Ooey Gooey Browned Butter Cookies Recipe

Imagine biting into a cookie that’s crisp on the outside, gooey in the middle, and full of pools of melty chocolate and toasted marshmallow. That’s the unparalleled joy of Ooey Gooey Browned Butter Cookies, a recipe that turns a childhood favorite into an utterly irresistible, grown-up treat. The browned butter brings a rich, nutty depth, while a mix of chocolate chips and chunks makes every bite a surprise. Marshmallows sneak in to create melty pockets of sweetness, and a sprinkle of sea salt finishes it off with a sophisticated flair.

this Recipe

Ingredients You’ll Need

Few things in baking are as delightful as the simplicity that turns pantry staples into something magical. Each ingredient in these cookies has a job — from adding rich caramel tones, to giving that signature chewy texture, to building those gooey, chocolatey bites everyone goes wild for!

• Unsalted Butter: Browning two sticks of butter adds a nutty, caramelized flavor that elevates the entire cookie experience.
• Packed Brown Sugar: Essential for that deep molasses note and chewy bite — don’t skimp on packing it!
• Granulated Sugar: This balances the brown sugar, ensuring cookies aren’t too dense and get those beautiful, crisp edges.
• Large Eggs: The binding magic that holds everything together, giving you lift and structure.
• Vanilla Extract: Just the thing to round out all those rich flavors and keep the cookie tasting classic.
• All-Purpose Flour: Provides the body of your cookie, absorbing all that luxurious browned butter.
• Baking Soda: A touch of leavening so your cookies puff rather than pancake.
• Baking Powder: Works with baking soda for an ideal balance between rise and spread.
• Salt: Absolutely crucial to amplify the chocolate and tone down the sweetness.
• Semi-Sweet Chocolate Chips: The classic cookie add-in; reliable for bursts of chocolate in every bite.
• Chopped Dark Chocolate: Creates chocolatey pools and extra texture variation compared to chips alone.
• Mini Marshmallows: Their gooey meltdown is the reason these cookies live up to their name (feel free to swap for caramel bits for a twist).
• Optional Flaky Sea Salt: The final, fancy touch: a sprinkle before baking makes each cookie truly bakery-worthy.

How to Make Ooey Gooey Browned Butter Cookies

Step 1: Brown the Butter

Start with the most flavor-boosting move: browning your butter. Melt it in a saucepan over medium heat, swirling occasionally. It’ll foam, then you’ll notice brown specks forming at the bottom and a heavenly nutty aroma. Once golden, immediately remove the pan from the heat and let it cool completely. Patience pays off here: cooled browned butter gives your dough extra depth and avoids melting the sugars too soon.

Step 2: Mix Sugars and Butter

Whisk together the cooled browned butter with the brown sugar and granulated sugar in a large bowl. This step helps dissolve the sugars slightly, setting the stage for that signature chewy texture. Don’t be shy about really mixing here — the base should look thick and glossy.

Step 3: Add Eggs and Vanilla

Crack in your eggs one at a time, whisking well after each to get everything fully incorporated. Follow with a generous teaspoon (or two) of vanilla extract. The batter should be smooth and rich, smelling already somewhat irresistible.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, and salt. This evenly distributes your leaveners and salt, preventing pockets of baking soda or flour in your finished cookies.

Step 5: Form the Cookie Dough

Gradually add the dry ingredient mix into the wet ingredients, stirring just until combined. Over-mixing is a cookie’s enemy, so stop as soon as you don’t see streaks of flour. You want a soft, scoopable dough at this point.

Step 6: Fold in Chocolates and Marshmallows

Gently fold in your chocolate chips, dark chocolate chunks, and mini marshmallows. Mixing both chips and chopped chocolate means you get both bites and puddles of chocolate — and the marshmallows utterly transform when baked. Be careful not to overwork the dough here!

Step 7: Chill the Dough

Cover the bowl and chill your dough for at least 30 minutes. This step is worth every second: chilling concentrates the flavors, enhances the texture, and prevents the cookies from spreading too much on the pan. Longer is even better if you can wait!

