Smores Brownie Mix Cookies (Printer-Friendly)

Chewy brownie cookies with rich chocolate, graham cracker bits, and a gooey toasted marshmallow finish.

# What You Need:

→ Cookies

01 - 1 box (18–20 oz) brownie mix
02 - 2 large eggs
03 - ⅓ cup vegetable oil
04 - 1 tablespoon water
05 - ½ cup semi-sweet chocolate chips
06 - ½ cup crushed graham crackers (approximately 4 sheets)

→ Marshmallow Topping

07 - 18 large marshmallows
08 - ¼ cup mini chocolate chips (optional garnish)
09 - ¼ cup additional crushed graham crackers (optional garnish)

# How to Cook:

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 with no dry streaks remaining.
03 - Gently fold in the chocolate chips and crushed graham crackers until evenly distributed.
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 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 just starting to melt.
08 - For a toasted finish, broil for 30 seconds while watching 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 Advice:

01 -
  • They taste like an actual s'more but you don't need a fire, a tent, or a guilty conscience about eating dessert.
  • The brownie mix does all the heavy lifting, so you're genuinely done in under 30 minutes with something that impresses everyone.
  • That moment when the marshmallow starts to melt into the warm cookie is pure joy.
02 -
  • Timing is everything with the marshmallow top: too little oven time and it won't melt into the cookie, too much and you're eating a burnt cloud.
  • Fresh marshmallows make a visible difference; they puff and brown evenly instead of shrinking or staying pale.
03 -
  • If your marshmallows start to slide off during the second bake, they weren't pressed in firmly enough the first time; press a little harder next batch.
  • The magic window for garnishing with chocolate chips and graham crumbs is about 20 seconds after the cookies come out, when the marshmallow is still sticky but not liquid.
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