A few months ago I shared a recipe for Brownie Buckeye Cookies. They were very popular. My kids loved them too. They always ask if I can make them. So I wanted to branch out and try some other versions of Brownie Cookies. The weather is getting warmer and that means it is time for Smores.
That is how I came up with this recipe for Smores Brownie Cookies. The brownie is a dense cookie that can hold all those delicious cookies.
These would be great for a summer party or a birthday party. Skip the campfire and sticky mess and enjoy these Smores Brownie cookies.
SMores Brownie Cookies
- 1 box family sized box, fudge brownie mix (9×13 size)
- ¼ cup butter, melted
- 4 oz. cream cheese, softened
- 1 egg
- 1 sleeve of Graham Crackers (Set aside for the end)
Marshmallow Cream Topping
- 1 (7-ounce) container marshmallow fluff
- ½ cup butter, at room temperature
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
Preheat your oven to 350* degrees. In a stand up mixer, beat the brownie mix, butter, cream cheese, and egg. (You can do this by hand but it’s a workout!) The dough will be a thick.
Scoop the dough onto an ungreased cookie sheet. Bake for the cookies for about 11 minutes. You don’t want to overcook them so pay attention. (Amazon Affiliate link) I use this medium cookie scoop.)
While the cookies are baking, make the marshmallow cream. Mix the marshmallow cream, butter, sugar, and vanilla until it is completely combined. (A stand up mixer is better for this too but you can handle it by hand!)
When the cookies come out of the oven I like to press the center down with a teaspoon to create a spot for the marshmallow cream.
Let the cookies cool completely before you top them with the marshmallow cream or it will meal and fall off.
Once cooled, add about a teaspoon of the marshmallow cream on the top. Repeat until all the cookies have the marshmallow cream. If you have extra you can go back and add more.
Add the graham crumbs to a small sandwich bag and smash it to crumbs. Sprinkle the graham cracker crumbs on top of the marshmallow cream topping. (Tip – do this right away so the graham cracker stick to the cookies.)