S’mores Brownie Cookies
These S’mores Brownie Cookies are rich, fudgy cookies with soft and gooey centers, crisp chewy edges, and a classic crinkle top. Each cookie sits on a graham cracker base and is stuffed with melty milk chocolate and a gooey marshmallow in every bite. Serve them warm with a sprinkle of flaky sea salt and a cold glass of milk for the ultimate s’mores-inspired treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Dark Chocolate Chips or Chopped Chocolate: Melted into the dough to create rich, fudgy brownie-style cookies with deep chocolate flavor.
All-Purpose Flour: Provides structure and helps the cookies hold their soft, chewy texture.
Dutch-Process Cocoa Powder: Intensifies the chocolate flavor and contributes to the classic brownie cookie color.
Baking Powder: Helps the cookies rise slightly and develop their crackly crinkle tops.
Salt: Balances the sweetness and enhances the rich chocolate flavor.
Salted Butter: Adds richness and moisture while helping create a soft, fudgy cookie texture.
Granulated Sugar: Sweetens the cookies and helps create the signature crinkle top when baked.
Light Brown Sugar: Adds moisture and a subtle caramel-like sweetness to the cookies.
Eggs: Provide structure and help create the glossy, crackly brownie cookie tops.
Vanilla Bean Paste or Extract: Enhances the chocolate flavor with warm, bakery-style sweetness.
Milk Chocolate Bars: Classic s’mores chocolate that melts into a rich, gooey center inside the cookies.
Marshmallows: Create the soft, gooey s’mores filling that melts while baking.
Graham Crackers: Form the base of each cookie and add the classic toasted graham flavor of traditional s’mores.
Flaky Sea Salt: Sprinkled on top to balance sweetness and elevate the chocolate flavor.
Why You’ll Love S’mores Brownie Cookies:
Fudgy Brownie Cookie Texture: Soft and gooey centers with crisp, chewy edges just like a perfect brownie.
Classic Crinkle Tops: Beautiful crackly tops that give these cookies that bakery-style look.
Gooey S’mores Filling: Each cookie is stuffed with melty milk chocolate and gooey marshmallow.
Graham Cracker Base: A crunchy graham cracker layer that gives every bite that classic s’mores flavor.
Perfect Chocolate Lover’s Treat: Rich, chocolatey cookies with layers of flavor and texture.
Sweet And Salty Finish: A sprinkle of flaky sea salt enhances the chocolate and marshmallow.
Cozy Nostalgic Dessert: All the flavors of a campfire s’more baked into an irresistible cookie.
Best Served Warm: Warm cookies keep the chocolate melty and the marshmallow perfectly gooey.
Tips for Making S’mores Brownie Cookies:
Melt The Chocolate Gently: Microwave the chocolate and butter in short intervals and stir between each to prevent burning.
Let The Chocolate Cool Slightly: Adding chocolate that is too hot can scramble the eggs, so allow it to cool slightly before mixing.
Whisk The Sugar And Eggs Well: Beating the eggs and sugars until pale and frothy helps dissolve the sugar and creates the classic crinkle top.
Check The Sugar Texture: Rub a little of the mixture between your fingers — if it feels mostly smooth, the sugar is dissolved enough.
Fold The Batter Gently: Mix the dry ingredients into the batter just until combined to keep the cookies soft and fudgy.
Chill The Dough Briefly: A short 15-minute chill helps the batter firm up slightly so it’s easier to scoop and shape.
Don’t Chill Too Long: Leaving the dough in the refrigerator too long will make it overly thick and harder to work with.
Use A Large Cookie Scoop: A large scoop helps fully cover the marshmallow and chocolate while creating thick bakery-style cookies.
Completely Enclose The Filling: Make sure the marshmallow and chocolate are fully wrapped in cookie dough to prevent leaking while baking.
Leave Plenty Of Space On The Pan: These cookies spread while baking, so keep at least 2–3 inches between them.
Bake Until The Edges Are Set: The centers will still look puffy from the marshmallow, but the edges should be set and the tops crackled.
Shape While Warm: Use a round cookie cutter or bowl immediately after baking to gently shape the cookies into perfect circles.
Finish With Flaky Sea Salt: A light sprinkle of flaky salt enhances the chocolate flavor and balances the sweetness.
Serve Warm For Best Texture: Warm cookies keep the chocolate melty and the marshmallow perfectly gooey.
How to Store S’mores Brownie Cookies:
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Warm slightly before serving for the best gooey texture.
Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before reheating.
To Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes until the chocolate and marshmallow are gooey again.
FAQs:
Q: How do I get the crinkle top on brownie cookies?
A: Beating the eggs and sugars until the mixture is pale, thick, and frothy helps dissolve the sugar and creates the classic crinkle top as the cookies bake.
Q: Do I have to use graham crackers on the bottom?
A: The graham crackers give the cookies their classic s’mores flavor, but you can skip them if desired.
Q: Why do I need to chill the dough?
A: A short chill firms up the batter slightly so it’s easier to scoop and shape around the marshmallow and chocolate.
Q: Can I use mini marshmallows instead of large marshmallows?
A: Yes. You can use a small handful of mini marshmallows in place of one large marshmallow if needed.
Q: Why did my marshmallow leak out while baking?
A: This usually happens if the marshmallow isn’t fully sealed inside the cookie dough. Make sure the dough completely covers the filling.
Q: Can I freeze these cookies?
A: Yes. The baked cookies can be frozen in a freezer-safe container for up to 2 months and reheated before serving.
Q: Can I make the dough ahead of time?
A: Yes. The dough can be made a few hours in advance and kept in the refrigerator until ready to assemble and bake. Please keep in mind that the dough will be much harder to scoop after being in the refrigerator for an extended period of time, although they will still bake up beautifully!
Love these? Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these s’mores brownie cookies. Happy baking!
