Makes 10 Large Cookies or 20 Small Cookies
Total Time: 1 Hour 30 Minutes
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1 / 2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 graham crackers, full sheets
- 1 1/2 cup chocolate chunks or chips, semi-sweet or dark
- 10 – 20 marshmallows, standard size
Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.
In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Using a food processor or high speed blender, finely pulse/crush the 6 graham cracker sheets. You may also add the graham crackers to a ziploc bag and use a rolling pin for this step instead. Make sure that no large pieces remain and that the mixture is only fine crumbs. You may use a fine mesh strainer to ensure this. Add the graham cracker crumbs to the dry ingredient mixture and combine.
Add your dry ingredients to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chunks and combine.
Use a 1 / 2 cup measuring cup to form dough into 10 large dough balls (If you would prefer more normal sized cookies use a 1 / 4 cup measuring cup and form 20 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.
Use the palm of your hand to slighty flatten the dough balls. Take one standard marshamllow and place in the center of each dough ball. Carefully fold the dough around the marshamllow so that you can no longer see the marshmallow. Place the dough ball seam side down on the baking sheet. Do this for each cookie.
Cover the baking sheets with either plastic wrap or aluminum foil and place into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in oily cookies that have spread too much.
Bake for 10-11 minutes for large sized cookies or 9-10 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears very soft. The cookies need to be left to completely cool and set up on the baking sheet for at least 10-15 minutes before removing.
Store in a closed container for up to three days. Enjoy!