Smores Brownie Mix Cookies (Printable)

Chewy chocolate and graham cracker cookies crowned with golden toasted marshmallows.

# Components:

→ For the Cookies

01 - 1 box (18–20 oz) brownie mix
02 - 2 large eggs
03 - 1/3 cup vegetable oil
04 - 1 tablespoon water
05 - 1/2 cup semi-sweet chocolate chips
06 - 1/2 cup crushed graham crackers (about 4 sheets)

→ For the Marshmallow Top

07 - 18 large marshmallows (one per cookie)
08 - 1/4 cup mini chocolate chips (optional, for garnish)
09 - 1/4 cup additional crushed graham crackers (optional, for garnish)

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine the brownie mix, eggs, oil, and water. Mix until just combined with no dry streaks remaining.
03 - Gently fold the chocolate chips and crushed graham crackers into the dough.
04 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart to yield about 18 cookies.
05 - Bake for 8–9 minutes until cookies are set but still soft in the center.
06 - Remove from oven and immediately press one large marshmallow onto the center of each cookie.
07 - Return cookies to the oven for 1–2 minutes until marshmallows are puffed and beginning to melt.
08 - Broil for 30 seconds, watching closely, until marshmallows turn golden brown.
09 - Remove from oven. Immediately sprinkle with mini chocolate chips and extra graham cracker crumbs if desired. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Incredibly easy to make using just a brownie mix and a few pantry staples
  • Ready in only 25 minutes from start to finish
  • Combines the beloved flavors of s'mores in a convenient cookie form
  • Perfectly chewy texture with gooey marshmallow topping
  • Fun and impressive dessert that looks bakery-quality
  • Great for parties, bake sales, or family gatherings
02 -
  • Use a cookie scoop for uniform cookies that bake evenly
  • Don't skip lining the baking sheets—the marshmallows can stick
  • Press marshmallows gently but firmly so they stay in place while cooling
  • For extra toasty marshmallows, use a kitchen torch for better control
  • Let cookies cool slightly before moving them to prevent marshmallow slide-off
  • Make the dough ahead and refrigerate for up to 24 hours before baking
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