Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (60g) mini marshmallows
  • 3/4 cup (90g) graham crackers, coarsely crushed

Instructions:

  1. Beat the softened butter, brown sugar, and granulated sugar until the mixture is pale and fluffy (about 2-3 minutes).
  2. Add the room-temperature egg and vanilla extract; beat on medium speed until fully incorporated and smooth.
  3. Sift in the flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear.
  4. Using a spatula, gently fold in the chocolate chips and crushed graham crackers.
  5. Gently fold in the mini marshmallows, ensuring they stay whole.
  6. Scoop dough into 2-tablespoon sized balls, place on a tray, and chill in the refrigerator for 2 hours.
  7. Preheat oven to 350°F (175°C) and place chilled dough balls 2 inches apart on a parchment-lined sheet.
  8. Bake for 10-12 minutes until edges are mahogany-colored and marshmallows are puffed and golden.