S'more Brownie Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 12

Chill Time: 30

Total Time: 52

Servings: cookies

Calories: 114kcal

Author: Becky Hardin

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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Equipment

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

Notes

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.

Storage: Store s'more brownie cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Nutrition