I was really skeptical about adding crushed graham crackers to cookie dough, because it just seems a little weird. But honestly, I was amazed by how much flavor the graham crackers added! These cookies are just slightly undercooked, which means that the edges are lightly crisp and the middle is soft. They’re definitely best served warm, with the marshmallows soft and melted, and the chocolate chips gooey and luscious. Yum! Just go make these right now.
Toasted Marshmallow S’mores Cookies
6 ounces (12 tablespoons) butter, softened
1/2 cup sugar
1/2 cup (packed) brown sugar
1 teaspoon vanilla
1 1/4 cups flour
1 cup crushed graham cracker crumbs
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups chocolate chips
1 cup mini marshmallows
Preheat the oven to 375. Prepare two baking sheets by lining with parchment or silicone liners. In a large bowl or the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour, graham cracker crumbs, salt, and baking soda, and mix until smooth. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking sheets. Bake 8 minutes, then remove and let cool for 10 minutes. Preheat the broiler. Press marshmallows into the top of each cookie, and broil 1-2 minutes or until golden brown (don’t walk away from the broiler or they will burn!). Let cool slightly and enjoy!
adapted from Carlsbad Cravings