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S'mores Brownie Cookies Recipe

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3.8 from 9 reviews

These S’mores Brownie Cookies combine rich, fudgy chocolate with classic s’mores flavors for a decadent treat. Each cookie features a graham cracker base, a soft, gooey chocolate and marshmallow center, and crisp chewy edges with a crackled top. Perfectly balanced with a sprinkle of flaky sea salt, these cookies bring the campfire favorite indoors and are best served warm with a cold glass of milk.

  • Author: Zara
  • Prep Time: 20 Min
  • Cook Time: 15 Min
  • Total Time: 55 Min
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crinkle-Top Brownie Cookies:

  • 12oz (340g) dark chocolate chips or chopped chocolate (e.g. Ghirardelli 60% cacao)
  • 3/4 cup + 2 tbsp (106g) all-purpose flour
  • 1/4 cup (24g) dutch-process unsweetened cocoa powder
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1g) salt
  • 1/2 cup (113g) salted butter
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 2 eggs, at room temperature
  • 1 tbsp (12g) vanilla bean paste or extract

S'mores Filling:

  • 3 Hershey’s milk chocolate bars, broken into pieces
  • 10-12 marshmallows
  • 12 graham cracker squares

Instructions

  1. Prepare the Brownie Dough: Melt the 12oz of dark chocolate chips and 1/2 cup salted butter together until smooth and combined. Allow this mixture to cool slightly. In a separate bowl, whisk together the all-purpose flour, dutch-process cocoa powder, baking powder, and salt. In another large bowl, beat the granulated sugar, light brown sugar, eggs, and vanilla bean paste until creamy. Slowly add the melted chocolate mixture into the wet ingredients, then fold in the dry ingredients to create a rich, fudgy brownie cookie dough.
  2. Chill the Dough: Cover the prepared dough and let it rest in the refrigerator for about 20 minutes to firm up, which makes it easier to handle and helps develop the cookie texture.
  3. Assemble Each Cookie: Preheat your oven to 350°F (177°C). Place one graham cracker square on a baking sheet lined with parchment paper. Spoon a generous tablespoon of brownie dough onto the cracker and gently flatten it slightly. Add a piece of Hershey’s milk chocolate bar and one marshmallow on top of the dough. Cover with another tablespoon of brownie dough and gently seal the edges to encase the s’mores filling completely.
  4. Bake the Cookies: Place the assembled cookies in the preheated oven and bake for approximately 15 minutes, or until the edges become crisp and the tops develop a characteristic crackle. Keep an eye on them to prevent overbaking and maintain their gooey centers.
  5. Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool slightly, about 5 minutes, so the filling sets a bit but remains molten. Sprinkle with flaky sea salt for an extra flavor layer if desired. Serve warm for the best experience alongside a cold glass of milk.

Notes

  • Use high-quality dark chocolate for the richest flavor.
  • Room temperature eggs blend more easily and improve dough texture.
  • Chilling the dough ensures easier handling and better cookie shape.
  • Keep a close watch near the end of baking to avoid marshmallows burning.
  • Flaky sea salt enhances the chocolate and marshmallow sweetness perfectly.
  • These cookies are best eaten warm but can be stored in an airtight container for up to 3 days.

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