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
Scale
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.
