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 your oven to 375°F (190°C) and line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Set it aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 2 to 3 minutes until light and fluffy. Add the vanilla and mix until smooth.
- Add the eggs one at a time, mixing well after each addition. Gradually add the flour mixture while reducing the mixer speed to low, mixing until just combined.
- Using a spatula or wooden spoon, fold in chocolate chips, mini marshmallows, and chopped graham crackers.
- Roll 3-tablespoon sized portions of dough into balls and place them on the prepared baking sheets, leaving 2 inches between each.
- Bake one sheet at a time for 11 to 12 minutes until the edges are golden but the center is still soft. Let the cookies cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure to not over beat the dough after adding the flour mixture.
For best results, use room temperature ingredients.
Store leftover cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.