Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup graham cracker crumbs (about 4–5 full sheets)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup mini marshmallows
- 1/2 graham cracker sheet, broken into small pieces (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This step is crucial because the marshmallows will get sticky, and the parchment paper ensures they don’t glue themselves to your pan.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Cream them for about 2 minutes until the mixture looks light and fluffy. Add the egg and vanilla extract, then beat again until fully combined and smooth.
- In a separate small bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients. Mix on low speed just until the flour streaks disappear. Do not overmix the dough, or the cookies will become tough.
- Use a spatula to fold in the chocolate chips and half of the mini marshmallows. Stir gently so you don’t crush the marshmallows. The dough should be thick and slightly tacky to the touch.
- Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) onto the prepared baking sheets. Space them 2 inches apart. Press a few extra mini marshmallows and small graham cracker pieces into the top of each dough ball. Bake for 9 to 11 minutes. The edges should be golden brown, but the centers should still look slightly soft.
- Remove the cookies from the oven. If any marshmallows leaked out and look messy, use a circular glass or cookie cutter to “scoot” the edges back into a perfect circle while they are still hot. Let the cookies rest on the pan for at least 5 minutes to firm up before moving them to a wire rack.
- Cook Time: 25 minutes