Name: Lemon S'mores Cookies: A Zesty Twist on a Classic Treat
Prep time: 30 min
Cook time: 12 min
Total time: 72 min
Ingredients: 1 cup Unsalted Butter (or salted butter, reduce additional salt); 1 cup Brown Sugar (can substitute with muscovado sugar); 0.5 cup Granulated Sugar (coconut sugar can be used for a healthier option); 2.5 cups All-Purpose Flour (spoon and level to avoid dense cookies); 1 teaspoon Baking Soda; 0.5 teaspoon Salt (no substitutions recommended); 2 large Eggs (adds moisture); 2 cups Marshmallows (mini marshmallows for even distribution); 1 cup Chocolate Chips (for a chocolate twist); 1 cup Nuts (chopped walnuts or pecans); 1 cup Dried Fruits (consider dried cranberries or cherries)

As I stood in my kitchen, enveloped in a warm, buttery aroma, I couldn’t help but get lost in the moment—this is the magic of baking! Today, I’m excited to share a recipe that combines the nostalgia of summer campfire nights with a twist that will leave everyone wanting more: Brown Butter Marshmallow Cookies. The rich, nutty flavor of the browned butter elevates the traditional cookie experience, while the gooey marshmallow adds an irresistible pull in every bite. Not only are these cookies a delightful treat for gatherings, but they also come together in no time at all, ensuring you won’t be tied down in the kitchen for hours. Who’s ready to take their cookie game to the next level? Let’s dive into this delicious adventure together!

Why Are These Cookies So Irresistible?

Decadent Flavor: The rich, nutty essence of brown butter combined with gooey marshmallows creates an indulgent treat that leaves a lasting impression.
Quick Preparation: You’ll whip these cookies up in no time, making them perfect for unexpected guests or midday cravings.
Chewy Goodness: Each bite offers a delightful contrast between the soft, chewy center and slightly crispy edges.
Endless Customization: Feel free to add in your favorite ingredients, like chocolate chips or nuts, to make them uniquely yours!
Crowd-Pleasing Treat: Whether at a gathering or a cozy evening at home, these cookies are sure to be a hit! For a delightful pairing idea, try these cookies with a cup of coffee or milk from your favorite Nutty Apricot Cookies.

Brown Butter Marshmallow Cookies Ingredients

For the Cookie Dough
• Unsalted Butter – Provides richness and flavor; consider using salted butter but reduce additional salt.
• Brown Sugar – Adds sweetness and moisture; can substitute with muscovado sugar for a deeper flavor.
• Granulated Sugar – Enhances sweetness and texture; coconut sugar can be used for a healthier option.
• All-Purpose Flour – Gives the cookies structure; remember to spoon and level to avoid dense cookies.
• Baking Soda – Essential for a fluffy rise.
• Salt – Balances sweetness and enhances flavors; no substitutions recommended unless using salted butter.
• Eggs – Binds the ingredients and adds moisture, crucial for that perfect texture.
• Marshmallows – Provide the iconic gooey pull; mini marshmallows ensure even distribution throughout the cookies.

Optional Add-ins
• Chocolate Chips – Fold in for a delightful chocolate twist.
• Nuts – Chopped walnuts or pecans add crunch and flavor.
• Dried Fruits – Consider dried cranberries or cherries for an unexpected burst of sweetness.

Step‑by‑Step Instructions for Brown Butter Marshmallow Cookies

Step 1: Brown the Butter
To begin making your Brown Butter Marshmallow Cookies, melt 1 cup of unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter bubbles and foams, watching for it to turn a rich golden brown, about 5-7 minutes, releasing a nutty aroma. Once browned, remove it from heat and let it cool for a few minutes.

Step 2: Mix Sugars
In a large mixing bowl, combine the cooled brown butter with 1 cup of brown sugar and ½ cup of granulated sugar. Using a hand mixer or a whisk, blend the mixture until it becomes creamy and smooth, which should take about 2-3 minutes. The sugars help to infuse sweetness and create that rich base essential for your cookies.

