Smores Brownie Mix Cookies (Print Version)

Chewy brownie cookies with chocolate chunks, graham cracker pieces, and a gooey toasted marshmallow topping.

# 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 (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 additional crushed graham crackers (optional, for garnish)

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, combine brownie mix, eggs, vegetable oil, and water. Stir until just combined with no dry streaks remaining.
03 - Gently fold semi-sweet chocolate chips and crushed graham crackers into the batter using a spatula.
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 set at edges but remain soft at center.
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 puff and begin to melt.
08 - Broil for 30 seconds under close supervision until marshmallows develop golden-brown coloring.
09 - Remove cookies from oven. Immediately sprinkle with mini chocolate chips and additional graham cracker crumbs if desired.
10 - Cool cookies on baking sheets for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • Marshmallows get gooey and golden without any fussing, turning ordinary brownies into s'mores magic.
  • Using a box mix means zero guilt about taking shortcuts while still delivering that homemade, just-baked magic everyone craves.
  • Eighteen cookies means you'll have leftovers to sneak from the cookie jar at midnight, and they taste even better the next day.
02 -
  • Press the marshmallows down gently but firmly into warm cookies, or they'll slide off during the second bake and you'll end up with marshmallows sitting on top like little hats instead of sinking into the cookie.
  • The broil step is optional but transforms everything—skip it if you want purely soft marshmallows, but those golden-toasted tops taste like you actually know what you're doing.
03 -
  • If your marshmallows keep sliding off during baking, try pressing them in slightly deeper or chilling the scooped dough for ten minutes before adding the marshmallows so it's firmer.
  • The secret to marshmallows that don't melt into molten puddles is working quickly with your second bake time—1 to 2 minutes is the sweet spot where they puff but hold their shape.
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