Brown Butter S’mores Cookies

Ingredients

• 1 tasse Unsalted butter (cut into cubes)
• 2 tasses All‑purpose flour (measured using a measuring cup, sifting optional)
• 0.5 cuillère à café Baking soda (mild chemical leavening)
• 1 pincée Fine salt or fleur de sel (add to taste)
• 1 tasse Brown sugar (packed)
• 0.25 tasse Granulated white sugar
• 2 unités Eggs (large, at room temperature)
• 250 g Milk chocolate in large chunks (cut into large cubes or bars)
• 0.25 tasse Mini marshmallows (or to taste)
• 1 tasse Graham crackers (broken into coarse pieces)
• 0.5 tasse Pecans (optional) (roughly chopped)

Instructions

1. Prepare the brown butter

   Cut 1 cup of unsalted butter into cubes. Melt it over low heat in a saucepan, stirring regularly, until it turns golden and gives off a nutty aroma (about 5 min). Remove from heat and immediately transfer to a heat‑proof bowl. Let it warm for 5 min.

   Time: PT10M

2. Mix the dry ingredients

   In a large bowl, combine 2 cups of flour, 0.5 teaspoon of baking soda and a pinch of salt. Whisk quickly to evenly distribute the baking soda.

   Time: PT2M

3. Beat the sugars and eggs

   In the bowl containing the warm brown butter, add 1 cup of brown sugar and 0.25 cup of white sugar. Add the 2 eggs. Whisk on medium speed until the mixture is smooth and slightly frothy (about 2 min).

   Time: PT2M

4. Incorporate the brown butter

   Pour the warm brown butter into the sugar‑egg mixture. Mix on low speed for 5 min until the sugar is fully dissolved and the dough is smooth.

   Time: PT5M

5. Add the dry ingredients

   Fold the dry mixture (flour, baking soda, salt) into the wet dough. Mix gently for 2 min, just enough for the flour to disappear. Do not over‑work the dough.

   Time: PT2M

6. Incorporate the mix‑ins

   Add the 250 g of milk chocolate in large chunks, 0.25 cup of mini marshmallows and 1 cup of broken Graham crackers. If desired, add the pecans. Mix for 1 min to distribute evenly.

   Time: PT1M

7. Chill in the refrigerator

   Cover the bowl with plastic wrap and place the dough in the refrigerator for at least 2 hours (or overnight) so the butter solidifies and the flour hydrates.

   Time: PT2H

8. Preheat the oven

   Preheat the oven to 190°C (375°F).

   Time: PT10M

   Temperature: 190°C

9. Shape and bake the cookies

   On a sheet lined with a silicone mat or parchment paper, place equal‑sized dough balls using an ice‑cream scoop (about 3 cm in diameter). Leave a 5 cm space between each cookie. Bake 8‑9 min until the edges are golden and the center is still slightly soft.

   Time: PT9M

   Temperature: 190°C

10. Finishing and cooling

    When the cookies come out of the oven, immediately add a few extra chocolate pieces onto each still‑warm cookie so they melt slightly. Sprinkle with a pinch of fleur de sel if desired. Let cool for 5 min on the sheet before transferring to a rack.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g