½CupChocolate ChipsMini, regular or a combination*
Preheat your oven to 350 degrees F and prepare a large baking sheet with parchment paper or cooking spray. Then slice or tear the mini marshmallows in half and set aside.
Add graham crackers to a food processor (or blender) and pulse until fine and no chunks remain. Combine crushed graham crackers, flour, salt and baking soda in a large bowl and stir to combine. Set aside.
Combine softened butter, sugar, brown sugar and vanilla extract in a large bowl and mix with a hand or stand mixer until combined. Add egg and continue to mix. Add in dry ingredients slowly until dough is combined. Finally, stir in chocolate chips and half of the marshmallows.
Scoop dough into 1-1 ½ inch balls using a cookie scoop and place on you baking sheet spacing about an inch apart Then add the remaining marshmallows on top of each ball of cookie dough.
Bake on the middle rack of the oven for 10-13 minutes until cookies are golden. Remove cookies and let cool on wire rack and repeat until all the dough is used. Enjoy warm or store when cool.
Leftover Storage: Store cooled cookies in an airtight container for up to 10 days at room temperature.
Freezer Option: Prepare dough per recipe instructions and scoop dough as if your were to bake them into a freezer bag. Store in the freezer for up to 3 months. When ready to bake follow recipe instructions.
Prepare Ahead of Time: Prepare dough up to 3 days ahead of time and store covered in the fridge until ready to bake.
Softened Butter: You can leave your butter to soften at room temperature for about an hour, or place in microwave for ~30 seconds. The butter should NOT be melted completely.
Chocolate Chips: You can use mini, regular or chunks for this recipe. I like to use a mix, since the minis help the cookie hold together better but this is not required.
Optional Topping: For some extra pop and goodness to your cookies top the raw cookie dough balls with additional chocolate chips, marshmallows and graham crackers!
Video Note: In the video I suggest chilling the dough before baking, but this is an older version of the recipe and I have since altered it to require NO CHILLING since some people were having issues with the cookies not staying together. The rest of the video features all the same ingredients with some minor changes to quantity and prep (like slicing the marshmallows) I decided to leave the video, because I thought some visual learners may still find it helpful to see the basic prep steps. Please refer to the recipe card for exact measurements and instructions.