Smores Brownie Mix Cookies (Printable Version)

Chewy brownie cookies with chocolate and graham cracker pieces, topped with toasted marshmallows for a gooey finish.

# 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 additional crushed graham crackers (optional, for garnish)

# 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 with no dry streaks remaining.
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 remain 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 beginning to melt.
08 - For enhanced color, broil for 30 seconds while watching closely until marshmallows achieve golden brown appearance.
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 a wire rack to cool completely.

# Expert Advice:

01 -
  • They're ridiculously easy because brownie mix does most of the heavy lifting, leaving you more time to enjoy the actual baking magic.
  • That moment when you pull them from the oven and press a marshmallow on top feels like a small victory, every single time.
  • Nobody can resist the combination of fudgy chocolate, crunchy graham cracker, and gooey marshmallow all in one bite.
02 -
  • Don't skip the spacing between cookies because they spread more than you'd expect, and crowded cookies will bake unevenly and stick together.
  • Timing on the marshmallow bake is everything; pull them out the second they puff because every oven runs different and one minute longer could mean burnt edges.
  • The marshmallows are most forgiving when the cookies are still warm, so work quickly after pulling them from that first bake.
03 -
  • Keep your baking sheet in the oven while you're mixing and scooping so the first cookies go onto a warm surface and start cooking immediately.
  • If you prefer less marshmallow or want to stretch a batch further, use medium marshmallows cut in half instead of whole large ones.
  • A kitchen torch is genuinely worth having if you make these more than once because it gives you precise control over the golden color.
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