Ingredients
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon kosher salt
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup dutch processed cocoa powder
Mix-ins
- ½ cup graham crackers (crushed)
- ½ cup mini marshmallows
- ¾ cup chocolate bar (chopped)
Instructions
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the white sugar and light brown sugar for 2 minutes until the mixture is light, fluffy, and slightly paler in color.
- Add Eggs and Vanilla: Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Add the egg, egg yolk, and vanilla extract, then beat again on medium speed for 1 minute until well combined.
- Incorporate Dry Ingredients: Add the flour, baking powder, baking soda, kosher salt, and cocoa powder to the wet mixture. Beat on low speed to avoid splattering and stop to scrape the bowl as needed, mixing until fully combined.
- Fold in Mix-ins: Gently stir in the crushed graham crackers, chopped chocolate, and mini marshmallows to evenly distribute them throughout the dough.
- Chill the Dough: Place the dough in the refrigerator for 45-60 minutes to firm up, making it easier to scoop and shape.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop Cookies: Using 3 heaping tablespoons per cookie, scoop the dough onto the prepared baking sheets, spacing them evenly.
- Bake Cookies: Bake the cookies for 8-10 minutes until set but still soft. While one sheet bakes, keep the other sheet chilled in the fridge to maintain dough firmness.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a rack or serving, letting them set to the perfect chewy texture.
Notes
- Chilling the dough is essential as this cookie dough is sticky and firming it helps in easier scooping and better cookie shape.
- You can substitute the chopped chocolate with chocolate chips if preferred.
- For extra gooey marshmallows on top, you can add a few mini marshmallows as a topping before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze the dough for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
