Smores Brownie Mix Cookies (Printable version)

Soft brownie cookies with chocolate, graham crackers, and 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
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 bowl, combine the brownie mix, eggs, vegetable oil, and water. Mix until just combined with no dry streaks remaining.
03 - Gently fold in the semi-sweet 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 retain a soft 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 beginning to melt.
08 - For a golden finish, broil for 30 seconds while monitoring closely to prevent burning, until marshmallows achieve a light golden-brown color.
09 - Remove cookies from oven. Immediately sprinkle with mini chocolate chips and extra graham cracker crumbs if desired.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • Quick and easy using brownie mix as a shortcut
  • Perfect combination of chewy brownie texture with classic s'mores flavors
  • Fun to make and even more fun to eat with gooey marshmallow tops
  • Ready in just 25 minutes from start to finish
  • Great for parties, gatherings, or a sweet weeknight treat
02 -
  • Use a kitchen torch to toast marshmallows if you want more control than broiling
  • Don't overbake the initial cookies—they should be slightly soft in the center
  • Work quickly when adding marshmallows to ensure they stick to the warm cookies
  • For extra flavor, use dark chocolate chips or add a pinch of cinnamon to the dough
  • Store in an airtight container for up to 3 days to maintain freshness
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