These Brownie S’mores Cookies are deeply chocolatey, fudgy, chewy just like a chocolate brownie but in cookie form with addition of mini marshmallows, digestive biscuits and pieces of chocolate. They’re incredibly easy to make and very delicious!
You like brownies and s’mores?! These chocolate brownie s’more cookies are the best of both worlds. These S’mores Cookies are the perfect way to get your s’mores craving without a campfire.
There have been everything brownie and s’more obsession in my house for the past few months, so, of course I had to make a brownie s’more cookies. These are rich, fudgy and chewy on the inside, with thin, crackly top, just like a brownie should be, loaded with gooey marshallows, pools of melted chocolate and cruchy digestive biscuits inside. Incredible delicious.
There’s always room for s’more… especially for brownie s’more cookies, don’t you agree?
INGREDIENTS FOR BROWNIE S’MORES COOKIES
• all-purpose/plain flour -make sure you spoon & level your flour if using mesuring cups
• unsweetened cocoa powder
• baking Powder & salt
• unsalted butter
• brown sugar
• vanilla extract
• dark chocolate
• mini marshmallows
• chocolate chunks/chips (semi sweet or milk)
• digestive bisuits or graham crackers
HOW TO MAKE THIS BROWNIE S’MORES COOKIE RECIPE?
- Whisk together the dry ingredients.
- Melt the butter and chocolate together over simmering water.
- Beat eggs, brown sugar and vanilla for 5 minutes.
- Add chocolate mixture into eggs mixture.
- Fold in dry ingredients until just combined, then add mini marshmallows, broken digestive biscuits and chocolate chunks/chips.
HOW TO STORE BROWNIE S’MORES COOKIES AND HOW LONG DO THEY LAST?
You can store Brownie S’mores Cookies in an airtight container for 4 days at room temperature.
FEW TIPS AND TRICKS:
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking!
- Beat eggs, sugar and vanilla for minimum of 5 minutes to incorporate as much air as possible.
- It’s best to sift the dry ingredients together to remove any large lumps of cocoa powder.
- This cookies really spread, so leave at least 2-3 inch between them.
- The batter thickens quickly, so scoop all of the cookies immediately, and then bake the pans separately!
- After you scoop all the cookies, press few pieces of marsmallows, chocolate chunks and crushed digestives on top of each cookie before baking. Make a test batch of two cookies –if marshmallows/chocolate on top burn or melt, don’t press them on top of the cookies before baking, but first bake cookies for 8 minutes then take cookie sheet out of oven and quickly press marshmallows and chocolate pieces into each cookie, then bake for few more minutes.
- I’ve been told that marshmallows bursted out and completely melted, but in two times I baked them, that happened only with the marshmallows which were in contact with baking tray (those on the bottom of the cookie), so some cookies may lose round shape. What I always make immidiately after I take them out of the oven, using two tablespoons I shape the cookies back to round shape (so any marshmallow that burst out I scoop back with the spoon and press along the cookie). They are still pretty soft so that isn’t a problem.
- Don’t over bake! The cookies should still be slightly soft in the center; they’ll firm up as they cool.
MORE COOKIE RECIPE FOR YOU TO TRY!
- BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES
- BROWN BUTTER CHOCOLATE CHUNK AND WALNUT OATMEAL COOKIES
- WALNUT MERINGUE CRESCENT COOKIES
- GRANDMA’S JAM FILLED SOUR CREAM COOKIES
- BROWNIE COOKIES
- CHOCOLATE MARBLE COOKIES
- POPPY SEED ROLLS COOKIES
- CRANBERRY ORANGE COOKIES
- WALNUT MERINGUE COOKIES
>IF YOU’RE INTO S’MORES YOU MUST TRY THIS S’MORES CAKE!
→If you make this cookies, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Brownie S'mores Cookies
- 90 grams all-purpose/plain flour ¾ cup
- 15 grams cocoa powder 2 Tbsp
- ½ teaspoon baking powder
- 220 grams dark chocolate 8 oz, chopped
- 60 grams unsalted butter 1/4 cup
- ¼ teaspoon salt
- 150 grams light brown sugar 3/4 cup
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 50 grams mini marshmallows 1 cup
- 80 grams chocolate chunks or chopped chocolate of your choice 2.8 oz or use chocolate chips
- 60 grams digestive biscuits or graham crackers 2 oz, broken into pieces
- few pieces of mini marshmallows per cookie
- 50 grams chocolate chunks/chips
- few pieces of digestive bisuits or graham crackers broken into pieces
- Preheat oven to 180 °C (350 °F). Line two/three baking trays with parchment paper and set aside.
- Sift together flour, cocoa, baking powder, and salt in a medium bowl.
- Place chopped chocolate and butter into heat-proof bowl over a saucepan of gently simmering water. Allow to melt, stirring occasionally until fully melted. Remove from the heat and set aside to cool slightly.
- Using an electric mixer (hand held or stand mixer), whisk together the eggs, brown sugar and vanilla on medium speed for 5 minutes, pour in the chocolate mixture and mix for 1 minute.
- Add flour mixture and mix on low speed for 20 seconds until just combined.
- Fold in mini marshmallows, chopped chocolate and crushed digestive biscuits (graham crackers).
- Using a 2-3 Tbsp cookie scoop form the cookies, spacing cookies at least 2-3 inch apart (I baked 6 per tray).
- The batter thickens quickly, so scoop all of the cookies immediately, and then bake the pans separately.-> Read my tips and tricks section in the post above!
- Bake 10-12 minutes until tops are shiny and crackly. The cookies will be very soft so allow them to cool on the baking trays for at least 15 minutes before transfering them to a wire rack to cool completely.