Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract (5ml)
  • 2 cups (240g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs (about 12 graham crackers, finely crushed)
  • 1 teaspoon baking soda (5g)
  • ½ teaspoon salt (2.5g)
  • 1 ½ cups (255g) milk chocolate chips or chunks
  • 1 (10oz / 283g) bag 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 egg and vanilla extract until well combined.
  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. Fold in the milk chocolate chips or chunks.
  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 the prepared baking sheets, leaving space between each cookie.
  9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Remove the cookies from the oven and immediately top each cookie with mini marshmallows, gently pressing them into the cookie dough.
  11. Either return cookies to the oven under the broiler for 30-60 seconds (watch closely!) or use a kitchen torch to toast the marshmallows until golden brown and slightly melted.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!