Ingredients
Base Ingredients
- 1 package graham crackers, broken into squares
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 11 tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Add-ins & Toppings
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2–3 regular sized Hershey’s bars, broken into pieces
Instructions
- Prep the Oven and Pans: Preheat your oven to 375°F (190°C). Line two rimmed cookie sheets with parchment paper. Arrange the graham cracker squares side by side on the pans, ensuring the edges are touching for a seamless base.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream the softened butter with both brown and granulated sugars until the mixture is light and fluffy, about 2-3 minutes.
- Incorporate Eggs and Vanilla: Beat in the eggs and vanilla extract, mixing until just combined with the creamed butter and sugars.
- Add Dry Ingredients to Wet: Reduce mixer speed to low and gradually add the flour mixture, mixing until a soft dough forms and the dry ingredients are fully incorporated.
- Fold in Chocolate Chips and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the dough.
- Shape Cookies on Graham Crackers: Place heaping tablespoons of dough onto each graham cracker square. Press each mound of dough down slightly using your fingertips to spread it evenly.
- Bake and Add Hershey’s: Bake in the preheated oven for 5 minutes. Remove the pans from the oven and gently press pieces of Hershey’s bar onto the top of each partially-baked cookie.
- Finish Baking: Return the pans to the oven and continue baking for another 5–7 minutes, or until the cookie dough is set and edges are golden brown.
- Cool and Serve: Remove the cookies from the oven and transfer to a wire rack to cool before serving. Enjoy warm for maximum gooey deliciousness!
Notes
- For best results, use room temperature eggs and very soft butter for easy mixing.
- Try using milk chocolate chips for extra sweetness, or dark chocolate for richer flavor.
- Cookies are best enjoyed the same day, but can be stored in an airtight container for up to 3 days.
- Press the Hershey’s bar pieces gently so they melt slightly but keep their shape.
- If you can’t find mini marshmallows, chop regular marshmallows into small pieces.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
