Smores Brownie Mix Cookies (Printable)

Chewy brownie cookies brimming with chocolate and graham cracker pieces, topped with toasted marshmallow.

# What You’ll 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 (approximately 4 sheets)

→ For the Marshmallow Topping

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. 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.
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 remain soft in the center.
06 - Remove from oven and immediately press one large marshmallow onto the center of each warm cookie.
07 - Return cookies to the oven for 1-2 minutes until marshmallows are puffed and beginning to melt.
08 - For golden marshmallow tops, broil for 30 seconds while watching closely to prevent burning.
09 - Remove from oven and immediately sprinkle with mini chocolate chips and additional graham cracker crumbs if desired. Cool on baking sheets for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • These cookies taste like an elevated s'mores experience without the mess or campfire required.
  • Using brownie mix means even inexperienced bakers end up with fudgy, impressive cookies that feel homemade.
  • The toasted marshmallow tops are gooey in the middle and slightly crispy on the outside, hitting that textural sweet spot.
02 -
  • Don't skip the initial underbaking—it's the difference between cookies that stay chewy and ones that turn cake-like once the marshmallow is added and everything bakes again.
  • The marshmallow must go on immediately after the first bake while the cookies are still warm, otherwise the bottoms will be too firm and it won't set properly.
  • If your marshmallows start to brown too quickly under the broiler, pull them out immediately because they'll continue cooking from residual heat and can blacken in seconds.
03 -
  • If you don't have a broiler or don't want to use it, a kitchen torch gives you absolute control over marshmallow browning and looks impressive if you're making these for a crowd.
  • Dark chocolate chips or even a tiny pinch of cinnamon in the dough adds sophistication and prevents these from feeling too one-note sweet.
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