Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs
- 1 1/2 cups chocolate chunks
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until fluffy.
- Add eggs one at a time, then vanilla, mixing well.
- In a separate bowl, whisk flour, baking soda, salt, and graham cracker crumbs.
- Gradually beat dry ingredients into wet mixture until combined.
- Fold in chocolate chunks and most marshmallows, saving a handful for topping.
- Drop spoonfuls onto prepared baking sheets, pressing lightly to flatten.
- Top with remaining marshmallows and bake for 10-12 minutes, until golden and marshmallows are gooey.
Notes
- For extra gooeyness, add an extra handful of marshmallows before baking.
- Store in an airtight container at room temperature for up to 3 days.
- Best enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
