Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ cup (60g) graham cracker crumbs (about 8 full graham cracker sheets)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g, 1 stick) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) milk chocolate, coarsely chopped
  • 2 cups (approx. 140g) mini marshmallows

Instructions:

  1. Whisk together flour, graham cracker crumbs, baking soda, and salt in a medium bowl.
  2. Cream together butter and sugars until light and fluffy.
  3. Beat in egg and vanilla extract.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Fold in chopped milk chocolate.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 8-10 minutes, or until edges are golden brown and centers are still slightly soft.
  10. Remove cookies from the oven and immediately press mini marshmallows onto the tops of each cookie.
  11. Using a kitchen torch, carefully toast the marshmallows until golden brown and slightly charred. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.
  12. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.