Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs (about 8–9 full sheets)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 12 large marshmallows
- 1 extra graham cracker, 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 to prevent the marshmallow from sticking to the pan. Crush your graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and rolling over them with a rolling pin.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar together. Mix on medium-high speed for about 2 to 3 minutes until the mixture is light, fluffy, and pale in color. Add the egg and vanilla extract, then beat again until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed. Mix just until the flour streaks disappear. Fold in the chocolate chips by hand using a spatula to ensure they are evenly distributed without overworking the dough.
- Scoop about 2 tablespoons of dough and flatten it into a disc in the palm of your hand. Place one large marshmallow in the center. Wrap the dough up and around the marshmallow, pinching the seams tightly to ensure no white is showing. Roll it into a smooth ball. Repeat this process for all 12 cookies, placing them at least 3 inches apart on the prepared baking sheets.
- Place the sheets in the oven and bake for 10 to 12 minutes. The edges should be golden brown, while the centers look slightly soft. If a marshmallow starts to peek through and puff up, that is perfectly fine. Remove the pans from the oven and immediately press a few small pieces of graham cracker and extra chocolate chips into the tops for decoration. Let the cookies cool on the pan for at least 10 minutes to allow the marshmallow center to set before transferring them to a wire rack.
- Cook Time: 32 minutes