Smores Brownie Mix Cookies (Print Version)

Chewy brownie mix cookies with chocolate, graham cracker bits, and toasted marshmallow tops.

# Ingredient List:

→ 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:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large mixing bowl, combine brownie mix, eggs, vegetable oil, and water. Mix until just combined with no dry streaks remaining.
03 - Gently fold semi-sweet chocolate chips and crushed graham crackers into the dough mixture.
04 - Scoop heaping tablespoons of dough onto 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 soft centers.
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 are puffed and just beginning to melt.
08 - For a golden toasted finish, broil for 30 seconds while monitoring closely until marshmallows achieve golden-brown color.
09 - Remove cookies from oven. Immediately sprinkle with mini chocolate chips and additional graham cracker crumbs if desired.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack until completely cooled.

# Expert Advice:

01 -
  • These come together faster than you'd expect, which means spontaneous dessert is suddenly possible on a Tuesday.
  • The marshmallow topping makes them feel gourmet without requiring any fancy technique or ingredients you don't already have.
  • They hit every texture note at once: chewy brownie, crunchy graham, melty chocolate, and pillowy marshmallow.
02 -
  • Don't skip the 1–2 minute second bake—it's what makes the marshmallow melt and soften without the cookie becoming hard and dry.
  • If you broil for the golden top, watch the entire time because the difference between golden and burnt is literally seconds.
03 -
  • Crush your graham crackers by hand just before baking—doing it in advance lets them dry out and lose some texture and flavor.
  • If marshmallows are sticking to your fingers, keep a damp towel nearby or dampen your fingertips slightly to make pressing them easier.
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