Crumbl S’mores Brownie Cookies Recipe

S’mores and brownies are two of the most beloved desserts, and when combined into a Crumbl-style cookie, they become a show-stopping treat. These Crumbl S’mores Brownie Cookies feature layers of rich chocolate cookie, graham cracker-infused dough, and fudgy brownie batter, all topped with a toasted marshmallow. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and perfect for satisfying your sweet tooth.

Why You’ll Love This Recipe

If you love Crumbl cookies, s’mores, and brownies, this recipe is for you. These cookies are a dream come true for chocolate lovers and marshmallow enthusiasts alike. They have the perfect balance of chewy, crunchy, and gooey textures, making them ideal for parties, bake sales, or a cozy night in. Plus, they’re easy to make with simple ingredients you likely already have in your pantry.

Ingredients

Cookie Dough

  • ½ cup butter, softened
  • ¾ cup Imperial Sugar brown sugar, packed
  • 2 tablespoon Imperial Sugar granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla butter emulsion
  • 1 & ¼ cup flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoon Dutch-processed cocoa powder
  • 5 tablespoon graham cracker crumbs
  • ¼ cup chocolate chips

Brownie Batter Layer

  • 1 tablespoon butter
  • 2 tablespoon semi-sweet chocolate chips
  • 1 egg yolk
  • 1 & ½ tablespoon brown sugar
  • 2 tablespoon flour

Topping

  • 4 large marshmallows, halved

Kitchen Equipment Needed

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Microwave-safe bowl
  • Whisk
  • Cookie scoop
  • Cooling rack

Instructions

1. Prepare the Oven and Baking Sheet

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. Make the Cookie Dough

  1. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add the egg and vanilla butter emulsion, mixing until well combined.
  3. Add the flour, baking soda, and salt, and mix until just combined.
  4. Divide the dough into two bowls. Remove two tablespoons of cookie dough from one bowl and add it to the other.
  5. Mix the cocoa powder into the bowl with the extra cookie dough. To the other bowl, add graham cracker crumbs and chocolate chips and mix well.

3. Assemble the Cookies

  1. Scoop 2 tablespoons of the chocolate cookie dough, place it on the baking sheet, and flatten to about ½ inch thickness.
  2. Scoop 2 tablespoons of the graham cracker cookie dough and place it on top of the chocolate cookie base. Gently press to flatten.
  3. Top each cookie with ½ tablespoon of brownie batter and sprinkle with graham cracker crumbs.
  4. Bake for 9 minutes.

4. Add the Marshmallow

  1. Remove the cookies from the oven and place half a marshmallow on top of each.
  2. Return the cookies to the oven and bake for an additional 3 minutes until the marshmallow is soft and slightly golden.
  3. Optionally, use a kitchen torch to lightly toast the marshmallow for extra flavor.

5. Cool and Serve

  1. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
  2. Serve warm or at room temperature.

Storage Instructions

  • Store leftover cookies in an airtight container at room temperature for up to 3 days.
  • To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months.
  • Reheat in the microwave for 10–15 seconds to restore their gooey texture.

Variations & Substitutions

  • Gluten-Free Version: Use a 1:1 gluten-free flour blend and gluten-free graham crackers.
  • Dairy-Free Alternative: Substitute butter with dairy-free butter and use dairy-free chocolate chips.
  • Extra Chocolatey: Add more chocolate chips or drizzle melted chocolate over the cooled cookies.
  • Nutty Twist: Add chopped hazelnuts or pecans to the dough for added crunch.

Best Pairings

These decadent cookies pair well with:

  • A glass of cold milk
  • Hot chocolate for extra coziness
  • A cup of coffee or espresso to balance the sweetness

Frequently Asked Questions (FAQ)

1. Can I use regular vanilla extract instead of vanilla butter emulsion?

Yes! While vanilla butter emulsion enhances the buttery flavor, vanilla extract works as a substitute.

2. Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 10 minutes before scooping and baking.

3. How do I make the marshmallow extra toasted?

Use a kitchen torch to carefully toast the marshmallow after baking.

4. Can I double the recipe?

Yes! Just double all the ingredients and bake in batches as needed.

5. What if I don’t have Dutch-processed cocoa powder?

You can use regular cocoa powder, but the flavor may be slightly less intense.

Final Thoughts

Crumbl S’mores Brownie Cookies are the ultimate indulgence, combining the best parts of s’mores and brownies into a single treat. Perfect for any occasion, they’re easy to make and guaranteed to impress. Give this recipe a try and let us know how you liked it!

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