Smores Brownie Mix Cookies (Printable)

Chewy brownie cookies bursting with chocolate, graham crackers, and a gooey 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 crushed graham crackers (optional, for garnish)

# Directions:

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 finish, 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 desired.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like s'mores but require zero campfire skills or burnt fingers.
  • Using a brownie mix means you spend more time enjoying the process and less time measuring cocoa powder.
  • That moment when the marshmallow just starts to pull away from the cookie is pure textural bliss.
  • Eighteen cookies means you've got enough to share, or enough to pretend you're sharing.
02 -
  • The timing between the second bake and cooling is everything—rush it and your marshmallows are soup, wait too long and they harden like rubber.
  • Pressing the marshmallow firmly into the warm cookie is non-negotiable, otherwise they slide off when you bite into them and that's a tragedy.
  • If your marshmallows start leaking off the sides, your oven temperature might be running hot—use a thermometer to check, because consistency is everything here.
03 -
  • Use a kitchen torch instead of the broiler if you have one—it gives you pinpoint control and that char that tastes like actual campfire s'mores.
  • Let marshmallows come to room temperature before pressing them into warm cookies so they don't stick to your fingers and tear apart.
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