Graham Marshmallow Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 teaspoons vanilla extract
02 -
1 large egg, room temperature
03 -
3/4 cup (150 grams) light brown sugar, packed
04 -
1 teaspoon kosher salt
05 -
3/4 cup (150 grams) granulated sugar
06 -
1 cup (226 grams) unsalted butter, room temperature
07 -
1 teaspoon baking soda
08 -
1 large egg yolk, room temperature
09 -
1 teaspoon corn starch
10 -
2 3/4 cups (345 grams) all-purpose flour, spooned and leveled
11 -
1/3 cup finely ground graham cracker crumbs
12 -
1 1/2 heaping cups chocolate chips (milk, semi-sweet, or dark)
→ Toppings
13 -
16 soft caramels, sliced into 3 small pieces
14 -
8 large marshmallows, sliced in half
# Instructions:
01 -
Cut the marshmallows in half and put them in the freezer while making the dough.
02 -
Turn your oven to 375°F. Cover two baking sheets with parchment paper and put aside.
03 -
Using a stand or handheld mixer, stir cold butter with the granulated and brown sugars on low, then speed up. Let it mix for about 4 minutes until it's light and fluffy. Scrape the bowl as needed.
04 -
Toss in the egg first, then the yolk, and beat after each one. Stir in the vanilla extract too, making sure to scrape the edges of the bowl.
05 -
In another bowl, combine flour, salt, corn starch, and baking soda by whisking them together.
06 -
Gradually add the dry ingredient mix into the wet ingredients in two batches. Keep the mixer on low, mixing just until it's combined. Don't overdo it.
07 -
Gently stir in the graham cracker crumbs and chocolate chips with a large spatula. Stop mixing when it's just blended.
08 -
Scoop out the dough into 2-ounce portions using a big cookie scoop. Arrange them on a parchment-lined tray, spacing them 2-3 inches apart.
09 -
Make a hole in the center of each dough ball, stick in half a marshmallow, and tuck in 2-3 caramel bits around it. Shape the dough to cover the filling completely and roll between your hands to smooth.
10 -
Bake in the middle oven rack for about 9-10 minutes, or until the edges are golden and the center looks slightly set but still puffy.
11 -
Let the cookies rest on the baking sheet for 5-10 minutes before transferring them to a rack to finish cooling.
# Notes:
01 -
They taste best fresh on the same day they're baked.
02 -
Keep cookies in a sealed container at room temperature for up to 3 days.
03 -
Once cooled, you can freeze them by wrapping in plastic and storing in a freezer bag for up to 2 months. Let thaw at room temp or pop in a 300°F oven for 5-6 minutes to warm up.