 3: Add the cooled browned butter to a bowl with the brown sugar and granulated sugar. Mix until combined.

Step 4: Add the egg and vanilla extract. Mix well.

Step 5: Add the flour, baking soda, baking powder, and salt. Mix until just combined, then fold in the chocolate chips.

Step 6: Divide the dough into 6 equal balls and place them on your parchment-lined baking tray.

Step 7: Flatten each ball into a disk. Place one large marshmallow and one graham cracker square in the center of each disk. Carefully wrap the cookie dough up and around the marshmallow, leaving the graham cracker on the bottom.

Step 8: Place each cookie graham cracker side down on the baking sheet. Bake for 12-15 minutes or until golden brown.

Step 9: Sprinkle with flaky sea salt right out of the oven and enjoy!

Tips for the Best S'mores Cookies

Let the browned butter cool all the way. If it is still warm when you mix it with the sugar, your dough will be too soft and hard to work with. 30 minutes on the counter is the sweet spot.

Do not overbake. These cookies will look slightly underdone in the center when you pull them out. That is exactly right. They firm up as they cool, and you want that gooey middle to stay soft.

Wrap the dough tight. When you are sealing the marshmallow inside, really pinch the edges of the dough closed. If there are gaps, the marshmallow can leak out during baking. Not the end of the world, but you will get the best result with a good seal.

Use parchment, not foil. The bottoms of these cookies brown beautifully on parchment. Foil can cause them to over-brown on the bottom before the rest of the cookie is done.

This recipe only makes 6 cookies, which is one of my favorite things about it. No huge batch, no storing a dozen extras. My Bakery Style Double Chocolate Cookies work the same way - small batch, big results. Great for when you want something homemade without committing to a full cookie factory situation. If you love baking in smaller quantities, browse through more cookie recipes for more ideas like this.

S'mores Cookies FAQs

How to Store S'mores Cookies

Room temperature: Store in an airtight container for up to 3 days. They are best on day one when that marshmallow center is still soft and gooey.

Reheating: Pop them in the microwave for about 10-15 seconds to warm them back up and get that soft center back. They taste almost fresh-baked that way.

Freezer: You can freeze the baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave before eating. You can also freeze the stuffed, unbaked cookie balls and bake straight from frozen - just add 2-3 extra minutes.

My Homemade S'mores Cake is another great way to get that s'mores fix without a campfire, and it is a total crowd pleaser if you are making something for a bigger group.

What to Serve with Stuffed S'mores Cookies

If you tried this Stuffed Brown Butter S'mores Cookies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you!