Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 2 ¼ cups (281g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs, finely ground
  • 1 teaspoon baking soda (5ml)
  • ½ teaspoon salt (2.5ml)
  • 6 ounces (170g) milk chocolate or semi-sweet chocolate, coarsely chopped
  • 2 cups (approximately 150g) mini marshmallows

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  9. Remove from oven and immediately press chopped chocolate pieces into the tops of the cookies.
  10. Place the marshmallows on top of the cookies, gently pressing them into the melted chocolate.
  11. Return the baking sheets to the oven and broil for 1-2 minutes, or until the marshmallows are golden brown and toasted. Watch carefully! They can burn quickly.
  12. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. Serve warm for maximum s'mores goodness.