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Brown Butter S’mores Banana Bread Cookies
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smoresbrown butter

Shared by TopBanana on Oct 19, 2026

Adapted from a recipe by: Kim from itsbrunchoklock.com

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Brown Butter S’Mores Banana Bread Cookies

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Difficulty
Simple
Serves
16
Ready in
1hr 2mins

These cookies start with a brown butter dough full of banana flavor, then get loaded with chocolate chips, mini marshmallows and Teddy Grahams. They bake up soft and chewy, and the little bears peeking out of the tops make them almost too cute to eat. Almost.

Steps

  1. Melt 1 cup unsalted butter in a medium saucepan over low to medium heat and let it cook until it's foamy on top and turns a deep golden brown. Take it off the heat and let it cool for 10 minutes.

  2. While the butter cools, whisk together 2½ cups all-purpose flour, 1½ tsp baking soda, 1 tsp salt and 1 tsp cornstarch in a bowl. Set aside.

  3. In a large bowl, whisk the brown butter with 1½ cups brown sugar and ¼ cup granulated sugar until smooth.

  4. Add ½ cup mashed banana and 2 tsp vanilla extract, and whisk until the mixture looks smooth and slightly paler.

  5. Use a rubber spatula to gently fold in the dry ingredients. Then stir in ½ cup semisweet chocolate chips, ½ cup mini chocolate chips, ½ cup mini marshmallows and ½ cup Teddy Grahams.

  6. Chill the dough for 30 to 45 minutes. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.

  7. Scoop the dough into 16 even balls and place them on the baking sheet. Press a few extra toppings onto each one if you like, keeping any exposed marshmallows on top so they don't burn.

  8. Bake for 11 to 14 minutes, until the edges are golden but the centers still look a little underdone.

  9. Straight out of the oven, use a spoon, bowl or round cookie cutter to nudge each cookie into a neat circle. Top with a few more chocolate chips and a pinch of flaky sea salt.

  10. Leave the cookies on the tray for 10 to 15 minutes, then move them to a wire rack to cool for another 15 to 20 minutes.

  11. Keep in an airtight container for up to 5 days, or freeze for up to 3 months.