Description
Experience the nostalgia of a campfire with these chewy, butter-based cookies loaded with toasted marshmallows, graham cracker bits, and melty Hershey’s chocolate. These treats feature a sturdy dough that balances sweet and salty perfectly for a gourmet twist on a classic snack.
Ingredients
- 10 tbsp (142g) unsalted butter, room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows, torn in half
- 4 graham crackers, roughly chopped
- 1.55oz (43g) Hershey’s chocolate bar, chopped
Instructions
- Roughly chop the Graham crackers and the Hershey’s bar into bite-sized pieces. Tear the mini marshmallows in half, setting aside a small handful of marshmallows and chocolate pieces for topping later.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and cornstarch until well combined.
- Using a stand mixer or hand mixer, beat the room-temperature butter with the granulated and light brown sugars for about 2 minutes until the mixture is pale and creamy.
- Add the egg and vanilla extract to the mixture and beat until fully combined, scraping down the sides of the bowl with a spatula to ensure an even mix.
- Turn the mixer to the lowest speed and gradually add the flour mixture, mixing only until the white streaks disappear to avoid over-working the dough.
- Fold in the marshmallows, chocolate pieces, and chopped Graham crackers using a spatula or the mixer on low speed until evenly distributed.
- Cover the dough and refrigerate for at least one hour to allow the flour to hydrate and the butter to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Portion the dough into balls (roughly two tablespoons each) and place them on the prepared baking sheet about 2 inches apart.
- Bake the cookies for 8 minutes, then remove the tray and quickly press the reserved marshmallow and chocolate pieces into the tops of the warm cookies.
- Return the cookies to the oven for another 2 to 3 minutes, then let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
To prevent the marshmallows from sticking to the baking sheet, ensure they are tucked into the dough or placed on top of the cookie rather than touching the parchment directly. If you prefer a more golden, toasted marshmallow look, you can briefly use a kitchen torch on the tops after baking, but watch them closely to avoid burning the delicate cookie base.
- Prep Time: 1 hour 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American