Step 8: Shape and Top

Preheat your oven to 350°F (175°C) and line baking sheets with parchment. Scoop your dough into 2-tablespoon mounds and space them about two inches apart. If you love a sweet-and-salty finish, sprinkle each dough ball with a pinch of flaky sea salt before baking.

Step 9: Bake

Pop your trays in the oven and bake for 10–12 minutes. The edges should be golden and set, but the centers will look slightly underdone — perfect for that ooey gooey charm. Let them rest on the sheet for five minutes so they set up and the marshmallows can cool off a bit, then transfer to a rack to finish cooling.

How to Serve Ooey Gooey Browned Butter Cookies

Garnishes

Nothing says “homemade bakery treat” like a few special garnishes! Try an extra sprinkle of flaky sea salt when the cookies are hot from the oven, or a delicate dusting of powdered sugar once they’ve cooled. If you’re feeling playful, a drizzle of melted dark chocolate or caramel sauce right before serving adds a show-stopping touch.

Side Dishes

Serve your Ooey Gooey Browned Butter Cookies warm alongside a tall glass of cold milk for nostalgia, but don’t stop there! They pair brilliantly with hot coffee or a scoop of vanilla ice cream for a next-level dessert. If you’re hosting, make a cookie platter with fresh berries and whipped cream for a balances-sweet finish.

Creative Ways to Present

Arrange these cookies on a rustic wooden board with a few broken apart to showcase those gooey marshmallow centers. Stack a few and tie with twine for edible gifts, or crumble a cookie or two over ice cream for an unforgettable sundae. For parties, serve in parchment-lined baskets with chocolate-dipped marshmallows on the side — irresistibly fun and festive!

Make Ahead and Storage

Storing Leftovers

Leftover Ooey Gooey Browned Butter Cookies can be stored in an airtight container at room temperature for up to four days. Keeping them sealed helps lock in that magical gooeyness and keeps the flavors fresh. If you plan to indulge over several days, add a slice of bread to the container — it’ll help prevent the cookies from drying out.

Freezing

Want fresh-baked cookies anytime? Freeze unbaked dough balls on a tray, then transfer to a zip-top bag for up to 3 months. You can bake them straight from frozen — just add a minute or two to the baking time. Already-baked cookies freeze nicely too; cool completely, then stack with parchment between layers to prevent sticking.

Reheating

For that fresh-from-the-oven vibe, pop cookies in a 300°F (150°C) oven for about 3 minutes, or give them a quick zap in the microwave (10-15 seconds does the trick). This wakes up the chocolate and brings back the soft, gooey center that makes these cookies so beloved.

FAQs

Can I substitute the marshmallows or leave them out?

Absolutely! If marshmallows aren’t your thing, swap them for caramel bits, toffee pieces, or even leave them out entirely for a more classic cookie. The Ooey Gooey Browned Butter Cookies will still have that amazing flavor and rich texture either way.

Do I really need to brown the butter?

Browning the butter is what makes these cookies shine. It takes just a few extra minutes and infuses the dough with a deep, toasty flavor that you just won’t get from regular melted butter. Don’t skip it — it’s the secret step that sets these cookies apart!

Can I make the dough ahead of time?

Definitely! The dough for Ooey Gooey Browned Butter Cookies actually benefits from resting in the fridge. You can make it up to 48 hours ahead; just store tightly covered and bake off as needed. The flavors deepen and the texture improves with a longer rest.

Why are my cookies spreading too much?

If your cookies are spreading a lot, it may be from warm dough or too much butter. Make sure the browned butter is fully cooled before mixing and don’t skip the chill time. Also, double-check your flour measurement — a little extra helps prevent too much spreading.

How do I get those perfect gooey centers?

The magic is in the bake time: pull the cookies out when the edges are set but the centers still look a bit soft. They’ll finish baking from residual heat out of the oven and firm up just enough while staying perfectly gooey inside, just like the best bakery cookies.

Final Thoughts

There’s just something unforgettable about the way Ooey Gooey Browned Butter Cookies melt in your mouth, with every bite delivering a mix of crispy, chewy, and decadently soft textures. If you’re craving that ultimate cookie moment, gather your ingredients and treat yourself to a batch — I promise you’ll fall in love with every golden, chocolate-kissed morsel!

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