Smores Brownie Mix Cookies (Printable)

Chewy brownie cookies blended with chocolate and graham crackers, finished with a toasted marshmallow top.

# What you'll need:

→ 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
08 - 1/4 cup mini chocolate chips (optional, for garnish)
09 - 1/4 cup additional crushed graham crackers (optional, for garnish)

# How to make it:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, combine the brownie mix, eggs, oil, and water. Mix until just combined and no dry streaks remain.
03 - Gently fold in the chocolate chips and crushed graham crackers until evenly distributed throughout 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 just set but retain a soft 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 just starting to melt.
08 - For a caramelized top, broil for 30 seconds while monitoring closely, until marshmallows turn golden brown.
09 - Remove cookies from oven. Immediately sprinkle with mini chocolate chips and extra graham cracker crumbs if desired.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert suggestions:

01 -
  • Uses a simple brownie mix as the base, making preparation incredibly quick and easy
  • Combines all the classic s'mores flavors in a portable cookie form
  • Features a gooey toasted marshmallow topping that's both fun and delicious
  • Perfect for parties, potlucks, or whenever you're craving something sweet and nostalgic
  • Ready in just 25 minutes from start to finish
02 -
  • Use a kitchen torch to toast marshmallows if you want more control than broiling
  • Don't skip the parchment paper—it prevents sticking and makes cleanup easy
  • For extra flavor, use dark chocolate chips or add a pinch of cinnamon to the dough
  • Store cookies in an airtight container for up to 3 days to maintain freshness
  • Let cookies cool for at least 5 minutes on the baking sheet before transferring to prevent breaking
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