Crumbl Copycat: S’mores Brownie Cookies
Brownies and cookies are my 2 all time favored treats ! indeed when a follower messaged me on Instagram and requested I make this Crumbl Copycat recipe, I couldn ’ thyroxine resist .
Half decadent, chocolatey brownie, half graham cracker flavored cookie, topped with marshmallow and overflowing with S ’ more ’ sulfur flavor. These cookies they will have you singing Kumbaya in no time !
Best news yet- you don’t have to make two separate cookie doughs for this one cookie! That ’ s right, we will make one dough, separate at the last minute and add in a few end items to make two wholly different cookie doughs .
Ingredients in Crumbl S’mores Brownie Cookies
- Butter- You can use salted or unsalted. I always use salted because that is what I have on hand.
- Granulated sugar
- Brown Sugar- Using both types of sugar will give you cookies the best texture, and the brown sugar helps keep the cookies nice and soft.
- Eggs
- Vanilla
- Flour- The flour in the recipe is divided. Make sure to not add it all to the dough initially.
- Baking Soda
- Baking Powder
- Salt- Using salt in desserts helps bring out the sweetness, desserts fall a little flat with out it!
- Crushed Graham Crackers- About 1 1/2 cups worth (exactly one package crushed!), plus a little extra for garnish
- Cocoa Powder
- Chocolate Chips- You will need sweet and semi-sweet chocolate chips in this recipe.
- Marshmallow Cream
How To Make S’mores Brownie Cookies
get down by preheating the oven to 350 degrees .
In a stand mixer cream together the butter and sugars until light and downy. Add the eggs and vanilla and shuffle until combined .
Add 3 1/2 cups flour, baking pop, baking sugar and salt and mix until merely combined. Be careful not to overmix once you have added the flour or your cookies will become bully and cakey .
Take half your boodle and place it in a separate bowl .
Add the graham firecracker crumb and cocoa chips to the base sociable and mix again. once your cookie dough is combined, remove it from the stand sociable .
Return the remaining boodle to the stand mixer and add the cocoa gunpowder, and the remaining flour and arouse to combine .
Divide the brownie cookie dough into 12 equal parts. This makes huge cookies, if you want smaller cookies you can do that excessively, but you will need to adjust the broil time .
Roll each chocolate dowry into a musket ball and place on a cookie sail, ( 6 per pan, the dough will spread a little bit ) and flatten with the palm of your hand .
now divide your graham cracker cookie dough into 12 equal parts. Roll them into a testis, flatten the dough with your palm and place on top of your brownie cookie .
Bake at 350 for 12-15 minutes being careful not to overbake. You will know they are done when there is no longer a wet spot on the top of the cookie .
Allow the cookies to cook on the cookie plane for 10 to 15 minutes before spooning the marshmallow cream on the center of the cookie and garnishing with whole wheat flour firecracker crumble. ( besides, hello there Mr. Twix bar ! ) )
Serve warm .
How to store Leftover Crumbl Cookies
Store any leftover cookies in an tune tight container- I normally put them in a deeply 9×13 pan and then cover tightly with credit card wrapping. This will keep them fresh at room temperature for 3 or so days. If you ’ d like them warm again, fair pop them in the microwave for a few seconds .
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More Amazing Cookie Recipes
Crumbl S’mores Brownie Cookies
S’mores Brownie Cookies are a giant Brownie and Graham Cracker Chocolate Chip cookie base topped with marshmallow fluff. This Crumbl Copycat recipe is a winner!
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Prep Time:
20
minutes
Cook Time:
15
minutes
Servings:
12
cookies
Calories:
797
kcal
author :
Ingredients
- 1 1/2 cups butter softened
- 3/4 cup granulated carbohydrate
- 1 1/2 cups brown boodle
- 2 eggs
- 1 tbsp vanilla
- 3 3/4 cup flour divided
- 2 tsp baking pop
- 1 tsp baking gunpowder
- 1 tsp salt
- 1 pkg graham crackers crushed ( about 1 1/2 cups deserving )
- 1/2 cup cocoa powder
- 1/2 cup milk chocoalte chips
- 1/2 cup semifinal sweet chocolate chips
- 7 oz container marshmallow creme
- graham firecracker crumb for garnish
Read more: Dog & Pony Show: Skye and Hot Fudge Sundae
Instructions
-
Preheat oven to 350°.
-
In the bowl of a stand mixer, cream together the butter and sugars until combined.
-
Add in the eggs and vanilla. Mix thoroughly.Add the 3 1/2 cups of flour, baking soda, baking powder and salt. Mix until well combined.
-
Remove half of the dough and place in a separate bowl.
-
Add the graham cracker crumbs to the stand mixer bowl and mix until combined.
-
Mix in the chocolate chips.
-
Remove the graham cracker cookie dough from the stand mixer and place in a bowl.
-
Place the remaining cookie dough into the stand mixer and add in the remaining 1/4 cup of flour and cocoa powder, mixing until well combined.
-
Gather the chocolate cookie dough and separate into 12 equal portions.
-
Roll each portion into a ball and then flatten it with the palm of your hand and arrange on a cookie sheet (bake 6 cookies per sheet) Repeat with remaining chocolate cookie dough.
-
Gather the graham cracker cookie dough and separate into 12 equal portions. Roll each portion into a ball and then flatten it with the palm of your hand before pressing it gently on top of a brownie cookie dough. Repeat with remaining dough.
-
Bake at 350° for 12-15 minutes.
-
Allow the cookies to cool for 10-15 minutes before spooning and spreading marshmallow creme on to the center of each cookie.
-
Top with extra graham cracker crumbs, if desired. Serve warm.
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Nutrition
Calories:
797
kcal
|
Carbohydrates:
121
g
|
Protein:
9
g
|
Fat:
33
g
|
Saturated Fat:
18
g
|
Trans Fat:
1
g
|
Cholesterol:
90
mg
|
Sodium:
829
mg
|
Potassium:
288
mg
|
Fiber:
4
g
|
Sugar:
65
g
|
Vitamin A:
769
IU
|
Vitamin C:
1
mg
|
Calcium:
99
mg
|
Iron:
5
mg
