Everything you love about s’mores AND brownies in one delectable, fudgy cookie with a gorgeous crackled top covered with toasted marshmallows and graham cracker crunch. Just like a s’more, but with the chocolate part on the outside—no campfire required!
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I created this cookie recipe to combine everything that’s great about brownies and s’mores in one rich and delicious cookie. I’m team fudgy brownies, so for me the best things about a brownie are a fudgy and chewy texture, a rich chocolatey taste, and a crackly top. What I love best about s’mores are the gooey marshmallows and crunchy graham crackers—though to be honest I don’t love how hard and solid the graham crackers are so that when you bite into your s’more, the chocolate and marshmallow often squish out. So these cookies include delicious cinnamon-spiced crunchy graham bits, instead of large chunks of graham cracker. The cookies are both stuffed and topped with mini marshmallows, for plenty of delectable marshmallow goo.
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Why You’ll Love S’mores Brownie Cookies
- They’re super easy to make! These mix up in less than 20 minutes, then after a little chill time in the fridge to firm up the dough for scooping, they get stuffed and topped with marshmallows and graham crunch and baked for 12–15 minutes. The fillings and toppings make these look far more impressive and time-consuming to make than they really are—you can have this done (including refrigerator time) in just a couple hours.
- No campfire required. The marshmallows on top of each cookie get gently toasted in the oven, meaning you can have the flavour of toasted marshmallows without needing a campfire.
- Beautiful cracked tops. In my opinion, the best fudgy brownies have a gorgeous cracked top, and these cookies deliver! The recipe has you beat the eggs and sugar for several minutes to aerate them, which helps create a delightful cracked top while the cookies bake.
- Contrasting textures are the key to a delicious dessert that delights the palate, so I packed these cookies with crunchy graham bits, gooey marshmallows, and a rich and chewy brownie cookie base.
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Tips for Success
- Whip the eggs + sugar for several minutes, until very light and fluffy. Don’t skimp on the time—it should at least double (if not triple) in volume before you proceed with the recipe. You should also whip the eggs when they’re at room temperature, it’ll be much easier. This step is what causes the brownie cookies to wind up with a beautiful cracked top during baking, and in my opinion is well worth doing so that your cookies are obviously brownie cookies and not simply chocolate cookies (not that I have anything against chocolate cookies!)
- Let the dough chill in the fridge until it’s firm enough to scoop. This dough is very loose and sticky right after mixing, and you won’t have a good time scooping it unless it chills first. You can even make the dough a couple days in advance, then scoop and bake when you’re ready.
Ingredients to make S’mores Brownie Cookies
- Graham crumbs or you can use whole graham crackers, ground to a fine crumb texture in a food processor or blender, or by placing them in a ziploc bag and rolling back and forth with a rolling pin.
- Brown sugar
- Salt is a very important ingredient in sweet baked goods. We don’t normally think of salt when we think of desserts, but it plays an extremely important role in enhancing all of the other flavours. If no salt was used, the cookies would taste a little bland.
- Ground cinnamon adds a nice complex flavour to the graham crumbs, but you can leave it out.
- Unsalted butter is best because it allows you to control the salt content. If all you have on hand is salted butter you can use that, but reduce the other salt the recipe calls for to compensate.
- Vanilla extract helps to round out all of the flavours. Real vanilla extract is best for it’s enticing complex flavour, but it’s also quite expensive. Artificial vanilla will do just fine if you can’t afford the real thing.
- All-purpose flour has a medium level of gluten—not high like bread flour, or low like cake or pastry flour. For these cookies it strikes the right balance, lending enough structure and chew without being too tough.
- Baking powder
- Dark chocolate is melted with butter to lend these brownie cookies a ton of richness. Get the best quality dark chocolate you can find or afford, it will make a difference to the taste of the cookies.
- Dutch-process cocoa powder is darker and less bitter tasting than regular cocoa powder, and is what I recommend in these cookies. If all you have is regular cocoa powder it will still work, but the flavour and colour of the cookies won’t be quite the same.
- Large eggs at room temperature, because room temperature eggs are easier to whip up.
- Granulated sugar
- Vegetable oil helps keep these cookies soft and moist for a few days. Choose a neutral-flavoured oil such as grapeseed or canola.
