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Hand holding up a S'mores Brownie Cookie. More cookies are shown on a plate in the background.

S'mores Brownie Cookies (Brookies)

One part brownie, one part s'more, and all cookie—these are loaded with chocolate, marshmallows, and graham cracker crunch for a brownie cookie that will satisfy when your next s'mores craving hits.
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Prep Time 25 minutes
Cook Time 50 minutes
Servings: 8 Jumbo stuffed cookies
Course: Dessert
Ingredients Method Video

Ingredients
  

Graham Cracker Crunch
  • 185 g graham crumbs or graham crackers, ground to a fine crumb
  • 54 g brown sugar
  • ¼ tsp kosher salt
  • ¼ tsp ground cinnamon optional
  • 57 g unsalted butter, melted or more, if needed to bind the crumbs
  • 2 tsp vanilla extract
Brownie Cookie (Brookie) Dough
  • 116 g all-purpose flour
  • ¾ tsp baking powder
  • 70 g unsalted butter
  • 226 g dark chocolate
  • 25 g Dutch-process cocoa powder
  • 3 large eggs at room temperature
  • 225 g granulated sugar
  • ¾ tsp kosher salt
  • 1 tbsp vegetable oil with a neutral flavour, such as grapeseed
  • 1 tsp vanilla extract
  • 1 cup graham crunch recipe above, plus extra for sprinkling
  • 48 mini marshmallows approx. You'll need about 6 per cookie (3 to stuff in the middle, and 3 to press on the top)

Method
 

Graham Cracker Crunch
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Brownie Cookie (Brookie) Dough
  1. 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.
  2. Add the 116 g all-purpose flour and ¾ tsp baking powder to a small bowl and whisk together. Set aside.
  3. 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.
  4. 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.
  5. Add the 1 tbsp vegetable oil, 1 tsp vanilla extract, and the melted chocolate mixture. Beat until combined.
  6. 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.
  7. Cover the bowl with plastic wrap, and refrigerate until firm enough to scoop (about 1–2 hours).
  8. Scoop out 4 mounds of dough spread far apart on the baking sheet. Top each mound with a 3 mini marshmallows.
  9. 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.
  10. 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.
  11. Allow to cool on the pan for 5–10 minutes, then transfer to a baking sheet to cool completely.

Video