Scoop-able Brown Butter S’mores Skillet Cookies

Step aside, campfire—there is a new s’mores champion in town, and it doesn’t require smelling like smoke for three days.

Imagine taking everything you love about a rich, nutty brown butter chocolate chip cookie, stuffing it with a campfire s’more, and baking it all together in one giant pan until it’s gooey, melty, and completely scoop-able.

Yes, you read that right. Grab a spoon, because we are making a Scoop-able Brown Butter S’mores Cookie that is about to become your official dessert of the summer.

Why This Cookie Wins Summer

• Liquid Gold (Brown Butter): Toasting the butter until the milk solids turn amber gives this dough an insanely rich, toffee-like flavor that pairs perfectly with toasted marshmallows.
• The Cornstarch Secret: Adding a touch of cornstarch keeps the cookie crumb unbelievably soft and tender, ensuring it stays “scoop-able” rather than turning into a rock.
• The Giant Stuffed Centers: We are talking a whole graham cracker, a chunk of dark chocolate, and a full-sized marshmallow hidden inside massive 140-gram dough balls.

The second it comes out of the oven, hit it with a generous sprinkle of flaky sea salt.

Now comes the ultimate test of patience: let it cool in the pan for 10 minutes. This allows the cookie edges to set while keeping the inside a molten, chocolatey, marshmallow-pull masterpiece.

Skip the plates, hand everyone a spoon, and dig right into the pan. If you want to go completely over the top (and you absolutely should), drop a giant scoop of vanilla bean ice cream right in the center while it’s still warm.

Who are you sharing your spoon with?

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Scoopable Brown Butter S’mores Chocolate Chip Cookie

Created by Sue Mun

Makes One, 10 inch pie dish or skillet. Serves about 8

Ingredients:

• 226g unsalted butter
• 210g light brown sugar
• 60g granulated sugar
• 1 large egg room temp
• 2 egg yolks room temp
• 2 teaspoons, vanilla extract
• 270g all-purpose flour
• 40g cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 & 1/2 cups semi-sweet chocolate chips or chunks
• 1 pinch flaky sea salt for topping

Cookie Filling:

• 1/2 sleeve graham crackers
• 1 dark chocolate bar (I used Beyond Good)
• 8 regular sized marshmallows 

Instructions:

1. Melt the butter in a small pot over medium heat. Stir continuously and allow the butter to bubble and foam until the milk solids begin to turn brown at the bottom and smells nutty and toasted. Pour the brown butter in a large mixing bowl and allow the butter to sit at room temperature for about 30 minutes to cool off. You do not want it to be piping hot when adding the cookie ingredients.
2. Once the butter has cooled, whisk in the granulated sugar and brown sugar.
3. Then whisk in the egg, egg yolks, and vanilla extract. Add in the egg, egg yolk, and vanilla extract.
4. Fold in the all purpose flour, cornstarch, baking soda, and salt. Once there is no more dry bits in the dough, fold in the chocolate chips.
5. Divide the dough into 8 equal portions or about 140g each. Using gloved hands, flatten each dough ball into a large circle and place a graham cookie, a piece of chocolate, and one marshmallow in thee center. Enclose the filling with the cookie dough and roll into a large ball. Make sure that the marshmallow is at the top.
6. Place the 8 stuffed dough balls in a 10 inch pie pan, cake pan, or skillet. Place the cookies in the freezer for about 15 minutes.
7. Meanwhile, preheat your oven to 350F. 
8. Bake for about 20-25 minutes until the edges are golden brown and the cookies are soft when poked. Take the cookies out of the oven and sprinkle with some flaky sea salt. Allow it to cool in the pan for about 10 minutes before digging into it with a spoon.

Sue Mun