Instructions
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until combined.
Step 6: Fold in the semi-sweet chocolate chunks.
Step 7: Scoop the cookie dough into large balls and place them on the prepared baking sheets about 2 inches apart.
Step 8: Bake for 8 minutes, then carefully press half a marshmallow and a few milk chocolate pieces into the center of each cookie.
Step 9: Return the cookies to the oven and bake for another 4–6 minutes until the edges are golden brown and the marshmallows are slightly toasted.
Step 10: Remove the cookies from the oven and immediately sprinkle crushed graham crackers over the tops.
Step 11: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze the cookies in a sealed container for up to 2 months.
To reheat, microwave a cookie for 10–15 seconds to make the chocolate and marshmallow gooey again.
For a freshly baked texture, warm the cookies in a 300°F oven for 3–4 minutes before serving.
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