Ingredients
Scale
Dry:
- 2½ cups 320g all-purpose flour
- ½ tsp 2.5g salt
- 1 tsp 5g baking soda
- ½ tsp 2.5g baking powder
- 1 cup 90g crushed cinnamon graham crackers
- 1 tsp ground cinnamon (optional)
Wet:
- 1 cup 227g unsalted butter, room temperature
- ¾ cup 165g brown sugar
- ½ cup 100g granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tsp 5g vanilla extract
Mix-ins:
- ⅔ cup 117g semi-sweet chocolate chips
- ½ cup 88g chopped milk chocolate
- 1 cup 50g mini marshmallows (for dough)
- 2 cups 100g mini marshmallows (for stuffing/filling)
Instructions
Prepare Dry Ingredients:
- In a medium bowl, mix flour, salt, baking soda, baking powder, and cinnamon.
Crush Graham Crackers:
- Break into small chunks—some fine crumbs are okay.
Cream Butter & Sugars:
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs & Vanilla:
- Beat in the egg, then the yolk, followed by vanilla. Mix until fully combined.
Incorporate Dry Mix:
- Slowly blend the dry ingredients into the wet, mixing until just combined.
Add Mix-Ins:
- Fold in graham crackers, chocolate chips, and 1 cup of mini marshmallows.
Stuff with Marshmallows:
- Scoop 1 tbsp dough, make an indentation, stuff 4-5 tightly packed mini marshmallows, then seal with more dough.
Chill the Dough (optional but recommended):
- Cover cookies on baking sheet with plastic wrap. Chill 1 hour or up to 3 days.
Bake:
- Preheat oven to 350°F (175°C). Bake for 8–9 minutes until edges are golden.
Cool:
- Transfer to wire rack. Optional: cool near a fan to keep soft centers.
Serve or Store:
- Best eaten fresh or within 24 hours. Store in airtight container.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Carbohydrates | 28g |
| Sugars | 16g |
| Protein | 2g |
| Fiber | 1g |
| Cholesterol | 30mg |
| Sodium | 90mg |
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Cuisine: American