S’mores Brownie Cookies
If you're also obsessed with S’mores desserts like I am, then you HAVE to try this. This Brownie Cookie is a dream. It's soft, chocolatey and the melted marshmallow adds such a delicious extra flavour. I used butter biscuits both in the cookie dough and as a base. It’s heavenly!
Dear readers! I'm officially letting you know that you’ll be seeing A LOT of S’mores desserts on my page because… well… I guess I’m obsessed. I’m mostly just giving you a heads up so you don’t roll your eyes when I post yet another S’mores treat. Just kidding! I’ll try not to make them all at once - I’ll take it slow... kind of. But they’re just so good. And I have so many ideas. And I know you love them too, because every S’mores recipe I’ve shared has gotten so much love from you. I already have at least five more S’mores ideas on my list.
So, after I made my S’mores Cookies recipe, I think that’s when I really fell in love with this combo and started noting down every idea I could think of. First, I tried making S’mores Brookie Bars, but that one still needs a bit of testing… it didn’t quite work out. Then I thought, why not try a S’mores Brownie Cookies recipe? I had already made Brownie Cookies filled with Peanut Butter and they turned out amazing. And let me tell you, these did too!
Difference between Cookies and Brownie Cookies
At first glance, cookies and brownie cookies might seem very similar but there are a few key differences that set them apart. Traditional cookies are made by creaming together butter and sugar, which gives them that classic cookie structure. Brownie cookies on the other hand, start with melted chocolate in the dough, giving them that deep, fudgy richness right from the base. Another major difference is in the mixing method. For brownie cookies, the eggs and sugar are beaten together first, just like when you're making a brownie batter.
When it comes to baking, brownie cookies usually need less time in the oven, around 8 minutes; while regular cookies take closer to 10–12 minutes. Texture-wise they’re actually quite similar: both are soft and chewy when baked correctly. The real key is not overbaking and making sure they’re stored well so they stay soft for days. Both doughs also benefit from chilling before baking.This helps prevent them from spreading too much and keeps the texture just right.
In short, if you're a fan of soft cookies but love that intense chocolate hit, brownie cookies are the perfect middle ground between a brownie and a classic chocolate chip cookie.
| Feature | Cookies | Brownie Cookies |
|---|---|---|
| Chocolate in Dough | No melted chocolate | Yes, melted chocolate is used |
| Butter & Sugar Method | Creamed together | Sugar is beaten with eggs |
| Egg Mixing | Added after creaming | Beaten with sugar first |
| Baking Time | 10–12 minutes | Around 8 minutes |
| Texture | Soft and chewy | Soft and fudgy |
| Chilling Before Baking | Recommended | Recommended |
| Storage | Stays soft if stored well | Stays soft if stored well |
Tips and Tricks
Store in an airtight container for up to 3 days: These cookies stay soft if you keep them well covered. You can also pop them in the microwave for a few seconds the next day to bring back that melty center.
Slightly underbake them: They’ll continue baking a bit as they cool and that’s how you get that fudgy, brownie like texture in the middle.
Use good quality chocolate: Since melted chocolate is the base of the dough, it really makes a difference. A rich, dark chocolate (around 52-60% cocoa) gives the best flavor.
Use graham crackers if you can’t find butter biscuits: I finally tested them and they work just as well and still give that classic s’mores taste. You can also mix the two!
Chill the dough before baking: Just like with cookies, this helps prevent the dough from spreading too much and keeps the cookies thick and soft.
Ingredients you will need for this recipe
Dark chocolate: This is melted into the dough and gives the cookies their rich, deep chocolate flavor and fudgy texture. Using around 50 to 60% cocoa chocolate balances sweetness and bitterness well. You can substitute with semi-sweet or bittersweet chocolate depending on your taste.
Unsalted butter: Unsalted is preferred in this recipe so you can control the saltiness.
Granulated sugar: Gives sweetness and helps create that classic cookie structure and slight crispness on the edges.
Brown sugar: Adds moisture and chewiness, plus a subtle caramel note that complements the chocolate well. Light or dark brown sugar both work, with dark giving a stronger molasses flavor.
