Whisky Brown Butter S’mores Cookies
Whisky Brown Butter S’mores Cookies
Everything you love about s’mores by the campfire but in cookie form. Nutty warm graham cracker cookie crumbs, a touch of spicy sweet whisky, gooey marshmallowy fluff, flecks of golden brown butter and deep smooth dark chocolate puddles.
A few drops of whisky amplify the notes of brown butter and nuttiness of the graham crackers.
Whisky Brown Butter S’mores Cookies
Serving: Makes 12 cookies
Ingredients:
3/4 cup of unsalted butter (170 grams - 1.5 sticks)
1 cup bread flour* (120 grams)
3/4 cup all purpose flour (90 grams)
1/2 cup graham cracker crumbs (60 grams)
3/4 teaspoon baking soda
1 teaspoon salt
1 cup dark brown sugar (200 grams)
1/4 cup white sugar (50 grams)
1 egg
1 egg yolk
1/4 teaspoon whisky
1 teaspoon vanilla extract
1/2 cup chopped dark chocolate (85 grams)
~1/2 cup marshmallow fluff (50 grams)
Method:
First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.
3/4 cup of unsalted butter (170 grams - 1.5 sticks)
In a separate bowl combine bread flour, all purpose flour, graham cracker crumbs, baking soda and salt. Whisk everything evenly and set aside.
1 cup bread flour (120 grams)
3/4 cup all purpose flour (90 grams)
1/2 cup graham cracker crumbs (60 grams)
3/4 teaspoon baking soda
1 teaspoon salt
Once the brown butter is cooled, pour it into a medium sized bowl along with the dark brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.
1 cup dark brown sugar (200 grams)
1/4 cup white sugar (50 grams)
Add the egg, egg yolk, whisky and vanilla extract and beat the mixture for about 2 minutes or until very fluffy and thick. Make sure to scrape the sides of the bowls in between mixing.
1 egg
1 egg yolk
1/4 teaspoon whisky
1 teaspoon vanilla extract
Add the dry ingredient mixture and chopped dark chocolate and fold it into the wet ingredients just until just combined.
1/2 cup chopped dark chocolate (85 grams)
Once combined, fold the marshmallow fluff using a spatula so you have large streaks of fluff throughout.
Scoop the cookie dough into 1 1/2 tablespoon dough balls. Place the cookie dough in fridge to chill overnight.
Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies.
When ready to bake, take out the chilled dough and let it come to room temperature for about 10 minutes.
Once the dough has thawed a bit, preheat the oven to 350 degrees.
Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.
Bake the cookies for about 8 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another minute (for a total baking time of 9 minutes)
Scoot the cookies into position using a round ring to make the cookies thicker and circular.
Sprinkle with extra graham cracker crumbs and flaky salt. Let the cookies cool for about 20 minutes until room temperature. Enjoy!
Cookies will last in an airtight container for about 3 days at room temperature.
Notes:
* You can substitute the bread flour for all purpose flour if you are in a pinch and don’t have any but I highly recommend in buying some bread flour! They make your cookies divinely chewy!