Crumbl S’mores Brownie Cookies are a decadent fusion of two beloved desserts: rich fudgy brownies and classic campfire s’mores. Each cookie features a thick, chewy brownie base loaded with deep chocolate flavor, topped with a toasted marshmallow layer and finished with a graham cracker crumble and melted milk chocolate drizzle.
The result is a warm, gooey treat that perfectly captures the nostalgic essence of s’mores with the indulgence of a bakery-style cookie.
Whether you’re craving comfort or looking to impress, these cookies deliver the perfect balance of texture, sweetness, and chocolatey satisfaction in every bite.
If a campfire s’more and a fudgy brownie had a cookie baby, this would be it. Crumbl S’mores Brownie Cookies are thick, chewy, and oozing with chocolatey goodness.
Each bite bursts with layers of graham cracker, deep cocoa flavor, gooey marshmallow, and melted chocolate, making it an unforgettable dessert.
Whether you’re recreating your favorite Crumbl experience at home or simply baking to impress, this recipe has it all — nostalgia, indulgence, and bakery-style perfection.
Crumbl S’mores Brownie Cookies Recipe
Description
Crumbl S’mores Brownie Cookies are the ultimate indulgence, combining the gooey magic of campfire s’mores with rich, fudgy brownie goodness.
Each cookie features a thick, chocolatey brownie base studded with chunks of semi-sweet chocolate, topped with melted marshmallows and a graham cracker crumble.
The contrast of soft, molten chocolate and crunchy graham layers makes every bite nostalgic and satisfying. Perfectly balanced in sweetness and texture, these cookies deliver warmth, comfort, and a taste of summer in every chewy bite.
Ideal for dessert lovers craving something bold, familiar, and irresistible—straight from the Crumbl kitchen.
Ingredients
For the Brownie Cookie Dough:
For the Topping:
Instructions
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Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Set aside.
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In a small bowl, mix the graham cracker crumbs, melted butter, brown sugar (if using), and salt until the texture resembles wet sand.
Use about 1 tablespoon of the mixture per cookie and press it into flat rounds (about 2 inches wide) on the parchment-lined sheet. These will serve as the base of your s’mores cookies, adding a lovely buttery crunch.
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In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy — about 2–3 minutes. Add in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
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In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Fold in the chocolate chips to make a rich, thick brownie-style dough.
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Scoop out about ¼ cup (or large cookie scoop) of the brownie dough and roll it into a ball. Flatten it slightly, then press it gently on top of each prepared graham cracker base.
The graham layer should peek out slightly from underneath. Flatten the tops slightly, as these cookies will puff up during baking.
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Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers are still slightly soft. They will continue to firm up as they cool.
Immediately after removing from the oven, press half a marshmallow (cut-side down) into the center of each cookie. Let sit for 2–3 minutes to soften.
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To achieve that toasted, golden-brown finish, use a kitchen torch to gently toast the marshmallow top. If you don’t have a torch, you can broil the cookies on the top rack of your oven for 30–60 seconds — watch closely to avoid burning.
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While the marshmallow is still warm, press a small piece of Hershey’s chocolate bar or a chocolate chunk into the center. It’ll start to melt slightly, giving you that perfect gooey finish. Sprinkle with extra graham cracker crumbs if desired.
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Allow cookies to cool for at least 10 minutes before serving. They’re incredible warm, with melty marshmallow and chocolate, but also equally delicious once fully set.
Nutrition Facts
- Amount Per Serving
- Calories 760kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 20g100%
- Total Carbohydrate 108g36%
- Sugars 56g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Few things ignite nostalgia like the cozy flavors of s’mores.
Now imagine wrapping all that toasted marshmallow, rich chocolate, and buttery graham cracker goodness into a thick, chewy cookie — that’s the magic of Crumbl S’mores Brownie Cookies.
These indulgent treats combine brownie-like richness with gooey, campfire-inspired toppings. Whether you're making them for a crowd or treating yourself, here’s how to elevate every batch.
1. Nailing the Texture: Tips for a Fudgy Base
- Don’t overmix the dough. After you add the flour and cocoa powder, mix just until combined. Overmixing leads to tough cookies instead of soft, brownie-like centers.
- Use room temperature ingredients. This ensures your butter and sugar cream properly and prevents a dense dough.
- Chill the dough if it’s too soft. Especially in warm kitchens, chilling for 20–30 minutes helps control spread and yields thick cookies.
2. Use High-Quality Cocoa and Chocolate
- Dutch-processed cocoa powder gives a deeper, more refined chocolate flavor than natural cocoa.
