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Whisky Brown Butter S’mores Cookies

Whisky Brown Butter S’mores Cookies You'll Crave Every Time

Discover the delightful Whisky Brown Butter S’mores Cookies, a gourmet twist on a classic favorite.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Consider using salted for extra flavor, just reduce added salt.
  • 1 cup Bread Flour Enhances chewiness and structure; all-purpose flour can work in a pinch.
  • 1 cup All-Purpose Flour Contributes to the overall structure and texture.
  • 1 cup Graham Cracker Crumbs Provides classic s’mores flavor; substitute with crushed digestive biscuits if desired.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 0.5 teaspoon Salt Balances sweetness.
  • 0.75 cup Dark Brown Sugar Offers deep caramel notes.
  • 0.5 cup White Sugar Sweetens and contributes to texture.
  • 1 large Egg Binds ingredients.
  • 1 large Egg Yolk Increases richness and helps achieve chewiness.
  • 2 tablespoons Whisky Infuses a unique flavor; substitute with bourbon for alternative taste.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1 cup Chopped Dark Chocolate Provides chocolate pockets.
  • 1 cup Marshmallow Fluff Adds gooey sweetness.

Equipment

  • Mixing Bowls
  • Rubber spatula
  • cookie scoop
  • Baking Sheets
  • Parchment paper
  • Light-colored pot

Method
 

Step-by-Step Instructions for Whisky Brown Butter S’mores Cookies
  1. Brown the Butter: Melt 1 cup of unsalted butter over medium heat for 5-8 minutes until golden brown.
  2. Combine Dry Ingredients: Whisk together 1 cup bread flour, 1 cup all-purpose flour, 1 cup graham cracker crumbs, 1 teaspoon baking soda, and ½ teaspoon salt.
  3. Mix Wet Ingredients: Combine cooled brown butter with ¾ cup dark brown sugar and ½ cup white sugar, then add 1 large egg, 1 egg yolk, 2 tablespoons of whisky, and 1 teaspoon of vanilla extract.
  4. Combine Mixtures: Gently fold dry ingredients into wet mixture until just combined, then fold in 1 cup of chopped dark chocolate and 1 cup of marshmallow fluff.
  5. Chill Dough: Portion dough into 1.5 tablespoon balls and refrigerate overnight.
  6. Preheat & Prepare for Baking: Sit dough at room temperature for 15 minutes, preheat oven to 350°F and line two baking trays.
  7. Bake Cookies: Bake for 8 minutes, tap tray, and bake for an additional minute until edges set.
  8. Cool and Serve: Let cookies cool on the baking sheet for 20 minutes before serving.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chill time is crucial to developing flavors and achieving texture. Store cookies in an airtight container for up to 3 days.

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