- 1 cup graham cracker crumbs (8 graham cracker sheets, pulsed to fine crumbs)
- 2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 8 oz semisweet chocolate, chopped
- 2 oz semisweet chocolate, chopped
- mini marshmallows
- Whisk together graham cracker crumbs, flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate. Cover dough and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets (9 per baking sheet). Top with chocolate, pressing gently to adhere.
- Bake, rotating pans halfway through, for 8-9 minutes, until cookies are just set. Top with mini marshmallows, pressing gently into chocolate, and return to oven for 2-3 minutes, until edges are set and marshmallows are slightly puffy.
- If desired, briefly toast marshmallows under the broiler (or with a kitchen torch) until golden (watch them closely to avoid burning). Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack and let cool completely.
1 cup graham cracker crumbs is about 8 graham cracker sheets, pulsed to fine crumbs in a food processor. Measure after pulsing.
Keywords: chocolate, graham crackers, marshmallow