A few tips: its cheapest to just buy boxes of graham crackers and crush them in a Ziploc sandwich bag instead of buying graham cracker crumbs. You can use anything to crush them…a French rolling pin is best, but in a pinch I’ve even used a wine bottle (just don’t smash it so hard you break the bottle!)
Keep a close eye on the cookies after you put the marshmallows on. If the marshmallows brown too much in the oven, when the cookies cool the entire marshmallow collapses into goo and isn’t fluffy, nor very pretty.
Ingredients:
- ¾ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1.5 tsp vanilla
- 1 ¼ cup flour
- 1 cup graham cracker crumbs
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ cup chocolate chips
- 1 cup marshmallows -mini
Instructions:
- Preheat oven to 375 degrees
- Cream together butter and sugar. Mix them together until the mixture looks light and fluffly, preferably with an electric mixer.
- Blend egg in. (if making more than 1 batch at a time, blend each egg separately)
- Add vanilla
- Sift together flour, baking soda and salt in a separate bowl and add slowly into wet mixture.
- Add graham cracker crumbs.
- Stir in chocolate chips.
- Spoon out dough and roll into balls around 1 inch in diameter.
- Line cookie sheet with parchment paper, and place the dough balls on sheet with plenty of space. Depending on the size of the balls and of the cookie sheet you can fit from 12 to 15 on each sheet.
- Bake at 375 for 8 minutes.
- Take cookies out of oven, and press the mini marshmallows into the cookies (thereby also flattening them somewhat). You should be able to fit about 3 marshmallows per cookie.
- Put back into oven for another 3 minutes or until marshmallows are slightly puffy and lightly browned
- Let cookies cool on a rack, and enjoy!
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