If you love s’mores, you are going to love these chewy chocolatey cookies! Made from a boxed brownie mix, these S’more Brownie Cookies are filled with marshmallows, chocolate chips, and crushed graham crackers. Whenever I make a batch of indulgent and delicious cookies, they disappear in a snap. Perfectly chewy, these brownie cookies are my go-to whenever I crave s’mores without campfire.!
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Using boxed brownie mix as the base of these cookies, you’ll have s’more brownie cookies ready in no time. I don’t always love kitchen shortcuts, but this is one I fully support!
No one will know these bakery-style s’more brownie cookies start with a boxed brownie mix – they’re that good.
Be sure to try my S’mores Dessert Pizza and S’mores Ice Cream Sandwich, too!
Ingredients for S’more Brownie Cookies
- Brownie Mix: For best results, I recommend using Ghirardelli Chocolate Supreme brownie mix. If you can’t find Ghirardelli, I recommend using a Pillsbury brownie mix. I don’t recommend using Duncan Hines or Betty Crocker mixes – the cookies spread way too much. If this is the only mix available, try adding ¼ cup of all-purpose flour to the mix. use the chocolate syrup that comes in the brownie box mix. this will give the brownie cookies a more intense chocolate flavor.
- Graham Crackers: For best results, use crushed graham crackers.I don’t recommend graham cracker crumbs in place of crushed graham crackers. The crumbs act like another dry ingredient and will soak up moisture from the cookie dough, leading to dry cookies.
- Marshmallows: Mini marshmallows are perfect because they easily combine with the other cookie ingredients! You can try using regular marshmallows, but cut them into smaller pieces before incorporating into the cookie dough.
- Unsalted Butter: I like to use unsalted butter in cookie recipes. If needed, replace the melted butter with the same amount of vegetable oil.
Tips For Success
- Make the cookie dough ahead of time! Store cookie dough in an airtight container in the refrigerator for up to 2 days before baking.
- These cookies are done baking when the edges are just beginning to set. They’ll firm up as they cool on the baking sheet.
- Keep 2-3 inch distance between each cookie dough ball on baking sheet. Brownie cookies expands while baking.
How to Store
These chewy, decadent s’more brownie cookies always wow a crowd and no one will know just how easy they are to make! I doubt if you’ll have left any to store. However, I allow them cool down and transfer them in an air tight container and store at room temperature for up to 3 days .
Just warm them in microwave for few seconds or enjoy them as is.
These cookies freeze beautifully! Let the cookies cool completely, transfer to an airtight container, and freeze for up to 2 months.
Serving Suggestions
I love these indulgent chocolate cookies with s’mores whenever I crave for something sweet or while sipping coffee. I’m sure pairing these with Iced Honey Cinnamon Latte, Iced Espresso, and Iced Chai Tea Latte will elevate the amazing flavors. Don’t forget to try my hot Honey Almond Milk Flat White, incredibly heavenly combo!!
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
S’more Brownie Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop (optional)
Ingredients
- 18 ounces brownie mix 510 grams, Ghirardelli Chocolate Supreme recommended
- 2 large eggs 100 grams
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- 1 cup chocolate chips 170 grams
- 1 cup mini marshmallows 43 grams
- ¼ cup crushed graham crackers 36 grams (from about 2½ cracker sheets)
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir the brownie mix, eggs, butter, chocolate chips, marshmallows, and graham crackers together until combined.18 ounces brownie mix, 2 large eggs, ¼ cup unsalted butter, 1 cup chocolate chips, 1 cup mini marshmallows, ¼ cup crushed graham crackers
- Tightly cover the bowl of cookie dough and refrigerate for 30 minutes. While the dough is chilling, preheat oven to 350°F.
- Once the dough is chilled, scoop a heaping tablespoon worth of brownie dough onto a baking sheet. Repeat to have 6 cookies on a medium baking sheet or up to 12 on a large sheet, leaving at least 2 inches between each cookie.
- Bake for 11-12 minutes, or until the edges are set.
- Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining cookie dough.
Video
Becky’s Tips
- Make the cookie dough ahead of time! Store cookie dough in an airtight container in the refrigerator for up to 2 days before baking.
- These cookies are done baking when the edges are just beginning to set. They’ll firm up as they cool on the baking sheet.
- Keep 2-3 inch space between each cookie. Brownie s’mores cookies spread while baking and they may stick to each other during baking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Brownie Mix Cookies Step by Step
Lined a Baking Sheet: Lined a rectangle baking sheet with parchment paper and keep it aside.
Mix all Ingredients: I like to mix everything in one bowl. Take a large glass bowl combine 18 ounces of brownie mix, 2 large eggs, ¼ cup of unsalted butter, 1 cup of chocolate chips, 1 cup of mini marshmallows, and ¼ cup crushed graham crackers. Combine everything evenly.
Chill the Cookie Dough: Once the cookie dough is ready, tightly cover the bowl with plastic wrap and refrigerate for 30 minutes. This step helps the butter solidify and prevents the dough from spreading too much while baking. If the dough spreads, the cookies will be really thin instead of thick and chewy.
Preheat the oven: While cookie dough is chilling in refrigerator, preheat the oven to 350°F.
Bake cookies: Once the dough is chilled, scoop a heaping tablespoon worth of brownie dough onto a lined baking sheet. Repeat to have 6 cookies on a medium baking sheet or up to 12 on a large sheet, leaving at least 2 inches between each cookie.
Bake them for 11-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining cookie dough.
Each cookie is bursting with campfire flavors – a chewy brownie cookie base, toasty marshmallows, crunchy graham crackers, and melty chocolate chips. Yum!!
These turned out so well!
Cannot wait to make them again when I have guests over.
Thanks for sharing, Anna!
Hi Becky, I tried your cake mix cookie recipe but I made peanut butter cookies and then made a very light and fluffy coi whip peanut frosting to go on top. They were a BIG hit!!! They were gone before I could get a picture
That’s great to hear, Elizabeth!