Smores Brownie Mix Cookies (Print Version)

Soft brownie-based cookies combined with chocolate chips and graham crackers, finished 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 (approximately 4 sheets)

→ For the Marshmallow Top

07 - 18 large marshmallows
08 - 1/4 cup mini chocolate chips (optional garnish)
09 - 1/4 cup additional crushed graham crackers (optional 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. Mix until just combined with no dry streaks remaining.
03 - Gently fold in semi-sweet chocolate chips and crushed graham crackers until evenly distributed throughout the batter.
04 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart to yield 18 cookies.
05 - Bake for 8-9 minutes until cookies are just set but retain softness in the 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 are puffed and beginning to melt.
08 - For golden-brown marshmallow tops, broil for 30 seconds while monitoring closely to prevent burning.
09 - Remove from oven and immediately sprinkle with mini chocolate chips and additional graham cracker crumbs if desired.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Tips:

01 -
  • They taste like smores but bake in your kitchen with zero campfire smoke or burnt fingers.
  • A box mix means less measuring and more time to admire your marshmallow topping as it puffs up.
  • Eighteen cookies means enough to share, or enough to have one every day for three weeks if you're honest about it.
02 -
  • Don't overbake the initial cookie stage; those eight to nine minutes are critical because you need the centers soft enough for marshmallows to sink and stick, not sit on top like a hat.
  • Stale marshmallows won't puff up, so check the package date and buy fresh ones, especially if you're making these more than a few days after shopping.
03 -
  • If you don't have a kitchen torch, use the broiler but set a phone timer for 25 seconds and check obsessively—the difference between golden and burnt is literally seconds.
  • For extra indulgence, use dark chocolate chips in the dough and dark chocolate chips as a garnish instead of mini chips, which shifts these from campfire vibes to almost gourmet.
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