Brown Butter S'mores Cookies

 

Necessity is the mother of invention!

Or, how I learned to make my favourite cookies at home.

A local amazing bakery sells these brown butter cookies and after trying my first one I was HOOKED. The bakery in question is currently closed, and has been closed for weeks. So, because I wanted my fix, I had to work out how to make them myself.

And lads, I don’t think I can make any more cookies without browning the butter first – it elevates the flavour to this rich, deep, nutty, caramelised deliciousness that you have to taste to believe!

Yes, it’s an extra step and it’s a little annoying but it is completely worth it. These cookies are the best. And easy. You can easily leave the marshmallows out, or substitute in nuts. The base of these cookies are insanely good so feel free to play around with the additions.

 

Makes about 20 cookies

Ingredients

• 225g butter
• 190g brown sugar (dark or golden or a mix)
• 65g granulated sugar
• 1 egg
• 1 egg yolk
• 1 tbsp Greek yogurt
• 310g plain flour
• 1 tsp bicarbonate of soda
• Pinch salt
• 100g chocolate chips
• A generous handful of mini marshmallows

Method

Begin by browning the butter. Put the butter in a small saucepan and heat on a medium heat until bubbling, then turn down and let cook, stirring frequently, until it starts to foam and brown. You want it to be anywhere in the colour spectrum of golden syrup to maple syrup.

Set aside to cool.

Once cooled slightly, get a start on the rest. Whisk together the sugars and browned butter for a few minutes until combined, then add in the egg, egg yolk and yogurt and whisk again.

Sift in the flour, bicarbonate and salt and whisk again. You won’t get it all mixed but you can finish it off with a spoon.

Scatter over the chocolate chips and marshmallows and mix well.

Refrigerate for at least 2 hours, but you can also leave it overnight. If you’re chilling for more than a few hours, once remove from the fridge, give it an hour at room temperature to allow the batter to warm up slightly so you can handle it more easily.

Roll into balls and place on a tray lined with greaseproof paper.

Bake in a preheated oven at 175 degrees C for 9-11 minutes until golden on top and a little puffy.

They will sink slightly as they cool.

Eat as soon as they are cool enough!