As I stood in my kitchen, the enticing aroma of browning butter swirled around me, instantly transporting me back to cozy childhood afternoons filled with warm cookies. Today, I’m excited to share my Brown Butter Marshmallow Cookies—a delightful treat that marries the nutty depth of brown butter with the gooey sweetness of marshmallows. These cookies are not only easy to whip up, but they also deliver that marvelous marshmallow pull with each bite, making them a sure crowd-pleaser for any gathering. Plus, they’re flexible enough for you to customize—think of chocolate chips or nuts if you’re feeling adventurous. Ready to indulge in something truly special? Let’s get baking!
Why Are These Cookies a Must-Bake?
Unforgettable Flavor: The rich brown butter combined with gooey marshmallows creates a cookie that’s both comforting and indulgent.
Easy to Make: With simple ingredients and straightforward steps, you’ll be enjoying these cookies in no time!
Perfect Texture: Crisp edges and a soft, chewy center ensure the ultimate bite, reminiscent of a s’more.
Customizable: Feel free to swap in your favorite mix-ins, like chocolate chips or nuts, to personalize them further. For another fun twist, check out my Maraschino Cherry Cookies!
Crowd Favorite: Whether for a party or a cozy night in, these cookies will impress everyone. Don’t miss out on this delightful experience!
Brown Butter Marshmallow Cookies Ingredients
For the Cookies
• Butter – Brown it to add a rich, nutty flavor that’s essential for these cookies.
• Sugar – Regular granulated sugar sweetens the cookie and helps create that chewy texture.
• Brown Sugar – Use it for a deeper, caramel-like flavor that complements the gooey marshmallows beautifully.
• Vanilla Extract – Pure vanilla extract enhances the overall sweetness and aroma.
• Flour – All-purpose flour provides the structure for the cookies; for a gluten-free option, use a 1:1 gluten-free blend.
• Baking Soda – Essential for that perfect rise; don’t skip this ingredient or substitute it.
• Salt – A pinch balances the sweetness, enhancing all flavors; kosher salt works wonderfully here.
• Marshmallows – Mini marshmallows are perfect for a consistent gooey center and ultimate marshmallow pull!
Feel free to let your creativity shine by customizing these Brown Butter Marshmallow Cookies with your favorite mix-ins!
Step‑by‑Step Instructions for Brown Butter Marshmallow Cookies
Step 1: Brown the Butter
In a saucepan over medium heat, place the butter and let it melt slowly. Stir occasionally until it turns a beautiful golden brown and develops a nutty aroma, approximately 5-7 minutes. Be careful not to burn it; keep an eye on the color. Remove from heat and allow it to cool slightly in a bowl.
Step 2: Mix Wet Ingredients
In a mixing bowl, combine the slightly cooled brown butter with granulated sugar, brown sugar, and pure vanilla extract. Using a whisk or electric mixer, blend until all ingredients are well incorporated and the mixture is smooth, about 2-3 minutes. This base will create the rich flavor for your Brown Butter Marshmallow Cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. This dry mix is essential for the cookies’ structure. Ensure no lumps remain in the flour, which will help achieve a consistent texture. Once mixed well, set this bowl aside for adding later.
Step 4: Incorporate Dry into Wet
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing; you want to maintain that tender texture in your Brown Butter Marshmallow Cookies. You’ll notice the cookie dough coming together nicely without any visible flour.
Step 5: Fold in Marshmallows
Gently fold in mini marshmallows into the cookie dough, ensuring they’re evenly distributed. This will ensure that every bite of your cookies will have that yummy gooey marshmallow pull. Set the dough aside to rest while you preheat the oven.
Step 6: Chill the Dough
Cover the cookie dough with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps to firm it up, which prevents the cookies from spreading too much while baking and enhances their overall texture.
Step 7: Bake
Preheat your oven to 350°F (175°C). Once the dough is chilled, scoop tablespoon-sized balls and place them on a baking sheet lined with parchment paper. Space them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.
Step 8: Cool
Remove the baking sheet from the oven and let the Brown Butter Marshmallow Cookies cool for about 5 minutes. This brief resting period allows the cookies to set properly. Afterward, transfer them to a wire rack to cool completely, ready for you to savor that irresistible marshmallow pull!
What to Serve with Brown Butter Marshmallow Cookies
Indulge your senses by pairing these warm, gooey cookies with delightful sides that complement their rich flavors beautifully.
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Cold Glass of Milk: Silky and refreshing, a chilled glass perfectly balances the sweetness and enhances the cookie’s flavors.
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Vanilla Ice Cream: The creamy texture of vanilla ice cream complements the warm cookies, creating a delightful melt-in-your-mouth experience.
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Fresh Berries: Add a burst of freshness with strawberries or raspberries; they cut through the sweetness, providing a lovely contrast.
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Chocolate Sauce Drizzle: Elevate your dessert by drizzling warm chocolate sauce on top for an extra layer of indulgence and richness.
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Caramel Sauce: Sweet, silky caramel adds sweetness while mirroring the cookie’s rich flavors, turning every bite into a memorable treat.
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Espresso or Coffee: A cup of bold espresso brings out the nutty notes of the brown butter, enhancing the overall flavor experience.
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Chai Tea: This spiced beverage introduces warm, aromatic notes that harmonize beautifully with the sweetness of the cookies.
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Mini Marshmallow S’mores: Serve smaller s’mores made with these cookies for a fun twist, adding layers of flavor and texture to the experience.
