Brown Butter Strawberry Chocolate Chip Cookies. With mini marshmallows.

Brown Butter Strawberry Chocolate Chip Cookies. With mini marshmallows.

Mar 06, 2024Britt Buntain

What a mouthful this recipe title is! But so are the cookies. 

Based on this instagram post, I was urged to share and more than happy to do it :)


I used dried strawberries, semi-sweet chocolate chips, and mini marshmallows are optional but highly encouraged. The key to these is to slightly underbake them.

brown butter strawberry chocolate chip cookies


¾ butter, salted
1 cup light brown sugar
¼ cup granulated sugar
1 egg + 1 egg yolk
1tbsp vanilla extract
1 ¾ cups all-purpose flour
¾ tsp baking soda
Pinch salt
½ cup semi-sweet chocolate chips
Handful dried strawberries, chopped
¼ cup mini marshmallows


1- Brown the butter in a saucepan over medium heat. Stir the butter constantly and be patient here. It will get really foamy twice- you’re waiting for that second one. This is when it quickly starts to turn a golden colour and emits a nutty aroma. Remove the butter immediately from heat and pour into a bowl to cool.

2- Add both sugars and butter to a medium bowl and stir until just mixed. Add egg, egg yolk, and vanilla extract. Stir pretty aggressively until this mixture turns light and fluffy.

3- in a separate bowl, combine the flour, baking soda, and salt together.

4- add half the flour mixture to the butter mix and gently stir to incorporate all the flour, then add the remaining flour and repeat. Do not over-mix.

5- Add chocolate chips and strawberries to the dough. I like the use my hands to mix it all in, making sure to bring all the loose pieces roughly together.

6- Cover the dough and chill for 30 minutes. Trust me. 

7- Preheat oven to 350 and remove dough from fridge. 

8- Line a large baking tray with parchment paper or a silicone mat (or both!). Using your hands or a cookie dough scoop, make 1.5-2” balls of dough, then gently press on them to slightly flatten the tops. Space them apart about 2-3”. Gently press a couple of mini marshmallows into the top of each cookie - enough that they stay put but are not submerged in dough. 

9- Bake for 11 minutes or until the edges are golden brown and the cookies have puffed up but still look slightly soft yet have baking cracks in them. Remove from oven and let cool completely on the tray before removing them. Again - trust me on this. They will continue to bake but remain soft and gooey.


brown butter strawberry chocolate chip cookies

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