S’mores Brownies Crumbl Cookie
Ingredients
For the Graham Cracker Cookie:
- 1/2 cup + 2 tablespoons finely ground graham cracker crumbs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
For the Brownie Cookie:
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter melted
- 1 tablespoon vegetable oil
- 1 large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/3 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips add more if desired
- 1/2 cup milk chocolate chips
Other:
- 1 cup marshmallow fluff
- Additional graham cracker crumbs for garnish
Instructions
For the Graham Cracker Cookie:
- Combine graham cracker crumbs, flour, and salt in a bowl.
- In another bowl, beat together butter, brown sugar, and vanilla extract until creamy and fluffy.
- Add the dry ingredients to the creamed mixture and mix until a dough forms. Set aside.
For the Brownie Cookie:
- Whisk together cocoa powder, white sugar, brown sugar, melted butter, vegetable oil, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Combine the dry ingredients with the wet ingredients to form a soft dough.
- Mix in the chocolate chips.
Assembling and Baking:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Use a cookie scoop to place balls of brownie cookie dough on the baking sheet, flattening them slightly. Space them apart (about 6 per sheet).
- Shape the graham cookie dough into discs and place one on top of each brownie cookie.
- Spoon marshmallow fluff onto each cookie.
- Bake for 10 to 11 minutes, then sprinkle graham cracker crumbs on top of the marshmallow.
- Let the cookies cool on the tray for 10 to 15 minutes before indulging in their gooey goodness!