Ingredients
Scale
- 1 cup salted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows (divided)
- 2 cups graham crackers (broken, divided)
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter with both sugars until fluffy in a large bowl.
- Beat in the eggs one at a time, and then stir in the vanilla extract.
- In another bowl, combine the flour, cornstarch, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until smooth.
- Fold in 1 cup of mini marshmallows and 1/2 cup of crushed graham crackers.
- Mix the chocolate chips along with the remaining 1/2 cup of marshmallows into the dough.
- If the dough is too sticky, chill it for 10 minutes.
- Scoop 1 1/2-inch balls onto parchment paper-lined baking sheets.
- Refrigerate the balls for 15 minutes to firm up.
- Press a mini marshmallow and a chocolate chip into the center of each dough ball.
- Sprinkle with crushed graham crackers.
- Bake the cookies for 10 minutes.
- Remove from the oven and press additional chocolate chips and marshmallows on top.
- Bake for an additional 3-4 minutes until the marshmallows are barely golden.
Notes
Make sure to soften the butter before mixing for the best texture.
Don’t skip refrigerating the dough; it helps maintain the cookie shape while baking.
You can substitute with different types of chocolate chips if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.