Browned Butter Chocolate Chip S'more Cookies
Vegan revamp on Mariyum's browned butter chocolate chip s'more cookie recipe.
Equipment
- hand held mixer
- baking sheet
- Mixing bowls
- Measuring cups
- Measuring spoons
Ingredients
- ¾ cup vegan butter
- ¾ cup brown sugar
- ½ cup vegan cane sugar
- ⅓ cup vegan greek yogurt
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 Tbsp corn starch
- 1 tsp baking soda
- ¼ tsp kosher salt
- ½ cup vegan chocolate chips
- 2 graham crackers quartered
- 1 ½ bars vegan chocolate
- 32 mini vegan marshmallows
Instructions
- Preheat the oven to 350 °F and line a large baking sheet with parchment paper.
- In a medium saucepan, melt the vegan butter on medium-low, and stir every 30 seconds to prevent burning. The butter will start foaming and change from yellow to light brown. Once you smell a nutty aroma the butter is browned.
- Remove vegan butter from heat and pour into a large bowl to cool for 10-15 minutes.
- Once the butter has cooled slightly add the brown sugar, cane sugar, yogurt, and vanilla and whisk until combined.
- Next add in the flour, corn starch, baking soda, and salt and fold ingredients with a rubber spatula until combined.
- Then add the chocolate chips to the dough and fold to distribute throughout mixture.
- On your baking sheet space out your graham crackers, add your chocolate bars, and marshmallows on top creating an uncooked s'more.
- Use a large ice cream scoop to gather about 80 g of cookie dough and cover the s'more creating a dome of dough that touches the pan.
- Bake the cookies for 20-25 minutes or until edges are golden brown.
- Allow cookies to cook for 5 minutes on a baking sheet before transferring them to a wire rack.
Tried this recipe?Let us know how it was!