Graham Marshmallow Cookies (Print Version)
# Ingredients:
→ Base
01 -
1 cup (226g) butter, no salt, softened
02 -
¾ cup (150g) white sugar
03 -
¾ cup (150g) packed light brown sugar
04 -
1 big egg and 1 extra yolk, both room temp
05 -
2 teaspoons of vanilla
→ Dry Ingredients
06 -
2¾ cups (345g) all-purpose flour, carefully measured
07 -
1 teaspoon baking soda
08 -
1 teaspoon salt (kosher)
09 -
1 teaspoon of cornstarch
10 -
⅓ cup finely crushed graham crackers
→ Mix-ins
11 -
1½ overflowing cups of chocolate chips (any type you like: milk, semi-sweet, or dark)
12 -
8 large marshmallows, cut into halves
13 -
16 soft caramel candies (e.g., Werther's), each chopped into 3 bits
# Instructions:
01 -
Slice marshmallows in half, then pop them in the freezer. Heat oven to 375°F. Cover baking trays with parchment paper.
02 -
Whip up the butter and both sugars for about 4 minutes until creamy. Mix in one egg at a time, then add the vanilla.
03 -
Mix together the flour, cornstarch, baking soda, and salt. Slowly add them in two batches to your wet dough, stopping once it just comes together.
04 -
Blend in the chocolate chips and graham cracker crumbs.
05 -
Scoop out 2-ounce chunks of dough. Make a small hole in the center of each. Tuck in half a marshmallow and a few caramel pieces. Fully cover the stuffing with dough.
06 -
Spread cookies out with 2-3 inches in between. Bake for 9-10 minutes—the edges should be golden, but the middle stays soft. Let them sit on the baking sheet for 5-10 minutes to cool.
# Notes:
01 -
Tastes the best on the day you bake them
02 -
Lasts 3 days if stored at room temperature
03 -
They freeze well for up to 2 months