Ingredients

The following ingredients have 4 Servings
  • 1 stick unsalted butter ((8 tablespoons))
  • 1/4 cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 1/4 cups flour
  • 1/2 cup crumbled graham crackers
  • 1 egg, (plus one yolk)
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips
  • 12 marshmallows

Instruction

  • Beat the butter, shortening and sugar until light and fluffy, about 1-2 minutes. 
  • Add the eggs and vanilla and beat for another minute. 
  • Combine the dry ingredients (flour, baking soda, salt) in a separate bowl.
  • Combine the wet and dry ingredients, mixing until the flour is just barely streaking through. Don't over mix or your cookies will be tough.
  • Fold in the chocolate chips and the crumbled graham crackers and refrigerate for at least one hour. Typically, I make the dough the night before so I can go straight into cookie making the next day.
  • Preheat the oven to 350 degrees. Roll the dough into 1 inch balls and smash into a flat disk. Place 1/2 of a marshmallow on the dough and roll the dough up around the marshmallow.
  • Press together and seal the edges. It's ok if a little marshmallow shows through.
  • Place 2 inches apart on baking sheet and bake for 10-12 minutes, until edges are golden brown.
  • Let the cookies cool for 5 minutes on baking sheet then transfer to rack to cool completely.