Ingredients
1 cup salted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large room-temperature eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups mini marshmallows, divided
2 cups broken graham crackers, divided
1/2 cup milk chocolate chips
Dark chocolate chips (optional substitution)
Gluten-free graham crackers (optional substitution)
Unsalted butter (optional substitution)
Instructions
Preheat oven to 350°F (175°C)
In a large bowl, mix flour, cornstarch, baking soda, and salt
In a separate bowl, cream butter and sugars until light and fluffy
Beat in eggs and vanilla extract one at a time
Gradually incorporate dry ingredients into wet mixture
Fold in 1 cup marshmallows and 1 cup graham crackers
Portion dough into 1-inch balls spaced 2 inches apart on parchment-lined baking sheets
Bake 10-12 minutes until edges just set
While still soft, press 2 mini marshmallows and 1 chocolate chip into each cookie
Let cool completely before transferring to wire racks
Notes
Replace granulated sugar with coconut sugar for caramel notes
Use 1/2 almond flour with 2 1/2 cups total flour for nuttier texture
Adding marshmallows and chocolate after first bake prevents burning
Storage: Keep cookies in airtight container at room temperature, up to 3 days
Double chocolate topping with 1 extra chocolate chip per cookie
- Prep Time: 25
- Cook Time: 12
- Category: Dessert Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian