Brownie Mix S'mores Cookies

Brownie Mix S'mores Cookies combine the rich, chocolaty goodness of brownies with the gooey sweetness of marshmallows and crunchy graham crackers. These quick, easy-to-make cookies are perfect for any occasion and will bring the nostalgic warmth of campfires right into your kitchen.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 20

Course Dessert

Cuisine American

Servings 24 Cookies

Equipment

Mixing bowls
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or tablespoon
Spatula
Wire rack (for cooling)

Ingredients

box brownie mix 18-20 oz
1/4 cup all-purpose flour
1/4 cup vegetable oil or melted butter
2 large eggs
1 cup mini marshmallows
1 cup chocolate chips or chunks
1 cup graham cracker pieces broken into small chunks
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the brownie mix and flour. Add the vegetable oil, eggs, and vanilla extract. Stir until the ingredients form a thick, cohesive dough.
Gently fold in the mini marshmallows, chocolate chips, and graham cracker pieces. Mix until evenly distributed.
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are set, and the tops develop a crackly texture.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store for later—either way, enjoy!

Notes

To keep the cookies chewy, avoid overbaking. Pull them out when the tops just begin to crack.
If the dough is too sticky, chill it for 15–20 minutes before scooping.
These cookies can be stored at room temperature for up to 5 days or frozen for up to 3 months. Reheat in the microwave for a gooey texture.
Servings: 24 cookies