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S’mores Brownie Cookies

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These irresistible s’mores brownie cookies combine the classic flavors of a graham cracker crust, gooey marshmallow, and rich chocolate brownie in one decadent treat. The cookies have a soft, chewy center with a golden, crispy edge, topped with a brownie layer and a melted marshmallow for that perfect s’mores experience!

Ingredients

Scale

For the Graham Cracker Cookie:

  • 1/2 cup + 2 tablespoons graham cracker crumbs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/3 cup light brown sugar
  • 1 teaspoon vanilla extract

For the Chocolate Cookie:

  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter (room temperature)
  • 1 large egg + 1 yolk
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips

For the Brownie Topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup unsalted butter
  • 2 tablespoons cocoa powder
  • 1 large egg
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • Pinch of salt
  • 1/2 cup all-purpose flour

Other:

  • 10 to 12 marshmallows (cut in half)
  • 1/4 cup graham cracker crumbs

Instructions

  • Make the Graham Cracker Cookie Dough:
    • Cream together the butter and both sugars until smooth and creamy.
    • Add the egg, extra yolk, and vanilla extract, mixing until fully incorporated.
    • In a separate bowl, whisk together the graham cracker crumbs, flour, salt, and baking soda.
    • Gradually add the dry ingredients to the wet mixture until a dough forms.
    • Fold in the semi-sweet and milk chocolate chips. Set the dough aside.
  • Make the Chocolate Cookie Dough:
    • Cream together the butter and both sugars until smooth and creamy.
    • Add the egg, extra yolk, and vanilla extract, mixing until fully incorporated.
    • In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
    • Gradually add the dry ingredients to the wet mixture until a dough forms.
    • Fold in the semi-sweet and milk chocolate chips. Set the dough aside.
  • Make the Brownie Topping:
    • In a microwave-safe bowl, combine the semi-sweet chocolate chips, butter, cocoa powder, egg, sugars, salt, and flour.
    • Microwave for 30 seconds, stir, then microwave for another 30 seconds, stirring again. If not fully melted, microwave for another 15 seconds.
    • Stir until smooth and let cool slightly.
  • Assemble the Cookies:
    • Preheat the oven to 350°F (175°C).
    • Drop rounded tablespoons of the graham cracker cookie dough onto a greased baking sheet, spacing them about 2 inches apart.
    • Drop a dollop of brownie topping in the center of each cookie, then place a half marshmallow on top.
    • Sprinkle with graham cracker crumbs.
  • Bake the Cookies:
    • Bake for 10-12 minutes or until the edges are golden brown.
    • Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Be careful not to overbake the cookies, as they should be soft and chewy in the center.
  • These cookies are best served fresh, with the marshmallows still gooey.

Nutrition

Find it online: https://easyfoodflash.com/smores-brownie-cookies/