Smores Brownie Mix Cookies (Printable)

Chewy brownie cookies loaded with chocolate and graham crackers, finished with toasted marshmallow topping.

# What You 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.
04 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart to yield approximately 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 top, broil for 30 seconds, watching closely, until marshmallows turn golden brown.
09 - Remove cookies from oven. Immediately sprinkle with mini chocolate chips and extra graham cracker crumbs, if using.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste like s'mores without needing a campfire, a bonfire, or even leaving your kitchen.
  • Using brownie mix as your base means you skip the fussy measuring of flour and cocoa, yet somehow they taste homemade.
  • The marshmallow melts into the warm cookie, creating pockets of gooey sweetness that make people ask for the recipe immediately.
02 -
  • Timing on that first bake is everything—underbake by even 30 seconds and the cookie won't hold the marshmallow; overbake and you lose the chewy center that makes these special.
  • Fresh marshmallows puff and melt beautifully, but old ones just shrivel, so check your pantry before you start and replace them if they feel hard or stale.
03 -
  • Don't skip the parchment paper—it's the difference between cookies that peel off easily and cookies that you end up scraping off with a spatula while muttering under your breath.
  • The moment you pull those cookies from the oven before adding marshmallows, you'll feel the warmth radiating off them—that's your signal that the dough is at its perfect, chewy best for accepting the marshmallow.
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