Ingredients:

  • 115g unsalted butter, softened
  • 150g dark brown sugar, packed
  • 50g granulated white sugar
  • 1 large egg, room temperature
  • 10ml vanilla extract
  • 160g all-purpose flour
  • 85g graham cracker crumbs
  • 5g baking soda
  • 3g sea salt
  • 175g semi-sweet chocolate chunks
  • 100g mini marshmallows, frozen
  • 43g Hershey’s bar pieces (optional topping)

Instructions:

  1. Place mini marshmallows in a bowl and freeze for at least 15 minutes to prevent them from dissolving during baking.
  2. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  3. In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until the texture resembles wet sand.
  4. Whisk in the egg and vanilla extract until the mixture becomes pale and fluffy.
  5. Gently fold in the all-purpose flour, graham cracker crumbs, baking soda, and sea salt until no white streaks remain.
  6. Fold in the semi-sweet chocolate chunks and the frozen marshmallows.
  7. Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart. Top with Hershey’s bar pieces if using.
  8. Bake for 10 minutes until the edges are golden and set. Allow to cool on the pan for 5 minutes before transferring to a wire rack.