Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 3/4 cup Dutch-process cocoa powder (can substitute with unsweetened cocoa)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients and Mix-ins
- 1 cup unsalted butter (at cool room temperature)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips or chocolate chunks
- 1 cup chopped graham crackers
- 15 large marshmallows (cut in half)
- Flaky sea salt (for sprinkling on cookies)
For Garnish
- Chocolate candy bar pieces
- Extra graham cracker pieces
Instructions
- Prep Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa, baking soda, and kosher salt until evenly combined. Set aside to ensure a uniform mixture for your cookie dough.
- Mix Wet Ingredients: In a large bowl, beat the unsalted butter with granulated sugar and light brown sugar until well combined and creamy. Scrape down the bowl sides as needed. Add the eggs one at a time, beating well after each, then stir in the pure vanilla extract until the mixture is smooth.
- Combine Dough: With the mixer turned off, add the dry ingredients to the wet ingredients. Mix on low speed just until everything is combined, taking care not to overmix. Gently fold in the chocolate chips or chunks and chopped graham crackers to distribute them evenly throughout the dough.
- Short Chill (Helps with Shaping): Cover the dough and chill it in the refrigerator for 30 minutes. This step firms up the dough, making it easier to handle and to wrap around the marshmallows.
- Fill & Shape: Scoop about 2 1/2 tablespoons of chilled dough and gently flatten it in your hand. Place one marshmallow half in the center, then carefully wrap the dough fully around it, ensuring the marshmallow is mostly covered on the bottom and sides. Roll into a ball, leaving a small portion of marshmallow peeking out on top for that signature look.
- Chill Dough Balls (1 Hour): Place the shaped dough balls on a baking sheet and chill in the refrigerator for 1 hour to help the cookies hold their shape during baking and to prevent spreading. If chilling longer, up to 24 hours, keep them in a sealed container for freshness.
- Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the dough balls about 2 inches apart on the sheets. Bake for approximately 10 minutes, or until the cookie edges are set and the marshmallows inside become melty and soft.
- Finish & Garnish: Right after baking, while cookies are still warm and soft, gently nudge and shape each cookie into a perfect circle using a spatula if needed. Immediately top each cookie with pieces of chocolate candy bars and extra graham cracker bits. Sprinkle a pinch of flaky sea salt over the warm cookies for a delightful flavor contrast. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough balls before baking is essential to maintain shape and prevent excessive spreading.
- If substituting cocoa powders, Dutch-process will provide a richer flavor, but unsweetened cocoa works well too.
- Use fresh marshmallows for the best gooey texture inside the cookies.
- Flaky sea salt enhances the chocolate’s sweetness and adds complexity to the cookie flavor profile.
- For storing, keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
