Smores Brownie Mix Cookies (Print Version)

Chewy brownie-inspired cookies loaded with chocolate chips, graham cracker pieces, and a toasted marshmallow topping.

# Needed Ingredients:

→ 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 (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 about 2 inches apart to create approximately 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 golden finish, 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 Suggestions:

01 -
  • They taste like a s'mores campfire experience but require zero outdoor skills or fire safety concerns.
  • Using brownie mix takes the guesswork out of proportions, so even baking newcomers end up with fudgy, tender cookies.
  • The marshmallow toasting step is oddly therapeutic and feels like you're doing something fancy without the effort.
02 -
  • The marshmallow timing is everything—add them too late and they won't stick; add them too early and they'll bake into hard discs instead of melting into gooey pockets.
  • If your brownie mix has a packet of fudge or ingredients included, skip it and use only the dry mix with your own eggs, oil, and water for better texture control.
03 -
  • Lightly toasting the graham cracker pieces in a dry skillet for 2 minutes before folding them in deepens their flavor and keeps them crispier inside the cookies.
  • Keep marshmallows in the freezer and add them straight from cold—they'll bake slower and you'll have a longer window before they deflate.
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