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Giant brown butter s’mores cookie filled with molten chocolate, marshmallow and maple-date caramel

Giant Maple Brown Butter S’mores Everything Cookies

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Enormous bakery-style brown butter cookies loaded with dark chocolate, milk chocolate, maple-toasted pecans and buttery graham cracker pockets, then stuffed with molten chocolate and marshmallow.
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Prep Time 6 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 920
Ingredients Method Nutrition Notes

Ingredients
  

Brown Butter Cookie Dough
  • 12 tbsp unsalted butter divided after browning; use 9 tablespoons for the cookie dough, 1 tablespoon for the caramel and 2 tablespoons for the graham cracker butter
Brown Butter Cookie Dough
  • 3/4 cup coconut sugar
  • 1/3 cup maple sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla bean paste
  • 2 tbsp pure maple syrup
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 3/4 tsp ground cinnamon
Maple-Toasted Pecans
  • 1/2 cup pecans
  • 1 tsp pure maple syrup
  • 1 pinch sea salt
Everything Mix
  • 3 ounce dark chocolate bar roughly chopped
  • 3 ounce milk chocolate bar roughly chopped
  • maple-toasted pecans cooled and roughly chopped
  • 1/3 cup graham cracker pieces broken into irregular pieces
Brown Butter Graham Cracker Butter
  • 1/2 cup graham cracker crumbs finely crushed
  • 1 tbsp  pure maple syrup
  • 1 pinch sea salt
Molten S’mores Centers
  • 6 large squares dark chocolate approximately 2 ounces total
  • 9 large marshmallows 6 for the centers and 3 for topping
To Finish
  • as needed additional chopped chocolate
  • as needed additional graham cracker pieces
  • as needed additional chopped pecans
  • as needed flaky sea salt

Method
 

Brown the Butter
  1. Melt all 12 tablespoons of butter in a light-colored saucepan over medium heat.
  2. Continue cooking, stirring frequently, until the butter foams, smells nutty and develops deeply golden milk solids.
  3. Immediately transfer the brown butter to a heat-safe bowl so it does not continue cooking.
  4. Measure 10 tablespoons for the cookie dough and 2 tablespoons for the graham cracker butter. Let the cookie dough portion cool for approximately 10 minutes.
Toast the Pecans
  1. Add the pecans, maple syrup and sea salt to a skillet over medium-low heat.
  2. Cook until the pecans smell toasted and the maple syrup lightly caramelizes around them.
  3. Transfer the pecans to parchment paper and let them cool completely before roughly chopping.
Make the Graham Cracker Butter
  1. Mix the finely crushed graham crackers, 2 tablespoons reserved brown butter, maple syrup and sea salt into a thick paste.
  2. Drop the mixture in small, irregular pieces onto parchment paper and freeze until firm. The pieces should remain distinct so they create buttery graham cracker pockets throughout the cookies.
Build the S’mores Centers
  1. Arrange 6 large squares of dark chocolate on a parchment-lined plate or small baking sheet.
  2. Place one whole marshmallow on top of each chocolate square.
  3. Freeze the chocolate and marshmallow stacks for at least 20 minutes. Keeping the centers cold helps the cookie dough bake around them before the marshmallow escapes.
Prepare the Cookie Dough
  1. Whisk the 10 tablespoons of cooled brown butter with the coconut sugar and maple sugar.
  2. Add the egg, egg yolk, vanilla bean paste and maple syrup. Whisk vigorously until the mixture becomes thick and glossy.
  3. Add the flour, baking soda, baking powder, cinnamon and sea salt. Fold until the dough is almost combined.
  4. Fold in the chopped dark chocolate, milk chocolate, maple-toasted pecans and broken graham cracker pieces.
  5. Add the frozen graham cracker butter pieces last, folding lightly so they remain unevenly distributed.
  6. Cover and refrigerate the dough for 30 minutes.
Fill and Shape the Cookies
  1. Divide the chilled dough into 6 enormous portions.
  2. Flatten one portion into a thick disc and place one frozen chocolate and marshmallow stack in the center.
  3. Wrap the dough completely around the filling and firmly seal every opening.
  4. Keep the cookie tall and craggy instead of rolling it into a smooth ball.
  5. Press additional chocolate shards, chopped pecans and graham cracker pieces into the exterior.
  6. Repeat with the remaining dough and centers, then refrigerate the assembled cookies for another 20 to 30 minutes.
Bake the Cookies
  1. Preheat the oven to 350°F and line two large baking sheets with parchment paper.
  2. Arrange only 3 cookies on each sheet, leaving plenty of room between them.
  3. Bake for 14 to 17 minutes, until the edges are deeply golden and set but the centers remain soft.
  4. During the final 2 to 3 minutes, tear the remaining 3 marshmallows in half and press one half into the top of each cookie.
  5. Return the cookies to the oven until the marshmallows soften and begin to slump.
  6. Remove the cookies while the centers still appear slightly underdone. They will continue setting on the hot baking sheets.
  7. Let the cookies rest for 10 to 15 minutes before moving them.
Finish
  1. Finish the warm cookies with flaky sea salt.
  2. Add any remaining chocolate, chopped pecans or graham cracker pieces while the tops are still soft.
  3. Serve warm for the softest marshmallow and most molten chocolate center.

Nutrition

Serving: 180gCalories: 920kcalCarbohydrates: 114gProtein: 11gFat: 47gSaturated Fat: 24gSodium: 460mgPotassium: 350mgFiber: 5gSugar: 65gVitamin A: 20IUCalcium: 10mgIron: 22mg

Notes

Nutrition is estimated for one complete giant cookie, including the molten chocolate and marshmallow center. Exact values will depend on the chocolate bars, graham crackers and marshmallows used.
The 12 tablespoons of butter are browned together and divided between the recipe: 10 tablespoons for the cookie dough and 2 tablespoons for the graham cracker butter.
These are intentionally enormous cookies. Each cookie can easily be divided into multiple servings.
Use chopped chocolate bars instead of chocolate chips. The different sizes create chocolate flecks, chunks and large molten pools throughout the dough.
Keep the shaped cookies tall and irregular. Flattening or smoothing them encourages the dough to spread instead of producing a thick bakery-style center.
Store cooled cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving.

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