- Mini marshmallows add a fun gooey texture to these cookies, plus you can’t very well make a s’mores cookie without some marshmallows! Mini marshmallows are more convenient because they’re already in a small enough size to stuff and fill the cookies with. If you only have large marshmallows they’ll work just fine, but you’ll need to cut them into small chunks first. That can be a bit of a pain because of how sticky marshmallows are, so you may want to spray your knife with cooking spray to help with that.
FAQ
How long do S’mores Brownie Cookies last?
Store them at room temperature in an airtight container, and eat within 3 days.
Can I freeze S’mores Brownie Cookies?
Yes! I recommend scooping and assembling the cookies on a baking sheet (follow up to Step 9 of the recipe below). You don’t need to leave as much space between each cookie as you would if you were baking right away, and could fit all 8 cookies on one sheet for freezing. Cover the baking sheet with plastic wrap, and freeze until the cookie dough balls are solid (about 2 hours). Transfer to a freezer bag. Ideally, use within 3 months…though I have baked cookie dough that has been in my freezer for over a year and it turned out great! When you’re ready to b ake, there’s no need to thaw the dough balls out first—just arrange them 4 to a sheet lined with a silicone baking mat or parchment paper, and add a couple minutes to the bake time.
Can I make this gluten-free?
Yes, just swap out a gluten-free baking mix (such as Cup4Cup) for the all-purpose flour, and use a boxed gluten-free graham crumb or find a gluten free graham cracker to pulverize into grumbs.
Can I make these dairy free?
Absolutely! Just swap out a vegan butter substitute for the butter called for in the recipe, and make sure the dark chocolate you use is dairy free.
Can I make this egg free?
No, the whipped eggs are an integral part of the taste and texture of these cookies and I’m not aware of an eggless substitute that would achieve the same result.
Can I make this vegan?
No. While it’s easy to substitute the dairy, the eggs are a critical part of the recipe and I don’t know of any vegan or eggless substitute that would achieve the same result.
How should I serve Macaron Failure Trifle?
S’mores Brownie Cookies (Brookies)
Ingredients
Method
- Preheat the oven to 350˚F (175˚C). Adjust an oven rack to the middle of the oven. Line a half-sheet baking pan with a silicone baking mat or sheet of parchment paper.
- Toss together the 185 g graham crumbs, 54 g brown sugar, ¼ tsp kosher salt, and ¼ tsp ground cinnamon (if using) with your fingers.
- Pour in the 57 g unsalted butter, melted and 2 tsp vanilla extract, and mix until combined. If the mixture holds together when you pinch some between your fingers, you're good to go. If not, add more melted butter a little at a time until it does.
- Spread out evenly on the prepared baking sheet. Bake for 15–20 minutes or until golden brown. Leave to cool on the sheet for 5 minutes, then carefully break up into smaller pieces.
- Preheat the oven to 350˚F (175˚C). Adjust an oven rack to the middle of the oven. Line two half-sheet baking pans with a silicone baking mat or sheet of parchment paper.
- Add the 116 g all-purpose flour and ¾ tsp baking powder to a small bowl and whisk together. Set aside.
- Add the 70 g unsalted butter and 226 g dark chocolate to a small saucepan. Heat over medium low heat until melted, while stirring constantly. Remove from the heat. Add the 25 g Dutch-process cocoa powder and whisk until smooth. Set aside to cool a bit while you move on to the next step.
- Add the 3 large eggs 225 g granulated sugar, and ¾ tsp kosher salt to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using a hand mixer. Beat on medium high speed until the eggs have at least doubled in volume and are very light and fluffy.
- Add the 1 tbsp vegetable oil, 1 tsp vanilla extract, and the melted chocolate mixture. Beat until combined.
- Add the flour mixture, and fold in with a rubber spatula until combined. Be careful not to overmix the dough so avoid developing too much gluten and winding up with tough cookies. Add the 1 cup graham crunch, and fold in until evenly distributed.
- Cover the bowl with plastic wrap, and refrigerate until firm enough to scoop (about 1–2 hours).
- Scoop out 4 mounds of dough spread far apart on the baking sheet. Top each mound with a 3 mini marshmallows.
- Scoop out another mound of dough on top of each cookie. Sprinkle each cookie with graham crunch, and press 3 more mini marshmallows on top.
- Bake one sheet at a time for 12–15 minutes or until the cookies have spread, cracked, and the marshmallows are lightly toasted. Turn the sheet halfway through to ensure the cookies bake evenly.
- Allow to cool on the pan for 5–10 minutes, then transfer to a baking sheet to cool completely.
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