These cookies are delicious but they are REALLY sugary. Like, I would take my time eating a cookie for fear it would put me into a diabetic coma. I made them for our Christmas with Jim's family and I made a batch for the football guys and for people at work. We didn't have many leftovers, which I take as a good sign! The dough is a little more dry but if you scoop out a 1/4 cup (which makes for a larger cookie) and roll it a little in your hands then it works out just fine! I love the marshmallow in the cookie, it stays nice and gooey in the cookie. On the first batch of cookies I used milk chocolate chips but for the 2nd batch I ran out of those chips so I used white chocolate chips, and they were just as good!Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips (Honestly I would probably only go with 1.5 cups next time because there are a lot of chocolate chips packed into each cookie)
1 cup graham cracker crumbs
1 1/2 cups mini marshmallows
2 Hershey bars, chopped
Directions Preheat the oven to 325 degrees F (165 degrees C).
- Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
- Beat in the vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips and graham cracker crumbs
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.
- Cookies should be about 3 inches apart.
- Bake for 10 minutes in the preheated oven, remove from oven.
- Push 3 to 4 marshmallows and a piece of a hershey's bar into each cookie.
- Return to oven and bake for 3 more minutes.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.