Crispy, chewy and gooey, these delicious s’mores cookies are made with graham crackers and toasted under the broiler. This s’mores cookie recipe is perfect way to get your chocolate, marshmallow and graham cracker s’mores fix without a campfire!
I'm so excited to share my brand new recipe for brown butter s'mores cookies using the panbanging cookie method.
I know, it's a mouthful of a cookie name but you're going to want every single part of them.
The s'mores. The brown butter. The panbanging. Yes panbanging. If you haven't heard of it, you're going to know all about panbanging by the time you're done reading this!
How to make panbanging cookies
there's quite a bit of information about how to make panbanging cookies below, but you can jump right in before reading all of that! Watch my quick video for how to make panbanging cookies:
Marybeth's Note: This s'mores recipe was updated in February 2020 with additional information and recipe details. The original recipe wasn't changed, and no original content was deleted.
But first, there's a reason why I'm sharing the best cookie recipe I've ever made today. That reason is raising money for a very important cause.
Did you know that cancer is the #1 cause of death of children by disease in the United states? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I knew it was important to get involved.
Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000, because Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!
Please consider donating to Cookies for Kids' Cancer, too!
About Brown Butter Panbanging Cookies
I know, we have a lot to talk about when it comes to this recipe. Let me break it down for you.
I love brown butter in cookies. I wanted to try making panbanging cookies. I also wanted to make s'mores cookies, because they just sounded so good. I mean, the combination of Hershey chocolate bars, marshmallows and graham crackers? You can't go wrong!
So this recipe is inspired by a several different cookies. You'll find links to a few as I walk you through the important parts.
Why Brown Butter
There's no question that real butter makes for amazing cookies. It's just the way baking work. But if you already know about this and love to use real butter in your cookie recipes, brown butter will take them to the next level!
Instead of simply softening butter and using it to start your recipe, here's what you need to do to make brown butter:
Put two sticks of butter in a skillet over medium heat. Watch it as it melts and stir it as the butter starts to foam and simmer. Keep an eye on it and watch for brown bits to form while you're stirring. Remove the pan from the heat and keep stirring, the butter will keep cooking until it's all a toasty brown color.
When you brown butter you evaporate some of the moisture, leaving a more concentrated solid. Brown butter is also has a richer, nuttier flavor than regular butter, which really changes your cookie recipe for the better!
Why s'mores cookies?
First, S'mores are delicious. I love all sorts of s'mores. crispy graham crackers, gooey marshmallows and melty milk chocolate is one of my favorite tastes in the world.
I've found a few recipes for s'mores cookies but they all required pushing the marshmallows and graham crackers into the cookie after it was baked. That probably tastes fine, but the perfectionist in me thought that squishing down fresh baked cookies was a terrible idea.
I had a hunch that baking the graham cracker pieces into the cookie dough would be better–I was so right.
You might notice that there's a good amount of butter in this s'mores cookie recipe. That's because it's necessary for the cookies to spread and get wrinkled with the panbanging method.
Some people commented that the original recipe for panbanging cookies resulted in greasy cookies, but I think this adapted version combats that.
The graham crackers seem to absorb some of that brown butter as the dough bakes. The heat of the oven bakes it all together and the graham crackers become crunchy – almost like toffee – within the cookie. It's more delicious than I ever expected!
What is panbanging?
I'm sure this word, panbanging, is what most of you are curious about. What is panbanging and how does it relate to cookies?
Panbanging is the method of opening the oven door while cookies are baking to lift up the pan and bang it down on the oven rack. Several times. Then doing it again every minute or two until the cookies are done baking.
The method comes from The Vanilla Bean Baking Book.
Here's exactly how to panbang (source):
Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me).
After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie.
S'mores Cookies Recipe
S'mores cookies ingredients:
- 1/2 pound (2 sticks butter)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2/3 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 3 milk chocolate bars (about 4 ounces) broken into pieces
- 2 full sheets graham crackers, broken into pieces
- 1/2 cup miniature marshmallows
S'mores cookies directions:
- Make your brown butter. Put two sticks of butter in a skillet over medium heat. Keep an eye on it as it foams and bubbles. It will start to change color within 3-6 minutes. Remove from heat as soon as it starts to change color. It will continue to cook.
- Chill your brown butter. Put in the freezer for about 10 minutes or in the fridge for 20 minutes.
- Put your chilled brown butter in a mixing bowl and mix at medium speed until fluffy and creamy (1-2 minutes). Add the granulated sugar and brown sugar and beat at medium-high speed until fluffy and light in color (about 2 minutes).
- Add egg, vanilla and milk to the butter and sugar mixture at medium-high speed for a few minutes until well blended and smooth.
- Add the flour, baking soda and salt and stir with a wooden spoon or in your stand mixer on low speed. Fold in the milk chocolate and graham cracker pieces.
- Preheat your oven to 350 degrees.
- Line at least one sheet pan with foil, dull side up.
- Form the dough into 2 ounce balls (about 3 tablespoons of dough in each ball) and place 4-6 balls of dough on a cookie sheet, evenly spaced. Transfer the pan to the freezer for 15 minutes.
- Place the pan with the dough in the oven and bake for 10 minutes. Open the oven door, lift up the side of the baking sheet 4-6 inches and let it drop down against the oven rack. Repeat a few times until the centers of the cookies have deflated. Repeat every two minutes until the cookies have baked for 15-18 minutes.
- Remove from the oven and immediately sprinkle with mini marshmallows. Broil for 1-2 minutes until the marshmallows are toasted.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 396Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 59mgSodium: 323mgCarbohydrates: 53gFiber: 1gSugar: 35gProtein: 4g
I'm not the only one with a delicious cookie recipe to help raise money for Cookies for Kids' Cancer.
Help support the cause by visiting all these other sites sharing delicious recipes in hopes of raising money today!
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel's Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Valentine's Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin' Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It's Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Valentine's Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline's Cooking