Description
Soft and chewy cookies loaded with graham cracker crumbs, chocolate chunks, and a gooey marshmallow center—a s’mores lover’s dream in cookie form.
Ingredients
- 170 g (about 1½ sticks) unsalted butter, room temperature
- 100 g granulated sugar (≈½ cup)
- 213 g light brown sugar, packed (≈1 cup)
- 2 large eggs
- 2 teaspoons vanilla extract
- 360 g all‑purpose flour (≈3 cups)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 170 g chocolate chunks or semi‑sweet chocolate chips (≈1 cup)
- 8 full sheets graham crackers, crushed into crumbs and small pieces
- 20‑24 mini marshmallows (for filling and dough)
Instructions
- Preheat oven to 175 °C (350 °F). Line a baking sheet with parchment or silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and half the crushed graham crackers (reserve the rest for rolling/topping).
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, then the vanilla extract, mixing well after each addition.
- Gradually mix the dry ingredient mixture into the wet until just combined. Fold in the chocolate chunks/chips and any mini marshmallows added directly to the dough.
- Chill the dough balls for at least 1 hour (preferably overnight) to help the marshmallows stay intact during baking. :contentReference[oaicite:0]{index=0}
- Scoop about 1 Tbsp of dough per cookie. Flatten each slightly, press a few mini marshmallows into the center, then cover with another bit of dough and seal the edges completely around the marshmallow. Optionally roll the dough ball in the remaining graham cracker crumbs or press extra chocolate pieces or marshmallows on top.
- Bake for 8‑9 minutes (check at 8 minutes) until the edges are lightly golden and the centres still look slightly under‑baked. :contentReference[oaicite:1]{index=1}
- Immediately after removing from the oven, transfer cookies to a wire rack and cool quickly so the marshmallow middle sets without running out. Cooling by a breeze or fan helps. :contentReference[oaicite:2]{index=2}
- Store in an airtight container and enjoy ideally within 24 hours for optimal gooeyness.
Notes
- Chilling helps prevent marshmallows from melting away during baking. :contentReference[oaicite:3]{index=3}
- You can substitute regular marshmallows halved instead of minis, but be cautious—they melt more easily.
- If you don’t have graham crackers, crush sweet biscuits like digestive biscuits and use those instead.
- For easier cutting or serving, let cookies cool but serve slightly warmed to enjoy the gooey marshmallow centre.
- Prep Time: 30 minutes (not including chilling)
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
