ReciMe — anuncio de ReciMe

This Brown Butter S’mores Chocolate Chip Cookies Recipe went Viral last year and now I have updated it and made it even better! It is THE BEST and I am not even exaggerating!! I have tasted many s’mores cookies & the sugar just hurts my mouth but this one… this recipe has the balanced amount of sugar and you will taste all the textures in one bite. You MUST make these pleaseee 🥹🥹 And…. Don’t forget to save this recipe on the ReciMe App. I have been using it for over a year now and I can recommend it to you blindly. All your recipes are saved in one place, easy to meal plan, grocery list , tracking calories and honestly I have been using Ask Recime alot now a days for substitutes so do check that out too! Ingredients 1/2 cup unsalted butter (113g) 1/2 cup soft packed brown sugar (100g) 1/4 cup white granulated sugar (50g) 1 large cold egg 1 tsp vanilla extract 1 1/2 cups all-purpose flour (175g) 1/2 tsp instant coffee powder 1 tsp corn starch 1/2 tsp baking soda 1/2 tsp baking powder 3/4 cup semisweet chocolate chips (100–120g) 9-10 digestive biscuits 9-10 small squares of chocolate 9-10 large marshmallows Instructions Cook butter over medium heat until it foams, turns golden brown, and smells nutty. Pour into a bowl, check it weighs 92–95 g, and let it cool completely. Whisk the cooled brown butter with brown sugar and white sugar until thick and well combined. Add the cold egg and vanilla extract and mix until smooth and glossy. Fold in flour, coffee powder, corn starch, baking soda, and baking powder until almost combined, then gently add chocolate chips and mix just until no dry streaks remain. Place digestive biscuits on a lined tray, then top each with a square of chocolate and a marshmallow. Flatten 50–55 g of cookie dough and carefully cover each marshmallow, leaving slight edges visible. Freeze the assembled cookies for 1–2 hours until firm. Bake at 175°C (350°F) for 9–12 minutes until the edges are set and the centres look soft and slightly shiny. Let the cookies rest on the tray for a few minutes before serving warm for the best gooey texture. If you want the detailed or printable recipe card just comment “Cookie”