- Add chocolate chunks or chips to the dough for a molten surprise in every bite. Semi-sweet or dark chocolate pairs best with sweet marshmallow topping.
- Want even more richness? Swirl in a spoonful of brownie batter or fudge sauce before baking.
3. Shape and Size: Make Them Bakery-Worthy
- Crumbl cookies are known for their generous size. Use a large cookie scoop (around 1/3 cup) to portion the dough.
- Roll the dough into thick balls and press them down slightly so they bake evenly while still staying thick and gooey.
- For extra flair, roll or press the tops in crushed graham crackers before baking — this helps lock in the s’mores theme from the first glance.
4. Marshmallow Tips: Getting the Perfect Toast
- Use mini marshmallows, marshmallow creme, or half of a large marshmallow as topping options.
- Place marshmallows on top of each cookie after baking for 8–9 minutes, then return to the oven for the last 2–3 minutes.
- For a toasty golden finish, use a kitchen torch once the cookies are out of the oven. This gives that signature campfire look and taste.
- Don’t overload with marshmallows—just enough to melt and toast without making the cookie soggy.
5. Serving Tricks: Make It a S’mores Experience
- Serve warm: These cookies are best enjoyed fresh out of the oven or slightly warmed in the microwave (10–15 seconds).
- Pair with cold milk or hot cocoa to enhance the classic s’mores feel.
- Hosting a party? Serve them on a platter with extra graham cracker pieces, chocolate chunks, and toasted mini marshmallows on the side.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for an over-the-top dessert.
6. Storage & Reheating Tips
- Store cookies in an airtight container at room temperature for up to 3 days.
- To keep the marshmallows from sticking together, place wax or parchment paper between layers.
- Reheat cookies in the microwave for 10 seconds to refresh that soft center and melty topping.
7. Servings and Scaling
- This recipe typically yields 8–10 large bakery-style cookies, or up to 16 smaller ones.
- Feeding a crowd? The recipe doubles easily and can be portioned into smaller cookies for bite-sized servings.
- These cookies freeze well without the marshmallow topping — just add it fresh when reheating.
Tips & Variations
- Mini Version: Use smaller scoops for bite-sized treats, perfect for parties.
- Double Chocolate: Swap some chocolate chips with chopped dark chocolate for more richness.
- Vegan/Dairy-Free: Substitute vegan butter, egg replacers, and dairy-free chocolate/marshmallows.
- Make Ahead: The brownie dough can be refrigerated for up to 2 days or frozen for 1 month.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate up to 1 week or freeze for 1 month. Reheat in the microwave for that fresh-baked feel.
When to Make Crumbl S’mores Brownie Cookies
- Season: Ideal in fall and winter, but a hit year-round.
- Perfect for:
- Bonfire nights
- Holiday cookie boxes
- Comfort baking weekends
- Recreating Crumbl favorites at home
Final Thoughts
Crumbl S’mores Brownie Cookies bring together everything we love: rich chocolate, toasted marshmallows, and buttery graham cracker. Each cookie is a full dessert experience in one bite, perfect for sharing—or not. Whether you're trying to impress guests, spoil your kids, or simply indulge yourself, this recipe checks all the boxes.
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Frequently Asked Questions
What are Crumbl S’mores Brownie Cookies?
Crumbl S’mores Brownie Cookies are a decadent dessert inspired by the classic campfire treat.
They feature a rich, fudgy brownie cookie base topped with layers of melted chocolate, toasted marshmallow, and crushed graham crackers — replicating the flavor and texture of a traditional s’more in cookie form. They’re soft, gooey, and irresistibly indulgent.
Can I make Crumbl S’mores Brownie Cookies at home?
Yes! Homemade versions are quite popular and can be made using simple ingredients like cocoa powder, chocolate chips, butter, eggs, sugar, and graham crackers.
The cookie dough is usually chilled before baking to get that signature thick texture. After baking, top them with marshmallows and broil briefly for that golden, gooey finish.
How should I store Crumbl S’mores Brownie Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week.
To enjoy that fresh-from-the-oven gooeyness, reheat in the microwave for 10–15 seconds. If you’ve added toasted marshmallows on top, refrigeration may slightly firm them, but a warm-up will fix that.
Are there any variations to try?
Absolutely! You can add peanut butter chips or a layer of Nutella for a twist. Some bakers use dark chocolate chunks or add espresso powder to intensify the chocolate flavor. For a gluten-free option, use almond flour and certified gluten-free graham crackers.
