Because Girl Scouts shouldn’t get all the credit.
OK team. This recipe is going to look a little bit (and by a little bit, I mean a lotta bit) familiar, but it’s so good I defy you to judge me. Go ahead! Do it! Judge the woman teaching you how to combine marshmallow and graham crackers with chocolate chip cookies. I’ll wait…. OK you done? Good.
Let’s go.
Ingredients: (The base ingredients are the same as our Espresso Chocolate Cookies. We’ve adapted and we’re not sorry)
- ¾ Cup Granulated sugar
- ¾ Cup Brown sugar
-2 and 1/4 Cups All Purpose Flour
- 1 Tsp. Vanilla extract
- 1 Tsp. Salt
-1 Tsp. Baking soda
-2 Sticks Butter (how do we want our butter pals? That’s right! Softened!!! Nicely done)
-2 Eggs
-1/4 Cup Finely crushed graham crackers (Plus more coarsely crushed for topping) *this is about one package total.
-2 Cups semi-sweet chocolate chips (Semi sweet is actually paramount here team. This time it’s not even me being a chip snob. Milk chocolate will be too sweet with all the other ingredients and I’m sweet enough, we mustn’t overload people). (Set some aside for topping as well).
- 1 bag of mini marshmallows (frozen. Yup frozen. Weird? Yes. Useful? Hell yes).
-Course Sea Salt for topping. (This is optional and has caused divided feedback amongst my hard working team of taste testers. None of them are in agreement on this BUT I need them to get it together because their job of eating things is simply not that hard!).
Preheat that trusty oven to 375 degrees.
Directions: -Dry Ingredients
In a large bowl, combine the 2 and ¼ cup all-purpose flour with 1 tsp. salt, 1 tsp. baking soda and ¼ cup finely crushed graham crackers (You can buy these already crushed if you have to but smooshing crackers through your stress-rage filled fingers helps a whole lot on a bad day).
Whisk (yup by now I’m just assuming you finally bought a whisk) together and set aside.
Directions: - Wet Ingredients. (Remember sugar is wet in the baking world and we just have to be OK with it).
In a separate bowl (or the Kitchenaid stand mixer I strongly urge you to buy since I assume you have disposable income and all), place the room temperature (it should be noted that I for the life of me cannot spell the word temperature without the help of autocorrect) butter with the ¾ cup granulated sugar and the ¾ cup brown sugar (which has been packed tightly, like me in some skinny jeans) and mix (or “cream” if we have to use that word…which we should since it’s all technical and whatever).
Once well combined, add your two eggs (which we cracked into a separate bowl first since we’re simply too good to get shell in our batter) and mix to combine.
Add 1 tsp. vanilla extract and mix again.
NOTE: Before adding your dry ingredients, it’s a good idea to stop mixing and scrape the sides of your bowl. I’m not saying I HAVE messed up a batch of cookies because I didn’t combine all my butter or anything… I’m also not saying I haven’t…
One scoop at a time, slowly add in your dry ingredients and mix until all combined (do this on low unless you actually enjoy tossing flour all over the place thus making a huge mess that makes me hate you in my heart a little. Don’t worry the feeling is only temporary… maybe).
NOTE: take another moment to scrape the sides of your bowl and ensure everything is well blended and refrain from resenting me for micromanaging your baking experience.
Add in the 2 cups of chocolate chips and carefully combine.
Mix in (just shy of) ½ the bag of frozen mini marshmallows (since they’re frozen, they won’t melt toooo much in the oven. This one I had to learn the hard way and I’m not ashamed to admit it).
Place the dough in the refrigerator for about 10 minutes to help set up (this also helps keep from over-melting those marshmallows and turning your cookies into a weird pile of ooze. Appetizing no?).
Using the small ice cream scoop (I also assumed you own) place the cookies evenly on the pan allowing for a little extra space between. (This is important, because like hot gossip, these cookies will spread).
Once the cookies are dropped (technical term kids), place a frozen mini marshmallow or two on top of the cookie, along with some more crushed graham cracker (smoosh them in a little so they don’t fall off).
Bake for 9-11 minutes, until the cookies are golden brown but not overly melty (like my makeup after a bad day).
Top with a small sprinkle of that controversial sea salt… or don’t depending on the team you’re on.
Add three or so chocolate chips on top to make them look super cute (because appearance is everything in life).
Allow to cool completely and enjoy (Yup. “Allow to cool completely” is an instruction here. Have you ever burned your tongue on hot marshmallow??? I’m doing a public service while I micromanage your kitchen from the safety of my sofa. It’s a win win really!
You’re welcome for this one team!
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