If you crave the cozy charm of campfire treats but want something a little more indulgent, you have to try this S’more Brownie Cookies Recipe. Combining the rich, fudgy texture of brownies with the gooey sweetness of marshmallows and the crunch of graham crackers, these cookies bring together the best elements of a classic s’more in a perfectly handheld form. Each bite is a nostalgic journey of warm chocolate, melty marshmallow, and buttery graham cracker crunch, making these cookies an absolute crowd-pleaser anytime you want to sweeten your day.
Ingredients You’ll Need
Getting the ingredients right is the first step toward making these S’more Brownie Cookies Recipe a true delight. Each component plays a vital role: the brownie mix provides that fudgy base, eggs bind everything together, melted butter adds richness, chocolate chips offer bursts of melted goodness, mini marshmallows bring soft sweetness, and crushed graham crackers contribute that unmistakable crisp texture and toasted flavor.
- Brownie mix (18 ounces): Using a high-quality mix, like Ghirardelli Chocolate Supreme, delivers deep chocolate flavor and fudgy consistency.
- Large eggs (2): They help bind the dough and give structure, ensuring the cookies hold their shape.
- Unsalted butter (¼ cup, melted): Adds moistness and rich, creamy flavor that balances the chocolate.
- Chocolate chips (1 cup): These melt into little pockets of pure chocolate bliss inside each cookie.
- Mini marshmallows (1 cup): They melt slightly in the oven, creating that signature gooey texture.
- Crushed graham crackers (¼ cup): Adds that authentic s’more crunch and a subtle honeyed flavor to every bite.
How to Make S’more Brownie Cookies Recipe
Step 1: Prepare Your Baking Sheet
Start by lining a baking sheet with parchment paper. This simple step makes sure your cookies won’t stick and helps with even cooking, plus cleanup is a breeze!
Step 2: Combine the Ingredients
Grab a large bowl and mix together the brownie mix, eggs, melted butter, chocolate chips, mini marshmallows, and crushed graham crackers until everything is evenly incorporated. The batter will be luscious and packed with gooey s’more goodness.
Step 3: Chill the Dough
Cover the bowl tightly and pop it into the refrigerator for 30 minutes. Chilling the dough firms it up, making it easier to scoop and helping the cookies keep their shape in the oven while the flavors meld together beautifully.
Step 4: Scoop the Cookies
Once chilled, scoop heaping tablespoons of dough onto your prepared baking sheet. Space them out about 2 inches apart to allow the cookies to spread just right without sticking together.
Step 5: Bake to Perfection
Bake the cookies at 350°F for 11 to 12 minutes, or just until the edges are set but the centers remain soft. This balance ensures that fudgy brownie texture melds perfectly with the toasted marshmallow and crunchy cracker bits.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. This step lets the magical s’more layers lock in place and makes for easier, mess-free eating.
How to Serve S’more Brownie Cookies Recipe
Garnishes
For an extra touch, sprinkle a few crushed graham crackers or mini marshmallows on top just after baking. A drizzle of melted chocolate over the cooled cookies amps up the decadence and looks gorgeous when serving friends or family.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a warm cup of hot chocolate. The creamy sides balance the rich chocolate and toasted marshmallow flavors perfectly for a fully satisfying treat.
Creative Ways to Present
For parties, try stacking these S’more Brownie Cookies Recipe with marshmallow fluff or a smear of peanut butter between two cookies for a decadent sandwich. You can also serve them alongside fresh berries for a pop of brightness or chopped nuts for added crunch.
Make Ahead and Storage
Storing Leftovers
Keep your leftover S’more Brownie Cookies Recipe fresh by storing them in an airtight container at room temperature for up to 4 days. The cookies maintain their chewy, gooey texture best when not chilled.
Freezing
You can freeze these cookies for longer storage by placing them in a freezer-safe bag or container. Separate layers with parchment paper to prevent sticking. Frozen cookies are best enjoyed within 2 months for optimal flavor.
Reheating
To revive that fresh-baked warmth, pop the cookies in the microwave for 10 to 15 seconds or warm them in a 300°F oven for about 5 minutes. This brings back the fudgy texture and soft marshmallow gooeyness beautifully.
FAQs
Can I make these cookies without a brownie mix?
Absolutely! While the brownie mix simplifies the process, you can use your favorite homemade brownie batter instead. Just ensure it’s thick enough to hold the chocolate chips, marshmallows, and graham crackers without becoming too runny.
Are mini marshmallows better than regular ones?
Using mini marshmallows helps distribute that gooey texture evenly throughout the cookies, ensuring every bite has a little marshmallow magic. Larger marshmallows might clump and not melt as uniformly.
Can I use different types of chocolate chips?
Yes, feel free to experiment with semi-sweet, dark, or even white chocolate chips depending on your taste preferences. Each type will add a unique flavor profile but keep the luscious melted texture.
Why do I need to chill the dough?
Chilling firms up the dough, making it easier to scoop and helps the cookies keep their shape as they bake instead of flattening out too much. It also enhances flavor melding for a tastier cookie overall.
How do I prevent my marshmallows from burning?
Since the marshmallows are mixed into the dough rather than on top, they melt gently during baking without direct exposure to heat. Make sure to bake just until the edges are set to avoid overcooking or browning the marshmallows.
Final Thoughts
If you’re on the hunt for a truly scrumptious, nostalgic treat, this S’more Brownie Cookies Recipe is a must-try. It brilliantly captures the heartwarming joy of traditional s’mores with the convenience of a cookie. Once you make it, you’ll find yourself reaching for these cookies again and again to share with loved ones or to enjoy as a little self-indulgence. Happy baking and even happier tasting!
Print
S’more Brownie Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These S’more Brownie Cookies combine the rich, fudgy texture of brownies with the nostalgic flavors of s’mores, including chocolate chips, mini marshmallows, and crushed graham crackers. Perfectly chewy and gooey, these cookies are baked to golden perfection and make an irresistible treat for any dessert lover.
Ingredients
Brownie Cookie Dough
- 18 ounces brownie mix (510 grams, Ghirardelli Chocolate Supreme recommended)
- 2 large eggs (100 grams)
- ¼ cup unsalted butter, melted (57 grams, 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
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside to prevent cookies from sticking and to ensure even baking.
- Mix ingredients: In a large bowl, stir together the brownie mix, eggs, melted butter, chocolate chips, mini marshmallows, and crushed graham crackers until the dough is fully combined.
- Chill dough: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up the dough, which helps prevent spreading during baking. Meanwhile, preheat your oven to 350°F (177°C).
- Scoop cookies: Once chilled, use a heaping tablespoon to portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Arrange 6 cookies on a medium-sized sheet or up to 12 on a larger sheet.
- Bake: Place the baking sheet in the preheated oven and bake for 11 to 12 minutes, or until the edges of the cookies are set but the centers remain soft and gooey.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. Repeat the scooping and baking process with any remaining dough.
Notes
- For best results, use a high-quality brownie mix like Ghirardelli Chocolate Supreme.
- Be careful not to overbake; cookies should be soft in the center when removed from the oven.
- Chilling the dough is essential to prevent the cookies from spreading too thin.
- You can substitute mini marshmallows with regular-sized marshmallows cut into smaller pieces if mini are unavailable.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
