Strawberry S'mores Cookies

I stumbled upon this strawberry s'mores cookie recipe last spring when I was looking for something special to make for my daughter's birthday. The combination of brown butter, gooey marshmallows, and chocolate creates this incredible cookie that tastes like a campfire treat but looks fancy enough for a celebration. The strawberry heart marshmallows add a fun twist that makes them perfect for Valentine's Day or anytime you want to show someone you care.

My neighbor's teenage daughter stopped by just as these were cooling on the rack, and her eyes went wide at the sight of the pink marshmallows peeking through the golden cookies. She took one bite and declared them "Instagram worthy" - high praise from a sixteen-year-old who normally scrolls past my baking attempts without comment.

Simple Ingredients

• Brown butter: Taking time to brown the butter adds a nutty, caramel-like flavor that elevates ordinary cookies
• Strawberry heart marshmallows: These seasonal treats add both visual appeal and a fruity sweetness
• Mixed chocolate chips: The combination of milk and semisweet creates more complex flavor
• Non-pareils: These tiny colorful sprinkles add fun texture and visual appeal
• Room temperature eggs: Critical for proper incorporation into the butter mixture

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Cookie Creation

Butter Browning

This step deserves your full attention - watch the butter carefully as it transforms. It'll foam up and then gradually turn golden amber with little brown bits forming at the bottom. The aroma changes from buttery to nutty when it's ready. I've burned butter more times than I care to admit by getting distracted. Now I keep the heat medium-low and never leave the stove during this step. Those brown specks are flavor gold - make sure to scrape them all into your bowl when transferring.

Cooling Period

Let the brown butter cool until it's no longer hot but still liquid, about 10-15 minutes. If it's too hot when you add the eggs, you'll end up with scrambled eggs in your cookie dough - not the look we're going for! The first time I made these, I rushed this step and ended up with streaks of cooked egg in my dough. Now I use the cooling time to measure and sift my dry ingredients, which makes the process more efficient.

Dough Handling

Mix this dough gently and just until combined. Over-mixing develops gluten, which makes cookies tough instead of tender. I use a rubber spatula to fold in the dry ingredients rather than a mixer, which gives me better control. The dough will be slightly thicker than regular cookie dough due to the brown butter, but still soft and scoopable. If it seems too dry, your brown butter might have reduced too much during browning - add a teaspoon of milk to adjust.

Marshmallow Placement

This is where the magic happens. Flatten each dough ball slightly, place two marshmallows in the center, then gently wrap the dough around the sides of the marshmallows, leaving the tops exposed. Don't completely cover the marshmallows or you'll miss out on that beautiful melty center. The first batch I made, I buried the marshmallows completely and missed the visual impact. Now I make sure they're peeking out just enough to be visible but secure enough not to fall out during baking.

Baking Timing

Watch these cookies carefully during baking - the difference between perfect and overdone happens quickly. They should be golden brown on the bottom but still look slightly underdone on top when you pull them out. The residual heat from the cookie sheet will continue cooking them as they cool. I start checking at 8 minutes, though 10 is usually perfect in my oven. If the marshmallows start to over-brown, the cookies are definitely done.

Shape Correction

Using a large round cookie cutter or measuring cup to "scoot" the cookies into perfect circles while they're still hot is genius. Place the cutter around a cookie and gently swirl it in a circular motion to reshape the edges. This trick gives them that bakery-perfect appearance. If the marshmallows have spread too much, you can also gently push them back into shape while everything is still warm and pliable.

My husband, who claims he's "not really a sweets person," ate three of these in one sitting and then asked when I could make them again. There's something about the combination of nutty brown butter, melty chocolate, and those sweet strawberry marshmallows that creates an irresistible treat that appeals to everyone.

Perfect Pairings

Serve these cookies slightly warm with a glass of cold milk for the ultimate treat. For dessert, try them with vanilla ice cream sandwiched between two cookies for an elevated ice cream sandwich. During Valentine's Day, I pair them with chocolate-covered strawberries for a themed dessert platter. My kids love them as an after-school snack with hot chocolate during winter months.

Flavor Variations

Try different flavored marshmallows based on the season - peppermint during holidays or toasted coconut in summer. Add a handful of chopped freeze-dried strawberries to the dough to enhance the berry flavor. For chocolate lovers, try drizzling melted chocolate over the cooled cookies for an extra indulgent treat. Last Valentine's Day, I added a tiny pinch of ground freeze-dried raspberries to the dough for a subtle pink tint and extra berry flavor.

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I've made these strawberry s'mores cookies for everything from Valentine's Day treats to summer picnics, and they never fail to delight everyone who tries them. There's something magical about the way the strawberry marshmallows peek through the top, promising that perfect gooey pull with each bite. My daughter has started requesting these instead of a birthday cake, which I consider the highest form of baking success. Sometimes the simplest recipes with a creative twist become the ones that create the strongest food memories.

Frequently Asked Questions

→ Where can I find strawberry heart marshmallows?

Look for them in specialty candy stores, baking supply shops, or online retailers like Amazon. You can also substitute with regular marshmallows cut in half if needed.

→ Why do I need to bake the cookies right away?

The dough contains brown butter which can cause the cookies to spread too much if the dough sits too long. Baking right away ensures the best texture and appearance.

→ Can I use all one type of chocolate chip?

Yes! You can use 1/2 cup of either milk chocolate or semisweet chips if you prefer. Using both adds more depth of flavor.

→ What are non pareils?

Non pareils are the tiny colorful round sprinkles. They add a fun pop of color and slight crunch to the cookies.

→ Why aren't my marshmallows as gooey as expected?

Make sure not to overbake the cookies. The marshmallows are gooiest when the cookies are served slightly warm. You can also microwave them for 5-10 seconds before serving.