Smores Brownie Mix Cookies (Print Page)

Chewy brownie cookies loaded with chocolate and graham crackers, topped with toasted marshmallows.

# 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 (approximately 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)

# 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 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 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 appearance, broil for 30 seconds under close observation, 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 Advice:

01 -
  • They taste like s'mores but require zero campfire logistics, which means you can make them in February when you're craving summer.
  • The whole thing comes together in under 30 minutes, making them perfect for when someone says "bring dessert" with only an hour's notice.
  • They're chewy in the center with that just-melted marshmallow situation that feels fancy but is honestly foolproof.
02 -
  • Don't skip the 8–9 minute bake on the first round; underbaking here is actually your goal because the marshmallow will continue cooking them slightly, keeping that chewy center alive.
  • If you add the marshmallow too early or bake too long before adding it, it'll sink right into the dough instead of sitting pretty on top.
  • The broiler for toasting is optional but makes a real difference—just set a timer for 30 seconds because marshmallows are drama queens about timing.
03 -
  • If you don't have a broiler or you're nervous about using it, a kitchen torch gives you way more control over the marshmallow toasting and honestly feels kind of fun to use.
  • The moment those marshmallows come out of the oven is when the magic happens—that's when they're perfectly melted but still structural, so don't walk away during that final minute.
  • Crushing your own graham crackers gives you better texture control than buying pre-crushed; I use my hands or the bottom of a measuring cup to get uneven, chunky pieces.
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