Marshmallow Brookies

This recipe for Marshmallow Brookies happened totally on accident. I had extra cookie dough leftover from these Mini Chocolate Chip Cookies and a bunch of Marshmallows leftover from this recipe. I HATE wasting food, so I decided to repurpose the two into a brownie hybrid. I honestly had no intention of posting these either. I just threw them together and took them to work the next day so that I wouldn’t have extra stuff laying around.

Marshmallow Brookies BLOG (2 of 5)

I’m not sure if I have ever had the reaction I got from my coworkers to anything I have brought into work, and I bring in a lot of food! People freaked over these. I left them in the break room and they were gone in less than 30 minutes. I got e-mails about them. I had people coming to my desk looking for more of these Marshmallow Brookies. So, obviously, they are great and I was an idiot for not posting them from the get-go!

Marshmallow Brookies BLOG (4 of 5)

The name brookie comes from the combination of brownies and cookies in this recipe, in case you hadn’t picked up on that already. I made each of these layers individually, but you could also pick up some premade cookie dough, a box of brownie mix, and some marshmallows and call it a day. You can go wrong with this combination, homemade or not!

Marshmallow Brookies BLOG (5 of 5)

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Marshmallow Brookies

A layer of chocolate chip cookie, topped with brownie, and smothered in toasted marshmallows
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: brookie, Brownie, brownies, chocolate chip cookies, cookie dough, Cookies, Marshmallows
Servings: 16

Ingredients

For Cookie Dough:

  • 1 stick (113 grams) unsalted butter cold and cubed
  • 1/2 cup (107 grams) brown sugar packed
  • 1/4 cup plus 1 tablespoon (62 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/8 cup (165 grams) flour
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces (1/2 bag) mini chocolate chips

For Brownie Batter:

  • 1 stick (113 grams) unsalted butter melted and cooled
  • 1 tablespoon vegetable oil
  • 1/2 cup plus 1 tablespoon (120 grams) brown sugar packed
  • 1/2 cup plus 1 tablespoon (111 grams) granulated sugar
  • 2 large eggs
  • 2/3 cup (80 grams) flour
  • 3/8 cup (31 grams) unsweetened cocoa powder
  • 1 teaspoon salt

For Marshmallows:

  • 1/2 recipe Marshmallows OR
  • 1/2 package mini marshmallows

Instructions

For Cookie Dough:

  • Preheat oven to 350 degrees (F). Spray a 9×8 pan with non-stick spray and line with parchment paper, leave an overhang to make it easy to remove the baked brookies.
  • Using a hand mixer or a stand mixer, mix the cold butter, brown sugar, and granulated sugar. Beat for 4 minutes.
  • Add the eggs and vanilla. Beat for 1 minute.
  • Fold in the flour, cornstarch, baking soda, baking powder, and salt. Mix until just combined.
  • Fold in the mini chocolate chips.
  • Break chunks of cookie dough off and place them in the bottom of the pan. The chunks should be about 1/2 to 1 inch. Repeat until there are only small gaps without cookie dough.
  • Allow the dough to chill while you make the brownie batter.

For Brownie Batter:

  • In a large bowl, combine the melted and cooled butter, oil, and both types of sugar. Whisk until well combined.
  • Add the eggs, vanilla, and salt and whisk until fully combined and light in color.
  • Sift in the flour and cocoa powder and gently fold together. Only fold until just combined.
  • Pour the batter over the cookie dough.

For Marshmallows:

  • If using homemade marshmallows, cut the marshmallows into smaller chunks.
  • Spread the marshmallows over the top until most of the brownie batter is covered.
  • Bake for 35-40 minutes until a toothpick inserted in the center comes out with only a few moist crumbs.
  • Allow to cool completely. Lift brookies from pan and cut into 16 squares

Chocolate Chip Cookie Dough

  1. Preheat oven to 350 degrees (F). Spray a 9×8 pan with non-stick spray and line with parchment paper, leave an overhang to make it easy to remove the baked brookies.
  2. Using a hand mixer or a stand mixer, (I used this hand mixer) mix the cold butter, brown sugar, and granulated sugar. Beat for 4 minutes.
  3. Add the eggs and vanilla. Beat for 1 minute.
  4. Fold in the flour, cornstarch, baking soda, baking powder, and salt. Mix until just combined.
  5. Fold in the mini chocolate chips.
  6. Break chunks of cookie dough off and place them in the bottom of the pan. The chunks should be about 1/2 to 1 inch. Repeat until there are only small gaps without cookie dough.
  7. Allow the dough to chill while you make the brownie batter.

Brownie Batter

  1. In a large bowl, combine the melted and cooled butter, oil, and both types of sugar. Whisk until well combined.
  2. Add the eggs, vanilla, and salt and whisk until fully combined and light in color.
  3. Sift in the flour and cocoa powder and gently fold together. Only fold until just combined, you do not want to overmix.
  4. Pour the batter over the cookie dough.

Marshmallows

  1. For the original recipe, I used homemade marshmallows. When I remade it, I used store-bought marshmallows and it was still delicious. If you want to make homemade marshmallows you can find my recipe here, just be aware that they have to dry out overnight, so if you are wanting these ASAP, use store-bought!
  2. If using homemade marshmallows, cut into smaller chunks.
  3. Spread the marshmallows over the top of the brookies until almost all of the brownie batter is covered. The marshmallows will spread while baking.
  4. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
  5. Allow to cool completely in pan. Lift the Marshmallow Brookies out of the pan and cut into 16 squares.

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