Ingredients

The following ingredients have 4 Servings
  • 1/2 cup plus 3 Tbsp salted butter
  • 1 cup brown sugar (firmly packed.)
  • 1/2 cup granulated sugar (~ I used beet sugar.)
  • 2 large eggs ( Aquafaba ~ for egg-free I used 6 Tbsp liquid from garbanzo beans )
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda.
  • 1/2 tsp salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup semi-sweet chocolate chips (I used Enjoy Life Allergy Free Semi-Sweet Chocolate Chips.)
  • 1 cup mini marshmallows (I used Dandies All Natural Mini Vanilla Marshmallows.)
  • 25 small chocolate squares. ( I used several different kinds including a stevia-sweetened bar and they all worked fine.)
  • 25 graham cracker squares (I used gluten-free.)

Instruction

  • In a small mixing bowl add flour, baking soda, and salt. Mix well. Set aside.
  • In a medium mixing bowl add butter or dairy-free product and sugars. Mix well until light and fluffy.
  • Add eggs or egg substitute and vanilla. Mix well.
  • Add in flour mixture and stir to combine or at the lowest setting of the mixer.
  • Add marshmallows and chocolate chips. Stir gently to combine.
  • Chill dough for 1 hour or more.
  • Preheat oven to 375. Line a large baking sheet with parchment paper.
  • Place graham crackers on parchment paper leaving good space between because cookies will spread somewhat over the edges of the crackers. I placed 6 crackers on the baking sheets at a time.
  • Flatten a small scoop of dough in your hand and then place it in the center of each graham cracker.
  • Bake for 6 minutes. This is easier than trying to flatten the dough on the graham cracker...they break easily I found.
  • Remove from oven and gently press one chocolate square in the center of each partially baked cookie. Return to oven for another 5-6 minutes. They will be lightly golden brown.
  • Chewy, gooey and delicious...not to forget the soft, melted chocolate.
  • Cool on a wire rack and get ready to gobble them all up!!