Enjoy them warm to have the perfect gooey S’mores experience or if you can wait until they are cooled, the cookies are soft and chewy!
Prep Time15 minutesmins
Cook Time10 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs25 minutesmins
Servings: 24cookies
Ingredients
1/2cupunsalted butterroom temperature
3/4cupbrown sugar
1/4cupsugar
1teaspoonvanilla
1eggroom temperature
1cupgraham cracker crumbs
1 1/4cupall-purpose flour
1/2teaspoonbaking soda
1/4teaspoonsalt
1cupmilk chocolate chips
1/2cupminiature marshmallows
Instructions
In a large bowl with a hand mixer or in the bowl of a stand mixer, cream butter, brown sugar, and sugar until light and fluffy. Add vanilla and egg and mix until combined.
In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until combined. Stir in the chocolate chips. Cover the cookie dough and refrigerate until firm, 1-2 hours.
Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
Using a medium cookie scoop, drop rounded balls of cookie dough onto the baking sheet. Bake for 7-9 minutes. Cookies will look slightly underdone.
Immediately press 3-4 mini marshmallows onto the top of the warm cookies. Let the cookies sit for 3 minutes, then slightly flatten the marshmallows with the back of a spoon (this gives the marshmallows a smooshed look) before moving to a cooling rack.