Why I Love This Recipe
Per author: You have to chill the dough a bit for these, but when you’re ready to bake them they look like this all pretty and scooped on the baking sheet ready to meet the heat.
Now like I said these have marshmallows in them, and yes, some will ooze out. Don’t worry about that.. I love love the oozy marshmallow bits. They stay chewy in the cookie and get a little crispy on the baking sheet. BUT be careful not to over-bake these guys, because the marshmallow will burn!
Also note that the type of baking sheet you use will effect the amount your cookies spread. I use a thin aluminum baking sheet and always always use parchment paper! An insulated baking sheet is not recommended for these cookies (or any cookies that need browned edges).
Ingredients You'll Need
1¾ cups flour
6 full graham crackers (crushed into coarse crumbs)
½ tsp kosher salt
½ tsp baking soda
½ cup butter, room temperature
1 cup light brown sugar
2 Tbsp honey
1 Tbsp vanilla
1 cup mini marshmallows
1 cup chocolate chips
In a large bowl whisk together the flour, graham cracker crumbs, salt and baking soda. Set aside.
In bowl of stand mixer beat butter and brown sugar for 2 minutes until light and fluffy, scraping sides as necessary.
Beat in egg, honey and vanilla until incorporated.
Turn mixer to low and add in flour mixture until just combined.
Stir in chocolate chips and marshmallows.
Allow dough to chill for at least 2 hours.
When ready to bake, preheat oven to 325°
Line a baking sheet with parchment paper and using a 2 Tbsp sized cookie scoop or spoon drop the dough about 2" apart on the lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden and the marshmallow bubbles and oozes from the cookie. Don't over-bake.
Transfer to a wire rack to cool completely.