Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 3/4 cup Dutch-process cocoa powder (can substitute with unsweetened cocoa powder)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter (cool room temperature)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Mix-Ins and Garnish
- 1 cup chocolate chips or chocolate chunks
- 1 cup chopped graham crackers
- 15 large marshmallows (cut in half)
- Flaky sea salt (for sprinkling on cookies)
- Chocolate candy bar pieces (for garnish)
- Extra graham cracker pieces (for garnish)
Instructions
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt until evenly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until well combined. Scrape down the sides as needed. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is smooth.
- Combine Dough: With the mixer off, add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined to avoid overmixing. Gently fold in the chocolate chips (or chunks) and chopped graham crackers until evenly distributed.
- Short Chill: Cover the dough and chill it in the refrigerator for 30 minutes. This step helps the dough firm up so it’s easier to shape around the marshmallows.
- Fill & Shape: Scoop about 2 1/2 tablespoons of dough and gently flatten it in your hand. Place a marshmallow half in the center, then wrap the dough completely around it ensuring the marshmallow is covered on the bottom and sides. Roll into a ball leaving a bit of the marshmallow peeking out on top.
- Chill Dough Balls: Place the shaped dough balls on a tray and chill in the refrigerator for 1 hour (can be up to 24 hours if stored in an airtight container). This prevents spreading during baking and helps maintain their shape.
- Bake Cookies: Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10 minutes or until the edges are set and the marshmallows inside are melty.
- Finish & Garnish: Immediately after baking, gently nudge and reshape the warm cookies with a spatula if needed to form perfect circles. Top each cookie with pieces of chocolate candy bar and extra graham cracker pieces, then sprinkle with flaky sea salt while still warm. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using Dutch-process cocoa gives a richer chocolate flavor, but unsweetened cocoa powder works as a substitute.
- Chilling both the dough before shaping and the dough balls before baking helps control spreading and improves texture.
- Cutting large marshmallows in half allows for the gooey center without overpowering the cookie size.
- Flaky sea salt enhances the chocolate flavor contrast but can be omitted for less saltiness.
- Store baked cookies in an airtight container at room temperature for up to 3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
