Soft-baked graham cracker cookies studded with milk chocolate chunks and a gooey toasted marshmallow in the center. The ideal summertime cookie.
Makes 2 dozen cookies
Ingredients
3/4 cup (170g) unsalted butter, softened
1 cup plus 2 Tbs. (225g) light brown sugar, packed
1 egg
1 tsp. vanilla extract
1 1/2 cups (180g) all-purpose flour
3/4 cup (80g) graham cracker crumbs
1 tsp. baking soda
1/4-1/2 tsp. cinnamon (to taste)
1/2 tsp. salt
4oz. milk chocolate chunks (or roughly chopped milk chocolate bars)
24 regular-sized marshmallows
Instructions
- Line two baking sheets with silicone baking mats or parchment paper and set aside.
- Place the butter and brown sugar in a medium bowl. Use a hand mixer to beat on medium speed for 1 minute, or until well-combined. Add the egg and vanilla extract and continue to beat for 30 seconds, until smooth.
- Add the flour, graham cracker crumbs, baking soda, cinnamon, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms. Fold in the chocolate chunks.
- Divide the cookie dough into 24 balls, and arrange them on a baking sheet. Transfer the sheet to the freezer for at least 15 minutes. Preheat the oven to 350° F.
- Remove the baking sheet from the freezer and arrange half the cookie dough balls onto the second baking sheet, making 1 dozen evenly-spaced cookies on each. Transfer the baking sheets to the middle racks of the preheated oven.
- Bake 14-16 minutes, until the cookies are slightly puffed and golden at the edges.
- Remove the baking sheets from the oven. Turn the oven to broil.
- Press a marshmallow into the center of each cookie, firmly enough so that it sticks but not so firmly the cookie breaks. Return the baking sheets to the middle rack of the oven. Broil for about 1 minute, keeping a close watch, just until the marshmallows are toasted. Carefully remove the baking sheets from the oven.
- Transfer the cookies to wire racks and allow them to cool for 20-30 minutes before serving.
