S’mores Brownie Cookies

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Fudgy brownie cookies stuffed with a marshmallow, baked on top of a graham cracker. Topped with a Hershey chocolate square after baking!

Prep Time30

Cook Time10

Chilling Time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 379kcal

Author: Heather Perine

Ingredients

Cookie Dough

2½ Tablespoons (35 g) unsalted butter softened
6 Tablespoons (75 g) packed light brown sugar
2 Tablespoons (25 g) granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
4 ounces (113 g) semi-sweet chocolate melted
6 Tablespoons (45 g) all-purpose flour
2 Tablespoons Dutch cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
¼ cup (43 g) semi-sweet chocolate chips

S’mores Filling

2 Tablespoons (28 g) unsalted butter melted
6 graham cracker squares
6 large marshmallows
6 Hershey squares

Instructions

In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes. 2½ Tablespoons (35 g) unsalted butter 6 Tablespoons (75 g) packed light brown sugar 2 Tablespoons (25 g) granulated sugar
Add the egg and vanilla. Beat until smooth and fluffy. 1 large egg 1 teaspoon vanilla extract
Pour in the melted chocolate and mix until fully incorporated. 4 ounces (113 g) semi-sweet chocolate
Add the flour, cocoa powder, baking powder, and salt. Fold to combine. 6 Tablespoons (45 g) all-purpose flour 2 Tablespoons Dutch cocoa powder ½ teaspoon baking powder ¼ teaspoon salt
Fold in the chocolate chips. ¼ cup (43 g) semi-sweet chocolate chips
Using a large #20 cookie scoop scoop the dough (about 3 Tablespoons). and place onto a small parchment lined baking sheet. Cover and Chill for 15 minutes.
Dip each graham cracker in the melted butter on both sides letting extra butter drip off. Arrange graham cracker squares on the baking sheet spaced a few inches apart.2 Tablespoons (28 g) unsalted butter 6 graham cracker squares
Flatten each cookie dough slightly in your hands. Place a large marshmallow in the center and fold the dough around the marshmallow. Some of the marshmallow may be peeking through. You want most covered. Place on top of each graham cracker. I like to have the marshmallow that is peeking through on top so it gets a bit toasted when baking. I like to chill again for another 15 minutes to help with spreading. 6 large marshmallows
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Bake for 10-12 minutes, until the edges are set and the tops are crackly. The centers will still look soft. Remove the cookie sheet from the oven. Take a large round cookie cutter and place around each cookie and swirl to shape into perfect rounds. Place a chocolate square on top of each cookie and press down slightly to flatten the cookie. 6 Hershey squares

Notes

Room Temperature Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Freezing: 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. 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.

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