Smores Brownie Mix Cookies (Printable Version)

Chewy brownie cookies with chocolate and graham cracker pieces topped with toasted marshmallows.

# 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 crushed graham crackers (optional, for garnish)

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, combine brownie mix, eggs, vegetable oil, and water. Stir until just combined with no dry streaks remaining.
03 - Gently fold semi-sweet chocolate chips and crushed graham crackers into the batter.
04 - Scoop heaping tablespoon portions of dough onto prepared baking sheets, spacing approximately 2 inches apart to yield 18 cookies.
05 - Bake for 8-9 minutes until cookies are 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 oven for 1-2 minutes until marshmallows puff and begin to melt.
08 - Broil for 30 seconds, monitoring closely, until marshmallows achieve golden-brown coloring.
09 - Remove from oven and immediately sprinkle mini chocolate chips and extra graham cracker crumbs over warm cookies, if desired.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • Quick and easy preparation perfect for busy days or last-minute dessert cravings.
  • Delicious blend of fudgy brownie texture with crunchy graham crackers.
  • The nostalgic taste of campfire smores recreated in cookie form.
  • Marshmallow topping adds a gooey, melty richness that elevates each bite.
  • Vegetarian-friendly and perfect to share with family or friends.
02 -
  • Use a kitchen torch to toast marshmallows individually for precise control.
  • Let cookies cool partially on the baking sheet first to help them set without losing softness.
  • Storage in an airtight container keeps cookies fresh for up to 3 days.
  • Check marshmallows closely during broiling to avoid burning.
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