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Fruit Salad: A fresh fruit salad adds a light, nutritious touch, balancing the sweetness and ensuring everyone can find something they love.
Make Ahead Options
These Brown Butter Marshmallow Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by following the initial steps, including browning the butter and mixing the wet and dry ingredients. After chilling the dough, simply cover it tightly with plastic wrap and refrigerate it. This not only enhances the flavors but helps maintain a great texture. When you’re ready to bake, just scoop out the dough, add mini marshmallows, and pop them in the oven as you normally would. You’ll still achieve that wonderful gooeyness while saving time on busy weeknights!
Expert Tips for Brown Butter Marshmallow Cookies
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Perfectly Browned Butter: Keep a close eye on the butter as it melts; aim for a rich, nutty brown without burning to achieve the best flavor.
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Chilling is Key: Chill the dough for at least 30 minutes to prevent spreading during baking, which will help create those chewy Brown Butter Marshmallow Cookies.
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Marshmallow Placement: Use mini marshmallows for an even distribution and avoid big clumps that can lead to uneven texture in your cookies.
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Monitor Baking Time: Check the cookies periodically. Remove them from the oven when the edges are golden but the centers are still soft for that delightful marshmallow pull.
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Storage Tips: Keep cookies in an airtight container at room temperature for up to one week to maintain their delicious texture and flavor.
Brown Butter Marshmallow Cookies Variations
Feel free to get creative and make these cookies uniquely yours with these delightful twists!
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Chocolate Chip Twist: Fold in chocolate chips to complement the sweetness of the marshmallows for an indulgent treat. Every bite is sure to satisfy your chocolate cravings!
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Nutty Surprise: Add chopped walnuts or pecans for a crunchy contrast to the soft marshmallows. This adds an exciting texture while enhancing the cookie’s overall flavor.
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S’mores Delight: Incorporate crushed graham crackers into the dough to bring that beloved s’mores taste to life. This will make your cookies even lovelier, transforming them into an ultimate camping favorite!
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Flavorful Extracts: Swap vanilla extract for almond or hazelnut extract for a unique and aromatic flavor profile. Such a small change can make a big difference and take your cookies to the next level.
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Cocoa Cookies: Mix in cocoa powder to create delicious brownie-like cookies. Pair this with extra marshmallows or chocolate chips for a decadent experience.
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Spicy Kick: Add a pinch of cinnamon or even cayenne pepper to the dough for a surprising warm spice. This is a fun twist and perfect for those who like a bit of heat!
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Dressed Up: Drizzle melted chocolate over the cooled cookies for an extra rich finish. It not only boosts the flavor but also makes them visually stunning!
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Fruity Notes: Replace some marshmallows with dried fruits like cranberries or cherries for a sweet-tart addition. This can create a pleasant contrast with the rich brown butter flavor.
For more delightful cookie ideas, why not try my scrumptious Maraschino Cherry Cookies? These variations will surely spark some joy in your baking adventures!
Storage Tips for Brown Butter Marshmallow Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 7 days to maintain freshness and softness.
Fridge: If you prefer chewier cookies, you can refrigerate them in an airtight container for up to 2 weeks. Just let them come back to room temperature before enjoying.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. They can be frozen for up to 3 months.
Reheating: To enjoy the cookies with that delightful marshmallow pull again, gently reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for a few minutes.
Brown Butter Marshmallow Cookies Recipe FAQs
What type of butter should I use for the best flavor?
I highly recommend using unsalted butter for these cookies. Brown the butter to unlock a rich, nutty flavor, which is pivotal for achieving deliciousness. Just make sure to keep an eye on it as it melts, stirring occasionally until it turns a beautiful golden brown.
How should I store my Brown Butter Marshmallow Cookies?
Store your cookies in an airtight container at room temperature for up to 7 days. This ensures they maintain their freshness and soft texture. If you prefer a chewier bite, you can keep them in the fridge for up to 2 weeks. Allow them to return to room temperature before indulging.
Can I freeze Brown Butter Marshmallow Cookies?
Absolutely! To freeze, place your cookies in a single layer on a baking sheet and put them in the freezer for about an hour. Once they’re firm, transfer them to a freezer bag or container. They can be stored for up to 3 months. To enjoy, just reheat them in the microwave for 10-15 seconds or pop them back in a preheated oven at 350°F for a few minutes.
What should I do if my cookies spread too much while baking?
If your cookies spread too much, it might be due to a couple of reasons. Ensure your dough is chilled for at least 30 minutes before baking, which helps maintain their shape. Another tip is to make sure you’re precisely measuring flour and not using too little. A good rule of thumb is to spoon the flour into the measuring cup and level it off without packing it down.
Are there any dietary concerns I should know about for these cookies?
If you’re baking for someone with allergies, be aware that these cookies contain gluten (from all-purpose flour) and dairy (from butter). For a gluten-free option, use a 1:1 gluten-free flour blend. Additionally, be mindful of marshmallow sources if there are concerns about gelatin, as some brands are not vegetarian or vegan-friendly.
Oreo Smore's Cookies: The Ultimate Gooey Dessert Delight
Ingredients
Equipment
Method
- Brown the butter in a saucepan over medium heat for 5-7 minutes until golden brown and nutty.
- Mix the slightly cooled brown butter with granulated sugar, brown sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt until there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in mini marshmallows gently until evenly distributed in the cookie dough.
- Chill dough in the refrigerator for at least 30 minutes before baking.
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls and place on baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are golden brown and centers are soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
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