Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup graham cracker crumbs (about 7–8 full sheets)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 Hershey’s milk chocolate bars, broken into pieces
- 6 large marshmallows, cut in half
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the marshmallows from sticking. In a small bowl, crush your graham crackers into fine crumbs using a food processor or a rolling pin and a zip-top bag.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Cream the mixture for about 2-3 minutes until it looks light and fluffy. Add the egg and vanilla extract, beating again until fully combined and smooth.
- Whisk together the flour, graham cracker crumbs, baking soda, and salt in a separate medium bowl. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough. Fold in the semi-sweet chocolate chips with a spatula.
- Scoop about 2 tablespoons of dough and flatten it in the palm of your hand. Place one half of a large marshmallow and a square of the Hershey’s bar in the center. Carefully wrap the dough around the fillings, ensuring no marshmallow is peeking out. Roll it into a smooth ball and place it on the prepared baking sheet, spacing them 3 inches apart.
- Bake the cookies for 10 to 12 minutes. The edges should be lightly golden brown, but the centers should still look slightly soft. If a little marshmallow leaks out and browns, it adds to the campfire aesthetic. Remove from the oven and immediately press an extra piece of chocolate bar onto the top of each hot cookie.
- Allow the cookies to cool on the baking sheet for at least 10 minutes. This resting time is crucial because the marshmallow center is very hot and needs time to set so it doesn’t run everywhere. Transfer to a wire rack to cool completely, or enjoy them while they are still slightly warm and extra gooey.
- Cook Time: 32 minutes