Ingredients
1 cup (225g) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups semisweet chocolate chips
1 ½ cups mini marshmallows
1 cup crushed graham crackers
Instructions
Cream the Butter & Sugars: In a large bowl, beat the softened butter with both sugars until light and fluffy (2–3 minutes). Add eggs and vanilla; mix until creamy.
Mix Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt. Slowly add to the wet mixture until just combined.
Add Mix-Ins: Fold in chocolate chips and crushed graham crackers.
Add Marshmallows: Gently fold in mini marshmallows to keep them whole and gooey.
Bake: Scoop dough onto a parchment-lined tray and bake at 350°F (175°C) for 10–12 minutes until edges are golden. Cool slightly before serving.
Notes
For extra gooey cookies, chill dough for 15 minutes before baking.
Use mini marshmallows to avoid overflowing in the oven.
Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg