S’mores Brookies

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These unreal cookies are half chocolate chip, half brownie and stuffed with a s’more. They’re super gooey and absolutely delicious.

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I have another recipe that you need to add to your baking list immediately! Imagine this: a giant, thick cookie that’s half chocolate chip and half brownie. It’s then stuffed with a s’more. Yes, we are stuffing a dreamy, decadent brookie with a s’more. And, yes, it’s absolutely amazing.

I’ve had this combination on my baking list for a while. Just when you thought brookies couldn’t get better, this recipe enters the chat. If you love s’mores and super chocolatey desserts, then this one is for you!

Read on for the full recipe for these delicious S’mores Brookies.

I’ve recipe tested these S’mores Brookies MANY times. I wanted this recipe to be perfect and super easy to follow because this cookie combination is unreal. Brookies have been a favorite of mine for a long time. You get two of the best desserts in one. What could be better?!

The S’mores Brookie.

A delicious, flavorful, half chocolate chip, half brownie cookie that’s stuffed with a s’more. When you break open these cookies, you’ll see that gooey marshmallow and a puddle of Hershey’s chocolate. Talk about heavenly.

Now, let’s get into the recipe. I kept it very simple. Both cookie doughs use exactly the same ingredients except, obviously, we will be swapping some of the flour for cocoa powder for the brownie cookie. Aside from that, the recipes for the two cookie doughs are identical. And, no, you don’t even need a mixer for this one.

Once both of the doughs have been made, I recommend chilling them at the same time in the refrigerator. That way, one of the doughs isn’t chilling for longer than the other. For this particular recipe, only chill the dough for 25 minutes. During my numerous rounds of recipe testing, whenever I chilled the dough for over 30 minutes or closer to an hour, the cookie dough did not stay intact while baking in the oven. So, when making these, really try to stick to the timeline and not let the cookie doughs chill or rest too much.

Before scooping the cookie dough balls, assemble your s’mores on the pan. I found that one graham cracker square, two pieces of a Hershey bar, and one half of a marshmallow worked best for me for each cookie. Then, scoop 8 dough balls for each cookie dough. Take one chocolate chip cookie dough ball and one brownie cookie dough ball and press/roll them until they’re stuck together. You’ll then flatten the combined dough ball with your hand and gently place or drape the cookie dough over the s’more. The cookie dough doesn’t need to cover the bottom of the s’more, but it should fully cover the sides.

Place the cookies in the oven and bake for about 13-16 minutes. As I always say, go by how the cookies look rather than the suggested bake time. The cookies are done baking when the edges are set and the tops of the cookies still look slightly wet. Reshape the cookies with a spoon or circular cookie cutter, if needed. I like to top mine with extra chocolate chips because you can never have too much chocolate!

Let the cookies cool for at least 20 minutes. When you break them apart, you will find a dreamy s’mores center that pairs so perfectly with the brookie. I’m obsessed!

Now, let’s kick off s’mores season the right way and bake a batch of these decadent S’mores Brookies.

Other s’mores recipes you may like:

• Loaded M&M S’moreo Cookies
• Caramel S’mores Brownies
• Unreal Peanut Butter S’mores Cookies
• Caramel S’mores Stuffed Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Semisweet chocolate chips
• Mini chocolate chips
• Marshmallows
• Hershey bars
• Graham crackers

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these next-level S’mores Brookies

Chocolate Chip Cookie Dough

Melt ½ cup butter on the stove or in the microwave. Let the butter cool for 10 minutes.

Meanwhile, combine 1½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 1 egg and 1 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in ⅓  cup semisweet chocolate chips and ⅓ cup mini chocolate chips.

Brownie Cookie Dough

Melt ½ cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

Combine 1 cup all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl and whisk together. Set aside.

Whisk together ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk until the mixture is fully combined and smooth.

Add 1 egg and 1 tsp vanilla extract. Whisk until fully incorporated.

Fold in the dry ingredients with a rubber spatula. Be careful not to overmix. Gently fold in ⅓ cup semisweet chocolate chips and ⅓ cup mini chocolate chips. If your dough seems dry, add in 1 tsp of milk at a time.

Chill both the brownie and chocolate chip cookie dough in the refrigerator (at the same time) for 25 minutes (do not chill for more than 30 minutes).

Preheat the oven to 350 degrees Fahrenheit.

Assembly and Baking

Cut 4 large marshmallows in half, creating 8 pieces.

On a baking sheet lined with parchment paper, assemble your s’mores with 1 graham cracker, 2 pieces of a Hershey bar, and a half of a marshmallow for each.

Scoop 8 dough balls for each cookie dough. Take one chocolate chip cookie dough ball and one brownie cookie dough ball and press them together so they stick together. Roll them gently to help press them together. Flatten the cookie dough with the palm of your hand and gently place the dough over and around the s’more. The bottom does not need to be covered with the dough, but make sure that the sides are fully covered. If the dough cracks – it’s okay. Gently push it back together.

Bake for 13-16 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, top with extra mini chocolate chips, if desired.

Let the cookies cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

FAQs

Is it necessary to chill the dough?

Since we’re using melted butter in this recipe, I highly recommend it! Also, the brownie cookie dough will be easier to scoop and flatten if you let it chill for a little bit. I recommend chilling both of the cookie doughs at the same time in the refrigerator for about 25 minutes.

Can I freeze these cookies?

Absolutely! Store the baked cookies in a freezer-safe storage bag or container. When you’re ready to eat the cookies, set them on the counter for about 20 minutes, just to soften up a bit. Then, pop them in the microwave for about 15-20 seconds so that s’more is melty and gooey. You can also put them in the oven or air fryer at 350 degrees Fahrenheit. In the oven, the cookie will probably take between 5-7 minutes to heat up. In the air fryer, heat them up for about 2-3 minutes.

Can I double or halve this recipe?

Yes! All of my cookie recipes can easily be cut in half or doubled. If halving this recipe, keep in mind that you will need to divide the egg into two as half an egg will go into each cookie dough. For this recipe, I don’t recommend just rounding up to a full egg as it will impact the dough. However, if you choose to do that, you will need to add more flour.

Can I use salted butter instead of unsalted butter?

Yes! If using salted butter, simply omit adding salt in later with the dry ingredients.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. If freezing, set the cookies out in advance and let them soften and come to room temperature before eating. You can also pop them in the microwave for about 15-20 seconds to heat up the cookie and make it gooey.

Dreamy, delicious, and unreal, this s’mores + brookie combination is everything! Guaranteed to be your new favorite s’mores dessert, you need to bake a batch of these ASAP.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.