Smores Brownie Mix Cookies (Print Version)

Chewy brownie cookies filled with chocolate and crackers, finished with a toasted marshmallow topping.

# 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 (about 4 sheets)

→ For the Marshmallow Top

07 - 18 large marshmallows (one per cookie)
08 - 1/4 cup mini chocolate chips (optional, for garnish)
09 - 1/4 cup additional crushed graham crackers (optional, for garnish)

# How-To Steps:

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 (about 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 Hints:

01 -
  • They taste like s'mores but require zero camping gear or outdoor fire skills.
  • The whole thing comes together in under 30 minutes, making them perfect for unexpected guests or sudden dessert emergencies.
  • Brownie mix handles the heavy lifting while marshmallows do all the visual drama.
02 -
  • The timing between marshmallow addition and oven removal is everything—hesitate and they get too melty, move fast and they stay structurally perfect.
  • Those 8–9 minutes of initial baking are non-negotiable; underbaked and the marshmallow sinks into warm dough, overbaked and you lose the chewy center entirely.
03 -
  • Press marshmallows onto cookies when they're still hot from the oven so the warmth does the adhering work for you.
  • If using a torch, hold it at least 3 inches away and keep it moving so marshmallows toast evenly instead of charring on one side.
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