A Brookie is a brownie + cookie swirled together in one delicious dessert. My S’mores Brookie bowls combine the Brookie with S’mores in a fun brownie bowl shape that you can load up with S’mores toppings.
How to make brookies with brownie mix and cookie dough mix
This is a shortcut recipe because it starts with brownie and cookie dough mixes. I don’t often use boxed mixes in recipes, but with all the luscious add-ins, no one will be able to tell you used a shortcut.
Watch the fun video to see how easy these S’more Brookies are to make! The trick is not adding the cookie dough in a big clump.
Can I use a homemade brownie batter and cookie dough instead of boxed?
Yes! Just use caution to use recipes that do not cause the batter to rise significantly, as you may flood your muffin tin while baking.
Could I just drop one big scoop of cookie dough on top of the brownie batter or do I really need to place in thin pieces?
You will want to take the little bit of extra time to make thinner layers vs a large clump. If you choose to do 1 large scoop, the cookie dough will take a little longer to cook through the center, causing the outside of your bowl to overcook.
What if I only own a standard 12-count muffin tin? Will it work?
I used two 6 cup jumbo muffin tins to make these brownie bowls. They’re a fun size for making the big Costco size muffins too.
You can make these in a standard 12-count muffin tin, but your baking time will be shorter, about 20 minutes.
It will make 24 brookies if you’re using a standard muffin tin. You’ll want to use two muffin tins, or you could also make them in batches.
I used a #30 scoop to portion out the brownie batter when making standard muffin cups.
Removing Brookies from the Muffin Pan
For easy removal, be sure and spray the muffin cups well before adding the brownie batter. I like to use a paper towel to spread the cooking spray around the muffin cups.
The marshmallows in the brownie batter add flavor and a little chewiness to the brownie. They can also melt around the edge of the muffin cup, so be sure and run a knife around the edges to loosen the brownies before removing them from the muffin cups.
If you don’t have a non-stick muffin tin, you may want to omit the marshmallows from the brownie batter and just add more marshmallows on top.
How To Serve a Brookie Brownie Bowl
These S’more Brookie bowls are rich and delicious all by themselves, without any extra toppings.
But for an extra fun summer treat, add vanilla ice cream, drizzle the ice cream with chocolate syrup and sprinkle on some crushed graham crackers and chocolate bar pieces.
These S’mores Brookie Brownie Bowls are a fun summer treat you’ll want to make all year long.
- 1 box of brownie mix (mixed per instructions on package) *
- 1 package of chocolate chip cookie mix (mixed per instructions on package)*
- 1/2 cup coarsely chopped graham crackers
- 1/2 cup mini marshmallows
- 2 Hershey bars coarsely chopped
- Optional Toppings: ice cream, chocolate syrup, finely chopped chocolate & graham cracker to garnish
- Preheat oven to 350 degrees
- Grease jumbo muffin pan with non-stick cooking spray.
- In a large mixing bowl, prepare brownie mix according to directions on package. Fold in 1/4 cup graham crackers, 1/4 cup marshmallows and half of the chopped chocolate bar.
- Divide the brownie mixture evenly among 12 muffin cups. (I used a #16 scoop to portion out the brownie batter.)
- In a medium mixing bowl, prepare cookie dough according to instructions on package.
- Using two spoons, drop thin pieces of cookie dough on top of the brownie mixture.
- Bake on the center rack for about 25 minutes or until the center of cookie dough is browned and set and a toothpick comes out clean.
- Remove from oven and let cool for 10 minutes in muffin tin. Press tops with bottom of glass dish or bottom of muffin tins to create a bowl shape.
- Top the rookie bowl with graham crackers and marshmallows. Broil for 2-3 minutes until marshmallows are golden brown.
- Remove from oven and top with chocolate bar.
- Release from pan by running a butter knife along the outside of the brookies. Serve warm or cool on a wire rack and place in a Ziploc bag until ready to serve.
- Optional: Garnish with a large scoop of ice cream and toppings of choice.
Note: I used Betty Crocker 18.3 oz Fudge Brownie Mix and Betty Crocker 17.5 oz Chocolate Chip Cookie and used the high altitude directions on the package for mixing the brownie batter.
You can also make these in a standard muffin tin. It will make 24 smaller brookies. Reduce the cook time to about 20 minutes.
More S’more recipes you might like:
- Triple Chocolate S’mores Cookies, Barbara Bakes, a great cookie with three kinds of chocolate, marshmallows and graham crackers.
- S’mores Cream Puffs, That Skinny Chick Can Bake, made the cream puffs from my cookbook, Simply Sweet Dream Puffs, page 48.
- Chocolate Caramel S’mores, from The S’mores Cookbook, a fun caramel twist on traditional S’mores.