Chocolate marshmallow cookies are the perfect way to get your s’mores fix without having to build a campfire.
Using your favorite brownie mix as a shortcut is pure genius—you’ll get a cookie with a fudgy brownie texture studded with graham cracker pieces inside and an ooey gooey marshmallow on top.
S’mores Cookies That Will Blow Your Mind
When I’m in the mood for a rich and decadant dessert, there’s nothing that hit the spot quite like the combination of chocolate and marshmallow. Those two ingredients are such a perfect pair.
These bakery-style chocolate marshmallow cookies are fudgy and rich, with a delicious s’mores flavor that will remind you of sitting around a fire and telling stories with your friends and family.
Starting with brownie mix is a great shortcut that makes this dessert so easy to make!
If you’re never had brownie mix cookies before, you’re in for a real treat. They’re crispy-on-the-outside, fudgy-on-the-inside, and a guaranteed crowd-pleaser.
Pour yourself a big glass of milk, because these cookies are really rich!
- 5 Ingredient Recipe: Using brownie mix for the cookie base, means no need to soften butter or measure flour or baking soda.
- Perfect for chocolate lovers: These gooey cookies are sure to satisfy any chocolate craving
- A quick and easy dessert recipe the whole family will love!
Marshmallow Brownie Cookie Ingredients
hese bownie mix cookies are so easy to make. You’ll need:
Brownie Mix. Use your favorite standard-size box of brownie mix — most will range from 16-19 ounces, depending on the brand. I made the cookies pictured here with Trader Joe’s mix, but I’ve also made this recipe with Ghiradelli and Dunken Hines mixes.
Graham Crackers. We’ll crush them up and stir them into the batter to give these cookies an extra pop of classic s’mores flavor.
Marshmallows. You have some options here. Go for big, fluffy marshmallows like I did, or opt for mini marshmallows.
First off, ignore the directions on the box of brownie mix. You won’t need those at all.
Empty the dry mix into a large mixing bowl and stir in the eggs, water, and oil to form a thick batter.
Next crush up your graham crackers and fold them into the batter. You want the graham cracker pieces to be about the size of a penny — small enough to be bite-sized, but not so pulverized that they’ll disappear into the batter
Scoop tablespoons of dough onto a baking sheet lined with parchment paper. The cookies will spread as they bake, so leave a little space between them. An inch or two is plenty.
Top each cookie with either half of a large marshmallow or 2-4 mini marshmallows. Press them down into the dough a little to help them stick!
Bake for 10-12 minutes, or until the cookies are set and the marshmallows are lightly toasted and browned.
Let the cookies cool completely before you taste them, since the marshmallows will be very hot! Don’t worry though, they’ll stay super soft and gooey even after they cool off.
Expert tips and substitutions:
If you don’t have marshmallows, you can use a dollop of marshmallow fluff to top each cookie. It will get toasty and golden just like a marshmallow would!
No cocoa powder? You can use flour instead. The cookies won’t be as rich, but they’ll still have plenty of chocolate flavor.
If the marshmallows slide off the cookie while they bake, gently scootch them back on top using the back of a spoon. Don’t touch them with your fingers because they will be very hot!
Using Ghirradelli mix or another mix that comes with a pouch of chocolate sauce? Go ahead and add it in.
If you brownie mix is too thin to scoop, add cocoa powder 1 teaspoon at a time until it has a scoop-able cookie dough texture.
If your dough is thick, but sticky, let it sit for 5-10 minutes to allow the flour to hydrate.
Make the dough ahead of time and freeze it in individual portions for cookies whenever you want! Thaw in the fridge over night and top marshmallows just before baking. Or cook them from frozen, adding the marshmallows after 2-3 minutes in the oven.
I don’t like the texture of the marshmallows after they’ve been frozen, so I don’t recommend freezing these cookies after you’ve baked them. You can freeze the unbaked dough though and bake off a few cookies as you want to eat them. (I use my air fryer for this to make things super fast – no waiting for the oven to preheat!)
The marshmallows will melt slightly, but will brown on top and shouldn’t turn into total goo. Just to be safe though, I do like to line my baking sheet with parchment paper and I make sure each marshmallow is snugly in place on top of the cookie dough before baking.
You can use whatever your favorite mix is, as long as it’s a standard sized box, about 16-20 ounces. I’ve included some tips above on how to troubleshoot if your dough doesn’t seem quite right ,so be sure to check those out if you’re having problems. That said, I’ve made these with all sorts of brownie mixes — even mixed that include chocolate chips or syrup.
This cookies will stay fresh and chewy in an airtight container at room temperature for 4-5 days (if you don’t eat them all before then!)
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Chocolate Marshmallow Cookies
- 1 box brownie mix
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup cocoa powder
- 1 Tablespoon water
- ½ cup lightly crushed graham crackers (about 6 squares)
- 12 large marshmallows
- Heat your oven to 350°F. Line two baking sheets with parchment paper.
- In a mixing bowl, combine the brownie mix, eggs, oil, cocoa powder, and water to form a thick dough. Stir in the graham crackers.
- Scoop tablespoons of dough onto your prepared cookie sheets, leaving 1-2 inches of space between each cookie.
- Cut or tear each marshmallow in half. Place a marshmallow half on the top of each cookie, cut size down. Press gently into the dough to secure it.
- Bake for 10-12 minutes, until the cookies are set and the marshmallows are slightly toasted. If you oven has hot spots, it's helpful to rotate the pans after 5 minutes so the marshmallows brown evenly.
- Let the cookies cool for at least 15 minutes before serving.