Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated.
- Gradually add the dry ingredients into the butter mixture and mix until just combined.
- Gently fold in the semi-sweet chocolate chunks, mini marshmallows, and crushed graham crackers.
- Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn golden. The centers may look slightly underbaked—that’s okay!
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier cookie, slightly underbake them to maintain the gooey marshmallow and chocolate. If you can’t find mini marshmallows, regular-sized ones can work too—just cut them in half! Add a pinch of cinnamon or a drizzle of chocolate syrup on top before serving for an extra touch.