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–+ servings
Iram Mansoor

S’mores Brownie Cookies

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Gooey, chewy, and irresistibly nostalgic. These S’mores Brownie Cookies combine everything you love about a campfire s’more and a rich, fudgy brownie—layered with graham crackers, toasted marshmallows, and melted chocolate, all in one indulgent cookie.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 30 minutes
Servings: 8 LARGE COOKIES
Ingredients Method Notes

Ingredients
 
 

Dry Ingredients:
  • 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 5 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp instant coffee optional, enhances chocolate flavor
Wet Ingredients:
  • 6 tbsp unsalted butter, cubed
  • 4 oz semi-sweet chocolate chips (plus more for topping)
  • 2 large eggs room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 tbsp vanilla bean paste or vanilla extract
For Assembly:
  • 8 small graham cracker squares
  • 8 large marshmallows

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Melt the Chocolate & Butter
  1. In a heatproof bowl, add chocolate chips and butter.
  2. Microwave in 30-second intervals (about 1 min 30 sec total), stirring between each round, until completely melted and smooth.
  3. Set aside to cool slightly.
Prepare the Wet Batter
  1. In a separate mixing bowl, whisk the eggs and brown sugar for 2–3 minutes until the sugar is mostly dissolved and the mixture is fluffy and pale.
  2. Add granulated sugar and whisk for another 1–2 minutes.
  3. Mix in the vanilla bean paste, then pour in the melted chocolate-butter mixture. Whisk until fully combined.
Mix the Dry Ingredients
  1. In another bowl, whisk together:
    - Flour
    - Baking powder
    - Cocoa powder
    - Salt
    - Instant coffee (if using)
  2. Add the dry ingredients to the wet batter and mix until just combined.
  3. The batter will be thick and scoopable. Do not overmix.
Assemble the Cookies
  1. On the lined baking sheet:
  2. - Place 8 graham cracker squares, spaced at least 3 inches apart
    - Top each cracker with 1 large marshmallow
    - Using an ice cream scoop or large spoon, scoop the brownie batter directly over each marshmallow, covering it fully
  3. Sprinkle a few extra chocolate chips on top of each cookie if desired.
  4. Important: Do not bake more than 4 cookies per sheet, as they spread. Bake in two batches.
Bake
  1. Bake for 12–14 minutes, or until:
    - Edges are crispy and set
    - Centers are gooey and slightly puffed
  2. Allow to cool on the baking sheet for 30–40 minutes. This rest time helps the structure set while keeping the inside soft and molten.

Notes

Tips for the Best Results
  • Use room temp eggs: This ensures better emulsification and a fluffier batter.
  • Don't skip the cool time: Letting cookies cool after baking helps them set properly—otherwise, they may fall apart.
  • Use instant coffee: It's optional but adds incredible depth to the chocolate flavor.
  • Want extra marshmallow goo? Add a second marshmallow on top 2 minutes before the end of baking.
Storage & Reheating
  • Room Temp: Store cooled cookies in an airtight container for up to 3 days.
  • Reheat: Warm in the microwave for 8–10 seconds for an ooey-gooey texture.
  • Freeze: Freeze unbaked, assembled cookies on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 1–2 extra minutes to the baking time.

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