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These Whisky Brown Butter S’mores Cookies bring together the smoky warmth of whisky with the nutty richness of brown butter and the nostalgic charm of classic s’mores. The combination creates cookies that are soft, chewy, and filled with pockets of melty chocolate and marshmallow goodness.
I made these on a chilly evening when I wanted something cozy and indulgent. From the first batch, they became an instant favorite during family movie nights.
Ingredients
- Melted and browned unsalted butter: brings a rich, nutty base. Use unsalted to control saltiness
- Dark brown sugar: adds moisture and a deep caramel note
- White sugar: balances sweetness and helps with crisp edges
- One large egg and one egg yolk: add richness and structure
- Whisky: infuses the dough with warmth and complexity. Choose a smooth, mellow variety
- Vanilla extract: enhances all the other flavors, rounding them out
- Bread flour: contributes chewiness and structure. Choose a finely milled version
- All-purpose flour: balances the texture. Use good quality for best results
- Graham cracker crumbs: provide that essential s’mores crunch and flavor
- Baking soda: makes the cookies rise and spread perfectly
- Salt: enhances flavor and balances sweetness. Flaky salt is great for topping
- Chopped dark chocolate: melts into pockets of bittersweet bliss. Opt for at least 60% cocoa
- Marshmallow fluff: provides gooey, sticky sweetness that mimics toasted marshmallows
Step-by-Step Instructions
- Sauté the Butter:
- Place the butter in a light-colored pot over medium heat and let it melt completely. Keep stirring and scraping the bottom and sides until the butter turns a golden brown and smells nutty, about five to eight minutes. Set aside to cool to prevent cooking the eggs later.
- Mix Dry Ingredients:
- In a separate medium bowl, whisk together bread flour, all-purpose flour, graham cracker crumbs, baking soda, and salt evenly to avoid clumps and ensure even distribution.
- Combine Brown Butter and Sugars:
- Once the brown butter is cool, pour it into a mixing bowl with dark brown sugar and white sugar. Beat with an electric mixer for about a minute until the mixture is smooth and cohesive.
- Add Eggs and Flavorings:
- Add the whole egg, egg yolk, whisky, and vanilla extract to the sugar and butter mixture. Beat on medium speed for around two minutes until fluffy and light in color. Scrape down the sides of the bowl as needed.
- Fold in Dry Ingredients and Chocolate:
- Gently fold in the dry ingredients along with the chopped dark chocolate, mixing only until combined to avoid tough cookies.
- Incorporate Marshmallow Fluff:
- Using a spatula, gently fold in the marshmallow fluff. It will create sticky, gooey pockets, so be careful to keep it evenly distributed without overmixing.
- Chill the Dough:
- Scoop the dough into one and a half tablespoon balls and place them on a tray to refrigerate overnight. This step intensifies flavors and firms up the dough for better baking.
- Prepare to Bake:
- Remove the chilled dough from the fridge and let it rest at room temperature for about ten minutes so it’s easier to shape.
- Bake the Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper and space five cookie dough balls apart. Bake for eight minutes until the edges turn golden brown.
- Final Bake and Shape:
- Take the pan out, smack it firmly on the counter to help cookies spread, and bake for an additional minute. Quickly use a round ring to shape the cookies into thicker, more circular forms.
- Finish with Toppings and Cooling:
- Sprinkle extra graham cracker crumbs and flaky salt on top while warm. Allow the cookies to cool on the pan for about twenty minutes to set properly.
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My favorite ingredient has to be the burnt brown butter because it adds such a beautiful depth that pairs perfectly with the whisky. The first time I made this recipe, my kids were amazed by how different traditional cookies can taste when you add these simple twists.
Storage Tips
Keep cookies in an airtight container at room temperature for up to five days. They taste even better slightly warmed in the microwave for a few seconds to revive the gooey marshmallow centers. For longer storage, freeze the dough balls before baking or freeze baked cookies in layers separated by parchment paper. Thaw at room temperature before serving.
Ingredient Substitutions
If you want to skip the whisky, a teaspoon of bourbon extract or vanilla extract can work as alternatives though they will change the flavor slightly. For gluten-free versions use a blend of gluten-free flours and gluten-free graham cracker crumbs. Dark chocolate chips can be swapped for milk chocolate for a sweeter result or use chunks of your favorite chocolate bar.
Serving Suggestions
These cookies are perfect with a glass of cold milk or a cup of rich coffee. They also make a fun dessert for gatherings—try serving with vanilla ice cream or a drizzle of chocolate sauce for extra indulgence.
Recipe FAQs
- → What does browning the butter add to the cookies?
Browning the butter develops nutty flavors and adds a rich, caramel-like depth that enhances the overall taste profile of the cookies.
- → Why is the dough chilled overnight?
Chilling solidifies the dough fats and allows flavors to meld, resulting in a chewier texture and more pronounced taste in the baked cookies.
- → Can I substitute the whisky with another flavor?
Yes, you can replace whisky with vanilla extract or a mild liqueur, but whisky adds a distinctive warmth that complements the brown butter and chocolate.
- → What role do graham cracker crumbs serve in this cookie?
They provide a subtle honeyed flavor and a slight texture contrast, contributing to the cookies’ classic s’mores-inspired character.
- → How should I store these cookies for best freshness?
Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage to maintain their soft texture.
- → Is it important to use both bread and all-purpose flour?
Combining flours balances chewiness and tenderness, giving the cookies structure without being too dense.