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Cookies · Bakery-style

Brown Butter Marshmallow Cookies gooey, toasty and thick

Nutty brown butter, melty chocolate and pillowy marshmallows in every bite. A long chill gives these cookies a toffee-like flavor and keeps them thick, with toasted marshmallow on top.

  • Makesabout 24 cookies
  • Bake10–12 min at 350°F
  • Chill4–5 hours
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Thick brown butter marshmallow cookies with chocolate chips and toasted marshmallows on parchment
Fresh from our ovenToasted marshmallow peeking out of every cookie.
From the Whiskable Kitchen

Why brown the butter?

Browning butter toasts its milk solids, which gives these cookies a deep, nutty, almost toffee-like flavor that plain melted butter can't match. It takes about five minutes and is the biggest flavor upgrade you can make to a chocolate chip cookie.

Mini marshmallows go in two ways: folded into the dough, then pressed on top right before baking so they toast golden in the oven.

Don't skip the chill: 4–5 hours in the fridge deepens the toffee flavor, keeps the cookies thick, and stops the marshmallows from melting out across the pan.
Whiskable Kitchen recipe card for Brown Butter Marshmallow Cookies with ingredients and seven steps
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The recipe

Brown Butter Marshmallow Cookies

Chewy brown butter cookies with chocolate chips, mini marshmallows and flaky salt.

Batch size
Makes24 cookies
Prep25 min
Chill4–5 hrs
Bake10–12 min · 350°F

Ingredients

The base

The dry

The mix-ins

Method

Make the dough

  1. Brown the butter. Melt it in a saucepan over medium heat, swirling, until it foams, turns golden and smells nutty, 5–7 minutes. Pour into a large bowl, browned bits and all, and cool 15 minutes.

  2. Mix the wet. Whisk the browned butter with both sugars, then whisk in the egg, yolk and vanilla.

  3. Add the dry. Stir in the flour, baking soda and salt just until combined.

  4. Fold in. Add the chocolate chips and about two-thirds of the marshmallows (1 cup for a single batch). Save the rest for topping.

Chill: don't skip it

  1. Cover and refrigerate the dough for 4–5 hours.

Bake

  1. Scoop and bake. Heat the oven to 350°F. Scoop 2-tablespoon balls onto parchment-lined sheets, press a few extra marshmallows on top, and bake 10–12 minutes.

  2. Finish. Sprinkle with flaky salt while warm. Cool 5 minutes on the pan before moving.

Tips & swaps

Before you bake

How do I know the butter is browned?

It will foam, then the foam settles and you'll see golden-brown specks on the bottom and smell toasted nuts. Take it off the heat right away, since it goes from brown to burnt quickly.

Can I chill the dough longer?

Yes. The dough keeps covered in the fridge for up to 2 days, and the flavor gets even deeper. If it's very firm, let the scoops sit at room temperature for 10 minutes before baking.

My marshmallows melted out. What happened?

The dough was likely too warm. Chill the full 4–5 hours, and press the top marshmallows into the dough a little so they stay put.

Can I freeze the dough?

Scoop the chilled dough into balls and freeze them on a tray, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes.

How do I store the cookies?

Keep them in an airtight container for up to 3 days. A few seconds in the microwave brings back the gooey marshmallow.