Whisky Brown Butter S’mores (Printable Version)
Soft cookies blending browned butter, whisky, chocolate, and marshmallow fluff for a rich and gooey treat.
# Everything You’ll Need:
→ Wet Ingredients
01 -
3/4 cup unsalted butter, melted and browned
02 -
1 cup dark brown sugar, packed
03 -
1/4 cup granulated white sugar
04 -
1 large egg
05 -
1 large egg yolk
06 -
1/4 teaspoon whisky
07 -
1 teaspoon vanilla extract
→ Dry Ingredients
08 -
1 cup bread flour
09 -
3/4 cup all-purpose flour
10 -
1/2 cup graham cracker crumbs
11 -
3/4 teaspoon baking soda
12 -
1 teaspoon salt
→ Mix-ins
13 -
1/2 cup chopped dark chocolate
14 -
1/2 cup marshmallow fluff
# Steps to Cook:
01 -
Melt the unsalted butter in a light-colored saucepan over medium heat. Stir frequently, scraping the bottom and sides until the butter turns golden brown and emits a nutty aroma, about 5 to 8 minutes. Remove from heat and let cool.
02 -
In a medium bowl, whisk together bread flour, all-purpose flour, graham cracker crumbs, baking soda, and salt until evenly combined. Set aside.
03 -
Once the browned butter has cooled, combine it with dark brown sugar and granulated sugar in a mixing bowl. Beat with an electric mixer on medium speed for 1 minute.
04 -
Add the egg, egg yolk, whisky, and vanilla extract to the butter-sugar mixture. Continue beating for approximately 2 minutes until the batter is fluffy, scraping the bowl sides as necessary.
05 -
Gently fold the dry ingredient mixture and chopped dark chocolate into the wet batter until just combined, avoiding overmixing.
06 -
Carefully fold in the marshmallow fluff using a spatula, ensuring even distribution throughout the dough.
07 -
Scoop the dough into 1 1/2 tablespoon-sized balls using a cookie scoop. Arrange them on a tray and refrigerate overnight for at least 12 hours.
08 -
Remove the chilled dough balls from the refrigerator and let stand at room temperature for about 10 minutes.
09 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place up to 5 cookie dough balls spaced evenly apart.
10 -
Bake the cookies for 8 minutes until the edges start to turn golden brown. Remove the pan and gently smack it on the counter to settle the cookies, then return to the oven for 1 additional minute.
11 -
Use a round ring to gently press the cookies, shaping them to be thicker and more circular. Sprinkle with extra graham cracker crumbs and flaky salt.
12 -
Allow the cookies to cool on the baking sheet for approximately 20 minutes before removing.
# Extra Suggestions:
01 -
For enhanced flavor and texture, chill dough overnight. Experiment with different chocolates or add nuts and spices to customize.