Smores Brownie Mix Cookies (Printable)

Chewy brownie cookies infused with chocolate, graham crackers, and a toasted marshmallow topping for a sweet twist.

# Components:

→ 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 (approximately 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)

# Directions:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Mix until just combined with no dry streaks remaining.
03 - Gently fold in the semi-sweet 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 beginning to melt.
08 - Broil for 30 seconds, monitoring closely, until marshmallows achieve a golden brown surface.
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 cooling rack to cool completely.

# Expert Advice:

01 -
  • They come together faster than you'd expect, turning a brownie mix into something that tastes homemade and completely intentional.
  • The toasted marshmallow on top gives you permission to skip the campfire, which means you can make these on a Tuesday in February if that's when the craving hits.
  • Everyone who tries them immediately wants the recipe, and you get to casually mention you basically invented them while barely lifting a finger.
02 -
  • Don't skip the initial bake time before adding marshmallows—if your cookies aren't set enough, the marshmallows will sink right through and you'll end up with a mess instead of a masterpiece.
  • Watch the broiler step obsessively because marshmallows go from perfectly toasted to burnt in literal seconds, and burnt marshmallows are basically charcoal.
03 -
  • If you don't have a broiler or want to skip that step, a kitchen torch gives you way more control and creates an even more dramatic toasted effect—just keep the flame moving so you don't burn any spots.
  • Dark chocolate chips work beautifully in place of semi-sweet if you like deeper, less sugary chocolate flavor, and a tiny pinch of cinnamon stirred into the dough adds a sophisticated undertone that most people can't identify but definitely notice.
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