Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/2 cup graham cracker crumbs, very finely crushed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 sheets graham crackers roughly chopped
Instructions
- Preheat oven to 375°F (190°C). Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside.
- In a stand mixer bowl, beat butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and mix until smooth.
- Add eggs one at a time, mixing well after each addition. Reduce speed to low, gradually mix in the flour mixture without overbeating.
- Using a spatula, fold in chocolate chips, mini marshmallows, and chopped graham crackers.
- Roll dough into 3 tablespoon-sized balls and place on prepared baking sheets, leaving 2 inches between each.
- Bake for 11-12 minutes until golden at the edges but still soft in the middle. Cool on the sheet for 10 minutes before transferring to a wire rack.
Notes
For best results, ensure the butter is at room temperature before mixing.
Dough can be refrigerated for up to 3 days; just scoop and bake when ready.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.