Step 3: Add Eggs
Now, beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This process is crucial for binding the ingredients and achieving that perfect chewy texture in your Brown Butter Marshmallow Cookies. After combining, stir in 1 teaspoon of vanilla extract for an extra layer of flavor.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender; the dough should be slightly thick and sticky, perfect for folding in the marshmallows.

Step 5: Fold in Marshmallows
Gently fold in 2 cups of mini marshmallows into the cookie dough, ensuring they are evenly distributed for that gooey surprise in each bite. Take your time with this step to keep the marshmallows intact, avoiding any crushing. You’ll notice the dough is now a delightful mix of sweet and soft textures, ready for chilling.

Step 6: Chill Dough
Cover the bowl with plastic wrap or transfer the dough onto a baking sheet lined with parchment paper, and refrigerate for at least 30 minutes. Chilling the dough allows it to firm up, making it easier to scoop and helping the cookies hold their shape while baking.

Step 7: Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or spoon to drop mounds of dough onto the prepared sheets, leaving space between each. Bake for 10-12 minutes, or until the edges are golden brown and the centers look just set, with a beautiful pull from the gooey marshmallows.

Step 8: Cool
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up slightly. Afterward, transfer the cookies to a wire rack to cool completely, ensuring they retain their chewy texture and marshmallow goodness. Enjoy your homemade Brown Butter Marshmallow Cookies fresh or store them for later!

What to Serve with Brown Butter Marshmallow Cookies?

Indulging in these delightful cookies opens up a world of pairing possibilities that enhance their sweet, nutty profile.

Cold Glass of Milk: This classic pairing balances the sweetness and brings out the cookies’ rich flavors, perfect for dunking!
Rich Dark Coffee: The bold, roasted notes of coffee contrast beautifully with the cookies’ gooeyness, complementing their dessert-like qualities.
Vanilla Ice Cream: Serving these warm cookies over a scoop of creamy vanilla ice cream creates a dreamy dessert sundae experience everyone will love.
Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness that cuts through the sweetness and brings a burst of color to the plate.
Homemade Hot Chocolate: The luxurious creaminess of hot chocolate makes it a cozy pairing that elevates cookie enjoyment to new heights.
Chocolate Chip Cookie Dough Dip: For the ultimate treat, serve a dollop of chocolate chip cookie dough dip on the side for a fun, scoopable addition.
Caramel Drizzle: A warm drizzle of caramel sauce over the cookies adds an extra layer of indulgent sweetness and a visual treat.
Nutty Granola: A sprinkle of crunchy nutty granola on top adds texture and a wholesome element, which contrasts perfectly with the soft marshmallow centers.
Cinnamon Tea: The warm spices of chai or cinnamon tea create a warming effect, enhancing the cookie experience with fragrant notes of comfort.

Make Ahead Options

These Brown Butter Marshmallow Cookies are perfect for meal prep and can save you time during busy days! You can prepare the cookie dough up to 24 hours in advance. Simply follow the initial steps of browning the butter and mixing in the sugars, eggs, and dry ingredients. Once the dough is finished, chill it in the refrigerator, covered tightly to prevent drying out. When you’re ready to bake, scoop the chilled dough onto your baking sheets, adding an extra minute or two to the baking time if necessary. Your cookies will come out just as delicious and gooey! Enjoy the convenience of planning ahead while treating your loved ones to these delightful cookies!

How to Store and Freeze Brown Butter Marshmallow Cookies

Room Temperature: Store cookies in an airtight container for up to 1 week. Place a piece of bread in the container to help keep them soft and chewy.

Fridge: If you prefer chilled cookies, keep them in the fridge in an airtight container for up to 1 week. Just remember to let them sit at room temperature for a few minutes before enjoying.

Freezer: Freeze your Brown Butter Marshmallow Cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer to a sealed bag or container for long-term storage.

