I am about to make a statement, and a rather large one at that.

These are the best cookies I have ever made… no, ever eaten.

These cookies are out-of-this world, uncannily, mind boggling delicious.

I dare you to make them. Then I double dog dare you to eat just one.

Normally I do not consume all of my baking projects (most bakers don’t or we would all be humungous). Instead I donate them to various organizations or give them away to loved ones.

These cookies were a different story. I kept them all to myself. Every. Last. One.

I’m not sure what it is that makes these cookies so addicting, but I’m betting it’s the fact that they replicate the flavor of s’mores so well.

S’mores are the most heavenly concoction. Chewy, crunchy, and creamy all at the same time. There is a reason for all the hype, and I have unashamedly jumped on the fan-wagon.

You may be asking yourself, “what could possibly make s’mores any better?”

Butter, that’s what. Butter makes everything better. Can I get an amen?

But, not just any butter, brown butter in particular. It’s nutty aroma and flavor take these cookies from being great to glorious. Albeit browning butter can be a bit frustrating, it is so worth it.

After burning a lot of butter (which smells terrible by the way) I have learned a few key things:

1. Always use a steel pan. This allows you to see the color change. I thought that I was so “pro” I could use my dark bottomed pans. Wrong. After burning and tossing far too much butter, I finally gave in and purchased a pan specifically for this purpose. Now it is quite rare that I over brown butter.

2. Go slow. I am always tempted to ram up the heat so that I can have my cookies sooner. However, this makes the color transition a lot faster and more difficult to judge. Going “slow and steady” ensures the butter browns to the perfect level.

3. Rely on both sight and smell. Be sure to wait until the butter produces that glorious nutty aroma. If it hasn’t, it is not ready.

Now that you know how to brown butter (if you didn’t already), you are ready to make these bad boys! Because other than that, they are incredibly easy to make.

These cookies are truly a s’more in cookie form. The molasses and honey give the cookie dough that beloved graham cracker flavor, making them one of the most unique cookies I have ever tried.

These cookies are loaded to the max with mini-chocolate chips and mallow bits, ensuring that every bite is as delicious as the last.

Note: The reason I used mallow bits as opposed to marshmallows is that they have a higher heat tolerance. I have seen mallow bits sold at both Target and Albertsons, so I’m under the impression that they are not difficult to find. If however, you are unable to find them, you can use mini marshmallows. Just make the following change: Instead of mixing the marshmallows directly into the dough leave them out. Then place them onto the cookies during the last two to three minutes of baking. Simple as that!

Putting them into the dough along with the chocolate chips can lead to the following:

1. Oddly expanded cookies (not round).
2. Burnt marshmallows that were touching the cookie sheet.

Again, you can use mini marshmallows, and they will taste equally as good, just be sure to make the aforementioned change.

There you have it! Everything you need to make these chewy, delectable campfire cookies. One bite will leave you craving some more, and some more, and “s’more”.

I will say it one last time. These are the best cookies I have ever tasted. You should make them tomorrow. No, you should make them right now.

I triple dog dare you.

Brown Butter S’mores Cookie Recipe

Chewy, soft, rich graham cracker flavored cookies with perfectly crisp edges loaded with creamy chocolate and gooey marshmallows. A modern twist on the campfire classic! You’ll never look at s’mores the same way again!

*Yields 20-24 large cookies

1 1/2 cups (187.5 g) all purpose flour
3/4 cup (97 g) whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 3/4 sticks unsalted butter
1 1/8 cup (225 g) dark brown sugar
1/8 cup (31.25 g) turbinado sugar
1/4 cup (50 g) granulated sugar
1 tablespoon vanilla extract
3 tablespoons honey
1 teaspoon molasses
1 large egg
1 large egg yolk
1 1/4 cup mini chocolate chips
1 cup mallow bits

1. In a medium bowl, whisk together flours, baking soda, salt, and cinnamon.

2. Heat butter in a skillet over low to medium heat until melted. Continue cooking, swirling pan constantly, until butter is dark golden brown and has a nutty aroma. Remove from heat and transfer to a heat proof bowl. Place bowl in fridge and chill butter until it reaches room temperature.

3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 4 minutes.

4. Add vanilla, honey, and molasses and beat until smooth.

5. Add egg and egg yolk and mix until smooth, about 30 seconds.

6. Stir in flour mixture until just combined, being careful not to over mix. Fold in mini chocolate chips and mallow bits.

7. Roll dough into a 10 to 12-inch log and wrap with plastic wrap. Refrigerate for 24 to 48 hours.

8. Preheat the oven to 350 degrees F. Place a baking sheet into the oven.

9. Cut log into 1/2 inch slices and place onto a second baking sheet.

10. Bake for 11 to 13 minutes, or until golden brown.