Description
Soft graham cracker cookies with gooey marshmallow centers and melted chocolate topping—a bite-sized twist on the classic campfire s’more.
Ingredients
1/2 cup butter, softened
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup finely ground graham cracker crumbs
1/4 tsp salt
60 miniature marshmallows
30 milk chocolate rectangles (from standard chocolate bars)
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, beat butter and brown sugar until light and fluffy.
- Add egg and vanilla, mixing until combined.
- On low speed, mix in flour, graham cracker crumbs, and salt until a stiff dough forms.
- Shape dough into balls using heaping teaspoonfuls and place on baking sheet about 2 inches apart.
- Press your thumb into the center of each ball to create an indentation.
- Bake for 8–10 minutes, until firm and lightly browned at the edges.
- Press 2 mini marshmallows into each indentation and return to the oven for 2–3 minutes until softened.
- Immediately top each with a chocolate rectangle, let sit 2–3 minutes, then gently spread chocolate.
- Cool until chocolate is set before serving.
Notes
Use dark or white chocolate for variation.
Swap marshmallows for marshmallow creme for extra gooeyness.
Sprinkle sea salt over chocolate for sweet-salty balance.
Cinnamon graham crackers add extra warmth.
Chill dough 20 minutes before baking to prevent spreading.
- Prep Time: 10 minutes
- Cook Time: 10–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
