S’mores Brownie Cookies

If you can’t decide between brownies, cookies, and s’mores, these S’mores Brownie Cookies are the answer. With crackly brownie tops, gooey marshmallow centers, melted chocolate, and a buttery graham cracker base, they’re everything you love about a campfire s’more baked into a cookie.

 

I created this recipe because summer and s’mores go hand in hand, but I wanted something a little more fun than the traditional version. Like my smores chocolate chip cookies these have a graham cracker bottom, and that marshmallow goodness going on.

Each cookie sits on top of a butter-dipped graham cracker square. As the cookies bake, the graham cracker toasts slightly and creates a true s’mores layer underneath.

Then I fold the cookie dough around a marshmallow so as it bakes the marshmallow kind of peeks through and gets all toasty. When they are done baking I take them out and place a Hershey square on top.

I also use both melted chocolate and cocoa powder in the dough. The melted chocolate gives the cookies their fudgy brownie texture, while the cocoa powder deepens the chocolate flavor. Together they create a cookie that’s rich, chewy, and packed with chocolate in every bite.

Ingredients

• Unsalted butter: You can also use salted butter. Omit the added salt.
• Light brown sugar: Dark brown sugar will create a chewier cookie. Use my homemade brown sugar recipe if need be.
• Granulated sugar
• Large egg: bring to room temperature for easier mixing
• Vanilla extract
• All-purpose flour: spoon and level for the most accurate measurement or use a kitchen scale and weigh the flour.
• Cocoa powder: Use Dutch processed cocoa powder.
• Baking powder
• Salt
• Semi-sweet chocolate: Use a chocolate bar for baking and chop it finely.
• Semi-sweet chocolate chips:
• Graham cracker squares
• Large marshmallows
• Hershey chocolate squares

How To Make S’mores Brownie Cookies

Make the Cookie Dough

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and well combined. Creaming the butter and sugars together helps create a lighter texture and ensures the sugars dissolve properly.

Add the egg and vanilla extract and continue mixing until the mixture is smooth and slightly fluffy.

Pour in the melted chocolate and stir until fully incorporated. If your chocolate is still very warm, allow it to cool for a few minutes before adding it so it doesn’t cook the egg.

Add the flour, cocoa powder, baking powder, and salt. Stir gently until the dry ingredients are incorporated. Be careful not to overmix or the cookies can become tough.

Fold in the chocolate chips.

Using a large cookie scoop, portion the dough onto a parchment-lined baking sheet. Cover and chill for 15 minutes. Chilling the dough makes it easier to handle when wrapping it around the marshmallows.

Assemble the Cookies

Brush both sides of each graham cracker square with melted butter, allowing any excess to drip off. Arrange the graham crackers on a parchment-lined baking sheet, leaving a few inches between each one.

Flatten a portion of dough in your hands. Place a marshmallow in the center and wrap the dough around it, leaving just a tiny bit of marshmallow peeking through if needed.

Place each stuffed cookie on top of a graham cracker square.

For thicker cookies that spread less, chill the assembled cookies for another 15 minutes before baking.

Bake the Cookies

Preheat the oven to 350°F (180°C).

Bake for 10 to 12 minutes, or until the edges are set and the tops are crackly. The centers should still look slightly soft. That’s exactly what you want. The cookies will continue to bake from residual heat as they cool.

As soon as the cookies come out of the oven, place a large round cookie cutter around each cookie and gently swirl to create perfectly round edges.

Immediately place a Hershey chocolate square on top of each cookie and press down slightly. The heat from the cookies will soften the chocolate and help it adhere to the top.

Allow the cookies to cool on the baking sheet for at least 10 minutes before serving. The marshmallow center will be very hot straight from the oven.

Storage

Room Temperature Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Freezing Baked Cookies

Allow the cookies to cool completely. Place them in a freezer-safe container with parchment paper between layers and freeze for up to 2 months.

Thaw at room temperature before serving.

Freezing Cookie Dough

Assemble the cookies through the stuffing step and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.

Label the container with the recipe name, baking temperature, and date. Future you will thank you later.

Freeze for up to 2 months.

How To Bake From Frozen

Bake directly from frozen at 350°F. Add 2 to 4 extra minutes to the baking time. The cookies are ready when the edges are set and the centers still look slightly soft.

More Recipes To Try

If you’re as obsessed with s’mores desserts as I am, be sure to check out some of my other reader favorites. My S’mores Brownies combine fudgy brownies with gooey marshmallows and melted chocolate, while my S’mores Cupcakes are perfect when you want all those classic campfire flavors in cupcake form.

For an easy no-bake option, try my S’mores Fudge, which comes together quickly and is great for sharing. I also love my s’mores rice krispie treats or s’mores bars for an easy summer bar dessert.

And if you’re looking for something a little more decadent, my S’mores Cheesecake is loaded with chocolate, marshmallow, and graham cracker flavor in every bite.