Teddy Graham Marshmallow Cookies
Brown butter cookies with teddy grahams, marshmallows, melty chocolate, and a generous coating of cinnamon sugar… every bite is exactly as good as it sounds. Inspired by all the cozy flavors of s’mores, these cookies are guaranteed to be a new favorite.
What makes these Cookies so perfect
01. Brown Butter
Brown Butter is just THAT girl! Browning your butter is a game changer and when you do it once, you’ll never go back. It adds a delicious nuttiness to the cookies, totally elevating flavor and adds an extra level of richness.
02. Quick and Easy
Our first priority with this recipe was keeping it easy enough to whip up anytime. Simple ingredients and no extra equipment.
03. Crispy Edges and Gooey Center
These cookies are have crispy edges and a soft, gooey center aka what a really good cookie is all about. With melty chocolate, marshmallow, and teddy grahams, every single bite is pure perfection.
03. Cinnamon Sugar Coating
Every cookie gets rolled in cinnamon sugar before baking, making them taste like a cozy s’mores upgrade.
How To Make Brown Butter
- Step #1: In a saucepan over medium-low heat, melt the butter, constantly swirling the pan.
- Step #2: Once melted, the butter will begin to foam and get bubbly. Watch it closely, being careful not to burn. This should take about 5 minutes.
- Step #3: When the butter turns a golden brown and small brown bits appear at the bottom of the pan, remove it from the heat and transfer it to a heat-proof bowl. Allow the butter cool.
Click here for more brown butter tips!
Freezing and Storage
Freezing: These cookies work great for making ahead of time and freezing. We recommend scooping them into balls and placing them in a freezer bag. You can freeze them up to 2 months. Then, when you’re craving a cookie, just let them thaw for 15 minutes and bake them as directed in the recipe.
Storage: To store freshly baked cookies, let them cool completely. Place in an airtight container and keep out at room temperature for up to 4 days.
Watch how we made them:
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More Cookie recipes you’ll love:
- Chocolate Molten Lava Cookies
- Chocolate Chip S’mores Cookies
- Brownie Cookie Sandwiches with Espresso Buttercream
- Brown Butter Rosemary Sugar Cookies
Teddy Graham Marshmallow Cookies
Ingredients
- 12 tbsp unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 1/2 tsp cornstarch
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed teddy grahams
- whole teddy grahams for topping
Cinnamon sugar
- 1/3 cup granulated sugar
- 2 tsp cinnamon
Instructions
- To make brown butter: In a saucepan over medium heat, melt the butter, constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch closely, being careful not burn. After the butter turns golden brown, remove from heat and transfer to a bowl. Let cool slightly
- Prepare the batter: In a bowl, whisk together the brown butter, brown sugar, and granulated sugar. Add in the egg, egg yolk, and vanilla. Whisk until smooth.
- Add in the flour, cornstarch, cinnamon, baking soda, and salt. Mix just until combined.
- Using a spatula, fold in the chocolate chips, marshmallows, and teddy grahams.
- Scoop cookie dough into 3 tbsp balls and roll each ball in cinnamon sugar. Bake at 350℉ for 10-11 minutes.
- Remove from the oven and tap the baking sheet on a countertop a few times to slightly flatten the cookies. Press a teddy graham into each cookie while still warm.
