Ingredients
- 10 graham cracker sheets, finely ground in a food processor (or store-bought graham cracker crumbs)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 5 cups miniature marshmallows
- 3/4 cup milk chocolate chips
- 3 tbsp unsalted butter
- 1 tbsp water
Directions
Preheat oven to 350 degrees. In a medium bowl, combine ground graham crackers, flour, baking soda, baking powder, and salt, set aside. In a large bowl, whip together butter, brown sugar, and granulated sugar until lighter and fluffy, about 3-4 minutes. Stir in egg and vanilla. Slowly add in dry ingredients and mix until well combined. Scoop out 1 tbsp dough at a time and form into a ball, then place onto greased baking sheet. I found it a little difficult to form the balls because the dough is so crumby, but it bakes nicely into a solid cookie. Flatten dough balls slightly and bake 9 minutes. Remove from oven and allow to cool.
Meanwhile, generously butter a jelly roll pan and spread miniature marshmallows in a single layer on the cookie sheet. Heat oven to broil and toast marshmallows (do not walk away from them) for about 30 seconds - 1 minute until golden. Remove from oven and using a buttered spatula, scoop marshmallows over tops of cookies. The center marshmallows browned first, so I took the pan out of the oven, used the golden marshmallows, and returned the rest to the oven for a bit as not to burn any marshmallows.
In a small microwave-safe mixing bowl, combine chocolate chips, butter, and water. Microwave chocolate on 50% in 30-second intervals stirring after each interval until melted and smooth, Pour mixture into a small ziploc bag or piping bag. Cut a small tip off the end and drizzle over cookies. I actually used a Wilton #2 tip to have more control over the chocolate. Store cookies in an airtight container.
