Made from a boxed brownie mix, these S’more Brownie Cookies are filled with marshmallows, chocolate chips, and crushed graham crackers. If you love s’mores, these chewy chocolatey cookies are for you!
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Brownie Mix S’more Cookies
Whip up a batch of indulgent and delicious cookies in a snap with this quick recipe. 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!
Why You’ll Love this S’more Cookies Recipe:
- EASY: It doesn’t get much easier than using boxed brownie mix for the cookie dough base! These cookies come together quickly and easily with simple ingredients.
- FLAVORFUL: Each cookie is bursting with campfire flavors – a chewy brownie cookie base, toasty marshmallows, crunchy graham crackers, and melty chocolate chips.
- FREEZER FRIENDLY: These cookies freeze beautifully! Let the cookies cool completely, transfer to an airtight container, and freeze for up to 2 months.
Perfectly chewy, these s’more brownie cookies always disappear quickly!
You’ll love these Brownie Cookies, and these M&M Brownie Cookies too.
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How to Make S’more Brownie Cookies
You can jump to the recipe card for full ingredients & instructions!
- Make the cookie dough.
- Chill the cookie dough.
- Scoop cookies onto a baking sheet.
- Bake the cookies, let them cool, and serve.
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.
Yes, this will give the brownie cookies a more intense chocolate flavor.
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.
No. 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. For best results, use crushed graham crackers.
These s’more brownie cookies are rich and chocolatey with a chewy brownie texture!
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.
Make a batch of these s’more cookies for your next cookie exchange!
Can I use regular-size 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.
Can I make these cookies without butter?
Yes, replace the melted butter with the same amount of vegetable oil.
How do I know when the cookies are done?
The cookies are baked when the edges are set, about 11-12 minutes at 350°F. Let the cookies cool fully before storing.
More Chocolate Dessert Recipes We Love
These chewy, decadent s’more brownie cookies always wow a crowd and no one will know just how easy they are to make!
More Easy Cookie Recipes to Try:
- Chocolate Butter Cookies
- Nutella Stuffed Cookies
- Skillet Chocolate Chip Cookie
- Stuffed Red Velvet Cookies
- Mom’s Famous Snickerdoodle Cookies
- Best M&M Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
S’more Brownie Cookies Recipe
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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)
Recommended Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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.
Nutrition Information
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!