Miso Brown Butter S’mores Cookies
All the campfire coziness of s’mores but with a bit less mess (and more cookie goodness!). Those classic flavors of toasty marshmallow, crunchy honeyed graham crackers and deep chocolate come together with pretty much just enough dough to hold everything together. I’ve browned the butter for a deeper nutty richness and added a healthy dollop of yellow miso which intensifies the flavors and also balances out some of that inherent sweetness going on. The brown butter is an extra step for sure—but it’s worth it (and can also be done up to a week in advance).
Makes 20 cookies
INGREDIENTS
1 cup unsalted butter
¾ cup light brown sugar, packed
½ cup granulated sugar
2 tablespoons white or yellow miso
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups graham crackers broken into small pieces (about 9-10 crackers or 1 sleeve), divided
2 cups mini marshmallows, divided
1 cup semisweet chocolate chips
1 good dark chocolate bar (such as Lindt) broken into pieces
METHOD
In a small saucepan over medium heat, melt butter until deep nutty and golden brown—stirring occasionally—about 5 to 6 minutes. Transfer to a bowl and refrigerate until solid. This can be done up to a week in advance and kept in a well-sealed container in the fridge.
Preheat oven to 350F. Line two baking sheets with parchment paper. Remove brown butter from the fridge and bring to room temperature.
In the bowl of a stand mixer (or a bowl with an electric mixer), combine brown butter, brown sugar, granulated sugar and miso. Beat for 2-3 minutes until creamy. Add eggs and vanilla and beat well until incorporated.
Turn speed to low and add flour, cornstarch, baking soda and salt, mixing just until combined (the dough will be thick).
Add 1½ cups of the graham cracker pieces, 1½ cups marshmallows, chocolate chips and mix on low until just dispersed throughout the dough.
Working in batches, scoop 2-3 tablespoon-sized balls of dough onto a prepared baking sheet, leaving about 2” between each.
Bake for 10 minutes, then remove sheet pan from the oven and press 2 to 3 marshmallows on top of each cookie, along with 1 to 2 pieces of graham cracker and chocolate bar. Return to oven and bake for 2 to 3 minutes until done. Turn oven to broil and toast the marshmallows on top for about 1 to 2 minutes, watching carefully to ensure marshmallows don’t burn. If at any point in baking your cookies spring a leak from too many marshmallows, use a butter knife to gently coax them back into a round shape.
Continue baking the cookies in batches (you should only have 3 rounds).
Let cool for 20 minutes, then use a metal spatula to transfer them to a wire cooling rack to cool completely before serving.