Classic milk chocolate chip cookies scattered with gooey marshmallows and crunchy graham cracker crumbs.
Servings: 3dozen cookies
2 and 1/3cupsall-purpose flour
1cupcrushed graham cracker crumbsabout 7 full sheets
1cup(2 sticks) unsalted buttersoftened to room temperature
1cupbrown sugarfirmly packed
2large eggsroom temperature
1 and 1/2teaspoonsvanilla extract
6ouncesmilk chocolate barchopped
In a large bowl, toss together the flour, graham cracker crumbs, baking soda, and salt. Set aside.
In a medium sized bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and mix again until everything is combined. Scrape down the sides and bottom of the bowl as needed.
With the mixer on low, slowly add the dry ingredients and mix until just combined. Add the chocolate and the marshmallows and stir again until everything is evenly dispersed. Cover dough and chill in the refrigerator for at least 1 hour, or up to 3 days.
When you are ready to bake the cookies, preheat the oven to 350ºF degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the chilled dough into balls (approximately 1 Tablespoon of dough each) and place no more than 6 balls of dough per cookie sheet. Keep dough you are not rolling or baking in the refrigerator. Bake the cookies for 11-13 minutes or until edges are set. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Store cookies at room temperature, in an airtight container, up to 7 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 13-14 minutes.