Ingredients
Equipment
Method
- Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Crush the graham cracker if using full size. Add them to a plastic bag and use a rolling pin to crush them to a fine texture. Place them in a small bowl and set to the side.
- In a medium-sized bowl, mix the flour, salt, and baking powder. Set to the side.
- In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Add in the egg and egg yolk, followed by the vanilla. Fold in the chopped chocolate.
- Use a cookie scoop to form the cookie dough balls. Roll each ball in the crushed graham cracker mix until the cookies are fully covered in the crumbs. Place the cookie dough balls on the cookie sheet.
- Place the cookies in the oven and cook for 5-6 minutes. They should puff up during that time. Gently lift the edge of the baking sheet and let the pan hit the rack in the oven. This will deflate the cookies and let the ripples form. Continue this process every 4-5 minutes until the cookies are firm on the edges. The cookies will take 12-14 minutes to cook.
- Take the cookies out of the oven and place the marshmallows on top. Change the setting on your oven to broil and place the cookies back in the oven. Let the marshmallows toast until they are the desired doneness, about 30-60 seconds.
- If using a kitchen torch, place them marshmallows on top of the cookies and use the torch to toast them to your desired doneness.
Notes
Cutting the marshmallows into smaller pieces will make them toast evenly on top of the cookies.