Ingredients
Ingredients
- 1 (10 oz) bag chocolate chunks or chips (use dairy free if preferred)
- 2 tablespoons coconut oil
- 2 cups mini marshmallows
- 2 cups crushed graham crackers
Instructions
- Melt Chocolate and Coconut Oil: Place the chocolate chunks and coconut oil in a heat-safe glass bowl. Melt the mixture either by microwaving in 20-second intervals, stirring between each, until fully melted, or by using a double boiler on the stovetop, stirring until smooth.
- Combine Ingredients: Add the mini marshmallows and crushed graham crackers to the melted chocolate mixture. Stir thoroughly until the marshmallows and graham crackers are evenly coated with the melted chocolate.
- Form Cookies: Line a large baking sheet with parchment paper or a non-stick liner. Using a 1/4 cup scoop or your preferred size, drop spoonfuls of the mixture onto the sheet. Top each cookie with a few extra mini marshmallows and a sprinkle of crushed graham crackers. Although the cookies will seem fragile at this stage, they will firm up once chilled.
- Chill to Set: Place the baking sheet in the refrigerator and allow the cookies to chill for at least 30 minutes until they harden and hold their shape. For best texture, store the cookies in the refrigerator until serving.
Notes
- Use dairy-free chocolate chips to make the cookies vegan and dairy-free friendly.
- Adjust the size of your cookies by scooping larger or smaller portions according to your preference.
- Store the cookies in an airtight container in the refrigerator to keep them firm and fresh.
- If you prefer softer cookies, remove them from the refrigerator 10 minutes before serving to allow them to soften slightly.
- Feel free to add a pinch of sea salt on top for a sweet and salty flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