Egg + egg yolk: Eggs provide structure, moisture and richness. The extra yolk helps make the cookies more tender and fudgy. You can’t really substitute eggs here without changing the texture significantly.
All purpose flour: The main structure builder for the cookie dough.
Cocoa powder: Adds chocolate flavor without adding fat or moisture. Use unsweetened natural cocoa powder for the best taste.
Crushed butter biscuits or graham crackers: These add a lovely crunchy texture and a classic s’mores vibe inside the cookie dough. Graham crackers add a bit more honey flavor, while butter biscuits are buttery and mild.
Baking powder: A leavening agent to give the cookies a light lift.
Milk chocolate chips: Adds pockets of melty, sweet chocolate inside the cookie, contrasting the darker chocolate base.
Extras:
Butter biscuits: Used whole on the bottom of the cookies for crunch and classic S’mores style.
Large marshmallows: Gives that gooey marshmallow flavor that’s key to S’mores desserts.
Milk chocolate for topping biscuits: You can also use dark, but I prefer using milk chocolate, since the batter is already made out of melted dark chocolate
Step by step directions with photos:
1. Melt the dark chocolate and butter together in a saucepan (on the stovetop, medium heat, whisking constantly)or a heatproof bowl (microwave or double boiler). Let cool slightly.
2. In another bowl, beat the sugar and the eggs together until light and fluffy.(About a minute or two) I recommend using and electric hand mixer.
3. Then pour in the melted chocolate and mix until smooth.
4. Sift in flour, cocoa powder, baking powder and fold together into a thick batter.
5. Lastly, mix in the crushed butter biscuits and the chocolate chips.
6. Chill the dough for 30–45 minutes until scoopable but not too firm. (DO NOT SKIP THIS STEP!!!)
7. After 45 minutes, preheat your oven to 180C (fan)
8. For each cookie, place a butter biscuit on the baking tray, then place some chocolate on it and lastly add a marshmallow.
9. Scoop 8 balls of brownie dough (60g each), flatten them into a disc and wrap them around the marshmallow center.
10. Bake for 8-10 minutes for a soft brownie cookie.
11. Let cool on the tray for a bit and enjoy!
S'mores Brownie Cookies
If you're also obsessed with S’mores desserts like I am, then you HAVE to try this. This Brownie Cookie is a dream. It's soft, chocolatey and the melted marshmallow adds such a delicious extra flavour. I used butter biscuits both in the cookie dough and as a base. It’s heavenly!
Ingredients
- 100g dark chocolate (i used 52%)
- 50g unsalted butter
- 60g granulated sugar
- 60g brown sugar
- 1 egg + 1 egg yolk
- 65g all-purpose flour
- 30g cocoa powder
- 50g crushed butter biscuits or graham crackers
- 4g baking powder
- 60g milk chocolate chips
- 8 butter biscuits
- 8 large marshmallows
- 100g milk chocolate for topping the biscuits
Instructions
- Melt the dark chocolate and butter together in a saucepan (on the stovetop, medium heat, whisking constantly)or a heatproof bowl (microwave or double boiler). Let cool slightly.
- In another bowl, beat the sugar and the eggs together until light and fluffy.(About a minute or two) I recommend using and electric hand mixer.
- Then pour in the melted chocolate and mix until smooth.
- Sift in flour, cocoa powder, baking powder and fold together into a thick batter.
- Lastly, mix in the crushed butter biscuits and the chocolate chips.
- Chill the dough for 30–45 minutes until scoopable but not too firm. (DO NOT SKIP THIS STEP!!!)
- After 45 minutes, preheat your oven to 180C (fan)
- For each cookie, place a butter biscuit on the baking tray, then place some chocolate on it and lastly add a marshmallow.
- Scoop 8 balls of brownie dough (60g each), flatten them into a disc and wrap them around the marshmallow center.
- Bake for 8-10 minutes for a soft brownie cookie.
- Let cool on the tray for a bit and enjoy!
