Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually introduce the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
Baking
- Crush four sheets of graham crackers and gently fold them into the dough along with the mini chocolate chips, ensuring an even distribution.
- Using a tablespoon, drop portions of the dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Cut the marshmallows in half and place a half on top of each cookie, adding a few extra chocolate chips if you’re feeling indulgent.
- Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
- Once done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be served warm with vanilla ice cream or paired with milk or cocoa. Store in an airtight container at room temperature for up to a week or freeze for up to three months.