Well, never say never. One day, the stars aligned. I had a box of graham crackers and half a bag of marshmallows in the pantry, and I was jonesing to bake something I had not tried before. Suddenly, this recipe popped into my head, and like an "earworm," I simply could not get it out. I did not have any Hershey's bars, but I figured dark chocolate Ghiradelli bars would make a fine substitute. I was absolutely right.
I don't think words can truly express how happy these cookies made me. Seriously. I was giddy. I couldn't wait to share them, and I had an absolute ball watching faces light up as they gazed upon these (non-sticky!) bites of nostalgic marshmallowy goodness. And the taste! My favorite part is the graham cracker crumbs mixed right into the batter. It's such a subtle, but delicious addition -- one that I just might use again and again.
I simply don't think it's possible not to have fun with these cookies. Just. Not. Possible.
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups flour
- 1 cup graham cracker crumbs
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows (I used slightly more than a cup)
- 2 chocolate bars, chopped up (Hershey's are recommended, but I used Ghiradelli and LOVED it)
In a stand mixer, ccombine the butter and sugars until light and fluffy. Mix in egg and vanilla until combined. In a separate bowl, mix the flour, graham crackers, salt, and baking soda, and then gradually add to the butter-sugar mixture. Stir in the chocolate chips.
Drop by the rounded tablesppon onto cookie sheets lined with parchment paper. Bake for 8 minutes, and remove from the oven. Push 3-4 marshmallows and a few pieces of chocolate bar into each cookie. Return to oven and bake for an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.