Reheating: To enjoy warm, gooey cookies, microwave them for 10-15 seconds or place them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Expert Tips for Brown Butter Marshmallow Cookies

Brown the Butter Right: Ensure the butter reaches a deep golden hue with a nutty aroma. Burnt butter can ruin the flavor.
Chill for Chewiness: Don’t skip chilling the dough! This step not only makes it easier to handle but also results in a chewy, satisfying texture.
Watch Baking Time: Cookies can quickly turn from underbaked to overbaked. Keep an eye on them, especially towards the end of the baking time.
Optimal Marshmallow Distribution: Use mini marshmallows for even mixing throughout your dough. Avoid overfolding to keep them intact.
Customize Your Cookies: Feel free to add in chocolate chips or nuts for your own variations. Just remember, too many add-ins can affect the texture.

Brown Butter Marshmallow Cookies Variations

Feel the freedom to personalize your cookies and make them even more delightful with these creative twists!

Chewy Chocolate: Add 1 cup of chocolate chips to the dough for a deliciously rich chocolate flavor that complements the marshmallows beautifully. The gooey chocolate will melt into every bite, making these cookies utterly irresistible.
Nutty Crunch: Toss in ½ cup of chopped walnuts or pecans for a satisfying crunch. These nuts add not just texture but also a wonderful nutty flavor that pairs well with brown butter, enhancing the overall taste experience.
Fruity Surprise: Substitute mini marshmallows with 1 cup of dried cherries or cranberries for a tart twist. The sweet and sour combination will tantalize your taste buds and breathe fresh life into a classic treat!
Coconut Delight: Mix in ½ cup of shredded coconut for a tropical flair. The coconut pairs wonderfully with the buttery goodness and adds a chewy texture that contrasts beautifully with the soft center of the cookies.
Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the dough for a subtle heat that elevates the flavors. It’s an unexpected twist that works surprisingly well, especially for those who love a little extra warmth in their sweets!
Caramel Swirl: Substitute marshmallows with caramel bits for a gooey, sweet experience. The luscious caramel adds an extra layer of decadence and complements the nutty brown butter perfectly, providing a delightful surprise in each cookie.
Zesty Lemon: For a refreshing twist, add the zest of one lemon into the dough before mixing. The citrus brightens the flavors and creates a lovely contrast to the richness, especially if served warm with a scoop of vanilla ice cream.
S’mores Style: Incorporate crushed graham crackers into the dough for a fun s’mores-inspired vibe. This variation brings together the classic flavors of chocolate and marshmallow, transforming your cookies into little bites of nostalgia.

With so many possibilities, you can truly unleash your culinary creativity! And after enjoying your cookies, don’t forget to check out my Nutty Chocolate Date Cookies for another sweet treat that your friends and family will admire!

Brown Butter Marshmallow Cookies Recipe FAQs

How do I choose the right marshmallows?
Absolutely! For these cookies, I recommend using mini marshmallows as they distribute evenly throughout the dough. Regular marshmallows can also work, but they might create larger gooey pockets, which some may find too intense. Look for marshmallows that are fresh and soft; anything with hard or dry exteriors may not melt properly.

How should I store my cookies?
The more the merrier! Store your Brown Butter Marshmallow Cookies in an airtight container at room temperature for up to one week. If you’d like to keep them extra soft, add a slice of bread inside the container. This trick helps maintain their chewiness. For longer storage, refrigerate them for up to a week, but let them come to room temperature before enjoying.

Can I freeze these cookies?
Certainly! You can freeze your Brown Butter Marshmallow Cookies for up to 3 months. First, place the cookies in a single layer on a baking sheet to freeze. Once fully frozen, transfer them to a sealed freezer bag or container. This method prevents them from sticking together. When you’re ready to enjoy, just pop them in the microwave for 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for a few minutes.

What if my cookies spread too much while baking?
Very good question! If you find your cookies spreading too much, it could be due to warm dough or not enough flour. Make sure your dough is chilled for at least 30 minutes before baking; this helps them hold their shape. If the dough feels too soft, you can also add a tablespoon more flour to help firm it up.

Are there any allergy concerns with this recipe?
Absolutely! This recipe contains common allergens such as dairy (butter, eggs) and gluten (flour). For those with egg allergies, a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) can be used as a substitute. Just keep in mind that it may slightly alter the texture. Always check labels on store-bought ingredients to be certain!