Smores Brownie Mix Cookies (Printable View)

Chewy brownie-based cookies loaded with chocolate and graham cracker pieces, topped with toasted marshmallows.

# 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)

# How To Make It:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Mix until just combined and no dry streaks remain.
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 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 a toasted appearance, broil for 30 seconds while watching closely until marshmallows turn golden brown.
09 - Remove cookies from oven and immediately sprinkle with mini chocolate chips and extra graham cracker crumbs if desired.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Best Practices:

01 -
  • You get campfire vibes without leaving your kitchen or dealing with campfire logistics.
  • A box mix becomes something personal and entirely your own with just a handful of additions.
  • They're soft, chewy, and finished with an actual gooey marshmallow top that tastes like you tried way harder than you did.
02 -
  • Don't skip the cooling time on the baking sheet; jumping straight to the rack before the cookies set means your marshmallows will slide off and your cookies will fall apart.
  • If your marshmallows aren't sinking into the cookies slightly, your cookies came out of the oven too cool—they need to be actively warm when the marshmallows go on.
  • The marshmallow adds moisture to what would otherwise be a traditional brownie cookie, so storage matters; these are best eaten within a day or two for maximum texture contrast.
03 -
  • Don't overbake the initial cookie layer; underbaked is your friend here because the marshmallow will give them time to set while keeping everything tender.
  • If your marshmallows are browning too fast before they're melting, move your oven rack lower away from the heat source.
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